Chef John Offenhauser’s menu is classic contemporary Australian, suited to the venue and showcasing the best of Queensland’s local produce.
Located in a heritage-listed building, with its terraced gardens on the banks of the Brisbane River, this is a quiet, elegant restaurant. The service is relaxed but attentive and knowledgeable. There is a comprehensive wine list, including some from Queensland, as well as many by the glass.
The menu may be relatively small, but there’s something for everyone. Salt and pepper calamari is lightly floured, hot, crisp and tender, and served with a tangy fennel and citrus salad, with a black garlic aioli for dipping. A succulent juicy barramundi fillet with crisp skin is served with smoked mussels and leek in an anchovy butter, along with cauliflower florets. And the slow-cooked lamb shoulder with a black garlic hummus is perfect for sharing. Leave room for one of the excellent house-made desserts.
PSST! Choose the weekday lunch menu if you are in a hurry but still want a quintessential Brisbane experience – or enjoy one of their signature high teas.