From glitzy steakhouses and laneway CBD diners to new French from the Happy Boy crew and the arrival of a southern hospitality powerhouse,here’s what to tick off.
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It will be the same but different,with a slick fit-out,expanded menu,more beers and a punchy wine list. Also,it will be doing fried chicken and champagne nights.
A pan-European brasserie and late-night cocktail lounge have been announced,with a two-hatted chef and star designer attached.
Come for carbonara Danishes,pistachio cornetti,creamy brioche buns,mini tarts with custard and seasonal fruit,and crunchy savoury focaccia.
It’s also serving soba,pan-fried potato mochi,Japanese curry bread,and canned strawberry cake. But you’d best arrive early.
This striking two-level restaurant,with its slick fit-out,approachable food and killer Gallic wine list,might be the Votan brothers best yet. Take a peek inside.
“It’s definitely time to consolidate. The industry has changed.” Not that it’s the end for Sebastiaan de Kort and Kevin Docherty. Here’s what they have in store.
In 2017,Dan Arnold achieved the highest ranking to date by an Australian chef. This time,he’s looking to emulate a famous mentor by going all the way.
The fourth-floor Terrace spot will fuse Latin American and Asian cuisine and feature outside dining with views over the river. Here’s what else is in store.
Finn Poke is serving barramundi bowls;Two Yolks,gooey egg burgers with Cape Grim beef and Bangalow pork. And there’s a chef with Michelin-star pedigree attached.
His work has been celebrated in both England and Australia. Now,he’s coming to Brisbane for a six-month collaboration. Here’s what’s in-store.