Jack Powlay heading up the pans at The Prince Consort & friends
Rising star of the Australian restaurant scene, Jack Powlay is heading up the pans as Head Chef at The Prince Consort in Wickham Street in Fortitude Valley, Brisbane’s newest collective of bars which opens this week.
More recently known as The Elephant Arms Hotel, The Prince Consort as it was originally named, has fed, watered, and kept the secrets of all who ventured through since 1888, and now, thanks to new owners Tilley & Wills Hotels, it will once again take its rightful place on Brisbane’s centre stage. The hotel is now home to The Parlour Bar, La La Land, 400 Rabbits Cantina, The Garden Bar, The Naughty Corner, The Bowie Rooms, The Yorke Suites and Greaser, eight different spaces with the result a new social master quarter in Fortitude Valley.
As Head Chef, Powlay leads the menu design, creation and food operations across the venue, creating culinary experiences to suit each adventure. Menus range from the gastro-pub-inspired offering of The Prince Consort, to super modern tacos starring seasonal ingredients at 400 Rabbits Cantina, to epic pizzas from the wood-fired oven, to shared tapas plates at La La Land.
IMAGERY HERE:
Powlay earned his stripes as sous chef at hatted venues such as Pipit Restaurant under Chef Ben Devlin in the coastal town of Pottsville, and under Chef Ben Williamson at Gerards Bistro. During his time at Gerards, the acclaimed restaurant was awarded a hat in the Australian Good Food Guide Awards and was named Australian Financial Review’s QLD Best Restaurant. He also spent time in the kitchen in Brisbane’s famous Billykart kitchen at West End.
Most recently he was sous chef at Lizard Island Resort where he specialised in designing daily changing degustations for guests.
In what is a baptism of flavour, Powlay’s opening weekend will see the entire venue celebrate Halloween, followed by a full-venue Melbourne Cup event on Tuesday November 3.
General Manager of The Prince Consort, Jason Hirt said Powlay was a chef ready to launch! “He’s a chef ready to take on a role that gives him a wide scope of menu options, and the ability to be really creative and push the flavour-envelope,” said Hirt.
“We will have 89 beer taps here, pouring everything from contemporary brews to modern crafts and international classics, the wine list will star great Aussie names as well as the young guns taking the industry into new and exciting territory and our cocktail lists are creative, packed with punch and very cool. The menus that Jack is creating reflect our different spaces and our range of pours.”
THE PRINCE CONSORT & FRI
