Delicious 100: Queensland’s best restaurants with a view
FROM dining while dipping your toes in the sand to chic city offerings with unparalled views, the ambience will make want to eat at these stunning restaurants on looks alone. Here are our state’s best.
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WHETHER it’s dining on the absolute beachfront with the smell of salt in the air, to watching the world go by as the city lights shine in the background, the views from these amazing Queensland restaurants will have you satisfied before your food even hits the table.
Here are our picks for the restaurants with the best ambience in Queensland, from tropical delights in the state’s far north to gorgeous riverfront restaurants in Brisbane, as chosen by Delicious.
Nu Nu Restaurant
1 Vievers Rd, Palm Cove
07 4059 1880
The waves slap into the sand metres away from the tables at Nu Nu in Far North Queensland’s Palm Cove. It’s the full tropical experience: the restaurant opens wide to the outdoors with a vista through the palm trees to the Coral Sea, while the menu reads like
a roll-call of the region’s produce – barramundi, tiger prawns, cassava, rainforest honey, rambutan, Tablelands pork, Kuranda eel, surf clams, banana flowers, palm hearts, durian, dragon fruit.
Lunch could begin with one of the restaurant’s classic cocktails, perhaps a mood-setting watermelon-based “Chicky chicky chow chow”, as a lead in to a light meal of chilli minced quail, rambutan and lettuce cups, or a share plate of North Queensland mud crab, chilli tamarind, sweet pork, market greens, jasmine rice and ginger. It’s intelligent, thoughtful cooking that can be more fully explored through a four or seven-course tasting menu at dinner.
The seven-course odyssey begins with a puffed, pita-like lemon bread, a tangy staple since the restaurant opened further up the esplanade in 2004. Then, after several seafood-based starters
comes terrific beetroot juice-poached kangaroo with beets, buffalo feta and blueberries. Also a standout is the red curry of wild ginger pork belly, ginger caramel, young coconut salad and Thai basil topped with a chunk of crackle. Gorgonzola and milk-infused wagyu rump cap with alliums, bacon broth and bitter greens is similarly appealing.
Dessert options include crunchy rainforest honeycomb, yoghurt marshmallow, lemon semolina cake and salted caramel ice-cream. Nunu is a wonderful depiction of North Queensland on a plate.
Must-eat dish: Red curry of wild ginger pork belly
Cuisine: Modern Australian
Chef: Nick Holloway
Price: $$$$
Bookings: Essential
Open: Breakfast from 6.15am, lunch 11am-4pm, dinner from 5pm daily
Wasabi
2 Quamby Pl, Noosa Sound
07 5449 2443
With the Noosa River almost lapping at its full-length wall of windows, Japanese favourite Wasabi boasts one of the most envied locations on the Sunshine Coast.
While the position may be unquestionably Queensland, the fit-out blends the breezy Aussie lifestyle with Japanese tradition, and results in a tatami room featuring sunken seating and rice paper screens alongside minimalist white-clothed tables and banquet seating.
Regardless of where diners sit, eloquent, informed waitstaff will make the meal a seamless affair as guests indulge in either the seven or nine-course omakase degustation menu, or the more restrained three-course oshinagaki a la carte offering.
Diners may wish to start light with the daily-changing selection of expertly prepared sashimi, or perhaps the nigiri moriawase – a collection of five seasonal precisely formed nigiri sushi arranged like a masterpiece on handmade plateware.
Seafood has a heavy presence on the menu, balanced by a trio of red meat-based dishes including fall apart-tender braised lamb belly, sweet and salty from a marinade of soy and black sugar.
For dessert, try the mellifluous chocolate sorbet, contrasted by tart cherries, or finish with a nip of Japanese whisky or glass of sake from the expansive, top-notch drinks list.
The menu showcases the bounty of Wasabi’s farm at Honeysuckle Hill, and by combining local produce with the elegant sensibility of Japanese cuisine, chef Zeb Gilbert manages a synergy that is as zen as the Japanese-Aussie dining room.
Must-eat dish: Braised lamb belly
Cuisine: Japanese
Chef: Zeb Gilbert
Price: $$$
Bookings: Yes
Open: Dinner Wed-Sun, lunch Fri & Sun
Instagram: @wasabi_noosa
Esquire
145 Eagle St, Brisbane
07 3220 2123
There’s a joy and a magic to the food Esquire chef-owner Ryan Squires puts on the plate (or coconut shell or stone). While the Brisbane River and Story Bridge view could easily be the star attraction at this degustation-only fine diner, Squires ensures all eyes are firmly on the table.
