The 25 best restaurants in Brisbane

What is it? Grab a mouthful of Middle Eastern-inspired cuisine from the sultan of James Street dining.

Why go? Every city should be so lucky as to have a bistro like Gerard's. The new-look restaurant offers a beguiling mash-up of Middle Eastern and modern Australian cuisines, with dishes designed to share. The game plan is simple: breads and dips, raw and fermented plates, seafood and meat mains, then desserts. You could also easily opt for one of Gerard's set menus, featuring signatures like the fresh barbari bread with a side of goat's curd, the crisp 'awamat' savoury doughnut with green mango, and the hero Margra lamb collar with special spices.

What is it? The twin restaurant to Sydney’s waterfront venue, Otto Brisbane continues to celebrate the legacy of evocatively simple yet polished Italian cuisine. Having newly engraved itself in the ultra-scenic shore of South Bank, the glasshouse venue welcomes both a casual spritz or afternoon sprawls all summer long.

Why go? An indulgent summer romance: the affair of Otto’s al fresco osteria and ristorante with the South Bank waterfront radiates seasonal allure. The unashamedly simplistic interpretations of Italian classics only intensify our summer lust to saturate in summer rays and share stories between nimble bites of citrus oil-enrobed crudo and curvaceous Skull Island prawn mafaldine.

What is it? An internationally recognised restaurant serving traditional Roman fare.

Why go? After more than 15 years, owners Dan Clark and Manny Sakellarakis are still rocking the best Roman cuisine in the city. In fact, they’re up there with the best Italian restaurants in the world, according to Italian outlet Gambero Rosso, thanks to their artisanal wine list and menu committed to Roman tradition. Fried globe artichoke, a staple in Roman Jewish cuisine, is served with lemon mascarpone and gremolata, and their renditions of cacio e pepe and carbonara are a masterclass. Generously portioned mains, like their veal saltimbocca, will have you booking a trip to Rome as soon as you leave, or, another trip back to the restaurant.

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? Pizza fit for a Roman ruler is what you’ll find at Julius, the hip younger sibling of Brisbane’s Beccofino restaurant and pizzeria.

Why go? The restaurant's beating heart is a custom-made Stefano Ferrara woodfired oven from Naples, which pumps out a creative yet classic range of both rosse (Napoli sauce base) and bianche (white base) pies. We suggest ordering one of each, leaving lots of stomach space for the Patate e Pancetta with potatoes, pancetta, mozzarella, scamorza and rosemary.

What is it? This self-titled venue is a love story by Brisbane native, chef Dan Arnold, to emulsify contemporary Australian cuisine with his French sensibilities. Located on Ann Street in Fortitude Valley, the set menu is an exceptional bespoke dining experience for first-timers.

Why go? Before you’re even attempting to decipher between the three, five and ‘Carte Blanche’ course menus on offer at Restaurant Dan Arnold, an accordion of conversational starters disguised as amuse bouchées become your fanfare. The decadence of technique-driven cuisine that can be enjoyed through as elaborate as eight dishes becomes the protagonist on a stage of bare and earthy interiors. With an everchanging seasonal menu, innovative dishes, like carrots immersed in a ginger and lemongrass emulsion; coral trout enrobed with beurre noisette; or wagyu paired with ratatouille stuffed zucchini and eggplant caviar, ensure that Arnold’s French Michelin expertise is not lost in translation.

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.

What is it? An Indian institution in Wellington Point, serving traditional north Indian food with a western twist. 

Why go? This gem of a restaurant, one of Brisbane’s oldest, has been loved by locals since husband-and-wife team Dharminder (David as he’s known to regulars) and Sheena opened it in 1998. Step inside and you'll be whisked away to the city of Jaipur, with vibrant artworks, bright orange tablecloths and charming trinkets setting the scene. This warmth and energy extend to the alfresco footpath seating, where you can enjoy a romantic night under the twinkling fairy lights. Deciding what to order at Jaipur Palace is no easy feat. Start your royal feast with spiced potato samosas and tandoori drumsticks, then fill the table with signature curries, like the chicken tikka masala, chilli prawn goa or butter paneer. Mop it up with one of 13 specialty naan breads on offer, including cheese and chilli, peshwari or gluten-free garlic.

What is it? With crystal chandeliers, a spacious main banquet hall and plush velvet seating, Donna Chang’s ode to Chinese cuisine harmonises authentic Sichuan and Cantonese flavours with modern elegance. The CBD fine diner is an intersection of East and West; patrons will find themselves housed in heritage-listed interiors while endeavouring through an odyssey of modern shared plates.

