Brisbane’s best bar snacks

<h2>Black Bird</h2>Can’t score a seat inside Black Bird’s fine dining restaurant? The extensive bar area, overlooking the river and Story Bridge, also has a dedicated bar menu. The bay bug club, filled with morsels of Moreton Bay bug in a bisque aioli, with jamon bacon and gem lettuce ($21) cries out for a glass of champagne, as does the oyster selection – Jedds ($3.50 each) from Coffin Bay, and Clair de Lune ($4 each) from Batemans Bay, flown in just for the restaurant. There’s also a wagyu beef burger and charcuterie board, and shellfish platters round out the menu. 123 Eagle St, Brisbane <b><a href=

1/14<h2>Black Bird</h2>Can’t score a seat inside Black Bird’s fine dining restaurant? The extensive bar area, overlooking the river and Story Bridge, also has a dedicated bar menu. The bay bug club, filled with morsels of Moreton Bay bug in a bisque aioli, with jamon bacon and gem lettuce ($21) cries out for a glass of champagne, as does the oyster selection – Jedds ($3.50 each) from Coffin Bay, and Clair de Lune ($4 each) from Batemans Bay, flown in just for the restaurant. There’s also a wagyu beef burger and charcuterie board, and shellfish platters round out the menu. 123 Eagle St, Brisbane <b><a href="http://blackbirdbrisbane.com.au">More details</a></b>

<h2>Mr and Mrs G’s River Bar</h2>This glass-walled riverside bar offers the whole package with its interesting wine list, spanning from China’s Wuhai Valley to Sussex in the UK, stunning water views and smart food. A house-cured salmon sandwich ($14.50) comes with a slick of goats curd mousse and crispy capers, while the confit duck leg ($15) is spiced with nahm jim and Asian coleslaw. Seafood features heavily, all prepared by Il Centro’s Catherine Anders. 1 Eagle Street Pier, Brisbane. <b><a href=

2/14<h2>Mr and Mrs G’s River Bar</h2>This glass-walled riverside bar offers the whole package with its interesting wine list, spanning from China’s Wuhai Valley to Sussex in the UK, stunning water views and smart food. A house-cured salmon sandwich ($14.50) comes with a slick of goats curd mousse and crispy capers, while the confit duck leg ($15) is spiced with nahm jim and Asian coleslaw. Seafood features heavily, all prepared by Il Centro’s Catherine Anders. 1 Eagle Street Pier, Brisbane. <b><a href="http://www.mrandmrsg.com.au/">More details</a></b>

<h2>Tomahawk</h2>How do you improve a toasted brioche burger ($14), stuffed with crispy pork belly, cider-pickled red cabbage, aioli and chilli jam? Serve it with perfectly crispy shards of crackling. Go retro with a whole baked camembert ($20), with great hunks of Leavain bread, or slow-cooked fennel-spiked pork meatballs with sourdough to mop up the yoghurt sauce ($10). Chef Ali Orchard even does a house-made beer-infused ice-cream. 182 Grey St, South Bank. <b><a href=

3/14<h2>Tomahawk</h2>How do you improve a toasted brioche burger ($14), stuffed with crispy pork belly, cider-pickled red cabbage, aioli and chilli jam? Serve it with perfectly crispy shards of crackling. Go retro with a whole baked camembert ($20), with great hunks of Leavain bread, or slow-cooked fennel-spiked pork meatballs with sourdough to mop up the yoghurt sauce ($10). Chef Ali Orchard even does a house-made beer-infused ice-cream. 182 Grey St, South Bank. <b><a href="http://tomahawkbar.com.au">More details</a></b>

<h2>Super Whatnot</h2>Billing its fare as “gourmet snackery”, this little laneway bar has a short, eclectic menu that covers all the beer-friendly food bases. The Los dos Hermanos beef sausage in the Super Chilli Dog ($13) gets a generous daub of Jose’s hot sauce, while the Nachos Locos ($11), with pico de gallo, can be souped up with 12-hour-slow-braised beef. The Guacanchips ($9, crunchy tortilla chips with fresh guacamole) and little Brazilian cheese breads ($9) are perfect for snacking. 48 Burnett Lane, Brisbane. <b><a href=

