127 Bar and Bistro

Specialties

An impressive business lunch location and a foodie haunt by night, 127 Bar and Bistro is an exciting entrant to the flourishing food scene in Brisbane’s CBD.

Young and inventive, Crane has crafted a menu that only gives diners a hint of what they’ll experience; promising the dishes they’re served will surprise them.

«We’ve worked hard to keep the ingredients fresh and simple but to treat them really well and in a way that will surprise those who taste our food,» Crane said.

The experienced chef uses modern cooking techniques to create simple but visually stunning dishes that allow the ingredients to shine.

The bistro’s menu deconstructs classic dishes and crafts them into flavours and aromas that will linger in diners’ memories long after they’ve left their palates.

Restaurant manager Tjardo Hilberts said the statement dish was the octopus with almond gazpacho, chorizo and grapes.

«We invite people to come in with friends or colleagues and share plates of food they wouldn’t prepare themselves at home,» he said.

«Our menu and wine list aim to make sophisticated food and drinks approachable so diners have a place to touch, taste and really experiment with dishes they may not have been exposed to before.»

Crane’s creative style showcases the ingredients’ flavours and textures bringing to life his gastronomic vision.

The bistro serves breakfast, lunch and dinner with prices for dinner share plates ranging from $ 6-​$ 25.

History

Established in 2014.

An impressive business lunch location and a foodie haunt by night, 127 Bar and Bistro is an exciting entrant to the flourishing food scene in Brisbane’s CBD.

Meet the Manager

Travis C.

Manager

Travis Crane, Head Chef, is a local Queensland boy who grew up south of Brisbane for his formative year. He has worked his way up from part-​time food prep boy at the Cardamon Pod to Sous Chef at Brent’s Restaurant and then 2 years as Head Chef at Boucher French Bistro in Graceville, Brisbane. He brings with him a passion for food, flavours and a sense of humour. We asked him a few questions to get to know the him a little better … here’s what he had to say:

What’s the best part about being a chef? Putting a smile on people’s faces with great food

If you weren’t a chef, what other career path would you choose? To be honest it was a choice between environmental science and cooking. Cooking won!

What do you want people to take away from your food? I want to give people an experience that they will remember. To provide them with as much joy in eating food as I get from creating it.

Describe your culinary style. French technique with flavour influences from Asia and Spain