Billykart was named by Ben O'Donoghue after his fond memories of a carefree childhood. The ethos of the restaurant is to encourage customers to feel familiar the first time they visit, to relax and enjoy their meal, and ultimately come back.
The restaurant is the second one in Brisbane, with the first one located in Annerley. It has a good reputation for their breakfasts. Both restaurants are incredibly popular and it took me a couple of attempts to make a dinner booking with the West End spot.
The décor is ultra-modern, with touches of nostalgia – the kitchen is obscured by a wall of old window shutters. Another wall is covered with a deconstructed billy kart, cut outs of kitchen utensils and the parts of a retro mixer.
The menu changes with the seasons and you may need to Google some of the names of the dishes. For starters, we ordered the vanilla and vodka house cured ocean trout, with roasted beets and kefir sour cream. It was quickly polished off. As I waited for the next course, I was entertained by watching the chefs, including Ben, work their magic in the kitchen.
For main I ordered the spit roasted quail, with roasted fig, goats curd and vincotto for just over thirty dollars. It was fiddly to pull all the meat off a small boned bird, but the dish was full of flavour. Luckily we ordered a side of gigandes plaki (spicy beans).
My dining partner ordered the coffee and ancho spiced lamb breast, habanero pickled onion, eggplant and curd hard roll. He thought it was delicious. We both agreed our meals were first class, but would like to try something different next time.
Billykart is open for breakfast, lunch and dinner. You can make a reservation online or by phone. Next door you can find the provisions shop.
Hi Emma. I was in Brisbane recently. I wish I had known about Billykart Kitchen. I would have gone and tried it out. I was in Brisbane for three days. We went out for meals twice. There are so many restaurants in Brisbane as there are in most big cities. It's good to hear about different dining experiences.