26 Felix St, Brisbane CBD 4000
(07) 3229 0460 or www.spring.com.au
Since November 2011 Spring has evolved to become something of a food emporium, with A Market Table, The Cooking School and The Pop Up Shop here to stay.
Owner Sarah Hancock had a vision of a neutral canvas that replicates the environment of the home in a public space. “I wanted somewhere for people in the CBD to go where they could eat and learn, celebrate farmers, to taste our bounteous local region, to see and hear interesting things, to be fascinated by objects of beauty, to meet and connect with interesting, like-minded people,” she says.
Starting with the café and take away offer, Spring’s Market Table serves up breakfast and lunch menus. Over in the retail zone, The Spring Pop-Up Shop is filled with an array of products sourced near and far: kitchen and dining items, tabletop adornments, vintage goods, condiments from leading chefs and regional producers including Simon Johnson, Christine Manfield and new to the shelves, The Stock Merchants.
The last element of Spring, The Bistro, is still a work in progress. Brisbane Sommelier and Fine Wine Manager of Spring, Peter Marchant, manages The Bistro, as well as conducting wine tastings and classes at the Cooking School. Marchant’s focus is on both old and new world wines, biodynamic and organic. The Spring Cooking School, run by Cooking School Manager, Lizzie Loel, hosts up to 16 guests for a hands-on cooking experience in the fully equipped state of the art V Zug kitchen.