Brisbane’s top 30 best restaurants named
After dining around Queensland’s capital, the Courier-Mail’s food reviewers are crowning their top restaurants. See the list.
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As Qweekend’s restaurant reviewers, we’ve pulled up a chair at dozens of Brisbane eateries over the year.
Now we’ve compiled a list of those that have stuck in our minds for all the right reasons.
Some are gleaming and new and part of a late-year surge of up-scale openings, others are established venues that continue to perform, resonating either for excellence, value, memorable service or bring together all of these crucial ingredients in the recipe for true success.
Here’s our list of our best 30 Brisbane restaurants, a buffet of possibilities for your dining pleasure.
Gerard’s
14/15 James St, Fortitude Valley
Rammed earth walls, vaulted ceilings and dramatic lighting channel the historic architecture of Lebanon while contemporising it for the modern era at the new-look Gerard’s. This long-time favourite of the Brisbane dining scene has undergone a striking makeover bringing its decor into line with its fiercely modern food.
With previous head chef Adam Wolfers departing for health reasons, kitchen wizz Jimmy Richardson is now at the pans turning out a menu rooted in the traditional flavours of the Levantine region, but evolved for the here and now. You might need the charming, knowledgeable waitstaff to help decipher some of the menu, or you could simply start with the sublimely salty raw calamari and pea tart to awaken the tastebuds or perhaps the cardamom-heavy Kingfish crudo from the playful snack component of the menu. Then satiate yourself with meltingly tender Margra lamb collar paired with the herbaceous farmers salad. Just make sure to finish with the almost gelatinous traditional Lebanese ice cream booza that is ready to be scooped up with poppy seed-covered crisps.
Pneuma
336 George St, Brisbane City
Don’t let the low-key decor of this hidden gem in George Street in the CBD fool you, this newcomer that burst on to the city dining scene in November is serving up seriously good food.
The name, an ancient Greek word for breath, is also the title of a song by American rock band Tool, a shared interest of the joint owners and experienced operators, Dan Arnold, who also has a restaurant under his own name in the Valley and co-owns La Cache a Vin in Spring Hill, and Matt Blackwell, former head chef at GoMA Restaurant.
From a malt pastry tart shell filled with Bay of Fires cheddar custard and topped by sails of dried Jerusalem artichoke to the roasted monkfish tail in mussel beurre blanc topped with a halo of crisp potato strands and a dessert of roasted white chocolate, leatherwood honey and mascarpone ice cream scattered with sour raspberries, this establishment has started with a bang.
Happy Boy
East St, Fortitude Valley
Don’t let its slick, contemporary fit-out of concrete walls and floors fool you, this bustling Chinese restaurant serves up fare as traditional as it comes.
Having searched every corner of China for the best and most authentic dishes, owners Cameron and Jordan Votan roll out a menu that moves from pork and prawn wontons in a chilli broth that will make your tongue tingle to dry-fried green beans with pork that deserve to be a stand-alone dish, not just a side, to twice-cooked beef rib in a finger-licking sweet sauce.
With a small producer-focused wine list that’s just as exciting as the fun-fuelled vibe, Happy Boy brings the joy.
Short Grain by Martin Boetz
15 Marshall St, Fortitude Valley
Dry red curry of pork belly? Duck egg caramel custard tarts? Short Grain owner Martin Boetz, with his vast experience of Thai cooking, including many years helming Longrain in Sydney and Melbourne, is turning out much-loved dishes at his attractive new restaurant in the heritage-listed Stewart and Hemmant building on the Valley fringe.
Bookings can be hard to come by but tucking into dishes such as the hearty, aromatic green curry of reef cod, Thai eggplant, snake beans and Thai basil or the turmeric wafer, a giant, thin-yet-crisp pancake with a filling of caramelised coconut, prawns, peanuts and bean shoots show why.
Under no circumstances miss the duck egg caramel custard tart as a finale, although black sticky rice, mango and coconut cream gives it a run for its money.
Restaurant Dan Arnold
10/959 Ann St, Fortitude Valley
Who is Dan Arnold? Why is his restaurant set-menu only? These were common questions when the Brisbane-born chef returned from years working in France at Michelin-starred restaurants to go out on his own.
Now, five years on, the restaurant he opened under his name in Fortitude Valley is firmly marked on the city’s high-end culinary map and he’s co-owner of Spring Hill French bistro La Cache a Vin and newbie Pneuma.
