Spring

I stopped in to spring for a quick coffee on the way to get some groceries. I ordered a small cappuccino and paid $ 7.15! Although I’ve rarely paid more than $ 4 for a coffee in Brisbane I have heard about the $ 10 coffees in Perth so dismissed my shock and told myself that I was just falling behind. When the waitress arrived with two cappuccinos it became clear that my order had been entered incorrectly and they immediately refunded me for the second coffee. The staff were nice but they had no teaspoons because they were ‘all in the dishwasher’ — a strange mistake for an establishment that is apparently also a cooking school but I’ll forgive it since this is my first visit.

I think it is long overdue that I review this place. I went here recently for a pre ballet meal before seeing Sleeping Beauty at QPAC. We were running horrendously late but Spring held our reservation almost half an hour after we made it for. We haven’t even arrived yet and I’m already impressed. When we arrived we were seated and served promptly. I had a cocktail to ease my stress before I even knew what was what.
We ordered several of the small plates to share and our lovely waiter who knew we were going to the ballet put a rush on them so we could still leave on time for the show. Service like that is scarce. But still, the food! The food here is the real winner. We had a beautiful summery Beetroot salad with goats cheese and then we had perfectly cooked scallops with sweet pea purée. Sounds like the fanciest of dining but it’s just really good, honest food and it won’t absolutely shatter your wallet. Even the fiscally responsible part of my soul was happy with this meal. It was about $ 80 for 3 plates, a cocktail and a glass of wine.
Get your buns over here on a Friday night after work and get right with your weekend.

Interior is charming and comfortable. Seating inside or out is lovely. Menu is creative and inspiring. Presentation is amazing. Highly recommend the Farmhouse Breakfast, which is two eggs cooked any way, bacon, tomato, sausages, mushrooms and wilted spinach on home-​baked sourdough toast. Spinach is perfect. Portion is enormous. Quality of ingredients notable. Note: Service can be extremely slow. Had to ask for water and coffee refills repeatedly.

From first impression Spring the staff were amazing and welcoming. As we walked in the door at 9pm they looked like they were packing up for the evening with only one table left finishing off their glasses of wine.
We were polite enough to check if the kitchen was still open before demanding a table and were delighted that they willingly invited us in with no qualms. The whole service experience was relaxed and charming, whilst still professional, and the food only added to the experience.
Between four of us we ordered baked duck breast, scallops, the fish of the day, chargrilled lettuce and quail. The meals were impressive, well balanced flavours, well cooked. Some small adjustments to seasoning will result in even better flavours but it is a minor thing for us overall. The standout was the fish of the day, the snapper was cooked to perfection and served with a fresh panzanella salad which balanced the fish perfectly. A great spring weather dish. We learnt after that it was only the second day of the new menu which made our opinions increase as we know it can take some time to get into a groove producing new dishes in a kitchen. The prices were standard for a good dining experience without being over the top.
Dessert orders had the pastry chef delivering our dishes to the table. It is wonderful to see someone connected enough to their food that they have the pride to share their creations face to face with their customers. My passionfruit parfait with quince jelly and poppyseed, lemon wafer was beautifully fresh and had lovely tropical flavours for a finisher. The other desert of chocolate mousse, homemade honeycomb and raspberry sauce was decadent and lux and plenty to share between two. A great choice for a chocolate addict.
Having been to Spring once before about 14 months ago for a Unilocal event our second encounter did not disappoint, in fact if anything it has only raised our impression of the establishment.
At each conversation or encounter with the staff we were impressed with their positivity, professionalism and enjoyment they had in their job and it was reflected in the atmosphere and the meal we shared. It could’ve been very easy to turn us away given they were winding up for the night, but instead they gave us a special experience which we will be willingly sharing with people we know.
As one of the best food and dining experiences we’ve had in Brisbane in a long time we’ll be back for more of the same experience soon.

Spring certainly catches your eye from the outside. But holy moly does it make you not want to leave when you come inside. First off, it looks rustic chic, but it acts really REALLY elegant. That being said, you can be as casual or as glamorous as you want here, because this venue appears to suit everyone. I sipped coffee in converses, while the table next to me had a three course meal, fur shawl and all. The brunches are surprisingly well priced (read $ 14 omelette, standard, if not cheap, brunch fare for Brisbane) and the coffee is delicious. The service is on par and attentive. I can see myself coming here over and over again.

Loved this place — it was right around the corner from our hotel (Stamford Plaza) and my group found a reason to come here for lunch, a snack, etc. almost every day. Such a cute environment — rustic, open, pretty. The only reason I’m giving 4 stars instead of 5 is because the service was a bit lacking — slow, unenthusiastic and frustratingly imprecise (e.g. I ordered a biscuit and reminder our server about it not once, not twice but three times throughout the meal — the biscuit never arrived).
After that experience, I focused on take-​away at Spring instead, which was a much quicker and simpler process. I loved their Watermelon Special juice (watermelon, grapes, mint, and other scrumptious ingredients). On another day I (FINALLY) got a biscuit, and it came with cream and yummy jam topping — soo good!

