Whistle Dixie is a sleek and modern café/bar/eatery overlooking the historic Holy Trinity Church precinct in Fortitude Valley.
Located on the ground floor of the Aurizon building, Whistle Dixie is accessed via both Brookes and Church Streets.
The outdoor dining area has a cool laneway vibe where customers can sit beneath big umbrellas sipping well-brewed Genovese coffee or Tea Drop tea.
Inside, the striking décor features custom-made timber tables and chairs, while plush navy and gold booths add a touch of elegance.
Whistle Dixie is open daily for breakfast, lunch, dinner and drinks. Patrons can begin their day with top-notch breakfast fare such as smashed avocado with feta and dukkah on toasted sourdough, roasted pumpkin and sweet potato fritters topped with grilled haloumi and poached egg or Whistle Dixie Cob Loaf filled with savoury mince, mushroom and tomato salsa and poached eggs.
Lunch options include salt and pepper calamari, beer battered flathead fillet, chicken parmigiana and twice cooked pork belly with fresh apple and house made slaw; or salads such as warm roast pumpkin, poached rhubarb and goat’s cheese, and salmon poke bowls.
Otherwise, there are cheese boards and charcuteries platters of cured meats, pickled veggies, crispy bread and olives or share plates of slow-cooked sticky beef ribs and pizzas.
Dinner served from 5pm ranges from whole reef fish and grilled salmon to chicken mignon and harissa lamb shank braised and served with skordalia mash.
If you can make room for dessert, do try the chocolate fondant, sticky date pudding or Whistle Dixie lemon meringue pie with short bread crumbs, zesty lemon curd and Italian meringue.
Whistle Dixie is also fully-licensed with a well-stocked bar. There are 12 brews on tap including an alcoholic ginger beer, apple cider and Whistle Dixie lager brewed by Ballistic Beer Co. The wine list is predominantly Australian and the spirits list is extensive.
Classic cocktails range from French Martinis and margaritas to mai tais and mint juleps; while signature cocktails include Four Leaf Clover Club (a nod to the Irish owners) with Jamieson Irish Whisky, raspberry liqueur, house made raspberry syrup, lemon juice, egg white and bitter art, and Bangarong (Havana Club rum, Cointreau, Fernet Branca, house made passionfruit syrup and burnt thyme.
By Deb Lidster
The menu may have changed since our visit.
900 Ann St