RDA continues to serve perfectly executed three ($110), five ($165) and carte blanche ($210) set menus where dishes might include wild-caught coral trout with Falls Farm asparagus bathed in broth, or tender, pink Tasmanian lamb followed by an intricate mango, citrus and coconut dessert.
Included in all menus is an array of delicate amuse-bouche, several types of house-made breads and butters, a palate cleanser and a multitude of petit fours, which add value and interest at a restaurant that remains at the top of its game.
Establishment 203
621 Ann St, Fortitude Valley
This much-anticipated newbie from beef producer Stanbroke helmed by celebrity chef Ben O’Donoghue (who opened Billykart in Brisbane and worked at River Cafe in London), finally opened its doors in late November.
Showcasing cattle producer’s wares, the menu has an obvious strong steak focus – 11 Angus and wagyu options with marble scores ranging from three to 10 – as well as a stash of house-made pastas and a variety of other mains including southern rock lobster, herb and salt crust-baked Glacier 51 toothfish and Brisbane Valley quail.
Dessert might be a brioche gelato sandwich or one of a number of tortes. The decor is plush with a pink theme and the drinks list is comprehensive.
There’s also a more casual menu at the 30-seat bar for those wanting a less-elevated dining experience.
Sushi Room
Calile Hotel, James St, Fortitude Valley
Walk in to this small restaurant off the Calile Hotel lobby, and you’ll see white-jacketed chefs standing behind their precisely lined-up knives and icy wells filled with seafood ready to create some of the best sushi you will find around town.
A length of the softest grilled eel imported from Japan and tied with nori to a delicate finger of rice is memorable, as is the tempura prawn hand roll, the crustacean plump and fresh and full of flavour and just lightly brushed with batter in its crisp nori case.
This is not sushi train vibes, it is the finest produce crafted across a large menu that spans sashimi, sushi including nigiri, rolls, temaki, tempura as well as grilled proteins, agedashi tofu and quail karaage and salads.
All of this comes at a price but lunch and dinner set menus offer value or go all out by luxing up with foie gras, caviar, lobster and wagyu or the ultimate omakase indulgence.
Exhibition
2/109 Edward St, Brisbane City
As you descend the hidden stairwell into Tim Scott’s graffiti-clad restaurant and bar, anticipation builds.
The degustation-only restaurant leans heavily into Scott’s passion for Japanese cuisine, and presents either a signature or premium multi-course affair.
While the menus are a continual work-in-progress, you can be assured of a bounty of snacks to begin.
Think a vegetable tart using produce grown in their own plot on a local farm or abalone liver parfait on a light-as-a-feather shokupan. Dishes ascend in size from there, climaxing with Scott’s hero wagyu, before a multitude of magnificent desserts.
Diners can match the experience with an alcoholic or non-alcoholic drinks pairing or let the engaging staff find a suitable accompaniment from the natural and biodynamic-focused wine list.
Agnes
22 Agnes St, Fortitude Valley
A dark, enveloping cocoon, entering Agnes feels like a portal to another world. And it is, with firelight illuminating the back wall of the cavernous black space telegraphing that everything on the lengthy menu is cooked with or touched by flame.
The restaurant, which emerged during the pandemic in 2020, with head chef Ben Williamson and his Any Day group co-owners, has been a hit from the get-go, this year named the best restaurant in Australia by Gourmet Traveller.
Diners could begin with snacks such as gougeres flecked with golden raisins, thyme and cheddar or a sardine thin finger of toast with smoked tomato and macadamia and served beached atop lardo.
Vegetable dishes are strong, such as burnt leeks with whipped almonds as well as smoked pumpkin with shio koji, pecans, tahini and red pepper, while mains such as wagyu ribeye are succulent with a lovely fire-licked char.
This extends to the chunky bread and butter pudding with brandy custard, sticky dates and vanilla ice cream, which is rustically appealing and in harmony with the rest of the menu.
Black Hide Steakhouse
36 Caxton St, Petrie Tce
After a refresh earlier this year, the cosy beef bolthole that is Black Hide on Caxton St is positively gleaming.
However, it’s all about the meat here on the doorstep of Suncorp Stadium, with Stanbroke Angus with a marble score of 3+ and wagyu with a marble score of 5+ across an array of cuts from a 150g eye fillet for $55 up to a 1200g tomahawk for $175.
