Our story
Two cooks who got tired of long menus.
Between us, twenty-six years in other people’s kitchens and one very firm opinion about how many dishes a kitchen can actually cook well.
The two cooks, in the open kitchen. Demo portrait; names to come.
Who cooks
We wanted a room small enough to see every plate leave it.
We met on a section in a hotel kitchen doing ninety covers a night off a menu with forty dishes on it. Half of them were only there because somebody senior liked them. We spent years agreeing, quietly, that we would do the opposite if we ever got the chance.
Rosemary & Rye is that chance: twelve tables, six stools and a board we can change on a Tuesday morning because we buy the food ourselves. There is no head office to ask and no printed menu to use up.
Four of us work the kitchen. Their names and roles are a demo slot until the owners supply them. demo
How we cook
Four rules we argue about but never break
They are on the wall in the kitchen, which is the only place a rule matters.
Buy it, then write it
The board is written after the market, not before. That order is the whole difference.
Nothing is on twice
If a dish is on the menu it is because the kitchen wants to cook it, not because the freezer needs clearing.
Tell the truth about the fish
If it was landed Friday and this is Monday, we will say so and steer you elsewhere. We would rather sell you the cheaper thing.
The table is yours for the night
We do not turn tables. Book at seven and the table is yours until you would like to leave it.
The people
Who you will meet
The kitchen
Four of us, in full view. It keeps everyone honest, including the washing-up. Names to come. demo
The floor
Whoever greets you at the green door also answers the phone. Names to come. demo
The pass
The counter faces it, so you get a running commentary from whoever is cooking.
The room
Twelve tables and a counter
An old hardware shop, mostly left alone. The tiles were already here and so was the skylight.
The room. Twelve tables under the original skylight.
The counter. Six stools with a clear view of the pass.
The table. Yours for the night.
The list. Thirty bottles, mostly from growers we have met.
By the numbers
Deliberately small
We have turned down every conversation about opening a second one.
- 12
Tables in the room
- 5
Mains on the board
- 1
Market run, every Tuesday
- 30
Bottles on the list
The board starts at the market, every Tuesday.
Come on a Tuesday, when the board is brand new.
Tuesdays are quieter, the menu has just changed and the kitchen is in a good mood about it.
Tuesday to Saturday, dinner from 6pm. Lunch Thursday and Friday. West End, Brisbane.