Drinks on The Terrace, classic dining in The Brasserie, cocktails at Club Félix upstairs and modern Chinese on the top level are all on offer at the gloriously restored Naldam House, nestled amid the towers of the CBD. The heritage-listed 1888 building that once housed the Polo Club reopened mid 2024, with The Brasserie given a striking makeover by designer Anna Spiro; its new menu spanning oysters and beef tartare, fish meunière and a beef cheek bourguignon pithivier, all backed by a European-focused wine list. The Fifty Six features contemporary takes on traditional Cantonese dishes. 33 Felix St, Brisbane City. naldhamhouse.com.au

Owner and chef Ben Williamson’s restaurant and wine bar Agnes is an ode to fire and flames with its tasty woodfired fare. Be tempted by wood-roasted duck with muscat grapes, burnt honey and bitter greens or roast Berkshire pork with kanzuri, beer mustard and jus gras. Even the desserts have a lick of flame – burnt meringue comes with mango sorbet, smoked yoghurt cremeux and candlenut. Be warned, this one requires booking early – often months in advance. 22 Agnes Street, Fortitude Valley; agnesrestaurant.com.au

If the sign of a successful restaurant is planning your return before you even leave, Hellenika at The Calile is unquestionably a star. Boasting a warmth, generosity of spirit and generally upbeat vibe within its white-bricked walls, diners are welcomed in like family by a team of pink-jacketed, buoyant, knowledgeable staff, who charismatically balance personality with professionalism. Book a table outside to experience a taste of the Aegean – think moussaka, spanakopita, with a side of horiatiki – with the sophisticated taverna overlooking The Calile Hotel’s pool. Level 1, The Calile Hotel, 48 James Street, Fortitude Valley; st-albans.com.au/venues/hellenika

This riverside restaurant at Brisbane’s bustling Howard Smith Wharves delivers traditional Cantonese cuisine with a twist. Working with local farmers, fishers and suppliers, top chef Louis Tikaram brings the best of Australian produce to even the simplest of dishes, such as sweet, plump Moreton Bay bug meat that comes packed inside spring rolls, or battered and fried salt and pepper-style. Dim sum arrives as a mixed signature platter of steamed bites, while the Peking duck is a favourite among regulars for its lustrous crisp skin and moist meat. It’s also the venue for those who want to show off, with whole steamed southern rock lobster served in a ginger, shallot and coriander broth; or slabs of wagyu cooked over coals. Just be prepared to pay for the privilege. 5 Boundary St, Brisbane City; stanleyrestaurant.com.au.

There was a lot of buzz when chef Andrew McConnell’s renowned Melbourne eatery, Supernormal, launched a sister restaurant in Brisbane – and the new venue has lived up to the hype. While you can enjoy some of the same Asian-inspired dishes that made the Melbourne location famous – such as the beloved lobster roll and the salt-cured, spiced, and twice-cooked crispy duck – the Brisbane menu also features local specialties, such as Moreton Bay bug toast and roasted Yamba prawns with shio koji sauce. Don’t miss the chance to visit the European-inspired Bar Miette upstairs for a delightful pre- or post-meal drink. 443 Queen St, Brisbane City; brisbane.supernormal.net.au

After seven years working in Michelin-star restaurants in France, Dan Arnold returned to Fortitude Valley to open his own venture. Guests at the 45-seat dining room choosing from three ($100) or five ($150) course menus or a chef’s selection ($200). Word has spread of his exemplary classical, technique-driven, flavour-first line-up of dishes (maybe an entree of The Falls Farm carrot with a lemongrass and ginger emulsion, a main course of fallow deer served two ways and a dessert of the most delicate chocolate cigars filled with Jerusalem artichoke and hazelnut) and there’s nothing else like it around. The five-course option might add coral trout and wagyu brisket courses. Service is on the ball and the wine list broad. 959 Ann St, Fortitude Valley; restaurantdanarnold.com

Channelling the frenetic fun of Tokyo’s laneway eateries and karaoke bars, izakaya Yoko Dining brings the good times to Brisbane’s Howard Smith Wharves. The heritage-listed space has been given a retro-futuristic fit-out by go-to studio George Livissianis. The ’60s-inspired palette combines concrete and oak timbers with pops of neon pink and yolk-hued yellow. Head upstairs and you’ll find a cheeky vinyl bar spinning Tokyo tunes. Better yet, the sake-soaking menu, prepared over the kitchen’s hibachi charcoal grill, has loads to tempt, from grilled prawns with kombu and tomato to a Japanese-inspired version of charcoal chicken. 2/5 Boundary Street, Brisbane; yokodining.com.au

