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  • 396 Milton Rd, Auchenflower,Brisbane.
    P: 07 3870 8482
  • Book Online - Table Reservation

Behind the duck Nicholas Cooper

Nicholas Cooper and Deer Duck Bistro

Deer Duck owner, Nicholas, is the visionary behind the Deer Duck restaurant concept.

Nicholas Cooper is the visionary behind Deer Duck Bistro. Originating from Melbourne where he worked with the likes of Gary Jones, Ian Curley, Harry lilai ,Dallas Cuddy, Robert Lucciardo and,Suzy Mckay. Nicholas spent a good 20 years in Melbourne mastering his talent behind the pans, working in the roles of Executive Chef, Head Chef and of course starting as Apprentice Chef where he took out the Silver Medal in the Australian Apprenticeship Competition. Nicholas went on and owned a few restaurants in Melbourne before moving to Brisbane.

Before finding the ideal untouched sight of Deer Duck Bistro, Nicholas worked in Brisbane to get a feel for the Brisbane/Queensland environment and clientele. He found a little niche where something was missing.
Thus Deer Duck Bistro was born:
Deer Duck Bistro (formerly Sava Sava) opened its doors to unveil a stunning new restaurant In November 2011, – unique, authentic, with a fresh quirky look that is quickly becoming a delight for Auchenflower locals and beyond. Experience the old world charm of tradition while feasting your eyes over the wild overlay of a street art. Stylish interiors present the perfect backdrop to compliment the culinary experience of classic, Modern Australian, European cuisine.

Nicholas has decorated the restaurant with a delightful flair for interior design, exhibiting a collection of beautiful antiques, ornate gold frames, mixed cutlery and plate styles, divine lamps, paintings and prints amongst other feature pieces (acquired from a passion for the finer things in life). The conception of the ‘Deer Duck Bistro’ is aimed at offering as exquisite dining experience shaped to encourage return visits. His vision stems from a solid background of 25 years working as a chef and owning other restaurants in Melbourne and Brisbane. The completeness of his approach is unique to Brisbane, combining an authentic atmosphere with an immaculate attention to detail.

The interior furnishings are the perfect backdrop of antiquity with themed ‘deer’ artwork and contemporary mural art. Each table setting is individual, serving the culinary delights of Head Chef Anthony Hales, to be relished beneath intimate candle or antique lamp light. Deer Duck Bistro is a visual, sound and taste renaissance experience, to enjoy classic modern Australian, European cuisine.