Affable, well-drilled staff deliver each course – anywhere between 12 and 25 items – explaining the multiple elements and cooking techniques like proud school children reciting the alphabet; while the sommelier offers an expert wine matching ($75-$105 per head and highly recommended) but also suggests drops on the fly from the constantly changing, concise and interesting, international list.
The culinary whimsy may begin with supple, house-cured prosciutto, buffalo jerky and the restaurant’s unique version of potato crisps, soaked in onion broth and air dried for an addictive, crunchy snack. Before following with a quirky take on a curry featuring a dome of coconut cream sorbet floating in a subtly spiced madras oil with fried curry leaves, beside a slice of the lightest Japanese cheesecake. It’s a match that seems illogical, but it is also this type of culinary synthesis that Squires pulls off with finesse.
Even the simplest of dishes offers wow factor – crusty malt sourdough rye with conversation-stopping molasses butter.
While Squires is perhaps pushing fewer boundaries with his food these days to make it more approachable for the masses, there’s still enough eccentricity and fantasy to keep the stakes high.
Must-eat dish: Semi-dried tomatoes with burnt butter, macadamia milk, basil oil and garlic.
Cuisine: Modern Australian
Chef: Ryan Squires
Price: Tue-Fri lunch Degustation only (5-7 course; $60-$85pp), dinner ($110-$150pp)
Bookings: Yes
Open: Lunch Tues-Fri, dinner Tues-Sat
Blackbird
Riverside Centre
123 Eagle St, Brisbane
07 3229 1200
This slick and stylish restaurant with river views and access to a downtown financial district clientele makes no bones about its mission statement – the menu boasts 11 varieties of steak, and the kitchen’s centrepiece is a large grill lowered over glowering coals.
Steaks range from Glen Innes Rangers Valley Wagyu-cross rump to Tasmanian Robbins Island full-blood Wagyu scotch fillet and are diligently cooked as requested, served with house-made mustards, a choice of three sauces and coleslaw.
Beyond this fiesta of beef, options include roast suckling pig, moonfish roasted over coals and topped with seaweed butter, and share plates such as slow-roasted lamb shoulder and roasted
chicken.
What is slightly surprising amid all this hearty barbecue action is the delicacy of the entrees and desserts. Starters of crispy soft-shell crab on a bed of cauliflower puree and rabbit ravioli – a soft parcel of rabbit mousseline in a pond of ribollita, topped with currants and pickled walnuts – are well conceived and bursting with flavour.
As a finale that represents Queensland on a plate, coconut rice pudding is teamed with passionfruit, orange and lime sorbet, caramelised roasted pineapple, as well as soursop fruit which proves a splendid addition. Rum baba is also smartly matched with citrus compote and Earl Grey ice cream.
The wine list has global breadth and depth, and includes a large selection of local Granite Belt wines.
It has a simple grill ethos built on quality produce as its centrepiece but Blackbird aims high in every aspect of its menu – and delivers.
Must-eat dish: Rabbit ravioli
Cuisine: Modern Australian
Chef: Jake Nicolson
Price: $$$
Bookings: Yes
Season
25 Hastings St, Noosa
07 5447 3747
Book early to secure prime position at this Noosa beachside favourite.
While the umbrella-covered outdoor dining space may be a little basic, an unclothed table at the front facing the water is simply glorious on a blue-skied day.
Affable, hospitable staff go out of their way to make diners comfortable, while chef Andrew Tomlin’s menu is all about the freshest produce treated simply and with respect.
To complement its coastal location, seafood is a natural go-to, think lemon peppered squid, spanner crab linguette and tuna crudo. Meaty dishes also feature a deft touch, such as an entree of lamb shoulder, braised till collapsing, nuzzling pillowy saffron gnocchi with pitted green olives and preserved lemon for bite.
Vegetarians are well catered to with dishes such as ricotta and basil-stuffed zucchini flowers, yellow curry and saffron linguette subbing out crab for Noosa Earth oyster mushrooms.
