Sneak Peek: The Plate Restaurant & Bone Idol Brewery
The Plate Restaurant and Bone Idol Brewery will be part of The Paddock's current site on Ruthven Street, in the old DeLacey’s Hotel. Early menu items include a wagyu carpaccio, a Spanish-style bocadillo, and a smoked mushroom burger.
Published 14 November 2021
Written by Phoebe Tully
Photography supplied
The team behind The Paddock Butchery is opening a new venue – hosting two businesses – early in the new year.
The Plate Restaurant and Bone Idol Brewery will be part of The Paddock's current site on Ruthven Street, in the old DeLacey’s Hotel. As well as the butchery and grocery shop, the site is also home to The Shed Coffee Drive Thru.
The kitchen, led by head chef Max Stephenson (previously of Hobart’s MONA and Slate in the Clare Valley where he earned a hat), will be serving an elevated version of Australian classics, with a menu that shows strong ties to the butchery but also offers plenty of options for vegetarians and vegans. Early menu items include a wagyu carpaccio, a Spanish-style bocadillo, and a smoked mushroom burger. There will also be a smoker on-site, which is being produced by local business Butler Fab.
Bone Idol, the in-house microbrewery, will be overseen by The Paddock’s Ryan McBurney, who is being mentored by one of Australian brewing’s young guns, Julian Widera. Crafted by hand using traditional German brewing methodology, the beers will be preservative-free, and made using hops from Tasmania. There will be five beers, including a draught (akin to a Kolsch-style), an Aussie pale ale, a dunkel, an IPA and an amber lager. The Brewery will operate on-site once the fermenters have arrived in early 2022.
We’ll have more updates as the opening date gets closer, and you can follow The Plate Restaurant and Bone Idol Brewery on Instagram, Facebook and visit the websites for the restaurant and the brewery.
Have you got an opening we should know about? Let us know!