With its soaring ceilings, yellow and blue colour palette, and uninterrupted water views from the banks of the Brisbane River, OTTO channels all the glamour of the Italian Riviera. Raw kingfish is just right to begin, splashed in olive oil and showered with pearls of finger lime and a dusting of chilli, before for the venue’s signature champagne lobster spaghettini available as an entree or main. The generous twirl of pasta and crustacean in a plate-scraping butter sauce epitomises the entire venue – understated luxury. For the cashed-up, this is a restaurant made to impress. Shop 1, River Quay, Sidon St, South Brisbane QLD. ottoristorante.com.au

Looking just as much at home under the Story Bridge as it would on Mykonos, Greca reminds you of the sun-drenched Greek island’s party vibe. And, on a long, hot Brisbane afternoon or in the heat of the night that Karpouzi Spritz is a cool start. Greca takes Greek comfort food and elevates it with oomph. Saganaki certainly sizzles, and charcoal-grilled Swordfish cuts through. But the spoon-tender lamb shoulder with yoghurt and garlicky potatoes makes carnivores’ hearts sing. When there’s no room left, sliced watermelon with ouzo is the best thing this side of Athens. Howard Smith Wharf Precinct, 3/5 Boundary St, Brisbane City; greca.com.au.

Honest, genuine, passionate service may just be the secret recipe to Bianca’s success. In the glamorous Calile Hotel precinct, this cosy, modern trattoria brings together the sleek, sophisticated style for which Italy is known with the charm and hospitality it is synonymous with. The menu is designed to be shared: antipasti to be teamed with the standout puffy, woodfired bread; a clutch of pastas and a quartet of oversized mains. This is an upscale trattoria made approachable and welcoming. Shop AM5, 46 James St, Fortitude Valley QLD. biancarestaurant.com.au

Among the bars and eateries of Fish Lane, shaded by the tropical greenery of its Town Square hub, expressive pan-Asian cuisine is served alongside a lengthy wine list at Southside. Housed in a seriously stunning architectural design, and neighboured by its sibling Kiki Kiosk, Southside honours Chinese tradition in sophisticated style. Sample from the full banquet or take things into your own hands a la carte – but whatever you do, try the barbecue pork steamed bun and the potato and truffle spring rolls. You’ll thank us later. 63 Melbourne Street, South Brisbane; southside-restaurant.com.au

Restaurateur Shane Delia’s first Queensland venue landed in the West End, a jeté from the stage inside the Thomas Dixon Centre, home of Queensland Ballet. Layla melds the modern Middle Eastern cuisine that Delia is best known for with Queensland produce in a menu overseen by home-grown head chef Simon Palmer (of Black Hide, Urbane, Gerard’s Bistro and E’cco Bistro). Whatever you do, make sure to order a bowl of smoked hummus (or three) for the table, topped with a crumble of lamb mince fragrant with rosemary. Cnr Montague Rd and Raven St, West End; laylabrisbane.com.au

When Gerard’s Bistro blew into town, it created a storm. It represented change by embracing the ideology of the new wave of Australian dining that pulled the double white tablecloths off tables, but maintained that focus on great food and wine. The combination of Gerard’s smart, casual swagger and a Middle Eastern sentiment that weaves throughout the menu makes for quite the dining experience. For a celebration of Lebanese flavour and technique, hit the mezze menu for morsels of seafood, pork jowl basturma or wagyu kibbeh nayyeh, or hold back a little to leave room for bone-in Borrowdale pork asado or the roast Longreach lamb shoulder with parsley tahini, freekeh and almonds. 14/15 James Street, Fortitude Valley; gerardsbistro.com.au

Restaurant impresario Simon Glottis and Chef Kelvin Andrews confidently call SK a “place for a long lunch and a few too many martinis”. White jacketed staff welcome you into the bright Richards & Spence designed space as a pianist tickles the grand centrepiece’s ivories. Start with oysters naturally served Natural, or with Champagne mignonette. Or one of four seafood cocktails, raw bar classics or something from the designer pasta and risotto list. There’s a separate potato menu with life-changing bug and lobster mash. Yes, the sides are extra. And the wine list splurge-worthy. Save up and go all out for that next very special occasion. The Calile Hotel, G.12/48 James St, Fortitude Valley; sk-so.com

The interior of Boom Boom Room is plush, the staff attentive and the drinks list carefully crafted. The menu has fun with Japanese flavours, adding European technique in parts across the share-style menu. Order the edamame while you drink a cocktail and ponder the menu. You won’t regret it. Lacquered in a salty, spicy, umami-rich fermented chilli paste, it’s frighteningly addictive. Move on to smoky baby eggplant with saikyo miso, sesame tofu and fried enoki mushrooms, then plenty more delicious meaty and fishy things. Unforgettable for dessert is the salty and not-too-sweet nitrogen-frozen miso chocolate mousse with dulce de leche atop blueberries and mini malt balls that arrives at the table under a dramatic white cloud. This is Japanese with a theatrical twist. 49 Elizabeth Street, Brisbane; theboomboomroom.com.au