But back to that seafood. Fish is the hero, in the form of crisp-skinned, flaking grilled ocean trout teamed with a snapper and crab French-style sausage, smoked tomato halves and a mild seafood bisque.
For a sweet end, try a glass of Chateau Roumieu sauternes from the solid, affordable, international wine list, or go all in with dessert, maybe a wobbly, just-set panna cotta or dark chocolate and salted caramel tart.
After 15 years in the game, Season is still very much in season as a quintessential Noosa dining experience.
Must-eat dish: Gnocchi
Cuisine: Modern Australian
Chef: Andrew Tomlin
Price: $$$
Bookings: Yes
Open: Breakfast, lunch and dinner daily
Instagram: @seasonrestaurantnoosa
Noosa Waterfront
142 Gympie Tce, Noosaville
07 5474 4444
Noosawaterfrontrestaurant.com.au
Dinner at a friend’s house, that’s the vibe at Noosa Waterfront – albeit a friend’s luxurious, water-facing beach house.
From the maitre d’ singing to himself as he walks the floor to the casual, cheeky banter between the chef-owner and front of house team, the staff ensures the mood is easy, laidback and personable without compromising on professionalism.
Helping reinforce the relaxed atmosphere are the lofty, Balinese hut-like ceilings, polished timber floors and views over the waterway, which have made the venue a perennial favourite for weddings and parties.
The lengthy menu is Italian, swaying between classics and modern interpretations, incorporating antipasti, stuzzichini (snacks), pasta, pizza, and secondi options such as veal tenderloin with mushroom soil and green tea, or the classic Tuscan seafood stew cacciucco.
Perhaps start with the spiced tuna, gently seared and crusted with black sesame, coriander,
Sichuan pepper, cinnamon and star anise, which bring an almost Middle Eastern twang beside
puddles of smoky capsicum sauce, sweet watercress sponge and orange segments for a citrus
note to complement the fish. Then go traditional with the complex and flavourful goat ragu coating house-made gnocchi.
Desserts hero local ingredients such as oranges and Cooloola berries, plus macadamias from
Yandina, which are roasted, turned into a biscuity crumble with caramelised white chocolate, and spun into an ice cream to be served alongside ethereally light sponge, poached pear and a not-too-sweet vanilla cream.
Completing this well-rounded package is a cracker wine list, paying homage to some of Italy and France’s finest, alongside drops from Australia, America, New Zealand and beyond, ensuring plenty of variety at varying price points.
Must-eat dish: Spice-crusted tuna
Cuisine: Italian
Chef: Andrea Ravezzani
Price: $$$
Bookings: Recommended
Open: Lunch and dinner daily
Instagram: @noosa_waterfront_restaurant
Pony Dining
18/45 Eagle St, Brisbane
07 3181 3400
Perched on the edge of the Brisbane River, Pony is a restaurant with serious wow-factor.
While the water view may captivate, so too does the handsome interior, seamlessly uniting industrial elements such as a concrete bar and floors, and curved metal detailing with shots of greenery and touches of cow hide for a space that feels comfortable yet carefully put-together.
Acclaimed chef Michael Crosbie is at the pans in the open kitchen, harnessing the signature woodfired grill and the finest local ingredients to create elevated dishes that flaunt creativity, individuality and finesse.
Take, for example, a starter of eel brandade sandwiched between two hand-cut potato crisps with freshwater caviar that pops in the mouth bringing salt and texture. Or perhaps spanner crab, the sweet, fresh meat hidden beneath crunchy Jerusalem artichoke chips and a fine grating of Parmesan, which brings an umami hit worth crying over.
Steaks are a signature of the grill, but mains such as pork jowl are equally memorable, the tender, fatty meat met by crumbles of pork crackle, blackened pear segments, chestnut cream and turnip.
Desserts pair savoury and sweet elements in a modern manner – think ‘milk and honey’ containing honey parfait, mead, bee pollen and toasted hay ice cream – while the imaginative cocktail list brings sweet treats in liquid form, such as a ‘banoffee pie’ swizzled with Pampero rum, crème de banane, cream, butterscotch, caramel and a biscuit crumb.
Meanwhile, the predominantly Australian wine offering blends big-name labels with small, boutique producers well matched to the menu. Solid service rounds out an upscale dining experience that doesn’t horse around.