Meat is expertly cooked and arrives with a couple of golden rounds of wagyu fat roasted potatoes, a choice of sauces and a selection of mustards and horseradish.
Fish of the day or chicken maryland are there for beef refuseniks but this is a serious steakhouse where unreconstructed carnivores could opt to kick off with steak tartare, beef short ribs or Italian meatballs.
School prawns with fennel salt and ajo blanco sauce and yellowfish tuna with black vinegar dressing with wakame and ginger oil however are a fine lead-in for the less devoted.
The wine list plays it safe with a traditional red list including a stash of Penfolds Grange vintages. Service is exemplary and meals arrive promptly. A beef lover’s haven.
OTTO
Sidon St, South Brisbane
Like a visit to Positano without leaving the country, this sunny, fine-dining Italian conjures up images of the Amalfi with its stunning views over the Brisbane River.
While the water vista might not be exactly the same, the relaxed vibe is, as well as the attentive service which signals this is a venue that knows what it’s doing.
Start with the restaurant’s own signature beef – the Rangers Valley Otto Reserve – in carpaccio form with a truffle dressing, or save it for main as one of five steaks.
But whatever you do, don’t miss out on the flagship dish – the Champagne lobster spaghettini that deserves all the hype for its plate-scraping chilli, butter and white wine sauce that is best paired with a glass of wine from the multi-award-winning list of international treasures.
REVIEW: Is Otto’s $70 lobster pasta worth it?
Bar Francine
29 Vulture St, West End
West End’s Bar Francine exudes the warm vibe of popping into a friend’s place for dinner and is the work of Rick Gibson and Adrienne Jory, who also own and run the Mexican plant-based restaurant El Planta in nearby South Brisbane.
The inventive menu carries a slight European accent and dips into a retro vibe but is thoroughly modern; and decor is an appealing mash-up of clever recycling and DIY.
The bar, which seems to err more towards operating as a restaurant, is in a rustically restored 100-year-old Queenslander, with 50 seats inside and out.
The menu by chef Brad Cooper includes seafood and plant-based treats such as mushroom parfait with cherry mustard, or rigatoni with zucchini mint, and pecorino and swimmer crab with creamed corn, tarragon and chilli butter.
Drinks include a Bar Francine refresher, XXXX Gold and lemonade, aka a shandy, from the seven-strong cocktail list, beers are all “tinnies”, and the all-Australian wine list from small producers offers a dozen by the glass.
REVIEW: WHY EATING HERE IS LIKE A WARM HUG
SK Steak & Oyster
12/48 James St, Fortitude Valley
Oozing “It” girl vibes, this contemporary grill restaurant is the place to see and be seen in Brisbane.
A favourite with the black Amex-carrying set, its swanky atmosphere is best enjoyed from one of the cosy, off-white booths overlooking the open kitchen, with the in-house musicians tickling the ivories just a T-bone toss away.
The menu specialises in some of the best seafood sourced from across Australia daily, as well as premium grass-fed beef from Stockyard available as one of 11 steaks.
Stick to classics like a prawn cocktail or caesar salad or go all out with the signature seafood hot platter and a 400g Kiwami 9+ sirloin paired with a bottle of wine from the premium list.
Stanley
Howard Smith Wharves, 5 Boundary St, Brisbane City
The former water police HQ turned Chinese fine diner named for Hong Kong’s Stanley Bay, this large establishment at bustling Howard Smith Wharves is perpetually busy.
Plenty of banquet-eating groups tend to be out the front with huge city views, while in the more intimate interior space, with murals and a heritage ambience, it feels like a separate restaurant.
Head chef Louis Tikaram’s lengthy menu embraces dim sum, such as spicy Sichuan wontons, barbecue items including crispy pork belly and Peking duck pancakes, while a la carte embraces southern rock lobster or coral trout as well as meat dishes bringing plenty of flavour and bite like slow-braised beef short rib with black vinegar and chilli and stir-fried sliced pork belly with wild mushrooms, fresh chilli, garlic and sake.
Bianca
46 James St, Fortitude Valley
Cured meats are sliced to order as diners eagerly watch on, while staff in the open kitchen draw an audience as they pull steaming hot bread from the wood-fired oven – Bianca is a restaurant just as much about the theatre as it is the food.
This lively Italian favourite with elongated communal tables is built for good times with sharing the best way to enjoy the menu.
