The team behind Melbourne’s Stay Gold have teamed up with ex-Lady Carolina head chef Blair Williams to launch Spitfire, Brunswick.
Stay Gold launched in November 2018 by veteran music promoter Ben Turnbull along with partners Paul Goddard, Jesse Barbera, Noah Honeywill. The final touches are now being made to the 400+ capacity Sydney Road venue, with Spitfire kitchen and bar occupying the front half of the building.
The team, which is behind Brisbane venues whiskey joint Black Bear Lodge, cocktail bar Barbara, Blutes pub and Lucky Egg fried chicken, wanted to provide an refined but accessible food offering at Stay Gold with a focus on bringing people together. Accordingly, the dishes at Spitfire are simple, full of flavour and designed to share.
Williams has deliberately edged the menu towards vegetarian and vegan dishes, only offering two meat options. The chef has also taken inspiration from his past using Spanish and European, Southern and South American styles and techniques with focus on fire.
“I use Iron Bark in the wood oven and Red Gum for the charcoal rotisserie. Plus a heap of different fruit woods,” says Williams. “It is amazing the depth of flavour you can get from different woods. We take a great deal of care to produce these dishes. For example our chicken is brined for 24 hrs, dried for 24 hrs then spit roasted for 1.5 hours and rested for 45 minutes before it arrives at your table.”
Spitfire will also a late night menu. “I’m doing my own version of the street side souva,” says Williams. “It’s gonna be messy, fun, full of flavour and perfect for all those late night music fans spilling out of the band room.”