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Mews, the newest addition to Howard Smith Wharves
Mews Ash Taylor, Chef Andrew McCrea, Jordache Gage ( L to R )

Mews, the newest addition to Howard Smith Wharves

Mews, the newest addition to Howard Smith Wharves, is a playful culinary experience serving up dishes that are just as striking and bold as their surroundings.

There has been an exciting new opening in the Howard Smith Wharves precinct with new kids on the block Mews opening their playful culinary experience inside the Crystalbrook Vincent.

Promising to deliver a genuinely experiential dining experience, Mews has been kitted out by some of the best local street artists, such as Mr Sor2, JORDACHE and James Ellis, tasked to bring the space to life with custom pieces

Serving up dishes that are just as striking and bold as their surroundings, described as distinctly Brisbanesque,  Mews embraces communal dining style serving an ever-changing menu to ensure the bests seasonality and availability of their produce.

Current highlights on the menu are the Fried Moreton Bay bug with spicy cornbread and myrtle, Everton Park honey jus, succulent pickle and citrus paint or the Roasted karbullah lamb from local producers, Vicky and Mark, in Goondiwindi, served with Mapleton farm vegetables, native mint salt and volute.

Mews, the newest addition to Howard Smith Wharves

Executive Chef Andrew McCrea works closely with local producers, farmers, and fishermen to secure a fine range of quality produce, with 80% or more produce sourced from within three hours of Mews.

Behind the bar, guests can expect to be spoiled for choice with a range of stunning cocktails, with a staple of classics and some inspired creations just for Mews like the  Salute The King’ featuring Brookies Mac, Brookies dry gin, mint, and sweet+ sour.

Also backed up by an extensive wine list showcasing an incredible selection of Australia’s wine varietals, from up and comers and more established brands we all know and love, and this includes nearby producers like Witches Falls and De Beaurepaire Wines.

“It’s a bold new chapter for Crystalbrook Vincent. We are really aiming to push the boundaries of a traditional hotel restaurant, offering an incredible laneway style dining menu which showcases the best of southeast Queensland while transporting guests to a vibrant hub of art and culture,” says Jeremy Nordkamp, General Manager of Crystalbrook Vincent.

Picture of Owen George
Owen George

Editor & Chief of Gold Coast Magazine is a lover of great coffee and sharing the stories of the people, places, and events that make the Gold Coast such a great city

Mews, the newest addition to Howard Smith Wharves
Mews Ash Taylor, Chef Andrew McCrea, Jordache Gage ( L to R )

Mews, the newest addition to Howard Smith Wharves

Mews, the newest addition to Howard Smith Wharves, is a playful culinary experience serving up dishes that are just as striking and bold as their surroundings.

There has been an exciting new opening in the Howard Smith Wharves precinct with new kids on the block Mews opening their playful culinary experience inside the Crystalbrook Vincent.

Promising to deliver a genuinely experiential dining experience, Mews has been kitted out by some of the best local street artists, such as Mr Sor2, JORDACHE and James Ellis, tasked to bring the space to life with custom pieces

Serving up dishes that are just as striking and bold as their surroundings, described as distinctly Brisbanesque,  Mews embraces communal dining style serving an ever-changing menu to ensure the bests seasonality and availability of their produce.

Current highlights on the menu are the Fried Moreton Bay bug with spicy cornbread and myrtle, Everton Park honey jus, succulent pickle and citrus paint or the Roasted karbullah lamb from local producers, Vicky and Mark, in Goondiwindi, served with Mapleton farm vegetables, native mint salt and volute.

Mews, the newest addition to Howard Smith Wharves

Executive Chef Andrew McCrea works closely with local producers, farmers, and fishermen to secure a fine range of quality produce, with 80% or more produce sourced from within three hours of Mews.

Behind the bar, guests can expect to be spoiled for choice with a range of stunning cocktails, with a staple of classics and some inspired creations just for Mews like the  Salute The King’ featuring Brookies Mac, Brookies dry gin, mint, and sweet+ sour.

Also backed up by an extensive wine list showcasing an incredible selection of Australia’s wine varietals, from up and comers and more established brands we all know and love, and this includes nearby producers like Witches Falls and De Beaurepaire Wines.

“It’s a bold new chapter for Crystalbrook Vincent. We are really aiming to push the boundaries of a traditional hotel restaurant, offering an incredible laneway style dining menu which showcases the best of southeast Queensland while transporting guests to a vibrant hub of art and culture,” says Jeremy Nordkamp, General Manager of Crystalbrook Vincent.

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Picture of Owen George

Owen George

Editor & Chief of Gold Coast Magazine is a lover of great coffee and sharing the stories of the people, places, and events that make the Gold Coast such a great city