Brisbane restaurant Stokehouse Q and the adjoining Stoke Bar will close on 26 August to make way for upgraded kitchens and a new-look bar.

The million-dollar transformation will see Stoke Bar relaunch as Q, complete with more seating and a brand new food and drinks offering.

Stokehouse Q chef Richard Ousby has curated the bar menu, which is separated into “hand” and “fork” options with a focus on local produce.

Smaller dishes include chili prawns with white bread and aioli and grilled haloumi with burnt honey and fresh mint, while larger plates include fish and chips, pork cotoletta with fennel and caper slaw and spanner crab, buckwheat noodle, sweet corn and basil.

Becki Parker, formerly of Nant Whisky Bar and Soleil Pool Bar at Rydges South Bank, is behind the drinks menu, which features a range of creative cocktails.

Highlights include the Goodwill Rising with Don Julio Blanco Tequila, fig jam, ginger, pineapple shrub, vanilla syrup, lemon juice, lemon and vanilla sugar crisp, and the Diamantina made with Pennyweight Constance Fino, Manly Marine Vodka, thyme, cucumber, lemon oil, topped with soda water and served with nori and citrus caviar in an oyster shell.

Stokehouse Q and Q bar will both reopen to guests on 3 September.

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