Hot venue: Capri by Fraser’s welcomes Black Fire

Capri by Fraser, Brisbane, has announced the opening of Black Fire Restaurant Brisbane.
Paolo Milanesi is the culinary director of Black Fire Restaurant Brisbane

Capri by Fraser, Brisbane, has announced the opening of Black Fire Restaurant Brisbane.

Black Fire has replaced previous on-site restaurant, Asana.

As of Monday 30 April, Canberra based restaurant group, Fuego Nero, took over the ground floor space of Capri by Fraser, Brisbane, to open Black Fire headed up by chef Alessandro Spiga and culinary director and business owner Paolo Milanesi.

Black Fire Restaurant Brisbane will focus on serving Spanish/Mediterranean cuisine, using locally sourced organic and seasonal produce. The restaurant will also service Capri by Fraser’s in-room menu for guests wishing to dine in and provide catering for the hotel’s on-site conferencing and event spaces.

“Having Black Fire Brisbane on our premises is a great coup for our hotel and our guests,” says Mariusz Tymosiewicz, general manager Capri by Fraser, Brisbane.

“It’s a new chapter for us and together with Paolo and Alessandro, we promise some of the best Spanish and Mediterranean food in Brisbane served in a vibrant and relaxed family-friendly environment,” he said.

The organic and local produce driven menu will include a selection of meats such as slow roasted suckling pig, lamb and an array of beef cuts with a steak of a marble score of 5+ being a highlight of Black Fire’s Mediterranean and ‘farm to table’ inspired menu.

Tapping into Spiga and Milanesi’s European culinary heritage, the restaurant will serve an a la carte menu and tapas menu in the wine bar featuring fine cured meats paired with a curated wine list sourced from Australia, Spain, Italy and around the world.

Spiga will be joining the Brisbane team after working at Black Fire Canberra. Prior to this, he spent five years working with Michelin Star Chef Stefano Deidda at the Restaurant ‘Il Corsaro’ in Italy, before meeting Paolo at the esteemed 2 hatted Pilu in Freshwater Sydney.

“With such a vast selection I recommend for people to try a bit of everything, from our goat cheese churros with mojo verde to the slow roasted suckling pig – slow roasted for up to 10 hours,” said Spiga.

Established in 2014 and headquartered in Canberra, Fuego Nero Restaurant Group are the passionate restaurateurs behind award-winning Black Fire Restaurant in Canberra, Flair & Taste Catering, and soon to open, Black Fire Restaurant Sydney.

Black Fire Restaurant Brisbane, located at 80 Albert Street Brisbane, is open now for bookings.

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