Style. Design. Functionality. <insert dramatic pause> Integrity.
These key tenets of architecture are difficult to read in anything other than the voice of Kevin McCloud.
It’s no surprise then that Brisbane’s Base Architecture has embodied these principles in a new basement cafe/bar under their offices in inner-north Grange.
Quincy’s is a café by day and a bar by night, and boasts an array of cocktails made entirely with Australian spirits. Integrity indeed.
Let’s find out what else is so bespoke about this place, and if the owners are in by Christmas.
These key tenets of architecture are difficult to read in anything other than the voice of Kevin McCloud.
It’s no surprise then that Brisbane’s Base Architecture has embodied these principles in a new basement cafe/bar under their offices in inner-north Grange.
Quincy’s is a café by day and a bar by night, and boasts an array of cocktails made entirely with Australian spirits. Integrity indeed.
Let’s find out what else is so bespoke about this place, and if the owners are in by Christmas.
At this point, Kevin McCloud may be wondering if this venture is too ambitious/ not risky enough for the local area.
To allay Kevin’s (probable) concerns, we decided to check out Quincy’s on a Saturday afternoon when it had gone from frothing flat whites to pouring pints.
As expected from an architectural side-project, the ambiance here had a great balance between warmth and stylishness. Exposed rustic bricks and uneven mortar grounded the geometric light fittings and coloured cords. We liked the indoor greenery too, which helped bring the outside world into the bunker-like bar.
Though it was reasonably early still, we couldn’t go past the list of cocktails with an Aussie twist.
The Native Espresso Martini included macadamia liqueur adding a lovely almost buttery body to the drink. Overall there was a distinct ripe berry flavor to the coffee used in this cocktail which was a delight to sip away at.
We also had an all Australian Negroni, allowing us to choose a locally made gin, topped off with house-made dehydrated citrus. We went for the Brookies Byron Dry gin which made for a Negroni laden with botanical undertones.
To allay Kevin’s (probable) concerns, we decided to check out Quincy’s on a Saturday afternoon when it had gone from frothing flat whites to pouring pints.
As expected from an architectural side-project, the ambiance here had a great balance between warmth and stylishness. Exposed rustic bricks and uneven mortar grounded the geometric light fittings and coloured cords. We liked the indoor greenery too, which helped bring the outside world into the bunker-like bar.
Though it was reasonably early still, we couldn’t go past the list of cocktails with an Aussie twist.
The Native Espresso Martini included macadamia liqueur adding a lovely almost buttery body to the drink. Overall there was a distinct ripe berry flavor to the coffee used in this cocktail which was a delight to sip away at.
We also had an all Australian Negroni, allowing us to choose a locally made gin, topped off with house-made dehydrated citrus. We went for the Brookies Byron Dry gin which made for a Negroni laden with botanical undertones.
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An array of local beers were also on the menu, including Green Beacon, Fortitude, Burleigh Brewing and Stone and Wood.
We also took up the bartender’s pick of the week on tap, with a glass of I Know What You Did Last Summer Ale (pictured up top). This chilling brew had a well-balanced blend of savoury hops and bright stone fruit, and no one got murdered at the end of the night.
The bar food menu is small but well-crafted with pizzas and charcuterie boards available for group eating. To satiate our salivations, we grabbed a jar of the cacahuete bar nuts which was a winner. Each moreish morsel was coated in crispy deliciousness.
We also took up the bartender’s pick of the week on tap, with a glass of I Know What You Did Last Summer Ale (pictured up top). This chilling brew had a well-balanced blend of savoury hops and bright stone fruit, and no one got murdered at the end of the night.
The bar food menu is small but well-crafted with pizzas and charcuterie boards available for group eating. To satiate our salivations, we grabbed a jar of the cacahuete bar nuts which was a winner. Each moreish morsel was coated in crispy deliciousness.
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By now, Kevin would slowly walk towards the camera, explaining how this venture represented something meaningful. But we don’t actually need him here to do that.
The thoughtfulness behind both the building design and the menu design gives Quincy’s an integrity that you can’t help but appreciate. Locals and people from other postcodes alike will be well-rewarded for sauntering into the suburbs on a Sunday afternoon.
I bet you totally read that in Kevin’s voice again…
The thoughtfulness behind both the building design and the menu design gives Quincy’s an integrity that you can’t help but appreciate. Locals and people from other postcodes alike will be well-rewarded for sauntering into the suburbs on a Sunday afternoon.
I bet you totally read that in Kevin’s voice again…
