Eating out
Where to find Brisbane’s best ramen
Fragrant broths, house-made noodles, gooey eggs and luscious cuts of pork char siu – very few things are as comforting as a bowl of Japanese noodle soup.
- Matt Shea
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Super whatnow? Flying Colours by Super Whatnot crew brings new palette
Look for the Vulture Street warehouse. There, you’ll find wines on tap, a plant-lined beer garden and a menu co-created by one of Brisbane’s best chefs.
- Matt Shea
One of Brisbane’s most celebrated restaurants is closing – temporarily
You have just a week to dine in its celebrated dining room before it receives a major facelift from a gun local designer.
- Matt Shea
Bourbon-fuelled dive cocktail bar coming soon to a Brisbane basement
Hidden in a basement down a CBD laneway and soundtracked by a jukebox spinning 80s tunes, it will stay open to 3am, seven days a week.
- Matt Shea
One of Woolloongabba’s top eateries launches upscale sandwich joint
The Clarence team is slapping together venison Reubens, blood pudding and fried egg rolls, and a roasted pumpkin sando crammed full of stracciatella and pesto.
- Matt Shea
Super Whatnot crew hope latest bar passes with Flying Colours
They’re transforming a two-storey warehouse into a destination for wine, produce-driven snacks and music.
- Matt Shea
Newstead’s latest hangout is a vinyl bar with bites, booze and beats
The Coppa Spuntino team hits the right note with their Japanese-inspired listening bar, Ruby, My Dear, a funky addition to Newstead’s evolving dining scene.
- Matt Shea
First look at GPO’s spectacular $9 million rejuvenation
Renders show sumptuous art deco-inspired design elements, a restored vault and a glass wine cellar with room for 1500 bottles. Here’s what else to expect.
- Matt Shea
Naim team opens a beautiful bar in a heritage Paddington shopfront
The Hamsa Room might look fancy, but the owner of this cosy 27-seat Naim offshoot says anyone is welcome – even those in flip-flops.
- Matt Shea
The Copacabana Club, a beer garden in the shadow of the Gabba
It’s serving European beers and wines, plus imaginative cocktails, alongside deli-style sangas and deep-dish pizza.
- Matt Shea
