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When Venner opened in February, it came with a concept that may have raised a few eyebrows: neo-Nordic. It’s been years since Brisbane last had a restaurant flying that flag (vale Elska) but consider it less a cuisine and more a guiding philosophy. Venner is grounded in simplicity and seasonality – and it does both very well.
No dish sums it up better than the lamb rump. Rosy-pink inside with well-rendered fat, the slices are placed atop a vivid green sauce of cavolo nero…