Last Friday I was lucky enough to be dazzled by Spring Restaurants Chef’s Table! It’s a definite must for foodie’s in Brisneyland. Spring’s amazing chefs cook at the table and then share their courses with your small group of diners. It’s wholly seasonal and sourced locally plus you will get to hear fantastic antidotes from the chef along the way. We accompanied our lunch with matching wines and the sommelier was just as engaging. Fascinating parts of the lunch were where a gorgeous sherry was paired with our stunning starter soup and much to my delight a Port Phillip Estate Pinot Noir was paired with the salmon. The stand out dish was most definitely the chocolate fondant! It was such a hearty, comforting dining experience and very much enjoyed by everyone.

Visited Spring for a work lunch (tagged along uninvited with workmates — but that’s another story for another day). I must say I was impressed with the décor and with the service, the food however was standard.
The décor is reflective of the its name — Spring. Everything is in pastels, brights, light, glass. There is seating inside and outside. If it’s a nice pleasant atmosphere you are after, you have it here in spades. I must add — it was sort of cool to watch an episode of some cooking show being filmed in the cooking school section — which is viewed through a glass wall.
The service is what I expected of an establishment with the finesse of Spring, so really nothing to write home about.
I ordered the Spaghetti Marinara. I wasn’t disappointed, not in the least, but I wasn’t overly impressed either. I thought at the time I was being over-​judgmental as I was expecting an authentic Italian flavour, yet I wasn’t in an Italian restaurant. In hind-​sight I stick by my initial assessment. Mind you the seafood in the dish was a plenty and it even had a couple of scallops, but there was just something missing from the flavour I can’t quite put my finger on.
Mind you I did tag along, uninvited, so I felt a little guilty criticising the food. But as an overall experience, it was nice and I would go there again.

I remember walking past Spring not long after it opened and being instantly drawn by the polished black subway tiles and their yellow coffee cups and take-​away cups. «Striking!» I thought, mentally adding Spring to my «to visit» list.
I finally ventured to this inner-​CBD café for breakfast recently after hearing continual high praise for their sweets and cooking school. I chose the baked eggs with napoli sauce and basil. They were good but if I’m honest, and I’d prefer to be, they weren’t as amazing as I’d imagined my Spring experience to be. The curse of expectations strike again.
Given their location with high-​flying corporate types a plenty it’s all too easy to see the diversity Spring has to bring to the table — quick and quality take-​away coffees, a setting suitable for corporate meetings, and yet still attractive to a wider passing by audience. It’d be tough and I’d love to give Spring a go for lunch, dinner or attend their cooking school but for now it is in my so-​so basket.

Salivate. Drool. Dribble. Slobber. Whatever you want to call it; that’s what you’ll do when you pop into Spring. It is foodie heaven. Seriously. Anyone with over-​excitable tastebuds will attempt to relocate all of their worldly possessions into this café-​cum-​shop.
The counter where you buy the entire shop/​order your delectable delights for immediate consumption in the indoor/​outdoor eating area, is unlike any other. There’s a tiny till at one end, and the rest of the area expands out into an open-​plan kitchen, with half a dozen chefs and baristas busily preparing gastronomic feasts before your eyes. Unfix your gaze from the workers and attempt to take in the rest of the shop. Before you, a vast floor-​to-​ceiling shelf holds preserves such as snag jam and ham jam as well as chocolates, honey, cheeses, wholegrain pastas, crackers and biscuits.
Another shelf contains ornaments, decorations (oversized deer, anyone?) and crockery, cutlery, and serving utensils. Around the corner, large cushioned couches and tables. Through the expansive glass entrance, there are tables adorned with tree stump-​stools, with people perched somewhat precariously on top.
Spring has well and truly sprung in this shop, just be aware of slipping in the puddles on the floor — there are a lot of foodies lurking in this haunt.

Spring opened up recently on the corner of Felix and Mary Streets in the CBD. This multifaceted business is a bistro, home and kitchen shop, and a cooking school. While this is a lot to take on, the store looks to have been well thought out and carefully planned. Its point of difference is that it is seasonally themed, and the food available will reflect what is readily available near Brisbane at the time.
After eyeing it off for a couple of weeks, I dropped in for a quick takeaway lunch today during my break to finally peek inside. The interior of the store is open and airy and makes great use of natural light. The main food area showcases a range of gourmet sandwiches and sweets in a glass cabinet. I had a quick look through to the cooking school and it looks big and open with room for large groups. Lunchtime cooking classes may just turn into the next popular workplace bonding exercise around this area.
My turkey and avocado sandwich on sourdough was fresh and tasty, and so big it was extremely difficult to eat elegantly. Eating in with a knife and fork might be the way to go for lunchtime meals. I’ll definitely be going back soon to sample more of the menu and perhaps even book in to a cooking class.

I was walking around in the city when I stumbled upon Spring. What’s interesting about this place is it’s «seasonally-​themed» meaning the menu changes according to the season. I had had lunch prior so I couldn’t eat anymore but I did have a coffee and it was quite good. However, the summer menu seemed interesting enough and I’m sure you’ll find something you like.
After a little research, I found out Spring only recently opened in Brisbane (mid-​November) and that it also works as a cooking school so it should be a go-​to place for foodies out there. They also have a strong focus on local produce so that’s great news for the locals. Yes, it’s a concept restaurant but I think this is one that has a fantastic and creative idea behind it and I’ll be interested to see how it develops.
It has a nice layout, quite open, and generally feels like a nice place to be. Because of its location, a few minutes walk from Queen Street Mall, it appears its main clients are the business types but I think that its customer base will grow. It’s definitely a place to check out if you’re in the city and looking for an in-​season meal.