The 20 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? 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? 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? 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? 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 Southbank, 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? The gold standard when it comes to vegan Italian eats in Brisbane. With everything from plant-based arancini, freshly baked focaccia, pizza, pasta and Italian desserts, as well as an impressive list of vegan wines and cocktails, there is truly something to tempt everyone.

Why go? Let's start with Nonna's sourdough pizzas. They're served either bianca or rossa, and come laden with vegan mozzarella, feta, ricotta, roasted vegetables and an array of plant-based meats, including pork and fennel sausage or bacon. Next, there's the pasta – think truffle mushroom gnocchi, spinach and ricotta cannelloni, or pappardelle with ragu. Make sure you save room for dessert, which promises the likes of decadent Frangelico tiramisu and vanilla panna cotta with chilli chocolate sauce. 

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? 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? 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? 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? 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? 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? 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? 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? 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.