Providing a place to dine for a special occasion isn’t really of interest to Brisbane chef Paul McGivern. Rather, the former owner of The Wolfe in South Brisbane, wants to offer locals a venue in which they can celebrate the everyday.

After selling The Wolfe to fellow chef Josh Lopez in recent months, McGivern has turned his attention to new venture Corella in Woolloongabba’s The Drapery precinct. Unlike his previous venues, McGivern won’t be manning the kitchen but will be taking the owner/operator role at the contemporary Australian eatery. His new focus is to “keep the experience of the great restaurant alive” he says, and deliver an amazing everyday restaurant, as opposed to a venue reserved for “special occasion” dining.

Callum Gray has already been named as the chef who will captain the team at Corella. The head chef has been plucked from The Wolfe’s kitchen, prior to which he worked at London venues The Ninth and Social Eating House. Similarly to McGivern, Gray hopes to keep things simple, saying of his food style “[I try] not to overcomplicate the plate, by using only a few ingredients but using my skill to make them stand out.”

“I’m looking forward to giving our guests great produce at a price point where everybody is welcome, and can come back regularly,” he continues. “Having the freedom to revise the menu daily and work with what’s good and what’s available will definitely help towards that.”

Diners can expect an ever-evolving array of dishes focused on local flavours. Think tomatoes paired with almond curd and sorrel granita, or the pressed duck with lentil salad walnut purée and pear. There will also be a three-course prix fixed menu for $39, and a five-course tasting menu for $75. A curated wine list of just 50 bottles will accompany and for those curious, the BYO wine nights will continue on Wednesdays.

Corella’s interiors are just as simple as its menu. Clean lines are joined by exposed piping and industrial accents of copper, wood and slate. An open-plan kitchen greets guests, who will be seated on banquette seating which runs the restaurant’s length.

Corella is open for lunch Thursday to Sunday and dinner Tuesday to Saturday.