Agnes claims title of Brisbane’s top restaurant

With its unique blend of impeccable service, distinctively dark and moody fit-out, innovative and on-trend drinks list and fire-fuelled cookery, this clever restaurant has just been named the city’s best.

A wood-fired restaurant that ignited during the pandemic and sparked favour with diners from near and far has been crowned Brisbane’s top restaurant in The Courier-Mail Qweekend annual food issue.

Agnes Restaurant in Fortitude Valley. Picture: David Chatfield

Agnes Restaurant in Fortitude Valley smoked the competition, taking the title with its unique blend of impeccable service, distinctively dark and moody fit-out, innovative and on-trend drinks list and fire-fuelled cookery.

Owners Ben Williamson and Tyron Simon pictured at their restaurant Agnes in Fortitude Valley. Picture: Josh Woning

The work of successful restaurateurs Ty Simon, Frank Li and chef Ben Williamson, the restaurant opened in August last year after being delayed with Covid and has gone on to become one of the city’s most popular venues, with tables booking out weeks in advance.

Lamb ribs with sesame whey caramel, mountain pepper and lime from Agnes Restaurant. Picture: David Chatfield

Mr Simon said it was the restaurant’s continued push to be better for its customers that ensured it rose to the top.

“I think it’s putting the customer first and putting egos and everything aside,” he said. “If you’re dining at our restaurant we try to give you the best experience we can every night.”

Strawberry mille feuille with cherry wood oil from Agnes.

Agnes, which resides in an one-time bacon smokehouse, does away with traditional ovens and stoves, cooking everything in a wood-fired oven or over grills in the sprawling open kitchen.

The result is a menu highlighted with smoke and char that runs from dry-aged heritage pork, smoked lamb neck to strawberry mille-feuille; as well as an incomparable theatrical experience for guests.

The clever cookery is enhanced by charming, highly knowledgeable service.

Mr Simon said the venue’s staff was one of their greatest assets, hiring on warmth and humility over big-hitting resumes.

“As a humble person you’re in a better mindset to serve people, and the warmth part, I think friendly can be fake but warmth can’t be counterfeited,” he said.

Agnes claims title of Brisbane’s top restaurant