Must-eat dish: Pork jowl
Cuisine: Modern Australian
Chef: Michael Crosbie
Price: $$$
Bookings: Recommended
Open: Lunch and dinner daily
Instagram: @ponydiningeaglestreetpier
Rick Shores
43 Goodwin Terrace, Burleigh Heads
5630 6611
Nestled on the sand with surfers carving up the waves metres from the tables and panoramic views up to the jagged Surfers skyline, Rick Shores justifies a visit based on outlook alone. But order, for example, the luscious lamb rump encrusted with sesame and seaweed, and paired with rich, bone marrow butter and you’ll be settling in for the long haul even after the surfers have packed up.
This is assured food inspired by a variety of Asian cuisines reinterpreted in fresh ways. Starters (from the bar snack menu) might be the fried bug roll with gem lettuce and mayo turbocharged with Sriracha; crab and prawn dumplings with bonito flakes, or a pork belly slider enlivened by white kimchi and Sichuan caramel. Yellow curry of king prawns is a mild but deeply fragrant take on a Thai favourite, while twice-cooked duck with rosella, kohlrabi, radish and five spice offers a hint of Chinese in its compelling combination.
Team all this with sparky, adept service and a decent wine list with an engaging by-the-glass selection and Rick Shores is far more than a room with a stunning view.
Desserts stay on task, too, with chocolate parfait teamed with malted parsnip and brown rice miso, and pavlova with shards of coconut parfait, semi-dried pineapple and a spiced rum cream.
The location is unbeatable – Rick Shores is perhaps the ultimate beach canteen.
Must-eat dish: Fried bug rolls
Cuisine: Asian
Chef: Jake Pregnell
Price: $$$
Bookings: Recommended
Open: Tue-Sun 12pm until late
Instagram: @imrickshores
Stokehouse Q
Sidon St, South Bank
07 3020 0600
Seemingly floating above the Brisbane River, bi-fold doors retracted to bring the bank-dwelling mangroves almost within arm’s reach, diners would be hard pressed to find a more picturesque spot in Brisbane to eat. The lofty, timber-accented restaurant is effortlessly modern and sophisticated, while maintaining a quintessentially Queensland, casual vibe – no doubt helped by the captivating staff, who offer relaxed conversation and menu advice in carefully measured spells, while anticipating and fulfilling diners’ needs.
In keeping with the setting, executive chef Richard Ousby’s menu is dedicated to delivering the freshest, highest quality, local produce possible – tuna ceviche from Walker Seafoods on the Sunshine Coast glistening with a ruby grapefruit dressing, say, or Moreton Bay bug salad with green mango and French sorrel.
Seafood is the most valuable player here, expertly prepared such as with the market fish – a daily rotation paired with a sweet carrot reduction, pickled raisins and carrot salad.
Stokehouse is no one-trick pony – the likes of pancetta-wrapped chicken with charred pineapple and a shaved Roasted Falls Farm beetroot salad display Ousby’s skills out of the water.
Meanwhile, ‘The Bombe’ is a signature dessert elevating the classic bombe Alaska with a frozen white chocolate parfait, thin layer of strawberries and creamy toasted meringue.
At the breezy bar adjoining the restaurant, a cracking drinks list is in play, spanning imaginative, well-made cocktails to top-notch wines traversing multiple varieties and countries, with the pinnacle – rare and unusual options from the Coravin Wine System.
Stokehouse Q strikes a perfect equilibrium between up-market dining and that laidback Brisbane vibe that makes dining there so thoroughly enjoyable.
Must-eat dish: The Bombe
Cuisine: Modern Australian
Chef: Richard Ousby
Price: $$
Bookings: Yes
Open: Lunch and dinner 7 days
Instagram: @stokehouseq
Otto Brisbane
Level 4, 480 Queen St, Brisbane
07 3835 2888
ottoristorante.com.au/brisbane/
Seemingly floating high above the city in the 480 Queen Street precinct, Otto Ristorante – like it’s Sydney twin – is a destination to dazzle.
If the spellbinding, oscillating, hat-like chandeliers don’t grab your attention, the captivating views taking in the Brisbane River and Story Bridge sure will.
Charismatic and charming staff welcome diners in, effortlessly and intuitively attending to their needs as they sit down to a menu of modernised Italian classics, where quality produce and attention to detail are at the forefront.
