What shaped the Queensland food scene in 2018

Queensland’s dining scene underwent its biggest boom in 2018. Our food writers have compiled the top openings and closures, and their top five picks — including a unanimous No.1.

NEVER has Queensland’s dining scene undergone a bigger boom than in 2018.

From back-to-back restaurant openings to the relentless launch of cafes and emergence of stunning new foodie precincts, the Sunshine State has developed an insatiable appetite for eating out.

Kitchen Confidential: What’s new for Qld food scene in 2019

Gold Coast dining 2018: Top Gold Coast restaurant openings and closings in 2018

One of the biggest trends to hit Queensland was the return of hotel dining.

It started with the launch of celebrity hangout and Commonwealth Games official party venue Nineteen at the Star at the new The Darling hotel on the Gold Coast; and was soon followed by the debut of Sydney’s popular Three Blue Ducks in the prestigious W Brisbane hotel from celeb chefs Darren Robertson and Mark LaBrooy.

Just a chopstick toss away in the CBD was the launch of the Ghanem Group’s contemporary Chinese eatery Donna Chang and sexy underground bar Boom Boom Room at the Adina apartments.

Three Blue Ducks at the hotel W

The $600 million Emporium Hotel South Bank development saw new players the Piano Bar, The Terrace and Belle Epoque; while the unveiling of The Westin Brisbane in the CBD welcomed Eden’s Table, The Charles’ and a swim-up rooftop bar.

The movement continued with the opening of Greek favourite and delicious. 100 winner Hellenika in Fortitude Valley’s Calile Hotel, at Palazzo Versace on the Gold Coast with the launch of Indian eatery and bar Kokum, and up in Cairns saw the opening of Rocco, Paper Crane and Greenfields at the new Riley hotel by Crystalbrook Collection.

Many new openings were from restaurateurs with multiple venues, take Brisbane CBD’s Persone and Black Hide by Gambaro at Treasury Brisbane from the Gambaro family; Walter’s Steakhouse from the team behind Brisbane’s The Gresham, Heya Bar and Popolo; new Japanese favourite Honto by the LongTime Fortitude Valley crew, and Little Valley in Fortitude Valley from the founders of award-winning Rick Shores, Burleigh Heads.

Shopping centre dining continued to be a trend with Westfield Coomera and Harbour Town on the Gold Coast launching a feast of new eateries, while Westfield Chermside and Garden City as well as Sunshine Plaza at Maroochydore and Kawana Shopping World saw new operators come on board.

John Gambaro at his new Persone restaurant with head chef Shane Veivers

But it was also the year for foodie precincts. Mooloolaba’s iconic wharf got a major facelift with a sea of new eateries including La Finca, Rice Boi, El Bigiton to name just a few.

While King St at Brisbane’s heroed Showgrounds site continued to boom with the launch of a host of restaurants, cafes and food retailers such as Mercado, Atelier, El Camino and King St Bakery.

West End’s historic Peters Ice Cream site was transformed into a dining destination, and nearby Fish Lane in South Brisbane continued to blossom with new eateries and bars saying hello.

But perhaps the biggest precinct and most impressive opening of 2018 has been the launch of the Howard Smith Wharves development along the Brisbane River under the Story Bridge. Greek eatery Greca has joined brewery Felons and seafood restaurant and bar Mr Percival’s, with a host of other venues still to come.

And although the restaurant scene across the state has witnessed incredible growth, we’ve also lost some favourites.

In Brisbane, Esquire and Esq. from acclaimed chef Ryan Squires shut up shop; wedding favourite Eve’s on the River in Teneriffe said goodbye, French treasure Madame Rouge closed its doors, and bar tsar Jamie Webb lost Seymour’s Cocktails and Oysters — to name but a few.

The losses were greater on the Gold Coast, with suburbs such as Hope Island and Paradise Point shedding multiple restaurants, while The Kitchens at Robina Town Centre also saw many of the restaurants evacuate including George Calombaris’ Jimmy Grants.

