In Melbourne it was the crumbed pig's head sanga.

That was Jack Stuart’s signature dish that made Congress Wine the talk of the town. Curious diners went to the Collingwood contemporary restaurant just to try it.

In Boonah, it will probably be something with mushrooms and black garlic.

Because after honing his craft in the United Kingdom, including a stint as a sous chef in Michelin-starred The Forest Side, followed by the four years in Melbourne, the 33-year-old-chef is setting up his own restaurant for the first time.

And he has chosen Boonah to make his mark.

But though the Brisbane-born chef will be bringing an international flavour to town, the produce will be almost entirely sourced locally.

Which was the whole point of setting up in the Scenic Rim. 

“I’ve always loved the idea of having a rural restaurant,” Mr Stuart said.

“The produce is better and, to be honest, Brisbane doesn't really need another restaurant. 

“I was looking for somewhere where he could add to the community, rather than just open a restaurant for the sake of it.”

Kerry’s Tommerup’s Dairy, Harrisville’s Summer Land Camels and Allenview’s Towri Sheep Cheeses will supply cow, camel and sheep dairy products, respectively.

Other suppliers will include Freshwater Australian Crayfish Traders from Tarome.

“I’m going to try to be really strict with myself and only serve crayfish as seafood,” Mr Stuart said.

“Because that is the only thing you can get in the area.” 

Mr Stuart said the menu would be predominantly vegetables, dairy and meat.

“It’s fine dining, but still grounded in where it is, and approachable,” he said. 

The restaurant will be called Blume, a nod to the town's original name of Blumbergville.

It will occupy renovated premises in Church Street, be open Friday, Saturday and Sunday and seat 20 in an intimate environment with a set menu.

Mr Stuart said he aimed to attract weekend visitors but also hoped to have regular local diners.

Like his aunt and uncle, Angus and Jenny, who own the old church a couple of doors up.

Because it was trips to see them that inspired Mr Stuart to set up the restaurant.

Driving to Boonah and exploring the Scenic Rim, he was reminded of Cumbria in England, where he had worked at The Forest Side restaurant.

Not that he is aspiring to a Michelin star just yet.

“I just want people to get genuine hospitality that they can’t in the city,” he said. 

“More personable, remembering people’s names ... I want to really focus on giving people an experience, more than just the food and wine.

“But, yeah, also serve delicious food and make people happy.”

He hopes to open Blume by mid-November.