About 2019-03-25T23:30:09+00:00
Wolfgang Kaspar
Proprietor
Wolfgang Kaspar originally from Vienna, Austria

Since 1996 K&K has became a local icon with an atmosphere and food reminiscent of a quaint café in Vienna

While the menu, the décor and the ambience have characteristics of Austria,

the relaxed and open atmosphere of subtropical Brisbane, makes its presence felt on the shady deck.

Our menu contains traditional dishes,

including the epitome of classic Viennese cuisine,  “Wiener Schnitzel” a dish that can be traced back to the middle ages and in 1848 field marshal Radetzky raved about the “golden” delicacy.

Alpine style dishes like “Gröstel”, served rustic in a pan on a wooden stand

We feature “Kaiserschmarren mit Zwetschgenröster” served on unique Austrian Lillien porcelain, a favored dessert of Austria’s last Emperor

The coffee is served the traditional Viennese coffee house style;

On a tray with a glass of water

We also cater to a spectrum of customers and businesses for any occasion and deliver to local industry

Founded by two Wolfgang’s and run since day one by charismatic chef & proprietor Wolfgang Kaspar.

People travel near and far to taste his authentic cooking, originally from Vienna, Wolfgang’s experience is as colourful as his moustache.

He trained as chef at  Vienna’s Hotel Bristol, worked at Hotel Ambassador,

at the esteemed Hotel Sacher, home of the world-famous Sachertorte and for Seiler Hotels in Zürich.

Undertook a traditional Butler training in London, under renown Ivor Spencer

Provided a Private Chef & Butler service for business and private events

In Brisbane he cooked for various restaurants and hotels including Park Royal and Traveloge, Expo88 , was on the staff for the opening of the acclaimed Michael’s Riverside Restaurant.

Maitre d’ at Suncorp and Woolloongabba stadiums’ VIP areas and served to Queensland’s Governor at Government House on selected occasions

Coming full circle, back to his culinary roots he is content and enjoys integrating his heritage with local tastes and being part of this

ever-evolving multicultural Brisbane food scene.

Wolfgang Kaspar
Proprietor
Wolfgang Kaspar originally from Vienna, Austria

Since 1996 K&K has became a local icon with an atmosphere and food reminiscent of a quaint café in Vienna

While the menu, the décor and the ambience have characteristics of Austria,

the relaxed and open atmosphere of subtropical Brisbane, makes its presence felt on the shady deck.

Our menu contains traditional dishes,

including the epitome of classic Viennese cuisine,  “Wiener Schnitzel” a dish that can be traced back to the middle ages and in 1848 field marshal Radetzky raved about the “golden” delicacy.

Alpine style dishes like “Gröstel”, served rustic in a pan on a wooden stand

We feature “Kaiserschmarren mit Zwetschgenröster” served on unique Austrian Lillien porcelain, a favored dessert of Austria’s last Emperor

The coffee is served the traditional Viennese coffee house style;

On a tray with a glass of water

We also cater to a spectrum of customers and businesses for any occasion and deliver to local industry

Founded by two Wolfgang’s and run since day one by charismatic chef & proprietor Wolfgang Kaspar.

People travel near and far to taste his authentic cooking, originally from Vienna, Wolfgang’s experience is as colourful as his moustache.

He trained as chef at  Vienna’s Hotel Bristol, worked at Hotel Ambassador,

at the esteemed Hotel Sacher, home of the world-famous Sachertorte and for Seiler Hotels in Zürich.

Undertook a traditional Butler training in London, under renown Ivor Spencer

Provided a Private Chef & Butler service for business and private events

In Brisbane he cooked for various restaurants and hotels including Park Royal and Traveloge, Expo88 , was on the staff for the opening of the acclaimed Michael’s Riverside Restaurant.

Maitre d’ at Suncorp and Woolloongabba stadiums’ VIP areas and served to Queensland’s Governor at Government House on selected occasions

Coming full circle, back to his culinary roots he is content and enjoys integrating his heritage with local tastes and being part of this

ever-evolving multicultural Brisbane food scene.