Owner Adam Flaskas and designer Anna Spiros at Mr Percival’s, Howard Smith Wharves

Toowoomba’s foodie boom was cut short with the closures of The Chelsea, The Office and Little Seed.

With so much movement in the food scene we also saw exciting new trends emerge.

Premium beef previously reserved for export only found its way on to menus alongside the “new beef” kangaroo, which proved popular across the state as a more sustainable protein.

Raw dishes became a menu must in the form of everything from tartare to crudo.

We once again embraced bread, putting everything on a sandwich or roll from deep-fried lobster and Moreton Bay bugs to crumbed pork and chicken.

We looked for more fishy alternatives to the common Atlantic salmon which saw the rise of kingfish, swordfish, blue eye trevalla, barramundi and Patagonian toothfish.

Restaurants embraced cocktail culture with eateries shaking drinks as good as any bar.

And we continued our love of fire, with venues cooking everything from vegetables and proteins to pizza over coals or blazing wood.

The vegan movement saw more veg make its way onto our plates, not just as a side, but a main event; and our desire to be more environmentally sustainable resulted in the rise of offal as we embraced nose to tail cookery.

Deconstructed desserts were reconstructed into old classics like cheesecakes, tarts and rice puddings; and our chefs simply couldn’t get enough of native ingredients, packing plates with seaweeds, various myrtles, nuts and seeds.

Hellenika was our unanimous choice for top southeast restaurant.

ANOOSKA TUCKER-EVANS’ TOP FIVE NEW RESTAURANTS

1. Hellenika at the Calile, Fortitude Valley: For a dining experience you’ll long remember, it has to be this Greek restaurant. While the food may be simple, even humble fare, the use of the best possible ingredients means each dish is an absolute standout. With benevolent service, a beautiful fit-out and applauded wine list, there’s a reason it took out top spot in the Queensland delicious. 100.

2. Yoyo Bar and Restaurant, Noosaville: Casual and cool, this modern, minimalist restaurant and bar delivers stunning views over the Noosa River, while serving up creative and clever fare that will have you coming back for more.

3. Homage, Grandchester: After fire destroyed the historic homestead where the restaurant once stood, the 2.0 version positioned in a charming old modernised shed is a winner on all fronts. A locally driven, creative menu is complemented by a brilliant drinks list, while service goes above and beyond.

4. Greca, Brisbane City: Charming, knowledgeable and altruistic service is the backbone of this Howard Smith Wharves newbie with cracking Brisbane River and city views. Go for a drink - the wine and cocktail offering is stellar — and stay for a bite to eat — the katoumari is a must.

5. Restaurant Labart, Burleigh Heads: Terrific service, great cocktails, a stand-up wine list and clever cooking make this Gold Coast newbie from acclaimed chef Alex Munoz Labart a top choice.

Donna Chang in George St, Brisbane

ALISON WALSH’S TOP FIVE NEW RESTAURANTS

1. Hellenika at the Calile, Fortitude Valley: Honest, authentic Greek food honed from the finest ingredients sings at the attractive new inner-Brisbane version of the Gold Coast favourite. A posse of pink-jacketed waiters, urns of rosemary, soft lighting and a Greek-accented wine list complete the picture.

2. Honto, Fortitude Valley: Down a back alley in Fortitude Valley, this dimly lit cavern with a pan-Asian menu and a team of Japanese chefs manning a raw bar is flat out keeping up to the demand.

3. Donna Chang, Brisbane City: Knock-out surrounds in a heritage-listed former bank are the backdrop to a lengthy menu that kicks off with dim sum of glammed-up scampi toast with seaweed mayo and cumin lamb buns with hot chilli sauce that are alone worth a visit.

4. Restaurant Dan Arnold: Arnold is a Brisbane boy who travelled to France, worked in Michelin-starred restaurants and placed 8th in the prestigious Bocuse d’Or cooking competition showcasing classical French cookery. His skill is undeniable but his set-menu format is a challenge for some.

5. Nineteen at The Star: Atop a high rise in the casino complex, this is expensive food in an ostentatious dining room but the dishes are crafted from fine ingredients with a touch of bling.