Simple ‘assaggi’ (tasting) dishes, such as Woodside goat’s curd with Sardinian pane carasau and truffle honey, or primi piatti offerings such as zucchini flowers blooming with pecorino-spiked ricotta, get the festa started, before it’s onto the main event, which could meltingly tender goat ragu served over pillowy gnocchi and enlivened with gremolata.
‘Secondi’ mains include the likes of Byron Bay Berkshire pork cheek with mandarin, or specialties from the woodfire grill, say the Great Southern lamb rump bursting with flavour and blushing with juices, its accompaniments of soft and yielding eggplant, sheep’s milk yoghurt, toasted pine nuts and a black garlic dressing spot on.
Desserts take classic Italian flavour pairings and elevate them in contemporary ways, case in point: a bravo!-worthy tart lemon curd sitting alongside candied fennel, lemon sorbet and fennel granita.
A cracking drinks list boasting a refined collection of Coravin Italian pours and well-made cocktails completes this picture of faultless Italian hospitality.
Must-eat dish: gnocchi ragu
Cuisine: Italian
Chef: Will Cowper
Price: $$$
Bookings: Recommended
Open: lunch Mon-Fri, dinner Mon-Sat
Instagram: @ottoristorante
Ricky’s River Bar
2 Quamby Pl, Noosa Heads
07 5447 2455
Peace – that’s the feeling diners are overcome with as they enter this tranquil, Noosa River-fronting restaurant.
Almost magically, troubles melt away like a cube of ice in your glass of gin and grapefruit soda with plum bitters, as you take a seat at white-clothed tables in the glass-framed space. Cooling breezes dance through the coastal-chic space through louvered windows and water reflections shimmer on the multi-leveled white ceiling.
With relaxation at the venue’s core, it’s the professional and polished waitstaff attending to every need that ensures diners remain in the right headspace. A glass of pale French rosé or ‘Sunset martini’ laced with lychee and rose from the ample drinks list – encompassing everything from popular bottle shop labels to exciting unfiltered wines – is the perfect way to sink into the serenity, while perusing the produce-driven menu.
Thanks to the restaurant boasting its own farm in the Noosa hinterland, top-notch ingredients are always at the forefront of dishes, as with chargrilled local baby octopus resting on a viscous almond cream with crunchy flecks of quinoa, heirloom cherry tomatoes for acidity and slices of jalapeno for heat.
Mains could include an intense bisque brimming with fresh local seafood, or perhaps lamb two ways: the rump pink and sweet, the neck slow cooked into submission with a dukkah dressing and pickled pumpkin for contrast.
It is the passionfruit soufflé, however, that will see Ricky’s jump to the top of your restaurant favourites – the light-as- air mix enhanced by pebbles of roasted white chocolate, passionfruit jelly cubes and a cracking passionfruit curd. The tartness of the dessert is the perfect segue back to reality when it’s time to leave the bubble that is Ricky’s.
Must-eat dish: Passionfruit souffle
Cuisine: Modern Australian
Chef: Josh Smallwood
Price: $$
Bookings: Yes
Open: Lunch and dinner daily
Instagram: @rickys_noosa
Seaduction Restaurant + Bar
Peppers Soul, Level 2, 8 The Esplanade, Surfers Paradise
07 5635 5728
Diners may be treated to a between-the-flags vantage of an iconic stretch of Surfers Paradise sand, but Seaduction is no typical tourist experience.
Behind floor-to-ceiling glass on level two of Peppers Soul resort, it’s a cool sanctuary far from the sunburnt swathes of holidaymakers. Snaring one of the region’s most experienced fine-dining chefs in James Fiske further elevates the experience.
The menu under-promises and over-delivers; a lot of work goes into a few forkfuls. While by no means the only worthy offering, seafood is the rightful star. Sample subtly sweet baked spanner crab with dill mayo, and yellowtail kingfish with a zesty lick of lime and cool
complement of cucumber and apple.
The fish couldn’t be in better hands. King George whiting is pan-roasted and stuffed with scallops, carrot and pickled radish, while baked snapper is offset by salt-roast celeriac and the faintly bitter snap of warrigal greens. Many of these highlights are available on a tasting
menu.