Start with a bottle of prosecco from the Italian-heavy wine list, and a plate of golden, puffy pizza fritta bread for loading up with freshly sliced prosciutto, before moving on to, say, hand cut tagliolini topped with lobster.
But it’s the pork cotoletta that really steals hearts here, along with the charming waitstaff for whom nothing is too much trouble.
Essa
181 Robertson St, Fortitude Valley
Creativity and innovation is always at the forefront of this dark and moody restaurant just off Brisbane’s buzzing James St.
For an intimate view of the chefs’ imagination at work, book a table at the bar and watch the team finesse dishes within arm’s reach, or for a more private experience sink into the cosy banquette at the front, which almost feels like a personal dining room.
The menu changes regularly, although raw, pickled, smoked and wood-fired dishes will always be a mainstay, and may include anything from Middle Eastern-esque quail skewers to roasted then wood-fired chicken. A natural and biodynamic wine list completes the contemporary package.
Donna Chang
Cnr George and Elizabeth sts, Brisbane City
Arguably Brisbane’s most glamorous Chinese restaurant, this contemporary Cantonese favourite serves up premium produce in the surrounds of a beautifully restored, heritage-listed bank building.
Banquets are the best way to explore the lengthy menu for groups of two or more, or if you’d rather choose your own adventure, scallop + prawn wontons and the cumin lamb buns are absolute musts from the dim sum menu, as is the prawn toast, plus the char siu pork from the barbecue section.
There is an outstanding selection of non-alcoholic beverages for those not drinking, while the wine list promises a match for every dish.
Hellenika
The Calile Hotel, James St, Fortitude Valley
The rattle of a cocktail shaker echoes throughout the breezy outdoor area where diners sip lychee-infused spritzes overlooking the shimmering pool of the award-winning Calile Hotel. It’s no wonder Hellenika remains one of Brisbane’s most popular restaurants.
This glam Greek taverna inside one of the world’s best resorts is just the spot for a quick solo snack in between meetings or a long leisurely lunch with friends, feasting on salty, crisp zucchini chips, chargrilled lamb cutlets, and Greek salad with tomatoes and cucumbers among the best you’ll ever taste. Just be sure to pair those with some of the venue’s impeccable fish – flown in daily from across Australia – and a bottle from the wine list that only further reinforces the restaurant’s dreamy Mediterranean vacation vibe.
Yoko
Howard Smith Wharves, 5 Boundary St, Brisbane City
Music, chatter and a jam-packed house sets the background for this smart casual Japanese izakaya right on the riverfront at Howard Smith Wharves.
The views to the city are big and glittery by night and the dramatic undercarriage of the Story Bridge is right overhead. Settle in with a clever cocktail such as a yuzu spritz, a lychee negroni or a nashi gimlet and team with snacks such as tuna rice crisps or crunchy, fried eggplant sticks.
Otherwise there’s the raw bar, izakaya plates such as succulent skewered wagyu with sesame leaves for wrapping, grilled prawns with kombu butter or spicy pork udon, or visit the grill for kingfish collar or wagyu striploin with a variety of sides.
Finish with a matcha soft serve, all part of an easygoing, chilled atmosphere that seems to work for families, groups (there are banquets) and couples.
Bar Rosa
2/77 Grey St, South Brisbane
The latest sibling to hugely popular Brisbane pizzerias Julius and Beccofino, Bar Rosa serves all the best bits of its kin, minus the pizza.
That means Italian snacks, nibbles, small plates and pasta all designed to be shared in the cosy, dimly lit bar-cum-restaurant with staff so friendly they welcome diners in like family.
The menu changes seasonally but be sure to start with the croquettes, the perfect foil to the restaurant’s flavour-focused, Italian-leaning wine list, before moving on to the achingly tender octopus, or perhaps soft-as-butter veal and pork meatballs in a tomato sugo that sings of summers in Italy.
Montrachet
1/30 King St, Bowen Hills
Impeccable service where the staff remember not only your name but what you last ate is why this classic French bistro has stood the test of time.
Chef Shannon Kellam and his wife and front-of-house manager Clare roll out Gallic classics like duck and cognac parfait, garlic butter snails, seafood bouillabaisse and their signature crab and gruyere souffle executed to textbook perfection.
A French-leaning wine list has been carefully curated to ensure it’s on par with the food and service, making this a venue for both the Francophile and oenophile.
