Recently, the Camargue team had the pleasure of visiting August, a stunning restaurant which is in a 137 year old heritage church nestled at the top of Dornoch Terrace, West End. The experience started at golden hour, as many dinners do in a Queensland summer, where just entering the venue was an aesthetic experience, overlooking the sunset and hills of the area.
Of course the team needed to come dressed to impress, with Vivienne Westwood, Conner Ives, A.W.A.K.E. Mode, and Lemaire as the centre of the dress code.
As soon as we entered the space, it immediately had a welcoming feeling, yet still very polished. Every wall had something interesting to look at, whether it was the different art pieces, the intricate lighting, or incredible stained glass windows which are reminiscent of the old church in which the restaurant was built.
After being seated, we were greeted by the lovely front of house team who kindly took us through the set menu we were all extremely looking forward to trying, explaining each dish with excitement and chef-level vocabulary (which we later needed repeated). The kitchen is run by head chef Brad, one of the founders of August, who has over 15 years experience working as a chef around Australia. The menu is inspired by cuisine from France, Italy and Spain, as well as Australia, which together makes the menu a delightful combination of traditional and contemporary.
The starters didn’t disappoint, the meal began with Pickled Pumpkin Fritti with Skordalia, a delicious combination that was tangy and fresh in the best ways, along with Baguette with Salted Butter (who can really say no to fresh bread, and the butter was a piece of art in itself), and Burrata with Peperonata Agrodolce, the perfect accompaniment to said bread, and a dish that brought the restaurants European influences to life.
The main meals were just as impressive as they sounded, Calamarata Pasta with Calamari Ragu, a rich and hearty pasta that was unexpected with its seafood take on a classic ragu, but worked exquisitely. For those who needed dietaries (putting my own hand up) we got a vegetarian and gluten free risotto that was subtle and fresh in flavour. This was all followed by a Stuffed Lamb Saddle with Ratatouille and a Tapenade Butter, which was as good as it sounds. Needless to say, the team was extremely happy with our experience at August!
After our visit, we had the pleasure of sitting down with one of August’s founders Matilda Riek, to hear more about how the restaurant came to be.
Can you tell us about how August came to be?
It all came to be quite naturally. Brad (my partner, and the head chef at August), and I had both reached a point where we felt ready and experienced enough to try opening and running something on our own, and to create the space that we would really like to dine at in Brisbane. I don’t think there is ever a right time for a decision like that, you just have to go for it. We were very aligned on what we wanted the space to look like, how the menu should read, and how we wanted people to feel. We were both very inspired by the more European and British restaurants - spaces like Rochelle’s Canteen. We also knew we wanted a building in Brisbane with a bit of character - which can be hard to come by! The space we are in now is an old heritage church on the top of Dornoch Terrace. As soon as we inspected the space, we knew straight away that it was for us. We opened in November in 2024, and since then, we have slowly been refining and settling into what August is.
What is your background in the restaurant / hospitality industry?
Brad, has been a chef for about 15 years, in several places in Brisbane, but also down in Melbourne and around Australia. My background in restaurants is a little less formal, but I had been working in hospitality for a few years whilst studying, and slowly took on more responsibilities. I also grew up in a family that very much appreciated good food, art, and design, and always loved how restaurants can be the intersection of all three. Brad and I met whilst working together at Florence in Camp Hill. We have been very lucky in that we have always worked together, with Brad running the kitchen and with me running the front of house, and it’s always worked quite smoothly.
How do you want your customers to feel when they enter the space?
Ultimately, we want people to feel immediately welcome and at ease. One of the most meaningful things is when a customer comes back for a second or third visit. We want the space to feel warm and familiar enough for a casual, weeknight meal, but still special and elegant enough for a birthday or event. I suppose what helps create this feeling, is the communal atmosphere of the space. There are no private dining rooms, every table can have a view of the kitchen, and a view of the art and stained glass windows. The dining room isn’t cramped, too noisy, or too dark, but light, bright, and gently paced. We are a small space, but we really try to use that to our advantage, and get our staff to give as much time and attention to our customers as they can.
What do you think sets August apart within the current dining landscape?
Food is incredibly important but so is the service; I like to think that we try and focus on providing not just a meal, but hospitality. While people need to feel that the food is generous and impressive, they also need to feel the same about the overall experience. We want a restaurant that people felt they could return to time and time again.
How have you been inspired to create the menu?
Our menu is both classic and modern, and takes influences from the regional food of France, Italy and Spain, as well as the Australian seasons. I like to think that the food, much like the space, is equal parts sophistication and simplicity. It is approachable and generous, yet underpinned by classical techniques and a very precise, considered approach. Brad takes a lot of inspiration from old, French and English cookbooks and menus.
What is a dish that everyone needs to try on the menu?
So many! Our menu changes slightly every day, so there is usually something new for customers to try. The desserts at the moment are particularly popular. We have just put two new ones on for summer - golden syrup crepes cooked in a butterscotch caramel, with almond praline and lemon gelato, and, a chocolate and cherry bavarois with marsala jelly and cream. The mud crab omelette has also been on our menu since we opened, and it has almost become a ‘signature’ dish.
Explore more about August here.