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The Lamb Shop

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Peter Gloftis created The Lamb Shop to share the traditional Greek flavours of his childhood. Fresh lamb, cooked slowly on a spit over coals, is the mainstay of this upmarket food outlet. Order at the front counter and then share one of the long wooden tables or sit up at the kitchen bench and watch the dishes being made while the lamb turns on the spit. There is a limited range of soft drinks, beer, cider and wine by the glass. The menu is short and simple, with some tasty bar snacks and a range of signature souvlaki. Start with some chargrilled corn, basted in oregano butter and topped with shaved sheep-milk cheese or the perfectly grilled sheep-milk haloumi – firm, salty and drizzled with lemon juice. There are two grilled meats, lamb or chicken, available as a share plate with pita bread and tzatziki or in the signature souvlaki, wrapped in soft pita bread with onion, mustard and hand-cut chips. The lamb is soft, tender and full of open-flame flavour. PSST! On Tuesdays, enjoy souvlaki for $10 and beers for $5. Reviewed for the 2019 Guide


Shop 4, 20 King Street, Bowen Hills
4000 Brisbane


+61 7 3252 1761



Montag  11:00 - 15:00 / 17:00 - 20:00
Dienstag  11:00 - 15:00 / 17:00 - 21:00
Mittwoch  11:00 - 15:00 / 17:00 - 21:00
Donnerstag  11:00 - 15:00 / 17:00 - 21:00
Freitag  11:00 - 15:00 / 17:00 - 21:00
Samstag  11:00 - 15:00 / 17:00 - 21:00
Sonntag  12:00 - 15:00 / 17:00 - 20:00


Einige andere Adressen



Alden Street, Fortitude Valley, 4000 Brisbane

Japanisch Gluten-frei

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
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e’cco bistro

63 Skyring Terrace, Newstead, 4000 Brisbane

Modern Australisch Französisch Dessert Gluten-frei

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

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Ovolo The Valley, 1000 Ann Street, Fortitude Valley, 4000 Brisbane

Mittlerer Osten Mediterran Vegetarier

Located in the Ovolo Hotel in Fortitude Valley, ZA ZA TA is a blend of Middle Eastern and Mediterranean cuisine and is headed up by Executive Chef Roy Ner, recently from Nour in Sydney, and Head Chef Dario Manca (ex-Attica and Pilu). The space is spread over several rooms, modelled on classic Queenslanders and the conservatories of the Victorian era, with floral wallpaper, gilt mirrors, benches and iron chairs. The menu is designed to share. Start with some nibbles such as the Mejadra duck bites – rich duck ragu encased in onion with tamarinds and capers. Starters include vine leaf dried beetroot pastrami – delicate slices of beetroot with vine leaves, sliced cucumber and a creamy horseradish sauce. The mains include a lamb neck, slow cooked until falling apart, with a tasty merguez sausage stuffing and a baby turnip salad; and a tender, pink, dry-aged spiced duck breast served with black garlic and duck liver cream. PSST! Can't decide? Let the chef choose a selection for you – and take you on a journey to Tel-Aviv.