FRENCH FAVE WINS RESTAURANT OF THE YEAR
Pilloni
166 Hardgrave Rd, West End
Housed in a freshly renovated space with a beautiful interior design, Pilloni is devoted to the food of the Italian island of Sardinia and is the second restaurant for Valentina Vigni and Andrea Contin, who grew up there.
Entrees might be charred octopus with potato foam or scallop crudo with fresh figs before moving on to traditional leaf-shaped culurgiones, plump parcels filled with potato, pecorino and mint and enhanced with tomato sauce, while the local pasta, malloreddus, with its thin, ribbed shells, is deliciously mixed through with lamb shoulder ragu and pecorino sardo.
Suckling pig is the restaurant’s signature with its delicate crispy crust on a layer of fat over the ultra-moist meat.
Wash it down with the restaurant’s 200-bottle selection including the Sardinian varietals of vermentino and carignano.
Desserts run to olive oil cake topped with milk ice cream, and caramel flan with marsala cream and figs.
REVIEW: Why you must try Pilloni’s $250 suckling pig
Southside
63 Melbourne St, South Brisbane
Set atmospherically beneath a railway bridge down the growing food precinct of Fish Lane, this East Asian restaurant has a tremendous sense of place, with tables indoors and outside spread around a lushly vegetated tropical garden but protected from the elements by the bridge.
Kiki bar, also in the gardens, is on hand with its own seating for pre or post cocktails. One of three banquet options – including a one hour, $49pp, pre-theatre lineup for those heading to nearby Queensland Theatre and QPAC – keeps it simple as choosing is difficult from the raw bar, dim sum, noodle and rice dishes and share plates that include Sichuan fried chicken, mapo tofu, beef short rib and spicy wok-fried pork belly.
Tama
740 Ann St, Fortitude Valley
Tama, in Fortitude Valley’s freshly refurbished historic former post office, opened mid-year with Alan Hunter (ex-Otto GM and sommelier) as director of restaurant operations and Richard Ousby (ex-Stokehouse executive chef) in charge of the kitchen. Surroundings are upscale with diners seated beneath a suspended sculpture of glass fish in a room quietened with carpets, white cloths and upholstered chairs. A lengthy menu with a steakhouse heart kicks off with oysters, caviar, a stack of snacks (maybe prawn toast or a king prawn brioche roll) entrees such as beef tartare and seafood platters, before moving on to a large list of proteins cooked in the charcoal oven including a range of steaks, Moreton Bay bugs, Tasmanian lobsters, main plates such as the tenderest lamb, and three handmade pastas. An extensive global wine list completes the picture.
La Cache a Vin
215 Wharf St, Spring Hill
When restaurant manager Romain Maunier and Dan Arnold of Restaurant Dan Arnold in Fortitude Valley bought the bistro from Thierry and Carol Galichet at the end of last year, not a lot changed.
Maunier patrols the floor and service remains sharp, Arnold has oversight but is busy elsewhere, and the wine is still sourced by Galichet, who continues to run his wine import business.
The decor in the basement of the 1886-built venue beneath what was St Paul’s Tavern remains a multitude of spaces with rough-hewed stone walls and massive wooden beams.
The menu continues with its small starters of, say, roquefort brulee or foie gras, then motors through entrees of deep-fried lambs’ brains, or perhaps snails or coquilles St Jacques.
Mains include crispy roasted duck breast or eye fillet with house-made French fries and salad.
The drinks list meanders from kir, Ricard or Pastis and a lengthy list of cocktails, to Champagnes, a sequence of whites with an emphasis on chardonnay and reds with a very deep dive into pinot noir (Burgundys). And yes, creme brulee is still an option for the finale.
Rosmarino
6 McLachlan St, Fortitude Valley
This vibing, lively Fortitude Valley restaurant serves up Italian fare but not as you know it. Chef Dario Manca takes the food of his homeland and contemporises it with top-notch local ingredients and a sense of fun.
Diners can expect anything from gluten-free, hand-made gnocchi with mussels and chilli to his signature culurgiones that are a joy for vegetarians and meat-lovers alike thanks to an oozing chestnut puree centre and soaking in truffle butter.
Meanwhile, restaurant manager Matteo Andreotti takes charge of the dark and moody dining room, delivering the type of charming, charismatic service synonymous with Italians, as well as offering plenty of vino recommendations from the thoughtful and creative Mediterranean-leaning wine list.
