Brisbane’s dinning scene has again taken another leap with the opening of Drew Patten, Andrew Buchanan and Kym Machin’s multi-facility venue.

The co–owners and head chef of Urbane have re-launched the popular dining spot along with three new venues Sub Urbane, The Euro and The Laneway.

When making a distinction between Urbane and The Euro, Machin says it is similar to comparing famous Sydney restaurants Rockpool and Rockpool Bar & Grill.

The multimillion dollar project was designed by architecture firm Arkhefield, which has worked on a number of cafes and restaurants around Brisbane.

The original design elements of the Mary Street address had been retained in the refit, with the exposed brick of the heritage building preserved and enhanced by solid timber walls and floors. A similar aesthetic has been carried through to basement extension Sub Urbane, which boasts a visible humidified wine cellar, AV technology and room for 30 people.

Flanked by 100 year-old stone walls with rough-sawn hardwood panels and polished concrete floors, Sub Urbane is a cellar in the truest sense, according to the architects. In sharp contrast, new brasserie-style diner The Euro features colour and light, a bar clad in black zinc, which will develop copper-like patina over time.

The 65 seat European inspired brasserie, delivers a more relaxed atmosphere, with a laser cut metal entrance screen and panels of green and pink glass to create a brightly lit threshold to the restaurant.

The last piece of the puzzle is The Laneway, a bar perched within the centre of the site, accessible from Mary Street or Spencer Lane.

The Spencer Lane entrance is lit by a series of patterned lights along the lane walls. The Laneway acts as a beacon hovering over the lane at the first floor level and is framed by a four metre high cantilevered balcony facing towards Margaret Street.

As part of the project Machin has worked extensively to make Urbane and the other venues the first certified organic restaurant in Queensland. As part of this Minchin have established exclusive relationships with quality producers from around Australia. This includes successfully arranging for an entire consignment of Stradbroke Island Oysters (only 200 dozen are grown each season) The Dialba Oysters (large rock oysters) will be served in both Urbane and The Euro.

There is also an impressive new staff line-up from across Australia including pastry chef Shaun Quade, previously from Quay in Sydney and the Royal Mail Hotel in Melbourne, sous chef Todd Adams, previously of Lamaro’s & Taxi in Melbourne and of course the bar manager, Ryan Lane, has been poached from Bowery Bar in Brisbane.