The ink is finally dry on the lease for a new venture by acclaimed chef Martin Boetz, with “Shortgrain by Martin Boetz” slated to open in Brisbane’s Fortitude Valley in August.

Originally from Brisbane, Boetz moved back to the city last year after selling his Hawkesbury River business, “The Cooks’ Shed.”

The chef said he was happy to be back and excited by the fresh challenge. “Brisbane is a fantastic city and there are some world-class places to eat here, but at the same time, there’s that particularly relaxed Brisbane vibe that I’ve missed.”

Facing the Chinatown Mall, Shortgrain, will occupy a space in the historic Stewart and Hemmant building, a former clothing factory dating from the late 1800s.

Boetz has engaged local firm Clui Design, also responsible for Yamas Greek, Wineology and newcomer Adelita Wine Bar in Wynnum for the project.

“I really don’t see this as a restaurant,” says Boetz. “It’s an Asian food store and a very relaxed eatery and it is also my production kitchen where bottled lines will be created.”

Boetz, who trained under Thai guru David Thompson in Sydney, before opening the highly awarded Longrain in 1999, says the ambience will be like “a Thai market” and include fresh produce in a walk-in glass cool room. Shortgrain branded curries, sauces and condiments, such as yellow bean soy dressing, chilli ginger dressing, black vinegar and chilli jam, all made in house, will also be for sale, alongside specialised dry goods, kitchenware and a curated selection of Asian furniture, decorative pieces and Boetz’ own candle range.

The space will also house a 60-seater eatery that will offer a seasonal share menu of Thai-focused dishes like yellow curry of chicken, egg noodles, bean sprouts and pickled mustard greens; grilled spiced pork neck with hot and sour herb salad and roasted rice; and crisp whole fish, with turmeric, wild ginger and caramel chilli.

The wine list designed to complement the fragrant flavours of Thai food, will  also be available to take away with a meal.

Shortgrain will be open for lunch and dinner. More details to come.

Related recipes: 6 leisurely long lunch recipes by Martin Boetz