A new eatery from an award-winning team of restaurateurs opens today in Lower Gibsons. Similar to its post-launch summer pop-ups, the highly anticipated Brassica will aim to offer a rotational array of thoughtfully-crafted but unpretentious dishes that celebrate seasonality in a warm and inviting atmosphere.
The menu at Brassica was put together by chefs Jack Chen and Hilary Prince. The two chefs say the menu was inspired by the rich abundance of fresh local ingredients on hand on the Sunshine Coast. Some of the opening day highlights include delicata squash tempura with fermented garlic honey, ricotta, and sesame; applewood smoked sockeye salmon with potato flatbread, radish, and creme fraiche, and butter-roasted ling cod with parsnips, chorizo, honey mussels, and caramelized buttermilk sauce.
Brassica’s bar program features a relatively straightforward selection of cocktails that have been chosen by Dashi bartender Stephen Whiteside, an assortment of local and international wines curated by sommelier Jenna Briscoe, and a variety of local brews on tap, including 101 Brewhouse and Distillery, Sunday Cider, Banditry, and Gibsons Tapworks.