Page 87 - Tropic Magazine Issue 12

Lifestyle
Food

Apex owner, Bill O’Rourke
Friendly local

Apex Milk Bar is reaching for prepare to reduce our footprint as GLUTEN FREE AND VEGAN OPTIONS
new highs with a refresh of its much as possible. We’ll have dedicated fryers for gluten
menu and hospitality o fering. free cooking and vegan cooking and a
TRADITIONAL HOSPITALITY dedicated grill section for gluten free
Apex Milk Bar owner Bill O’Rourke With our new menu we’re aiming to and vegan items. We’ve developed an
knows more than most people how bring more value to the plate while exciting fried chicken recipe that is
tough and at the same time rewarding returning to traditional hospitality 100% gluten free for all those fried
the food and beverage scene can be. values of providing customers with chicken lovers who like it crispy but just
Long hours are o fset by praise from honest, friendly service and reasonable can’t have the wheat!
happy customers. A good week at the pricing. We’re moving away from having
cash register is o ten matched by a di ferent deals and just making Apex LOCAL PRODUCE
not-so-good week. It’s a rollercoaster Milk Bar the sort of place you can hang Our bread is specifically made for us by
ride, but as Bill and his team approach anytime you want, with whoever you Truls from the Swiss Cake & Co fee
the end of their fourth year in business, want. We’re making it more accessible. Shop, our sauces are hand-made, we
Apex Milk Bar is entering an exciting Just like a Milk Bar should be. use locally sourced grass-fed Tablelands
new phase at both its Hoare St and Mt beef and our chicken and pork is always
Sheridan Plaza locations. Tropic talks to NEW HEAD CHEF fresh, never frozen and sourced locally.
Bill about the Apex Milk Bar refresh. We feel the business is ready for its next
revolution and are really excited about THEMED NIGHTS
CORE FOOD VALUES the new menu and our new head chef We’re also going to have themed nights
Our new menu will uphold our core Brad Ansell. Brad is one of the most and monthly canteen dinners - think of
food values of being hand-made, locally dedicated and passionate chefs I’ve had the old mess hall tray with a selection of
sourced (where possible), fresh and the pleasure of collaborating with. He’s tasty and freshly prepared items from
innovative. We’ll be introducing a got broad experience ranging from the Texan BBQ to Malay curry nights all
greater emphasis on gluten free and Mooney Mooney Workers Club, Green interpreted to suit our contemporary
vegan food and bringing back our fish Island Resort, Caroline Bar Brasserie Australian diner experience. We’ll also
shop, making it available for takeaway Function Centre, and Mondo’s. He’s have weekend BBQ’s and yard parties
and UberEATS. embraced my vision for the business like rock steady and jerk chicken nights
We’re buying locally caught fish for our and my concept ideas and works for example.
blackboard menu, delivered fresh to the tirelessly with me to refine these ideas
shop Wednesday to Saturday. e new and bring them to life on the plate. He MORE: apexmilkbar.com
menu aims to reduce our waste by literally does bring them to life. His
changing the products we buy and cooking is top notch.

It’s time for e Chambers of the Far North for each of its venues, e
One of the city’s most hotly anticipated Chambers will host Tattle, a vibrant café,
restaurant and bar openings is finally here. SoMa, a contemporary restaurant and esters,
Expect playful plating, vibrant lavours and a an intimate wine-bar. Venue manager Angela
distinctive interior when e Chambers Stayte is excited to share the venue’s two-year
opens its doors in mid-June. journey with the public. “Whether in SoMa
“ e age of the building certainly brought its enjoying dinner with friends, a quiet evening
own set of challenges, none that couldn't be of wine tasting at esters or simply taking
overcome, but all involved rethinking and time out in the urban garden at Tattle with
time,” e Chambers general manager and co fee and a magazine, there are all these
lead developer Joan Wilson said. beautifully detailed spaces you can escape to
“I want diners to feel a sense of what Cairns depending on your mood," she said.
is in terms of food and ambience but above
all mateship and place.”
Creatively re-engaging the food and lavours MORE: the-chambers.com.au