The much-hyped restaurant from Singapore’s Michelin-starred chef Manjunath Mural and Brisbane restaurateur Nick Pinn will have you thinking about Indian food in an entirely new light. Characterising their menu as a blend of Asian flavours and native Australian ingredients with traditional Indian cooking methods, the result is a cacophony of tastes that could read as outlandish, peculiar and curious. But despite its quirky descriptors and cross pollination of ingredients, the flavours remain undeniably Indian.

Take, for example, pippali chicken cooked in the tandoor developing a charry crust but succulent centre, subtly spiced with lemon myrtle and mountain pepper. Or perhaps Konkan pork – the thick cubes of crackling-topped belly meat crowned with a vindaloo sauce that needs a fire extinguisher for the spice weary.

Curries will always be a favourite and here they come as a trio of either vegetarian or meat options, ready to be swiped up with three varieties of naan, that still need a little finessing.

A team of amenable and friendly waitstaff are on hand to educate diners on the diverse menu, and will also offer advice navigating the solid drinks list, boasting a generous range of Indian-inspired and classic cocktails, boutique spirits, including some Indian whiskies, and wines that can stand up to the boldly spiced food.

The restaurant, with spectacular views over the Brisbane River to South Bank, is opulent and spacious with a brightly lit open kitchen looking out onto dark walls and black timbers. Meanwhile, the slick bar area leading on to an outdoor terrace is the perfect spot for a casual drink and relaxed bites. If you’re after a boring butter chicken, Heritij is not for you. However, if you aren’t afraid of a little experimental dining, it’s worth a visit.

Must-eat dish: Konkan pork