MGallery’s heritage-listed Porter House building is gearing up to open its doors to Dixson & Sons brasserie and Henry’s Bread and Wine next week.

The multi-level site will be home to both concepts and will offer guests an all-encompassing drinking and dining experience.

Executive Chef Emrys Jones (Fish Butchery, Qualia) has curated a contemporary seasonal menu for Dixson & Sons.

The offering combines Asian influences with native Australian ingredients presented in traditional brasserie setting.

Executive Chef Emrys Jones

“The elements of a brasserie we’ve embraced are a reasonably short menu, an unpretentious approach and French technique,” says Jones. “The dishes are imaginative yet still approachable and reflect our sustainable approach to produce.

The kitchen will take on a sustainable cooking practices by turning leftover roasted cabbage to make sauerkraut for Henry Bread and Wine’s wagyu brisket Rueben sandwich.

Asparagus trim will be juiced and fermented for developing dish and left over orange peel will be made into syrups.

Duck and seafood products are going to be purchased whole and broken down with all elements used across both venues.

Snacks include Ortiz anchovy and macadamia dukkah, Cloudy Bay vongole with globe artichoke barigoule and black garlic vinegar, beef tartare made with soy, bonito and nori and rice crackers.

The larger plates section encompasses a vegan butternut pumpkin tart, beef wellington for two, roasted sugarloaf cabbage and kelp butter and beef fillet served with Paris mash, eggplant miso puree and Bordelaise sauce.

Guests can also expect desserts such as the Jelly ‘n’ Ice Cream sandwich with croissant and a luxe chocolate ganache.

The beverage list covers a selection of wines including the 2017 Henschke Mount Edelstone shiraz and 2018 Two Hands Ares shiraz plus signature cocktails.

Breakfast services will run during the week and include dishes such as Green Eggs & Ham on hash browns and chickpea and cabbage fritters.

On the ground floor, Henry’s Bread and Wine will be serving up an all-day menu with pastries from Baked and Co, breakfast bagels plus sandwiches and salads avaliable from 10am.

The central bar offering covers snacks such as spiced Marcona almonds, smoked fish rillette, grilled zucchini and watercress chimichurri along with a botanical-centric cocktail list.

Dixon & Sons will open on September 14 while Henry’s will open on September 13.

The Porter House’s Spice Trader bar on level 4 is due to open prior to summer.

More details to be announced.