Mews

Located inside 5-star hotel Crystalbrook Vincent, Mews brings a unique and playful culinary experience to Howard Smith Wharves, allowing guests to dine amongst a living street art gallery.

Embracing communal dining, Mews showcases hyper-local, sustainable produce through a unique, laneway-inspired menu based on seasonality and availability. 

Offering a truly experiential dining experience that transports diners to the streets of New York City, the Crystalbrook Vincent team have engaged local street artists such as Mr.Sor2, JORDACHE and James Ellis to fit-out the space with custom pieces.

The ever-changing menu at Mews is distinctly Brisbanesque, with highlights including the likes of  Macquarie wagyu intercostal croquettes with smoked bonito and ribery, grains and seeds; fried Moreton Bay bug with spicy cornbread and myrtle, Everton Park honey jus, succulent pickle, and citrus paint; and roasted karbullah lamb from local producers Vicky and Mark in Goondiwindi, with seasonal Mapleton farm vegetables, native mint salt, and volute.

Executive Chef Andrew McCrea works in partnership with local artisans, farmers and fisherman to secure the finest quality produce, with 80% of produce sourced from within three hours of the venue. Aligning with other Crystalbrook Collection restaurants, Mews also features ‘Climate Calories,’ whereby diners can see the environmental impact of their dish through a creative labelling system.

Behind the bar, guests are spoilt for choice with an extensive wine list showcasing the incredible breadth of Australia’s wine varietals, from up-and-coming producers, as well as some of the country’s most iconic drops. These include nearby producers such as Witches Falls and De Beaurepaire Wines.

The small yet mighty list of cocktails features the classics, as well as signature sips inspired by the vibrant precinct. These include the ‘Salute The King’ featuring Brookies Mac, Brookies dry gin, mint, and sweet+ sour.