Conceptual restaurant OS3 to open next door to Hello Harry burgers
Tony Kelly is bringing back some Wine Bar favourtes for OS3's first incarnation.Photo: Supplied
Spicer's Tamarind chef Daniel Jarrett is leaving to head up the kitchen at a new venture with former Stokehouse chef Tony Kelly. The Tamarind in Maleny was recently awardedtwo hats in the Brisbane Times Good Food Guide 2015.
Kelly, who left Brisbane last year to work at Peter Kuravita's Noosa Beach House, before opening burger joint Hello Harry in Maroochydore in April this year, will open OS3 (Ocean Street 3) just next door to Hello Harry.
"Hello Harry has just been incredibly successful but there's no bar for pre- or post-dinner drinks. When next door became free, I thought it would be a good spot for a grown up Bowery Bar type bar but it's kind of morphed into something else," Kelly says.
That something else is a 50-seater restaurant more along the lines of Kelly's previous formal diner The Wine Bar Restaurant; to start with anyway.
The concept is that every 12 weeks the restaurant will morph into something new.
"Not only will we completely re-work the menu but give the venue a mini facelift. The tables might be dressed or undressed and we'll change the chairs and the staff uniforms."
In its first incarnation, OS3: The Wine Bar Restaurant, Kelly is bringing back some favourite dishes from his The Wine Bar Restaurant days, including scallop risotto, wild mushroom soup with truffle, and raspberry souffle.
"Simple but sexy is what we're aiming for," Kelly says. "There are so many casual places on Ocean Street, so I wanted to do something a bit smarter, a bit more special occasion."
Kelly says entrees will be priced at around $18-$20 and mains $38-$42. He'll also be taking advantage of his own bakery; set up to provide Hello Harry with the weekly order of 3000 brioche buns.
It will certainly be a change for Jarrett. While he has a classic French background, he's been working with Thai food at The Tamarind for the past 4.5 years.
"I'll miss my Spicer's family, but it's about growth for me as a chef. I'm a creature of habit, so it's good for me to step out of my comfort zone. I'm certainly not going to throw away what I've learned here though," Jarrett says.
The floor and wine list will be looked after by James Alcock, former sommelier at the luxury Qualia resort on Hamilton Island.
OS3, at Shop 3, 12-20 Ocean Street, Maroochydore, is scheduled to open in the second week of October.
Source: goodfood - 11th September 2014
