Gault&Millau's review

A Gault&Millau Australia TOP 100 restaurant Like its sibling in Sydney, OTTO Brisbane has established itself as one of the best and most consistent restaurants in the city. Chef Will Cowper has developed a menu of modern Italian-style dishes focused on the cuisine of southern Italy but with a unique Queensland touch. With a spectacular view across the Brisbane River, a modern sophisticated atmosphere, and polished and efficient service, this venue has a sense of occasion about it. The food is refined and elegant. Sardines are soft and plump in a lemon–butter sauce, giving a nice acid finish to the dish. Stracciatella is fresh, creamy, piquant and simply superb – served with generous amounts of sweet prosciutto and grilled peaches – a divine dish. A risotto of Moreton Bay crab and bugs is creamy, salty, full of flavour and topped with fresh calamari and black mussels, while the mezzelune is soft parcels of pasta filled with buffalo ricotta in a tomato sauce with flash-fried basil leaves – terrific flavours and textures. PSST! The extensive wine list features some excellent Italian wines by the glass and Coravin™ pour, as well as classic Italian cocktails. Reviewed for the 2019 Guide


Level 4, 480 Queen Street, Brisbane
4000 Brisbane


+61 7 3835 2888

Web site

Opening hours

Monday  12:00 - 15:00 / 17:30 - 22:00
Tuesday  12:00 - 15:00 / 17:30 - 22:00
Wednesday  12:00 - 15:00 / 17:30 - 22:00
Thursday  12:00 - 15:00 / 17:30 - 22:00
Friday  12:00 - 15:00 / 17:30 - 22:00
Saturday  12:00 - 15:00 / 17:30 - 22:00


Some other adresses

joy. restaurant

joy. restaurant

Shop 7, 694 Ann Street, Fortitude Valley, 4000 Brisbane

Nordic Japanese Modern

Husband and wife team Tim and Sarah Scott, who both previously worked at Sepia and Automata in Sydney, have returned to their hometown of Brisbane to open joy., their extremely intimate restaurant. The restaurant seats a maximum of ten people at a marble bar overlooking the kitchen, where the duo do everything themselves. The style is Japanese and Scandinavian using fresh, local Australian ingredients. The regularly changing menu is available as short (five dishes) or long (eight dishes), with a matching wine option. Start with corn chawanmushi, a divine blend of texture and flavour with a delicate, silky custard, quinoa, salty smoked salmon eggs, disks of pickled sour pumpkin and finely shaved scallop. Cabbage cooked in chicken fat is teamed with crispy chicken skin, pickles and fresh horseradish, topped with micro cranberry leaves – soft, crunchy, sweet and sour, it’s a perfect blend of textures. Slow-cooked black vinegar-glazed beef short rib is sweet and very tender, served with gingered cucumbers and salted daikon. PSST! Oh – and if you are passing, you can call in during the morning for a coffee. Reviewed for the 2020 guide



Alden Street, Fortitude Valley, 4000 Brisbane

Japanese Gluten-free

Head Chef Nathan Lastevec has moved from sister restaurant LONgTIME to head up hôntô with Kogi Ohori from Tokyo. Entry to the restaurant is through a small black door and down a black corridor that leads to a dimly lit space with walls of charred timber. There are two large, sprawling tables and stool seating at the open kitchen bar. The service is quick, friendly and informative. The menu is Japanese-inspired, modern and designed to share. The hôntô drumsticks are savoury ice-cream cones made with seaweed and filled with avocado mousse and raw tuna – small but very tasty. With a shredded pastry wrapping, pork and vegetable siu mai dumplings look like little shredded wheat parcels in a savoury ramen broth – very more-ish. Delivering a wonderful blend of textures and flavours, chunks of lightly seared tuna are laid on top of shredded fennel and daikon, drizzled with a fragrant ponzu sauce and topped off with shredded nori. PSST! hôntô accepts bookings up to 6.30pm. If dining later, you may have to enjoy drinks at the small bar while waiting for a table. Reviewed for the 2019 Guide

e’cco bistro
Selected by Gault&Millau Selection

e’cco bistro

63 Skyring Terrace, Newstead, 4000 Brisbane

Modern Australian French Dessert Gluten-free

After 22 years in the CBD, Phillip Johnson’s iconic e’cco bistro has moved to Newstead. Gert Pretorius is the Head Chef overseeing a menu divided into four categories – seafood, meats, vegetables and dessert. The fit-out is fresh, light and more open than before. You can choose to sit at the bar or at the kitchen counter overlooking the busy open kitchen, as well as at standard tables. The tables are quite close, the lighting is bright and the surfaces hard – so the space can be a little noisy when it is busy. The menu is designed to share without the traditional entree/ main format. Sugarloaf cabbage is lightly chargrilled, drizzled with miso and topped with thinly sliced daikon and pickled ginger. Two generous pieces of duck breast are pink with a crispy skin, and complemented with sweet figs, tart shaved goat cheese and a walnut sauce. Tender, juicy Schultz Farm suckling pig with a perfectly crisp crackling is served with crispy beans and a tangy chimichurri sauce. PSST! e’cco bistro offers an excellent range of desserts, including freshly baked choc chip cookies and madeleines. Reviewed for the 2019 Guide