In the glass, spritzes and froses capture the summer vibe and there’s a sprawling wine list with a particularly strong field of French fizz – what else would you drink with oysters dressed in ponzu and cute little 30g tins of oscietra caviar served with blinis?
Sure, there are Gold Coast restaurants with flasher fitouts, but few that can rival Seaduction’s view – from the plate to the horizon. Hot tip: request front-row seats and time your dinner booking to catch the sunset.
Must-eat dish: Baked Fraser Island spanner crab with dill mayo and olive lavosh
Cuisine: Modern Australian
Chef: James Fiske
Price: $$
Bookings: Recommended
Open: Breakfast daily; lunch & dinner Tues-Sat
Instagram: @seaductiongc
The Fish House
50 Goodwin Tce, Burleigh Heads
07 5535 7725
Housed in a cute, white-washed brick cottage with conversation-stopping views down Burleigh Beach to Surfers Paradise, The Fish House has long been a hit with Gold Coast locals and visitors alike. And with a smart, polished fit-out featuring marble fireplace and bi-fold windows to allow in the view and the breeze, alongside charming, experienced waitstaff, and a tome-like wine list boasting an eclectic mix of Old and New World wine, it’s easy to see why.
As the name suggests, the menu is seafood-centric. Highlights include an entree of charred Clarence River king prawns cooked in chilli and garlic, a pasta dish of Moreton Bay bug tagliolini, and a daily changing array of whole fish that could include King George Whiting from Port Lincoln, Ballina flame snapper and Cairns coral trout.
In fact, the mains are entirely devoted to fish, except one token, hefty Rangers Valley Black Onyx scotch fillet. Chef Damien Styles’ love of seafood translates to blue-eye trevalla with a scattering of sweet clams in their shells with a garlic and saffron-infused broth understated enough to let the seafood shine, but powerful enough to keep things exciting; and a whole baby snapper that makes a lasting impression – deep-fried and joined by a scene-stealing nam jim dressing.
All mains come with complimentary sides of greens, cos leaves and roasted potatoes, adding excellent value. Desserts tread a familiar path – think pear and rhubarb crumble, and apple tart Tatin, but it’s the just-set panna cotta made with coconut milk that best suits the beachside location. Fresh, clean and texturally interesting thanks to a tart mango puree and sorbet, crumbled honeycomb and a smattering of blueberries.
Must-eat dish: Panna cotta
Cuisine: Seafood
Chef: Damien Styles
Price: $$$
Bookings: Recommended
Open: Lunch Tues-Sun, dinner daily
Instagram: @thefishhouseburleigh
Sails
75 Hastings St, Noosa
07 5447 4235
A seat out on the umbrella-covered deck – the sand and sea a surfboard toss away – is where you want to be at this Noosa beachside eatery that’s all barefoot sophistication on the Noosa waterfront.
Sail’s relaxed brand of coastal cool is courtesy of the fresh, all-white dining space and upscale, produce-driven menu, which embraces acclaimed ingredients such as Sovereign lamb, Hiramasa kingfish and local stars including Fraser Island spanner crab, Walker Seafood Australia tuna and Noosa Reds tomatoes.
Entrees are predominantly seafood based: oysters, sashimi, or a surf and turf of caramelised Kingaroy pork atop a wedge of thinly sliced local pineapple balancing a poached Hervey Bay scallop.
Mains also celebrate the ocean’s bounty – tanned Moreton Bay bug tails nuzzling smoked corn puree and charry leek with blitzed cauliflower, for example; though the vegetarian cheese-stuffed zucchini flowers complemented by spinach and ricotta gnudi, a scattering of pine nuts and heirloom tomato sauce would satisfy even the most ardent of carnivores.
A drinks list of biblical proportions offers myriad wine pairings, including an elite range by the glass via the Coravin system; as well as a cracking collection of fortified options and cocktails for those who prefer their dessert in liquid form.
That said, a sweet finish is a must, especially if it’s in the form of the crisp crusted, marshmallow-centered Belgian chocolate and hazelnut pavlova cradling espresso cream and embellished with smashed hazelnut praline.
Well-versed staff keep service on track, creating a dining experience that satisfies, and when the food’s done, a postprandial stroll on the sand wraps things up just perfectly.