Herve’s
Craft’d Grounds, Level 1/31-37 Collingwood St, Albion
In a sun-drenched beautifully restored warehouse in the back streets of an industrial area, Herve’s is the suburban bistro that deserves a prime position in the CBD.
The work of hospitality veteran Hervé Dudognon, it serves French-inspired fare but with its roots in the best of Australian produce.
The offering features just a handful of hors d’oeuvres, as well as five entrees, plus a charcuterie board, five mains, alongside steak frites, and four desserts and a cheeseboard. Diners could be starting with, perhaps, wagyu and snail brochette, before moving onto
Moreton Bay bug ravioli, followed by duck confit and finishing with salted caramel profiteroles, all perfectly paired to wine from a top-notch, European-centric list or classic cocktails from the adjoining bar.
Honto
Alden St, Fortitude Valley
Given its quirky back alley location next to dumpsters and a parking garage, it’s hard to believe anyone could even find Japanese eatery Honto.
But patrons not only hunt out the sibling to restaurants including Agnes and Bianca, they fill its impossibly dark, uber cool interior to the brim.
Sprawling but intimate, raucous but restrained, the Fortitude Valley casual diner serves up easy and accessible eats that venture just enough outside the ordinary to keep things interesting.
Take for instance the daily ceviche with perhaps kingfish and coral trout - or whatever is freshest that day - mixed with avocado, diced cucumber and an abundance of yuzu for a citrusy smack ready to be scooped up with puffy rice crackers unlike anything you’ll see in a supermarket aisle.
The share-style menu continues with raw items, sushi, salads, sides and a “from the grill” section, but it’s the snacks that are where the true fun is had with the likes of indulgent lobster katsu sandwiches, crunchy mini karaage chicken burgers and a grown-up version of a potato hash brown with salty whipped bonito and bottarga so good it generates a moment of silence.
Not to be outshone is the drinks list, with funky Asian-leaning cocktails and a global wine offering as cool and diverse as the patrons who dine there.
Honto is a restaurant for lively group dinners and intimate date nights when fun is at the forefront.
Settimo
The Westin, 111 Mary St, Brisbane
If getting to southern Italy’s Amalfi Coast is out of the question, this 150-seater Italian in the CBD’s Westin Hotel could be just the ticket.
The restaurant by Guy Grossi, a Melbourne restaurateur whose venues include Grossi Florentino and Ombra Salumi Bar, with Alessandro Pizzolato the head chef, opened earlier this year and offers breakfast (a cut above the usual hotel fare), lunch and dinner.
Settimo’s broad Italian menu ranges from perhaps oysters or pizza fritte through to antipasto, followed by a good selection of less commonly seen pasta (pasta al limone is a simple, fresh, impactful dish but cappelletti, a stuffed pasta from the Emilia-Romagna region in the north, also stands out); seafood such as prawns, mussels or calamari; meat dishes including the fine option of Papa’s slow-cooked lamb, coated in breadcrumbs, parmigiano and sage, Amalfi lemon chicken or bistecca; and salads.
The wine list has a strong Italian line-up (with a focus on the Taurasi wines of Campania, the region incorporating the Amalfi Coast) peppered with Australian varietals. Finish with classics such as gelato, tiramisu, flourless chocolate cake with ricotta ice cream or lemon sponge.
Clarence
617 Stanley St, Woolloongabba
Cross-river rail excavation, hospitals, the Gabba, there’s so much going on in Woolloongabba’s Stanley St that it would be easy to overlook Clarence.
But this polished 35-seat bistro in the 1865-built shopfront that’s the work of chef Ben McShane, is quietly going about its business dishing up great-value lunches ($45 for two courses, $55 for three) and dinners (there’s prix fixe $75 and carte blanche $95 options) as well as a strong a la carte line-up.
And they’ve even found time to open a deli-cafe next door. The dinner menu’s vibrant, fresh starters include green beans with nectarine, thyme and whipped ricotta or perhaps an excellent duck terrine, a loose collation of warm confit duck leg pieces mixed with bean chutney.
Mains could be duck, beetroot, onion and cherry or carrot agnolotti, buffalo curd and peas, and desserts are also bright and seasonal with honey roasted peach mille feuille and fig leaf custard or mulberry and blueberry vacherin.
A sparkling array of drinks adds to the charm, with four cocktails and Queensland beers, then several Queensland wines making an appearance in an all-Australian list.
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