What do you get when you combine two of Brisbane’s front-running hospitality greats, a distinguished heritage space and one seriously refined menu? A decidedly polished dining experience at Rothwell’s Bar and Grill – that’s what. 

Housed in the 1897-built, heritage-listed Rothwell’s Building, on Edward Street in Brisbane’s CBD – the site previously occupied by Jamie’s Italian – Rothwell’s is the creation of Dan Clark. Locals might know Clark as the owner of both the renowned 1889 Enoteca in Woolloongabba and the wine purveyor behind Addley Clark Fine Wines. For his new venture, Clark has brought in the talents of accomplished chef Ben Russell – formerly the head chef of Aria Brisbane. 

At Rothwell’s Bar and Grill, well-travelled diners could sense a familiarity between the space here – reimagined by MCD Construction and Marc & Co – and the dapper bars of London and New York (think The Savoy’s American Bar, where cocktails are served with dramatic finesse). 

With committed respect to the longstanding structure, the new fit-out honours the building’s past, while breathing new life into the venue, which now features a large, 50-seat private dining room, a 90-seat central dining space and its Foyer Bar. Marble reigns supreme in this sophisticated setting, complemented by sparkling chandelier lighting, forest-green leather-swathed seating and silver servingware. 

Begin a leisurely meal with oysters, artfully adored starters (picture steak tartare with potato crisps, or raw scallop with capers, lemon and bottarga), or a well-presented seafood platter.

Afterwards, traverse further into the pasta menu, on which notable mentions include a potato gnocchi with blue cheese sauce, walnuts and celery leaf, and a tagliarini with sea urchin, caviar, butter and chives.

From here, we hit the grill menu that sees a choice of Moreton Bay bugs with Café de Paris butter, alongside a selection of grilled red meats. Next in line are the mains, tempting diners to dig deep and push forward with a selection of dishes ranging from reef fish with roast fennel, tomato and basil vinaigrette, to a duck cassoulet, with confit leg, Toulouse sausage, pork belly and white beans, and, last but not least, a roast lamb with braised lentils, feta and black olives.

The true star of the menu is the Beef Wellington for two, served with a red wine sauce – it’s the kind of dish that has fellow diners’ eyes following its journey toward your table.

Deliciously prepared sides befit the menu’s hearty mains, with vegetable accompaniments including creamed spinach with toasted almonds, a creamy potato puree, and fried brussels sprouts with bacon and sherry vinegar. 

Arriving at the end of the menu, alluring desserts will make you rethink that second order of potato puree. Discover a pistachio brûlée, berries with brown-butter ice-cream, freshly baked madeleines that would make Proust blush with whisky caramel dipping sauce, a chocolate trifle ideal for festive season feasting and a selection of cheeses with pickled walnuts. Alas, those who’ve hit their limits can opt for an affogato espresso with vanilla gelato. 

Naturally, with Clark at the helm, the wine list is one taking time out from your dinner conversation to thoroughly explore, and a selection of beautifully executed cocktails are a celebratory delight to behold.

Rothwell’s Bar and Grill 
235 Edward Street, Brisbane home
Tue – Sat 12pm – 2:30pm and from 5.30pm until late
rothwellsbrisbane.com.au

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