Southside – an eye popping pan-Asian eatery that occupies a narrow brick tenancy in a Richards and Spence designed Fish Lane precinct – is from David Flynn, Frank Li, Andrew Hohns and Nick Woodward, who also co-own Rick Shores in Burleigh and the now-closed Little Valley.
The space is immaculate – a three-storey amalgamation of precise brickwork, concrete and terracotta surfaces. Downstairs is bright and buzzy, largely open to the elements courtesy of enormous hangar-style windows that fold vertically, presenting the dining room to the bucolic urban park.
The second floor is more restrained, defined by a steeply arched concrete ceiling and a light installation courtesy of interior architects OGE. There’s a smaller third-floor space dedicated to private dining, decked out with parquetry floors and two large windows.
In the kitchen is former Little Valley and Rick Shores sous chef Simon Hanmer, backed by Donna Chang veteran Benny Lam. Together, they execute a pan-Asian menu that goes long on Chinese-style wok dishes and dim sum, with a noodle-rolling room you can peer into from Melbourne Street.
On the dim sum menu you might order barbeque pork steam buns, prawn and truffle har gow or smoked pork and herb xiao long bao. The share and wok menus include a salt and pepper cuttlefish sandwich with Sriracha, Singapore-chilli-style king prawns, dan dan noodles with waygu beef and a Sichuan sauce built on rose sesame, aged vinegar and five spice, and char kway teow tossed with Moreton Bay bug and lap cheong (Cantonese sausage). Only a clutch of dishes eclipse the $40 mark.
Matched to the food is a tight 99-bottle wine list that celebrates old-world expressions alongside Australian producers such as Amata Vino, Shobbrook Estate and Cobaw Ridge. Cocktails are intended to be fun and quaffable, with house creations incorporating plenty of Asian spice and herbs.