4/14<h2>Super Whatnot</h2>Billing its fare as “gourmet snackery”, this little laneway bar has a short, eclectic menu that covers all the beer-friendly food bases. The Los dos Hermanos beef sausage in the Super Chilli Dog ($13) gets a generous daub of Jose’s hot sauce, while the Nachos Locos ($11), with pico de gallo, can be souped up with 12-hour-slow-braised beef. The Guacanchips ($9, crunchy tortilla chips with fresh guacamole) and little Brazilian cheese breads ($9) are perfect for snacking. 48 Burnett Lane, Brisbane. <b><a href="http://superwhatnot.com">More details</a></b>

<h2>Statler and Waldorf</h2>Pull up a pew in the sunshine outside this gastropub, with a pint of locally made craft beer, and something from the snacking menu. Pork belly paddle pops ($14) arrive as crispy cubes of well-cooked pork, sitting in a sweet cassia-infused quince dressing, while caveman-sized roasted marrow bone ($14) is prettied up with a punchy anchovy-herb dressing and petite house-made brioche loaf. For mains, the Kobe reuben ($20), loaded with swiss cheese, is large enough to share. 25 Caxton St, Petrie Terrace. <b><a href=

5/14<h2>Statler and Waldorf</h2>Pull up a pew in the sunshine outside this gastropub, with a pint of locally made craft beer, and something from the snacking menu. Pork belly paddle pops ($14) arrive as crispy cubes of well-cooked pork, sitting in a sweet cassia-infused quince dressing, while caveman-sized roasted marrow bone ($14) is prettied up with a punchy anchovy-herb dressing and petite house-made brioche loaf. For mains, the Kobe reuben ($20), loaded with swiss cheese, is large enough to share. 25 Caxton St, Petrie Terrace. <b><a href="http://statlerandwaldorf.co">More details</a></b>

<h2>Gerard’s Bar</h2>The newest baby from the Moubarak family is already kicking serious goals, with one of the most extensive bar food menus in town. Designed as a holding area for its big-brother bistro, the bar is dangerous ground for charcuterie nuts. The glass display cabinet holds 29 delicacies, including Mojama ($18, dry, cured Mooloolaba tuna), squid ink-accented longanisa ($9), house-made wagyu basturma ($14) and a good range from Byron Bay Shire-based Salumi Australia, all served up with chewy baguette and house-made pickles. Small dishes, such as sobrassada with honeycomb, or large, sweet clams dressed with spicy ’n’ duja, should not be overlooked. 3A/23 James St, Fortitude Valley. <b><a href=

6/14<h2>Gerard’s Bar</h2>The newest baby from the Moubarak family is already kicking serious goals, with one of the most extensive bar food menus in town. Designed as a holding area for its big-brother bistro, the bar is dangerous ground for charcuterie nuts. The glass display cabinet holds 29 delicacies, including Mojama ($18, dry, cured Mooloolaba tuna), squid ink-accented longanisa ($9), house-made wagyu basturma ($14) and a good range from Byron Bay Shire-based Salumi Australia, all served up with chewy baguette and house-made pickles. Small dishes, such as sobrassada with honeycomb, or large, sweet clams dressed with spicy ’n’ duja, should not be overlooked. 3A/23 James St, Fortitude Valley. <b><a href="http://gerardsbar.com.au">More details</a></b>

<h2>Lefty’s Old Time Music Hall</h2>Slipping into this strip club-turned honky tonk bar is like stepping through the wardrobe into Narnia. With no windows, lots of taxidermy and loud, live music, you’d swear you were in the Deep South. The food is no different, so forget your diet, and up blackened catfish po’boys, onion rings and popcorn shrimp, with a chaser of the house special – which is whisky with fresh apple juice. We love the fun-sized corn dogs (spicy little sausages with crispy batter) served with tiny bottles of Tabasco sauce. 5 Caxton St, Petrie Terrace. <b><a href=

7/14<h2>Lefty’s Old Time Music Hall</h2>Slipping into this strip club-turned honky tonk bar is like stepping through the wardrobe into Narnia. With no windows, lots of taxidermy and loud, live music, you’d swear you were in the Deep South. The food is no different, so forget your diet, and up blackened catfish po’boys, onion rings and popcorn shrimp, with a chaser of the house special – which is whisky with fresh apple juice. We love the fun-sized corn dogs (spicy little sausages with crispy batter) served with tiny bottles of Tabasco sauce. 5 Caxton St, Petrie Terrace. <b><a href="http://leftysmusichall.com">More details</a></b>

