Executive Chef John Offenhauser has spent 10 years ensuring that the contemporary menu at Customs House Restaurant is as memorable as the historical building in which the restaurant resides. Located on the beautiful Brisbane River, the restaurant has a terrace that takes in the view. The building is beautifully renovated, but it retains an old-world charm.
There’s plenty of fresh seafood on the menu, plus superb cuts of meat. Veal medallion is decorated with juicy pieces of sand crab and asparagus, and served alongside creamy desiree potato mash. Dill hollandaise and a rich jus round out the dish. Chargrilled eye fillet is cooked to perfection, and accompanied by potato fondant, roast pepper puree, asparagus, spinach and jus. It’s the perfect dish for a cool day.
PSST! Much of the inside seating does not enjoy a view, so it’s a good idea to request an outside table when making your reservation.