http://www.gourmandandgourmet.com.au/lunch-popolo-andrew-baturo/
With a restaurant style so unique to the precinct, and a beyond beautiful view over the river and the Brisbane city skyline, it’s easy to see why Popolo is pumping like it’s Saturday night (and it’s only Wednesday).
We recently spent an afternoon being wined and dined at this South Bank gem, with the impresario himself, Andrew Baturo.
Andrew is no stranger to successful venues. Our affable host also has Brisbane favourites Libertine, and The Gresham, notched on his entrepreneurial bedpost.
We ease in with a carpaccio of smoked eye fillet, capers and a mustard cress, while Andrew heads down memory lane, regaling us with tales of how it all started when he was polishing glasses at Friday’s. He explains that he fell in love with the energy of the industry, while we fall in love with Popolo’s tomato and teleggio arancini.
Continuing to be awed of his backstory, we are served meatballs in a rich tomato sugo, by the man who beat out 1700 applicants to run Australia’s first Wagamama. A man who signed up for the job with only one question “what the f** is a Wagamama?!”
Things start to get serious when the Cotoletta comes out. A delectable pan-fried, Parmesan crumbed, veal cutlet from Western Australia, allows Andrew to explain his desire to open an Italian restaurant that really spoke in volumes of true Italian cuisine. A style of eating that allows people to slowly dine, and catch up in a beautiful space, is something that Popolo delivers effortlessly.
When the (absolutely out of this world delicious) braised, Victorian lamb shoulder comes out, we are about ready to burst. But we gladly soldier on. Andrew explains he left Wagamama with a desire to leave the front of house, to head behind the scenes, and drive a team of up and comers, not unlike himself.
Opening Libertine with then partner, Jamie Webb, they were inspired by shared cuisine, and set out to bring the people of Brisbane a dining experience they were not familiar with. Five years on, it’s safe to say, they nailed it.
Ending the day taking a mental note to return for the chocolate doughnuts with basil ice cream, we ask Andrew to entail what’s coming next for team Baturo. His lips are sealed, but with a knowing grin; we can safely say this is one restaurant aficionado that is not finished yet.
Want to get your taste buds involved with Popolo’s new winter menu? Click here to win a seven-course dinner for two!
https://forms.sign-up.to/28483/803Words by Ashleigh Docherty
Australian Competitions Club
