Racecourse Road’s evolution is set to ramp up in the coming months. Joining the storied strip this November will be Dimmi – a new Italian-inspired restaurant where conversation and connection will be fuelled by charcoal-grilled cuisine, handmade pasta and a curated cocktail selection. Here’s what we know …
A few decades ago, Racecourse Road held the crown as Brisbane’s most prestigious promenade. Soon, it could be in the running for that title once more, with a raft of high-profile developments set to revamp the streetscape.
One such development is The Windermere, a new mixed-use building that will welcome plenty of new residents, alongside Dimmi – a neighbourhood restaurant infused with approachable Italian charm.
The brainchild of business partners Will Cooke and Kamile Vingeviciute, Dimmi (an informal Italian phrase that means ‘tell me’) is described by the pair as a place where stories are shared and connections are made over plates of pasta and glasses of wine.
Spearheading Dimmi’s interior design is Alkot Studio, with construction handled by Beyond Projects in conjunction with Callum McGregor.
Aesthetically, we’re told Dimmi’s interior scheme will be a layered, sensory experience, with nostalgic and contemporary elements woven throughout. Mid-century Italian interiors serve as an inspiration, with tactile materials like burl wood, glass bricks and red travertine mingling with a colour palette of deep reds and rich timbers, alongside sculptural furniture also designed by Alkot.
The venue will boast varied dining zones, each designed to be immersive and inviting. Guests can crowd into booths, spread out along banquettes or get cosy in Dimmi’s wine room. The semi-open kitchen will be visible from most tables, adding a sense of movement and energy to the dining experience.
Dimmi’s interior aesthetic and sculptural furnishing will be designed by Alkot Studio | Credit: Alkot Studio
Speaking of the kitchen, Dimmi’s engine room will be helmed by Niccolo Sordi, a Verona-born chef whose CV includes a stint at the helm of the kitchen at Corbett & Claude. At Dimmi, Niccolo will showcase quality Australian produce through a creative lens grounded in Italian culinary traditions.
The menu will kick off with spongy slabs of focaccia, gnoccho fritto crowned with a delicate fold of prosciutto, or a belly-warming fried lasagne bite. From there, guests will be able to enjoy plates of handmade pasta (think raviolo with braised beef and celeriac, and cappellacci burro e oro), cotoletta alla bolognese and mains fresh from the charcoal grill.
“Good design will bring people to the front door, but what keeps them coming back is how you make people feel,” says Will. “It is no more complicated than great hospitality, with good food and drinks at a price point that backs up what you have just received.”
Over at Dimmi’s bar, guests will be able to perch and interact with staff as they dispense a beverage list inspired by Kamile’s own bar expertise.
“Nobody is hiding behind the bar,” says Kamile. “It gives the bar a different energy, and it’s where conversation happens, which is really what Dimmi is about.”
Italian classics form the inspirational jumping-off point for the cocktail list, with signature riffs like a negroni (smoked over red cedar), limoncello sour with brulees elderflower foam and a Garibaldi Swizzle with blood orange granita expected to be highlights of the opening menu, alongside a list of Australian and Italian wines.
Once up and running, Dimmi will sit somewhere between a special-occasion restaurant and a casual everyday favourite. Will and Kamile believe the restaurant has the potential to become a fixture of the resurgent Racecourse Road neighbourhood.
“Locals want and expect more from what is and should be an iconic Brisbane street,” says Will
“I want Dimmi to be the place where old and new locals meet,” adds Kamile. “Somewhere to drop in after work, celebrate after the races or linger over a long Sunday lunch, and in time, feel as though it has always belonged here.”
Dimmi is set to open in late November – stay tuned for more details in the coming weeks.
