TL;DR: Words are very hard to describe just how unique, just how characteristic, and just how alive with it all Six Feet Under is. The best surprise about it was walking right in fully blind about what was to be. Away from the outside of hustle and bustle, it is a whole new world down here that is calm and serene while all around are hard-working waitstaff, and dynamic meals. Everything is given a meticulous approach, which makes all the difference from being a serviceable meal out to something more memorable.
As rich as Brisbane's dining scene has become, there has been a dearth of a few aspects in it. They are a bit hard to explain in brevity, but it can easily be put this way. Watching enough television series or movies, or maybe even play some video games as well, as you'd be aware about that downtown set up. The place to be is usually hidden on a side street, and the eagle eye is the way to find it. The most that would give it away is a sign, and a staircase leading downstairs. Either it is the latest hotspot, or some sort of hidden gem, and it almost always be in the downtown area.
Aside from downtown, it is the perfect way to describe the location of Six Feet Under. We are in the older part of town, in the Newstead area, where they are utilising the classical architecture and revamping formerly decrepit parts of town into more groovy and appealing hotspots. Turn right down one of the side streets, and if you took it from the right angle - like my house mate did - you won't have to be looking for long, as it is right there clear as day. Heck, it has become so popular that a sign is even on the main road pointing down to it (another factor to compare it to a downtown hotspot). Right outside, the sign is above the dark door as the floor looks like it is on an angle (it is going downhill, in defense).
One morning, I woke up and had found that the responsibility had fallen into my hands to go and find somewhere to have breakfast. This involved me going onto this old website, and starting with scanning several collections for inspiration and seeing where it would go from there. What could have been a long process managed to be fairly quick with just the first lot of options - many that were in the north and inner-north. I showed my house mate what I had so far, and out of a couple of real winners this one came out on top. Just how much of a winner it was going to be, that was an imminent surprise.
From the name, it is easy to think that it may be death or macabre-related; at one of my past workplaces, I had colleagues look at me wondering it if were as such. There is nothing to suggest that at all, and the name merely is a hint at the whole cafe being in a basement. And what a big basement it is. Using the skeleton of what was the basement area of a factory, the way it has been decorated, designed, and ultimately revamped, has ensured an environment which is simultaneously cosy and spacious.
Walk inside, and they have done it up beautifully. It is in the combination of each detail. Low lights adorn the area from the ceiling, creating the right amount of lighting - you aren't getting blinded, you are able to see what you are doing and what you are eating, and for those food bloggers out there, it is permissive to take those snaps - no need for that blinding and distracting flash. Every table is given meticulous attention, with a low light to each one and there will be a decoration of some sort on the table. This will at least include the sugar jar, but could also be a small plant. Like it is often stressed, the small touches here and there build up the place's character, and those working at Six Feet Under have done that correctly.
Right upon entering the fray, the customer service already has the A-game being brought. All the folks here are lovely. The demeanour is a unique one. It has elements of being relaxed, yet it has that air of being professional, plus the meticulous way
they went about everything worked out a treat for them. Many places, while the customer service is good for the most part, you can see them going through the motions. With the lady coming to our table, she was quite the chirpy and personable one. They do come back to check if your food is up to scratch, and they even give small comments about the food when making your choices. This might pass some people by, but to me it indicates confidence and knowledge of the product.
The menu is one that will change seasonally, and provide all sorts of surprises over time. This being Brisbane, they suit it to the most popular mode eating - getting breakfast out. That they do, and what they offer for breakfast can range from the normal offerings to twists on them, and there might be experimentation on the horizon. When it comes to the beverages, that depends on what time of day you want to saunter in. More so later on, with a small range of beers and wines. All around the clock, however, are the normal outings for breakfast. Those are the teas and coffees, as per normal, but also juices and smoothies.
This was breakfast time, which to me only means one thing at first. We are talking about some coffee here. While I was not too aware of the specialty coffees they had, that is alright as it is hard to beat the usual - the good old doppio. From drinking this coffee, I knew they had chosen a good bean for it - I just couldn't see it front and center where they sourced it from. It all became apparent upon asking, they used a bean from the Genovese blend. This bean is a better than average one, mainly due to how forgiving it can be. While it is able to create a strong cup of coffee, that strength is hidden beneath a gentler taste and aroma, which is usually complimented by notes of nuts, sometimes even fruits. It is not absolutely the top echelon, yet the Genovese does have its place within cafes who give a damn about quality.
With it winding down to the end of the year, and generally having a healthy mentality for the most part, I thought this could be one time to let go for a bit. Or just the breakfast waffles sounded too good to pass up. These were two thick buttermilk waffles, which were then topped with an assortment of vegetables and sweet condiments. A trio of pineapple, strawberries, and banana, along with a hefty lot of honeycomb, chocolate mousse, and raspberry jam. If any dessert shop owners are reading this, I absolutely give you the dare to top this off. Oh, and to give a finishing touch I ordered a side of bacon. Not just regular bacon, but a thick-cut rasher that must have been about an inch thick. To get this out of the way, the bacon is a real upgrade for such a tasty treat. The way it glistened from the marbling was a sight to behold. It was tasty, and being requested as crispy made it at the next level. This is one of those hidden aspects on the menu that shows off just how meticulous the cooks in the kitchen are.
Every last morsel of this meal was delicious. Both of the waffles were plump and delicious, having big furrows to catch any sweet sauce dripping down. Inside was a soft sponge, with the outer layer - just the thinnest amount of an outer layer - had that characteristic crunch associated with crystallised sugar. The fruits were all plump and delicious, with big juicy strawberries, plenty of banana, and the pineapple itself being a surprise. This was caramalised, in which the fruit is already somewhat sweet on its own, the sugar and slight cooking made it that little bit sweeter. If it were just these fruits, I would have happily settled - though a bit taken aback with a lack of sauce. That abackedness need not be, with the thick chocolate mousse, the raspberry jam, and the honeycomb creating a trios of tastes that were dynamic - the honeycomb was sweet already, so the chocolate mousse had to be dark to offset it (and dark is objectively better), with the raspberry bringing a somewhat tart flavour to the mix. Mix these with the fruits, and it is heaven on Earth.
There is a big reason for why Six Feet Under has become so popular so quickly. In fact, I could point to several reasons why everyone and their dog is starting to flock towards here. Much of it has to do with the whole vibe of the place, and that vibe is further helped by how the waitstaff are hard-working all the way throughout the meals. They are making sure the place is clean, they know their stuff when asked questions, and are efficient in delivering the services. With that same said vibe, like that aforementioned downtown hangout, or the bar flying under the radar, it has a huge potential for later at night - just have a look around the basement area, know how well they can cater at a moment's notice, and that will be all the more apparent.
It was all on point this time around. It had a distinctive and characteristic aesthetic, and the food was absolutely delicious - it practically filled me right up. Saying the sky is the limit may be somewhat cliche by now, but the dry humour that I got cannot resist saying it - the sky is the limit for what can become of this establishment. By holding onto the timeless charms, Six Feet Under went ahead and unlocked, and for once the waitstaff have fully clued into that.
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