Must-eat dish: Chocolate and hazelnut pavlova
Cuisine: Modern Australian
Chef: Paul Leete
Price: $$
Bookings: Yes
Open: Lunch and dinner daily
Instagram: @sailsbeachnoosa
Bistro C
49 Hastings St, Noosa
07 5447 2855
Bistro C is everything you’d expect a Noosa restaurant to be. Fronting the beach along the region’s famous Hastings Street, its fit-out is that of a relaxed summer house with mid-toned timber floors, crisp white walls, rattan pendants and inviting banquet seating – of course all overlooking that mesmerizing surf.
Service is just as relaxed as the setting, with the young team of waitstaff more focused on delivering plates efficiently than fussing over diners. Not that that’s a bad thing.
Even at its busiest, the kitchen ensures food leaves the pass with speed, no doubt helped by the easy, breezy menu of fast and fresh fare – coconut chicken salad, lemon thyme grilled chicken, and fish and chips among other crowd pleasers.
Tacos are an ideal beachside lunch with soft corn tortillas replete with boldly flavoured braised beef, lime-spiked avocado, pico de gallo, iceberg, chipotle sour cream and chorizo crumbs.
While a seafood curry is beyond generous showcasing an abundance of scallops, prawns, squid, mussels and fish in a fragrant red curry broth donned with a tangle of green papaya, Thai basil, bean shoots and sliced chilli.
For the prettiest of desserts, perhaps consider the creme brulee, oh so subtly infused with kaffir lime and lemongrass, and crowned with diced dragon fruit, fresh berries and tanned biscotti.
An approachable, easy drinking wine list is well suited to the fresh, tropicana-esque food, making Bistro C an ideal spot to relax with a bottle and good company.
Must-eat dish: Seafood curry
Cuisine: Modern Australian
Chef: Dayle Merlo
Price: $$
Bookings: Yes
Open: Breakfast, lunch and dinner daily
Instagram: @bistroc
Cha Cha Char
Shop 5/1 Eagle St, Brisbane
3211 9944
It’s arguably Brisbane’s most iconic steakhouse, but Cha Cha Char is about more than just beef.
Overlooking the Brisbane River from its prime Eagle St Pier location, the space is handsome in earthy textures of leather on the chairs and timber accents on the ceiling.
While the venue may be favoured for important business meetings by local corporates, it doesn’t take itself too seriously with an artwork of gun-touting dancing cows adding an element of black humour, alongside professional yet good-humoured waitstaff, who bring mischievous personality and knowledge in equal measure.
Unquestionably, steak is the star attraction, with an entire page dedicated to grass and grain-fed cattle of different cuts, including the $110 150g striploin from Mayura Station with a marble score of 12+.
A solid mid-range option, however, may be the New England pasture-reared T-bone, expertly cooked on the woodfired grill, served alongside a mass of chunky creamed corn, potato
rosti and beurre noisette.
Fish is also executed to the same exacting standards, with a quirky main of snapper coated in rice bubbles for crunch alongside a punchy jungle sauce an unexpected standout.
Entrees such as gently seared beef tataki, or scallops joined by bites of crispy chicken and pickled veg, are also worth investing in.
For those with deep pockets, the wine list is a liquid playground courtesy of owner John Kilroy’s “cellar reserve” boasting Australian classics like Kaesler Old Bastard, Jim Barry The Armagh and Rockford Basket Press shiraz.
But there are plenty more budget-friendly options among the red-heavy offering at this Brisbane institution that’s an ode to one of our best exports, beef.
Must-eat dish: Snapper curry with jungle sauce
Cuisine: Steakhouse
Price: $$$
Bookings: Yes
Open: Lunch Mon-Fri, dinner daily
Instagram: @chachacharrest
Madame Wu
71 Eagle St, Brisbane
07 3229 5070
Dark and dramatic oriental-accented decor meets a stunning river view at this upmarket pan-Asian favourite.
Loved by city workers at lunch time and social diners at night, the venue offers a lengthy menu of modern East Asian bites designed to share.
Whether sitting in the breezy covered outdoor area, or inside among long timber tables and the buzzy bar, diners can choose individual items off the a la carte menu, or opt for one of two generous banquets.
The smoked ocean trout salad with fennel shavings, fresh herbs and crispy spring onions is a light and zingy start, juxtaposed with the devilish but delicious crispy battered, deep-fried tang sui chicken ribs.
