Brisbane has had a history of great steakhouses. John Kilroy’s Cha Cha Char was the power lunch hotspot catering to the business end of town and those who loved nothing more than a great piece of beef.

Kingsley’s, too, was a steak lover’s paradise. A short walk away and still with spectacular river views, BŌS is another temple devoted to all things Angus, wagyu, grain and grass-fed.

In the space that was once home to Otto, BŌS (Latin for beef) is slick, sleek and sexy. If you’re looking for unfussy indulgence, you’ve come to the right place.

Alkot Studio, a Brisbane interior design firm, is responsible for the ‘stay for more’ indoor/outdoor destination dining look. A private dining room with its own terrace and private lounge seats 20 with additional break-out spaces. Coincidentally, this eagle’s nest looks over Eagle St, Customs House and beyond to the river and the Story Bridge.

The mix of surfaces is both ‘look at me’ and sophisticated nonchalance simultaneously. Subdued lighting picks up the sparkle of good glassware in this green onyx, polished marble and brass space. Tables are clothed in crisp white linen, and wine cabinets and bar are designed to shine.

The lavish Aviary Terrace Bar (due to open in January) is prime people-watching real estate with the river playing backup. It’s champagne and cocktails with full bottle service and a DJ.

Related review: This cosy South Brisbane spot is setting a high bar

Serial restauranteur and co-owner Chris Higgins is joined by local foodie and entrepreneur Liam McMahon and Melbourne chef and television presenter Adrian Richardson. Richardson’s famed La Luna bistro has been a major part of the Melbourne dining scene since 1998. He confides he’s excited to bring a little piece of the city on the Yarra to the River City ahead of fellow Melbourne chefs Guy Grossi and Andrew McConnel, who will open their own fine diners in the coming months.

The destination diner menu is unashamedly high-end with caviar, champagne, housemade charcuterie, Queensland seafood, sparkling fresh oysters and prime steak by Australia’s best beef producers, including Cape Grim, grain-fed Liverpool Black Angus from Jack’s Creek, Bistecca from Five Founders and pedigree grain-fed wagyu from Queensland’s Mayura Station with a marble score of 8-9 (out of ten).

Renowned sommelier Romain Maunder is in charge of the drinks. Australian labels such as Leeuwin Estate, Pooley and Henschke sit proudly on the racks next to some of the finest drops from France and Italy.

BŌS
Level 4/480 Queen St, Brisbane City
Tue – Sat, 12pm – 12am
bosbrisbane.com.au

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