When TJ Peabody opened Nickel Kitchen & Bar with his wife Kim earlier this year the experienced restaurateur had a very clear vision for the Fortitude Valley business. Here he wanted rich and decadent interiors matched by classic fine-dining dishes re-invented for the modern era.<\/p>\n
It\u2019s a vision that\u2019s since been incredibly successful. Though only open for a few months Nickel has recently received its first chef\u2019s hat. It has also been listed as one of the top five best new restaurants in the 2017 Good Food Guide.<\/p>\n
This rapid success should come as no surprise considering the family\u2019s extensive industry experience from the highly regarded family-owned New Zealand winery, Craggy Range to the renowned Terr\u00f4ir restaurant, The Phantom Room in Brisbane, Nantucket Kitchen & Bar and the dynamic burger establishment, NKB Express.<\/p>\n[\/spb_text_block] [\/spb_row] [spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_image image=”2661″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”first”][\/spb_image] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”last”]\n
After many years travelling the world, distributing wine and investigating successful restaurant models they had a good idea for what would work in the new establishment. \u201cWe wanted to do something outside of the city, and we chose Fortitude Valley,\u201d he says. With the interiors they went for a formal yet classic look, with large turquoise lounge seats, soft lighting, rich mahogany features, and Art Deco inspired wooden panelling on the walls. It\u2019s a style TJ describes as, \u201cGrand Central Station meets the Orient Express.\u201d<\/p>\n[\/spb_text_block] [\/spb_row] [spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n
Executive Chef Chris Sell has been working alongside Peabody for many years. His menu has been carefully crafted to provide a similar nod to the past. Standout examples from the seasonal menu include a Table-Side Caesar Salad (assembled at the diner\u2019s table), the Barossa Valley Chicken Kiev and a Bombe Alaska.<\/p>\n
TJ and Kim have over the years assembled an experienced and very capable team of 50 kitchen staff across their three venues. 22 of this team are now at Nickel Kitchen & Bar, serving up to 130 people at a time. With several events spaces also the demand on the kitchen is considerable. When it came to setting up this area the couple relied upon Moffat for the entire fit out.<\/p>\n
\u201cMoffat was a new brand for us,\u201d says TJ. \u201cThey came to us through Craggy Range and put together a great package and service offering<\/a><\/span><\/span>.\u201d<\/p>\n One of the determining factors was the visual appeal of the technology. \u201cThe kitchen can be seen directly from several points within the restaurant,\u201d says TJ. \u201cSo it was important that the equipment was aesthetically pleasing.\u201d<\/p>\n Of course there had to be substance to go with the style, and the kitchen and restaurant delivers both with confidence. Having gained a chef\u2019s hat in such a short time the vision of TJ and Kim\u2019s has been realised.<\/p>\n[\/spb_text_block] [\/spb_row] [spb_divider type=”standard” text=”Go to top” top_margin=”0px” bottom_margin=”30px” fullwidth=”no” width=”1\/1″ el_position=”first last”] [spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_image image=”2663″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/1″ el_position=”first last”][\/spb_image] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n The kitchen equipment in Nickel Kitchen & Bar has already been well and truly tested \u2013 and passed with flying colours.<\/p>\n \u201cWhile we haven\u2019t been open very long, we have found the equipment to be very practical and reliable,\u201d says owner TJ Peabody. \u201cIt also boasts a great deal of technological capability \u2013 far more than you would expect from its size. As we don\u2019t have a vast kitchen this suits us perfectly.\u201d<\/p>\n The equipment line-up includes two Waldorf 800 single pan fryers<\/a><\/span><\/span> and a Waldorf Bold<\/a><\/span><\/span> 6-burner oven range, dedicated griddle plate, chargrill and pasta cooker with low profile splashbacks. A Convotherm Combi easyTouch oven<\/a><\/span><\/span> includes condensation hood and the smoking option, and a Friginox blast chiller <\/a><\/span><\/span>delivers added functionality. A Washtech<\/a><\/span><\/span> rack conveyor helps out in the kitchen and there\u2019s a Wexi\u00f6disk<\/a><\/span><\/span> glass washer in the bar also.<\/p>\n[\/spb_text_block] [\/spb_row]\n","protected":false},"excerpt":{"rendered":" [spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_text_block element_name=”Intro Paragraph” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] At Nickel, all the interior opulence and comfort of the past. All the menu sophistication and preparation of the present. It\u2019s no wonder Brisbane\u2019s Nickel Kitchen & Bar […]<\/p>\n","protected":false},"author":2,"featured_media":2664,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[172,178,171],"tags":[48,24,64,194,96,23,211,77,201,197,223,183,238,239,49,30,88,95],"class_list":["post-2654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-australia","category-qld","category-working-kitchen","tag-catering-equipment","tag-combi-steamer","tag-commercial-cooking-equipment","tag-commercial-kitchen","tag-commercial-kitchen-equipment","tag-convotherm","tag-food-service","tag-friginox","tag-fryer","tag-glasswasher","tag-griddle","tag-kitchen-equipment","tag-oven-range","tag-rack-conveyor","tag-restaurant-equipment","tag-waldorf-bold","tag-washtech","tag-wexiodisk"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2654"}],"version-history":[{"count":8,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2654\/revisions"}],"predecessor-version":[{"id":2667,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2654\/revisions\/2667"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media\/2664"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}IN THE KITCHEN<\/h3>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n