Renowned young chef Brad Cooper, along with his partner Matilda Riek, has launched a cozy, Euro-centric diner that boasts an impressive and vibrant wine selection.
Brisbane is in dire need of more culinary gems like August, especially at this very moment.
The soaring costs of operating within the hospitality sector in the wake of the pandemic have resulted in a landscape where larger restaurant conglomerates are more capable of navigating these financial strains. This environment often sidelines independent operators, who typically introduce innovative ideas and enhance the culinary tapestry of a city.
Fortunately, August opened its doors last Friday, establishing itself in a charming, historic church located on Dornoch Terrace in West End. The talented Brad Cooper, who earned acclaim as one of Brisbane’s standout young chefs during his time at the much-admired Bar Francine, leads the kitchen, while Matilda Riek manages the front of house. This marks the couple’s inaugural venture as restaurant owners.
“I’m not sure it’s hit home,” shares Cooper. “The pace is so frenetic that I don’t really reflect on whether we’re stressed or happy; maybe it’s a mix of both.”
One standout feature of August is its timely launch, a rarity in the current climate where many new restaurants face lengthy delays. This timely opening is likely attributed to the establishment’s heritage-listed status, with interior modifications maintaining the essence of the former church. The space now features a pre-fabricated kitchen where the altar once stood and a bar with counter seating nestled in the front right corner.
“Because it’s heritage, we couldn’t put any plumbing below the original floor,” explains Riek. “We had to design everything to sit above, so the entire setup is floating and can be easily removed.”
“We secured planning approval before we even signed a lease, which was beneficial because it forced us to deeply consider our vision before diving in,” Riek adds.
While the historical aesthetics significantly contribute to the ambiance of August, the kitchen and bar areas are thoughtfully designed, adorned with artwork from local creators displayed against VJ-board walls. The transformation from a place of worship to a dining establishment has been elegantly executed, featuring white tablecloths, an array of ice buckets, and greenery enhancing the bar along with an organized waitstaff station. It embodies the principle of ‘less is more’ beautifully.
Cooper’s culinary creations primarily draw upon European techniques, emphasizing both meat and seafood. The offerings are thoughtfully categorized into snacks, smaller shareable plates, and three hearty dishes designed for communal dining.
Starters highlight an ox tongue and green tomato fritter served with a tangy sauce bois boudran, alongside pickled fennel fritti paired with traditional skordalia.
Among the smaller plates, diners can indulge in a rich mud-crab omelette Arnold Bennett, confit trout accompanied by Dutch cream potatoes and watercress drizzled in caviar sauce, perline bocconcini garnished with zucchini alla scapece, and a creatively presented raw beef Neapolitan.
For larger shareable dishes, patrons can expect a sumptuous foie gras-stuffed chicken crown with peas à la Francaise, a succulent Barnsley lamb chop complemented by caponata, and grilled flounder served alongside vongole, butter beans, and saffron butter.
Despite having a minimalist kitchen setup featuring only a flat-top grill, gas burner, and deep fryer—akin to his previous role at Bar Francine—Cooper creatively maximizes the potential of his equipment.
“When I was in Florence [in Camp Hill, where he previously managed the kitchen], I presented them with a wishlist of necessary equipment – ‘I need this, this, and this’ – and then I realized, ‘F–k, I don’t even need it,’” Cooper recalls with laughter.
In the beverage department, August features a selection of aperitif-style cocktails and a carefully curated wine list that prioritizes smaller Australian and European producers.
“Our approach is to first gauge what our guests enjoy and what resonates, rather than accumulating a vast wine inventory that might not be appreciated,” Riek explains.
Open Wed-Sat 5pm-late, Sun 12pm-3pm
**Interview: A New Culinary Gem in Brisbane – August with Chef Brad Cooper and Matilda Riek**
**Editor:** Thank you for joining us today, Brad and Matilda! Congratulations on the opening of August. The atmosphere must be electric, and we’re excited to hear more about your new venture.
**Brad Cooper:** Thanks for having us! It certainly has been a whirlwind since we opened our doors last Friday. We’re thrilled to finally see our vision come to life.
**Editor:** Opening a restaurant during these challenging times must come with its own set of pressures. How are you both managing the stress of the launch?
**Matilda Riek:** It’s definitely been a mix of emotions! As Brad mentioned, the pace is intense. Right now, we’re just focused on making sure everything runs smoothly. The excitement of welcoming guests often overshadows the stress.
**Editor:** August is located in a historic church in West End. How did that unique setting influence your design and concept?
**Brad Cooper:** The heritage status really shaped our approach. We knew we had to preserve the integrity of the space while creating a functional kitchen and dining experience. The altar area became our kitchen, and the main room keeps that church charm, but now it’s filled with local artwork and cozy dining décor.
**Editor:** That’s fascinating! I hear the setup had to be quite innovative because of the building’s history. Can you tell us more about that?
**Matilda Riek:** Absolutely. We weren’t allowed to put any plumbing below the original floor, which meant our kitchen setup is floating. It’s unique and keeps the historical essence intact. Every design choice had to be carefully considered, especially since we secured planning approval early on.
**Editor:** That sounds like a brilliant strategy! Your culinary focus draws upon European techniques. Can you share some insight into the menu we might expect at August?
**Brad Cooper:** Yes, the menu is designed to reflect those techniques while using locally sourced ingredients. We’re all about authenticity and simplicity, bringing forth vibrant flavors that resonate with the Euro-centric theme.
**Editor:** It sounds delicious! Given the current landscape where independent restaurants struggle, how do you feel about being a new player in Brisbane’s culinary scene?
**Matilda Riek:** We’re aware of the challenges facing independent operators, but we believe in the value of unique dining experiences. By creating a cozy, inviting space and staying true to our vision, we hope to contribute positively to Brisbane’s culinary landscape.
**Editor:** That’s a great outlook. Any final thoughts for aspiring chefs and restaurateurs watching your journey?
**Brad Cooper:** I’d say, don’t be afraid to take risks and stay true to your culinary voice. It can be tough, but passion and perseverance go a long way.
**Matilda Riek:** And be open to learning—every day brings new challenges but also new opportunities for growth.
**Editor:** Thank you both for sharing your journey with us. We can’t wait to visit August and experience the magic you’ve created!
**Brad Cooper & Matilda Riek:** Thank you! We look forward to welcoming you and all our guests to August!
