Spotlight: Tognini’s Spring Hill Re-Opening
Man, I love a good deli. There’s something about a huge, viewable range of fresh produce, cheeses, meats, and antipasti that just excites me. Perhaps I was meant to be born an elegant, sexy gal from Perugia, and not a bumbling, is-that-really-another-food-stain-on-my-shirt chick from Canada.
Tognini’s has been somewhat of an institution for deli-lovers in Brisbane since the nineties. The other night I was lucky enough to attend a sneak preview of their re-vamped Spring Hill location. What was once a humble (albeit fantastic) deli has now grown to be a bit of a casual restaurant and bistro. Tognini’s Spring Hill will also now open their doors on Sundays, giving us yet another excuse to go out for a late Sunday breakfast (with brekkie dishes like French Toast with Chocolate Sauce ($12.50), and Parmesan Toast with Bacon and Spicy Tomato Salsa ($12.50), I don’t blame us).
The refurb has turned the deli into a very cool and sleek venue, with a centre counter that is reminiscent of a chic bar. In the centre of the bar is a charcuterie cabinet (don’t worry, I had to google it too), which holds a wonderful array of fresh meats that might tempt even the strictest vegetarian.
Mark and Narelle Tognini spoke with passion of their recent visit to Turin in Italy, and the restaurants, delis, and food they experienced that inspired them to transform Tognini’s Spring Hill into more of a bistro. “The kitchen will never close!” Mark declared, referencing the location’s new later opening hours for dinner. The licensed bistro will now stay open for dinner, offering such yummy dishes as Grilled Quail in Vine Leaf with Pistachio Sauce and Labne ($24.50), or Scallops with Oloroso Sherry, Asparagus and Migras ($16.50).
I sampled a few of their ‘sputini’, which are small, tapas-style dishes. The Polenta Chips with Sour Cream and Sea Salt ($8) were soft and fluffy with a crispy shell; while the Scallops with Smoked Pancetta ($14) were the clear favourite. Perfectly cooked, these little guys were perfectly contrasted with the saltiness of the slightly crisp pancetta.
I’ve been very cheeky and haven’t taken any pictures. You’ll just have to go see the new Tognini’s Spring Hill for yourself when it re-opens its doors tomorrow. Meanwhile, I’ll keep trying to turn my ‘ehs’ into ‘sis’ – possibly with the help of a little dolce.
Tognini’s Spring Hill
Bistro Cafe Deli
Cnr Turbot & Boundary St
(07) 3831 5300