Chef's Table Evenings
One menu, written the same morning, cooked in front of you and served by the people who made it. We run Thursday to Saturday, start at half six and finish when the last person leaves.
A kitchen with no wall between it and the table
The pass at Spavulo is really just a longer table. You sit down, the chefs plate in front of you, and the conversation goes both ways. We cook whatever the fishmonger and the growers brought that day, which means the menu is printed at four in the afternoon and never repeated within the same week. Wine is matched by our sommelier, or you can pick from the list at normal prices.
Six years of cooking out in the open
We started with a single induction hob in the corner of the restaurant bar and eight stools. It grew into its own room in 2021. Two of the original cooks are still on the rota, and the pastry chef has been here longer than the room has.
Menus built after the market run
The team walks the Rocklea markets on Wednesday and Thursday mornings and writes the menu from what is genuinely good, not from a standing order.
Wine matched, never upsold
Five pours chosen to sit with the food, or a short list of bottles at close to retail if you would rather pick your own.
Dietary needs handled properly
Tell us at booking. The kitchen writes a parallel menu rather than stripping things off the standard one, so you get the same number of courses.
Seats you keep all night
Nobody is turned for a second sitting. Book the early slot and stay through to the last coffee, usually around ten.
What it costs to sit down
Chef's Table
A$185 per person
- Six courses, no wine
- Thursday and Sunday sittings
- Menu sent the day before
- Card holds the seat
Table with Matches
A$265 per person
- Six courses plus five wine pours
- Friday and Saturday sittings
- Kitchen tour before the first course
- Signed menu to take home
Taken Over
A$2,400 for the room
- Buy out all ten seats
- Menu agreed with your group in advance
- Welcome drink on the terrace
- Service included in the price
From booking to dessert
Hold a seat
Pick a night and pay a A$50 deposit per person. The balance settles on the night itself.
Tell us what you cannot eat
Allergies, dislikes, anything that would turn a course into a problem. We write the menu around it.
Wait for the menu
An email lands the day before with what we are cooking and where each ingredient came from.
Arrive a quarter past six
Drinks on the terrace first, then down to the table once everyone has gathered.
Eat what is in front of you
Six courses, cooked and plated at the counter. Ask questions, the chefs will answer them.
Settle up
Wine, extras and the remaining balance paid at the end. No service charge, no card surcharge.
Inside the room
Ten stools along the pass
A single brass counter, close enough that the plate lands warm and you can smell the butter going in.
Open to the room
Cured meats, jars and a shelf of ferments, all in view. Nothing hidden behind a kitchen door here.
Before service
Knives on the board, a crate of heirloom tomatoes and the menu taped to the fridge, still being argued over.
End of the line
Where the last course comes together. The same bench has turned out every dessert since the room opened.
Half six sharp
Glasses filled, first course plated and the room going quiet because everyone is looking at the food.
Before and after
A small space out the back for a drink before the menu starts, or a long conversation once it ends.
Things people ask before booking
For anything else, email the restaurant directly and a chef will reply.
Request a seat
Send the date and how many of you there are. We confirm within the day and pass on the payment details.
- +61 7 4916 0382
- spavulo@hotmail.com
- Heritage Lanes, 80 Ann Street, Brisbane City QLD 4000, Australia