Haven Bar & Restaurant is the latest venture from the Black Hops crew – Eddie Oldfield, Dan Norris and Michael (Govs) McGovern – and has transformed the former AWOL site, which was their dedicated barrel-aged and wild-ferment taproom, into a light and bright new venue that shines a spotlight on Queensland artisan producers. Hospitality operations manager Riley Edwards curated Haven’s newly debuted wine list, which ranges from white and sparkling to rosé and robust reds. As you would expect, the entire range of Black Hops beers fill the taps, including one that remains dedicated to their experimental barrel-aged brews. On Haven’s cocktail list, crafted by venue supervisor Ethan, you’ll find an espresso martini made with Wolf Lane coffee liqueur and Penny vodka, a paloma featuring Mt Uncle agave spirit and an Australian negroni with Wildflower gin and Old Dog Rosso vermouth. As for the bites, Haven’s menu is compiled by Fabio Wolf (yes, really) and is geared towards grazing with a selection of breads, dips and artisan cheese alongside some small bites such as jamon-and-cheddar croquettes, slow-cooked maple-and-hickory pork belly and kimchi popcorn chicken. We’re told Fabio is pretty keen to delve further into Brazilian barbecue with a smoker on its way, suffice to say, we’re drooling already.