Why go? Numbing, cooling, strange, mouth-watering is met with an equal amount of woodfire and rich emulsions of fermented chilli mayonnaise and beef fat vinaigrette in Donna Chang’s epic menu. Enjoy the musical embrace of sitting in the main dining hall or make a reservation in the private mezzanine for a ceaseless evening of flavourful morsels and a dalliance of the best of locally sourced seafood kissed.

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? 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? An award-winning Japanese diner in West Village, offering seasonal banquets, express lunches and all-day à la carte dining.

Why go? True to its name – which translates to gem in Japanese – Ippin invites guests on a culinary journey inspired by the vibrant beauty of flowers. Each dish on the extensive menu is a feast for the senses, adorned with delicate herbs and blooms. Highlights include a refreshing plate of kingfish ceviche seasoned with yuzu koshu, a deluxe platter of the day’s freshest sashimi, and caviar-kissed nigiri. Don’t skip on house-made hojicha warabi mochi for dessert, or the showstopping ‘zen bonsai’ – a masterpiece of soft soy cremeux, yuzu curd, black sesame sponge and streusel.

What is it? Chic modern Italian inspired by the Amalfi Coast.

Why go? Massimo sits prettily on the river and puts the luxurious charm of the Amalfi Coast into its clean, modern space and menu. Brick-red striped booths and terrazzo tables host a menu that celebrates the sea. Oysters shine with Massimo’s tomato and limoncello granita, and live lobster and marron from tanks await to be chargrilled with lemon or garlic butter, or tossed through house-made spaghetti. Their $50-a-head banquet menu is fantastic value, with highlights including crispy calamari with nduja (spicy fermented sausage paste) cream, and a perfectly cooked eye fillet.

What is it? Provocatively unassuming, hidden behind brass doors is a sultry diner masquerading in the dining precinct of Fortitude Valley. Commemorating the best of local and seasonal produce, executive chef Phil Marchant’s beguiling showcase of all things raw, pickled, smoked and grilled is a delightful contrast against James Street’s more illustrious venues.

Why go? Opened in 2021, Essa’s signature green-marble enclosure of the bar and open kitchen is a monument to their ethos of honouring seasonal ingredients. Through classic technique yet unpredictable flair, the chefs attempt to make every mouthful a revelry of nature’s best. Whether you’re seated front-row to their custom-built woodfire grill or in the rear nook of this dim-lit venue, expect to be unexpectedly aroused by their swordfish crudo dressed in nectarine hot sauce, pickled sardines with preserved lemon and wakame jam, or woodfire kissed John Dory with a voluptuous scampi sauce.

What is it? Set below the Metro Arts theatre of Brisbane, Exhibition becomes the unexpected final act of any show. Akin to its theatrical counterparts, chef and owner Tim Scott has curated a provocative and multisensory dining experience, engaging in a seasonally evolving menu that is also a committed nod to culinary arts and craftsmanship.

Why go? The modicum of dishes on the venue’s nightly six-course exhibit can only be accredited to their devotion to Queensland’s best local and sustainable produce. Be prepared to immerse yourself in the spectacle of abalone liver parfait served with milk bread; features of shrimp and scampi with secret sauces and fingerlime; and multiple monologues of rare and smoke-kissed wagyu.

What is it? Tucked in the foodie hub of Woollangabba, Detour’s share plate gallery is a refreshing celebration of inclusive and sustainable dining. Opened in 2017, their innovative dual menu of omnivorous and herbivore dishes has become a bucket-list, all-encompassing eating experience and continues to magnetise all of Brisbane’s vivacious diners. 

Why go? The 140-seat venue coalesces contemporary techniques and influences of modern Australian cuisine in its equal celebration of all things vegetal and animal. Featuring uniquely Australian ingredients and with a menu that is almost entirely gluten-free, the contemplative invitation of emu tartare, fried duck with jalapeno cornbread to their rendition of ‘fossilised’ carrots and coal-roasted miso broccoli becomes universally undeniable.

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 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? 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.  

You're welcomed like part of the family at Tony Percuoco's Fortitude Valley restaurant and pizzeria. Percuoco cut his teeth in the world of hospitality, born into a family of restaurateurs in Naples, and he brings every bit of that Italian passion to the kitchen and dining room of his beloved Tartufo. Classic Italian dishes are given a modern twist and there are no short cuts taken with all bread, pizza dough, pasta and gelato, made lovingly in-house. A bellissimo trio not to miss is Percuoco's entrée of vitello tonnato, main dish of sage and rosemary-infused porchetta with smoked mozzarella, and dessert panna cotta delivered to the table in just-set and wobbling glory.

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.