Though it may be a dependable choice, it does not rest on its laurels. In the kitchen, innovative executive chef Michael Klemmt turns imagination into enticing action. Exposed red brick walls, well-dressed interiors and elegant lighting elicit an air of sophistication befitting the gastronomic experience awaiting diners.

To snack, a well-honed dish of tartare with egg and lavosh, and artichoke, revelling in playful textures and unexpected flavour groupings such as a coconut labneh and crunchy capers. 

Big plates see Brisbane Valley quail, peanut curry and smoked lychee delight; and a Korean-style pork belly teamed with cumin mascarpone and crispy rhubarb form a pleasant balance of sweet, savoury and tart. Flanking the mains is a toothsome side of roasted fennel with beetroot and a black olive crumb, and, to finish, it’s difficult to go past the much-hyped signature brownie.

With a whisky-driven bar on site, it’s no wonder the drinks menu is extensive, with local and global single malts a focus. And yet, a lively cocktail selection should not be overlooked, with original creations including the Pandan colada, featuring pandan coconut cream. 

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