The 9 best restaurants in Brisbane

What is it? The brainchild of chef and co-owner Ben Williamson, who shuns electricity in favour of an open woodfired kitchen with all its tantalising sights and smells.

Why go? Pushing the boundaries of what can be accomplished in a kitchen using exclusively the power of woodfire and smoke, Agnes brings precision to this unwieldy and demanding medium. The chefs use different types of wood – ironbark, apple wood, cherry wood and olive wood – to uniquely interact with each of the dishes, whether it be Wagyu sirloin, pork tomahawk, Murray cod or potato flatbread. You’ll want something to wash it all down with and fortunately, the team at Agnes has curated an impressive cellar of over 1,400 bottles from across Europe and Australia.

What is it? Proof that good things come in small packages; it has just ten seats.

Why go? It’s an intimate, immersive dining experience in the Valley where the kitchen and dining room are one and the same, and the succession of small dishes is a little bit Scandy, a little bit Japanese, and crafted with a whole lot of heart. Watch the delightful owner-chef Sarah Baldwin working her magic before your very eyes, serving up a set menu of artfully presented morsels.  

What is it? It’s exactly what a wine bar should be: the use of Coravin allows for all kinds of wonderful wine by the glass, and dishes designed to perfectly complement the vast array of wine varieties, spanning hot dishes, raw dishes, charcuterie and cheese.

Why go? Genuine hospitality is alive and well here: with chef-owner Paul on the pans and partner Bailee working the floor, you will be very well looked after indeed. We’ll be back for the best-ever kangaroo tartare with fermented chilli. 

What is it? A smart French restaurant open for breakfast, lunch and dinner offering classics like mornay of Appellation oysters, Angus tartare and Parisienne gnocchi.

Why go? For Champagne and caviar in the rooftop bar, aptly named ‘Ooh la la!’ You’ll see the Brisbane skyline in a whole new light.

What is it? An institution. Owner and chef Philip Johnson was a pioneer of the Brisbane restaurant scene and continues to keep it simple with favourites like seared scallops, gorgonzola gnocchi, and fresh desserts like banana tarte tatin, passionfruit soufflé and baked coconut tart.

Why go? More than 20 years on, Johnson’s unfussy fare is still a favourite, ​​and the five-course set menu – with a vegan option – is exceptional bang for your buck.

What is it? A bustling contemporary pan-Asian indoor-outdoor casual diner in Fortitude Valley which really comes to life at night beneath the giant fairy-lit poinciana tree outside.

Why go? Spice up your life with either the fish slice or prawn and pork wontons drowned in Sichuan chilli broth, or chow down on comfort-food favourites like Taiwanese fried chicken on miniature milk buns.

What is it? A big, fat good-times taverna in the Howard Smith Wharves precinct with a view of the Brisbane River thrown in. ​​Kick back on the terrace amid the giant potted olive trees and ever-present breeze.

Why go? Enjoy a couple of plates of mezedes like cheese and honey saganaki or fried calamari, or go all out with the Super Greek shared feast menu.

What is it? Behind the very unassuming façade lies a hive of activity with Nicolo Campagnari and his team kneading, folding and coaxing handmade pasta into delicate tortellini and silky ribbons of fettuccine to serve his loyal following in the small dining room.

Why go? There is simply no better pasta in all of Brisbane. The dreamy carbonara is reason enough, but the innovative Italian wine seals the deal. 

What is it? Hailing from Thailand, head chef Arté Assavakavinvong blesses the River City with some of the country’s most interesting, innovative Thai cuisine exemplified at this intimate James Street diner.

Why go? A highlight of the menu is the grilled lamb panang curry, which summons a mix of rich, hearty flavours and fresh notes of kaffir lime. You also can’t skip the grill plates, which combine traditional techniques with local Queensland seafood, like the grilled tiger prawns with choo chee curry sauce.