Bloodhound Corner Bar & Kitchen

Bloodhound Corner Bar and Kitchen is where craft beer, Peruvian inspired bar food, the blues, jazz and a rustic piece of Brisbane heritage converge on an historic Valley corner.

The two story brick 1882 built shop that started life as John Lennon’s Corner Store has been restored to its early glory by the Bloodhound Corner Bar and Kitchen owners, with its exposed handmade brick walls and original floorboards giving it the feel of the historic corner pubs of Sydney and Melbourne.

The high-ceilinged front room features stunning stencil art by Frank and Mimi behind the bar and sash windows overlooking the street, while a corridor leads past the kitchen to an enclosed verandah and a cosy church-like room with an old fireplace.

Bloodhound Corner Bar & Kitchen is first and foremost about beer and on tap behind the bar are a rotating selection of ten craft beers, all from local and regional breweries – from the well-known like Green Beacon, All-Inn, Bacchus and Newstead Brewing Co’s, Gold Coast, Ipswich and Sunshine Coast Breweries, along with interesting niche operators like White Lies, Hoptometrist and Noisy Minor Brewing Co.

As well as on tap also find a great range of bottled and can offerings from these and others like Byron Bay’s Stone and Wood.

Red wine also features here – look behind the bar to the daily blackboard where the curated offerings like Vinacious 'Voodoo Moon' Malbec, Howard Park Pinot Noir and First Drop - Mother’s Milk Shiraz are on display. There’s also a decent and unique selection of rums, whiskeys and other spirits, in that order.*

While Bloodhound is just what the Valley ordered as a place to kick back with a quality drink, some blues and some good friends in a cosy ambient setting the food is an absolute must try.

In the kitchen a Peruvian chef churns out the best tacos this side of the river, the perfect match for the beer. Keeping it simple and sticking to exquisite traditional fillings - (except for the Bloodhound Original – Beef cheek braised in Newstead Brewing Co Dark Ale, topped with house made pesto salsa and radish pickle), the chef does everything in house – the sauses, salsas and marinated and pickled vegetables.

As well as the Bloodhound Original highly recommended are both the Taco de Nopales – grilled cactus with avo, topped with pickled onions and radish – and Taco de Pescado – grilled market fish marinated in achiote with lime and mango salsa.

In addition to the amazing tacos, there’s Piqueos (share dishes) such as Hurricane Noddy (chicken wings glazed with spicy’n’sweet pineapple chilli sauce and Tequenos de Queso (fried wanton pastry fingers filled with haloumi and jalapenos).

Even the bar nibbles at Bloodhound Bar and Kitchen are derived from South American street food – think Elote (grilled corn on the cob with lime and garlic) and Yuquitas Fritas (fried yuca batons with mild creamy Amarillo chilli sauce).

Good to know - This is the Valley venture of the talented folks behind popular West End haunt The Burrow.

Check out our full list of Fortitude Valley bars HERE