A world-class restaurant shouldn’t only be judged on the gastronomic delights it has to offer. You also need to take into account the ambiance, pricing, and the X-factor. Brisbane has a lengthy list of highly rated restaurants worthy of your time and money. If you are thinking of going on a cuisine marathon in the city, use minibus hire with driver in Brisbane to fulfil your foodie’s dream!
Esquire
There is nothing like Esquire in the entire Queensland, with a chic, sleek and modern mid-century Scandinavian aesthetic. The food prepared here has a deep connect to the in-season produce and strikes a perfect balance between mind-bending technique and suspension of disbelief. A truly global restaurant holding its own culinary capital in a relatively relaxed setting, free from any intimidation.
Sommelier Antoine Huertier prepares a stellar wine list to please the adventurous drinker, while the wait staff are very much approachable. Talk about wild buffalo jerky tempered by green mustard, porcini butter cake, rich calotte of beef balanced with shaved horseradish and adolescent lamb black. If you are looking for something more casual, hop over to the adjacent Esq to try charred pickles along with marinated school mackerel. This Ryan Squire’s space is a must visit when in Brisbane.
Urbane
This invention of Argentinian Chef Alejandro Cancino and the manager Andrew Buchanan is a part of the Urbane Group, and a true contender of being the top dining spot in the city. You will be blown away with the very first impression you get in a tranquil atmosphere covered in caramel brown floors and white clothed tables offering an enticing ambiance to soak up omnivore or herbivore tasting menu.
Cancino relies on everything global whether that be combination, ingredient or technique, giving a deft touch and pure refinement. The engaging and inspiring global wine list is hard to sort out, as it is for the culinary offerings. Celebrate new season tomato with anchovy and burnt broccoli kissed with black garlic. Soak up the aroma of persimmon added by Cardamom and the nuttiness of buckwheat benefitted by broad beans. Don’t miss out on trying juniper, celeriac and wagyu.
GOMA Restaurant
Gallery of Modern Art is where we take ourselves to witness the masterpieces of contemporary art by top artists. However, the same building also houses one of the finest modern restaurants in the city. The white clothed tables kissed by sunlight, classic bistro chairs, stylish space of concrete floors and floor-to-ceiling windows drench. It’s an ideal picture for cook Josue Lopez to offer aesthetically pleasing food prepared with native ingredients and full-proof technique.
Eucalyptus, beetroot and rosella kiss the slivers of emu, while watermelon and desert lime intensifies a refreshing earthiness to the Murray Cod. Burnt meringue adds merit to macadamia and anise myrtle, as the wagyu finds allies in sandalwood nut. The kind of food and service it has to offer, it’s a shame that the doors are only open on Friday nights.
Aria
Matt Moran is a popular figure in the league of most theoretically expert chefs in the country, with an influential impact on raising the standards of culinary offerings in the city. Aria Brisbane is sister to a stunning harbor front cuisine king of Sydney, set beautifully on the Brisbane River. It’s not just the proficiency and balance on the plate, but also the entire setup with white double clothed tables, stylish split-level space and vibrant carpet clashes with hazelnut tones.
With food that relies on seasonal produce as much as precision and a ripping wine list, the eatery gives diner a fruitful eating experience. Slow cooked pork belly is put to balance by a classic combo of orange and fennel, along with smoked basil and eggplant enhancing the ruby red raw tuna. Don’t miss out on trying peas, sweetbreads and roast rack with lamb bacon.
Gerard’s Bistro
Located in the posh precinct of Fortitude Valley, the Gerard’s Bistro breaks away from the convention of double white-table clothes, but maintaining the focus on exceptional food and wine. The combo of Middle Eastern sentiment weaving through the menu makes for a lovely dining experience. The stylish industrial motif of Moroccan tiles, warm woods and concrete bar is complemented with cushions coloured in olive, mustard and paprika. You can either dine in the dining room, in the giant courtyard or the high chairs in the bar.
Starters include oysters warmed in buttermilk and garnished by Aleppo pepper oil or go natural with a sumac mignonette. And then you can also have the crunchy lamb tartare kissed by egg yolk. Centred on balance and deliciousness, you should definitely try pickled cucumber, shallot, preserved lime and Laham Nayyeh.
E’cco Bistro
This bistro style restaurant focuses on contemporary dining, putting focus on stellar local produce without any unnecessary information. It was established way back in 1995 in a former Tea warehouse, with locals pouring in to soak up the deliciousness on the plate. Johnshon’s concept of contemporary dining is as casual and inclusive as any sophisticated eating experience. An animated and spirited room buzzes with an enticing appeal and some great attentiveness. With so much joy originating from the kitchen, it’s not difficult to understand why the service is so enthusiastic.
Some of the must eat dishes include shirazi salad, mint garlic, smoked eggplant, blackened onions, za’atar spiced and herb rusted lamb shoulder, deliciously sweet spanner crab, rocket entwine with Taglietelle, savoury Murray Cod and Cardamom ice-cream bringing an oomph to pumpkin brioche.
Stokehouse Q
Emerging from the very heart beat of Melbourne dining culture, the Stokehouse Q is the quintessence of what it is like to dine in Brisbane style. Sweeping panoramic views of the city and the rivers allows the visitors to settle in a sophisticated space with a touch of nature. The clam chowder and mussel are a must try, while you should also not miss out on rich pork terrine enhanced by Seville orange jam. A white chocolate parfait offers the base for a Bombe Alaska, whereas anchovy butter melts into an exceptional wagyu intercoastal. Mouth-watering stuff all around here, folks!