It’s the latest high profile opening for Brisbane’s Howard Smith Wharves, a 220-seater Cantonese restaurant and bar, helmed by LA star chef Louis Tikaram.

While Stanley might sound like a proper Brissy name, the title actually refers to the riverfront locale of Stanley Bay in Hong Kong.

Taking over the site of a former water police station, the new two-level venue consists of a restaurant, three bars, a private dining room and a dedicated Peking duck kitchen and dim sum station.

Tikaram’s menu will focus on traditional Cantonese dishes like Peking duck pancakes, wok-fried pipis with crispy egg noodles, steamed dim sum platters and live seafood from the tanks, which are designed to be shared family-style.

The short and sweet dessert menu includes classics like egg classic tart alongside new creations, such as the Cantonese-style Splice ice cream, made from local baby pineapple, heilala vanilla gelato, lime sago and tropical granita.

Head sommelier Thibaud Cregut from Nel. in Sydney, has put together the wine list, which features over 400 bottles from both Australia and abroad.

Paying homage to traditional Chinese design aesthetics, the ground level has been adorned with a handcrafted rattan ceiling, bamboo fretwork-lined walls and bespoke banquette seating. Meanwhile upstairs, a circular bar dominates the space, alongside walnut timber furnishings and antique pieces.

Stanley
5 Boundary Street, Brisbane
Mon-Thu (lunch) 12pm-3pm (dinner) 5:30pm-10pm, Fri-Sun 12pm-10pm
stanleyrestaurant.com.au.