Aloria, Queens Wharf, announces opening date for Sky Deck diner

It’s the third and final dining option perched atop Brisbane’s newest sky-high dining space, and now we can reveal the details of its opening.

Sommelier Damian Danaher with Executive Chef of Skydeck Shayne Mansfield ahead of Aloria at Queens Wharf Brisbane. Picture: Nigel Hallett

The final jewel in the crowning feature of Brisbane’s Queens Wharf precinct, fine-diner Aloria is set to open its doors at last.

Atop the precinct’s 100m-high Sky Deck, Aloria will be the third and final venue when it opens to the public from Wednesday.

Helmed by chef Shayne Mansfield, Aloria is the fine-dining counterpart to the deck’s casual Babblers and open-air bar Cicada Blu.

The menu, built on Mansfield’s efforts to remain as low-waste as possible, champions pickled and fermented foods and flavours that Mansfield and his team create from offcuts and vegetable waste, alongside dishes created from the entirety of the ingredients used.

“There’s a string that goes in between the (the three venues) and that is the ethos, there is like minimal wastage,” Mansfield said.

“I know that’s a bit tongue-in-cheek sort of statement because we are such a big resort and there’s obviously wastage there, but we are trying to do as much as possible to be proactive about what is getting wasted.”

One of the dishes on Aloria’s menu, the carrot tartare, is a zero-waste dish, featuring smoked carrots, crackers made from the greens of the carrot and the peelings are turned into a sauce.

The fare on offer at Aloria, Sky Deck

Mansfield also described his desire to implement a low-waste program throughout all the third-party venues on the Terrace.

“We are very conscious and eaters are very conscious of food and where it comes from,” he said.

The three, produce-driven venues are partnering with numerous Queensland suppliers, with Mansfield dedicated to developing strong relationships in the community, including Falls Farm, who he first worked with over a decade ago, during his time at the Long Apron in Montville.

Mansfield has had an impressive career, starting at E’cco Bistro before his boss and now longtime mentor, chef Philip Johnson, encouraged him to head overseas to expand his craft, kickstarting a whirlwind career of service for everyone from the Queen to his favourite guests, local mums and dads.

The interior of Aloria, Sky Deck

His experience radiates through the menu, offering diners the chance to sample a chef’s selection of dishes ranging from dry-aged bistecca and wood-fired lamb belly to miso-glazed cauliflower and Roasted coral trout.

Diners can choose from a full banquet experience, an a la carte menu or a smaller set menu for lunch, as well as selecting from Brisbane’s official “cellar in the sky”, a 12-page wine list curated by Aloria head sommelier Damian Danaher, or from the dedicated martini menu.

As a new dad himself, Mansfield certainly has his hands full, having relocated to Brisbane’s east from Newcastle to take on the three venues, and busily preparing for their staggered openings.

Mansfield is also an avid potter, and has said he hopes to craft the tableware for Aloria once he is more settled, having done the same in his previous role at the QT hotel in Newcastle and was once even commissioned to create a line for a popular homewares store.

Aloria will open from midday for lunch and dinner service.