The middle ground can be found with an array of steamed dumplings – perhaps the pork version with a sweet-salty pairing of corn puree and black vinegar sauce, or the signature Moreton Bay bug dumpling crowned with spicy XO.
Mains are a more substantial affair – sticky, soy and black bean-infused braised beef cheek, say, or steamed barramundi on a bed of cauliflower puree, spiced up with chilli oil.
A dessert platter offers the menu’s full range of sweet finishes, but the highlight is a steamed bun loaded with caramel alongside a cracking brown sugar ice cream.
Food is matched to a lengthy wine list, which favours popular big-name labels with mass appeal, while cocktails deliver more excitement in the form of ‘Sichuan Margarita’, whose name says it all, and ‘Madame Wu’, shaken with vodka, lychee liqueur, coconut water and grapefruit.
Fast and friendly service keeps things flowing, making Madame Wu a tidy package of good food and good times.
Must-eat dish: Smoked ocean trout with green chilli mayonnaise
Cuisine: Pan-Asian
Chef: Brendon Barker
Price: $$
Bookings: Yes
Open: Lunch and dinner daily
Instagram: @madamewubris
Alchemy
175 Eagle St, Brisbane
07 3229 3175
Coco Channel’s motto may have been to take one thing off before walking out the door, but chef Brad Jolly’s philosophy is to the contrary. The elaborate, generously proportioned, protein-heavy dishes at his riverside fine diner are layer upon layer of ingredient and flavour, showcasing his creative flair and deft range of techniques.
Take, for example, a main of blushing pink lamb loin crowned with meltingly tender braised lamb shoulder, met by roasted parsnips, spiced lentils, caramelised fig, dollops of buttery mash, greens and all manner of purees and jus. The dishes may be of food-coma proportions, but Jolly’s cooking is the type of hearty, plentiful fare that has found a loyal following among the corporate lunch set and diners with something to celebrate.
Desserts also bear the marks of Jolly’s munificence. A stunning honey cheesecake capped with a layer of fig jelly is completely satisfying as is, despite the embellishment of an intense chocolate sorbet, fresh figs, squirts of fig jelly, macadamia crumble and vanilla sable.
Finding wines to complement these myriad elements could be tricky, but the restaurant’s smart, yet primarily traditional list of popular labels offers plenty of matching opportunities.
Service may be a little slow at times and the décor ready for a facelift, so perhaps this is where Coco’s advice could come in handy, as the food itself doesn’t need any help walking out the door.
Must-eat dish: Honey cheesecake
Cuisine: Modern European
Chef: Brad Jolly
Price: $$
Bookings: Yes
Open: Mon-Fri lunch and dinner, Sat dinner
Instagram: @alchemy_bris
Aquitaine Brasserie Brisbane
R2 River Quay, Sidon St, South Bank
07 3844 1888
The view at riverside, modern, south-west France-themed Aquitaine is enough alone to lure diners in.
From its South Bank location, the indoor-outdoor smartly appointed space offers diners an Insta-worthy vista across the shimmering water to the bright lights of the city. It’s the ideal date venue, but equally suited to meals with friends or family as the affable, good-natured staff put guests at ease.
The drinks list begs to be explored, crossing big-name French and Australian labels with wine from smaller, family-run, organic vineyards both here and overseas. The menu, however, is distinctly French, albeit a modern interpretation. A weekday prix fixe offering delivers fantastic value for money with three courses for under $60, or guests can simply order a la carte, perhaps starting with precisely executed crumbed lambs’ brains – their richness offset by tart lemon gel, fried capers and a watercress and herb puree.
Mains include the usual suspects: steak frites, duck cassoulet and pot-steamed mussels; alongside the likes of pork tenderloin, sous-vided until tender with a herby crust, met by charry endive, pickled fennel and a meaty jus.
For the serious sweet tooth there’s a chocolate marquise for dessert, though it requires Superman strength to break through the thick chocolate shell housing the accompanying salted caramel ice cream.
Must-eat dish: Lambs’ brains
Cuisine: Modern French
Chef: Sam Lonsdale
Price: $$$
Bookings: Yes
Open: Dinner Mon-Sat, lunch Tues-Sat, lunch & dinner Sunday
Instagram: @aquitainebrasserie
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