<h2>Greaser</h2>Greaser, in the grungy old basement of the Elephant, has a dive-bar feel and soundtrack to match. The short and sweet Americana menu has only five items, including crinkle-cut fries ($8) and a wedge salad ($14), with chicken, avocado, bacon, cranberry and almonds. After a few beers, it’s hard to resist the Grilled Dog ($10), with a surprise bite of pickled jalapenos, buried underneath French’s yellow mustard and cheese floss. 259 Brunswick St, Fortitude Valley. <b><a href=

8/14<h2>Greaser</h2>Greaser, in the grungy old basement of the Elephant, has a dive-bar feel and soundtrack to match. The short and sweet Americana menu has only five items, including crinkle-cut fries ($8) and a wedge salad ($14), with chicken, avocado, bacon, cranberry and almonds. After a few beers, it’s hard to resist the Grilled Dog ($10), with a surprise bite of pickled jalapenos, buried underneath French’s yellow mustard and cheese floss. 259 Brunswick St, Fortitude Valley. <b><a href="http://wearegreaser.com.au">More details</a></b>

<h2>Public</h2>Despite being more of a restaurant, Public’s cracking cocktail menu calls for good bar eats. The KFD ($25), which swaps duck for chicken is a denser, more decadent take on the Colonel’s secret recipe, and has reached cult status in Brisbane. Duck egg with truffle and toast ($15) is another elegant option. If you’re low on pennies, drop by for the “Bubbles and Brisket” special ($30), which includes two glasses of sparkling wine and a big serve of the signature Texas-style beef brisket, with soft tortillas and chilli sauce. Upper Level 1, 400 George St, Brisbane. <b><a href=

9/14<h2>Public</h2>Despite being more of a restaurant, Public’s cracking cocktail menu calls for good bar eats. The KFD ($25), which swaps duck for chicken is a denser, more decadent take on the Colonel’s secret recipe, and has reached cult status in Brisbane. Duck egg with truffle and toast ($15) is another elegant option. If you’re low on pennies, drop by for the “Bubbles and Brisket” special ($30), which includes two glasses of sparkling wine and a big serve of the signature Texas-style beef brisket, with soft tortillas and chilli sauce. Upper Level 1, 400 George St, Brisbane. <b><a href="http://lovepublic.com.au">More details</a></b>

<h2>Cabiria, No.6, The Barracks</h2>There is plenty to like at Cabiria, a moody little wine bar with a great selection of European tipples. Who could say no to a savoury profiterole ($3), with goats curd, thyme and sesame, or house pork puffs ($6), with salt and vinegar? The Euro-bent continues, with chicken liver parfait ($3.50), served with fig and apple en croute, and tartufo salami, with pickled cucumber ($12). The menu has shifted from its initial oyster focus, but still has Kangaroo Island bivalves, with red onion and finger lime ($4 each). 61 Petrie Tce, Petrie Terrace. <b><a href=

10/14<h2>Cabiria, No.6, The Barracks</h2>There is plenty to like at Cabiria, a moody little wine bar with a great selection of European tipples. Who could say no to a savoury profiterole ($3), with goats curd, thyme and sesame, or house pork puffs ($6), with salt and vinegar? The Euro-bent continues, with chicken liver parfait ($3.50), served with fig and apple en croute, and tartufo salami, with pickled cucumber ($12). The menu has shifted from its initial oyster focus, but still has Kangaroo Island bivalves, with red onion and finger lime ($4 each). 61 Petrie Tce, Petrie Terrace. <b><a href="http://cabiria.com.au">More details</a></b>

11/14TWAM Public Restaurant review , including general views and the Japanese scallops combo dish, 400 George Street , Brisbane

12/14News MXB 12.9.12 - Tim Forster with a chocolate/coffee stout at Super Whatnot ,Burnett lane ,City - pic Adam Smith

13/14Taste - 25/10/11 - Restaurant review: Cabiria at The Barracks - - Photo Bruce Long

14/14Taste - 25/10/11 - Restaurant review: Cabiria at The Barracks - - Photo Bruce Long

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