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Brisbane Welcomes the First New Orleans Inspired Bar and Restaurant, Papa Jack’s at M&A

November 19, 2013 By: Nightclub & Bar


Papa Jack's employeesThe darlings of Brisbane’s bar scene, Emily and Marco Nunes will bring a whole new flavour to Brisbane dining with the opening of the city’s first New Orleans’ inspired bar and restaurant, ‘Papa Jack’s’ in the week commencing November 25 in Fortitude Valley’s M&A Lane. 

As well as frozen Bourbon milk punch, ‘Hurricane’ cocktails, American and local craft beers, and a unique yet broad spirit and wine selection, the house speciality will be a New York take on the New Orleans classic of an old-fashioned cognac or whiskey cocktail known as the ‘Sazerac’ - a heady combination of Martel cognac, Bulleit rye whiskey, raw gum syrup, and Peychaud's Bitters.

The Papa Jack’s version of Sazerac, which is sometimes referred to as the oldest known American cocktail, will be available on tap or made on the spot using a mixing glass and strained in a steamed whiskey glass rinsed with Old Pernod Absinthe.

Serving up these soulful tonics will be what Marco describes as his ‘dream team’. “A couple of years ago, when we first started working on this project we wanted to build a team with the right balance of experience, creativity and personality. I couldn’t be happier to have what we now affectionately refer to as our ‘dream team’ in place. I look forward to working alongside such a passionate bunch of bar professionals," he said.”

“Managing Papa Jack’s bar will be Perryn (Pez) Collier who most recently headed up the Alfred & Constance bar. Pez joins our team of award winning team of bartenders, which possess a wealth of international knowledge. We’ll be encouraging patrons to take a walk on the New Orleans wild-side and consider a twist on the classics,” Marco added.

The Nunes’ will serve up their extensive drinks list alongside Creole cuisine (think Gumbo, burgers, muffuletta and Po’ Boys sandwiches, share plates, soups / salads, beignets and daily sweet pies). Executive Chef Grant Skinner will head the kitchen.

The 60 seat restaurant and bar will feature a New Orleans-style fit out complete with brass top bar, curved banquette seating (with Bayou swamp painting inserts) and domed wall lighting to create an intimate and sophisticated homage to the deep south.

Filling Papa Jack’s front-of-house role will be Emily, whose vivacious personality shines not only through the tones and décor, but also on the New Orleans menu, inspired by a recent trip to New Orleans.

“Creole cookery has its culinary roots in France yet blends a fantastic array of influences from the various cultures of New Orleans: Native American, African, Caribbean, Italian, Spanish, German, and Portuguese, to name a few,” Emily said.

“These roots allow for a depth of flavour that is distinctive to America’s most colourful city and something that is not available in the Brisbane.”

Papa Jack’s plans to open its doors to Brisbane’s hungry dining public on November 25 and is set to shake up the best end of the Valley with some seriously good food, cocktails and live soul, R&B, jazz, blues and roots music.  It will occupy prime street frontage on the corner of McLachlan and Connor Streets.

Papa Jack’s plans to open its doors to Brisbane’s hungry dining public on November 25 and is set to shake up the best end of the Valley with some seriously good food, cocktails and live soul, R&B, jazz, blues and roots music. It will occupy prime street frontage on the corner of McLachlan and Connor Streets.


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