Seemingly floating above the Brisbane River, bi-fold doors retracted to bring the bank-dwelling mangroves almost within arm’s reach, diners would be hard pressed to find a more picturesque spot in Brisbane to eat. The lofty, timber-accented restaurant is effortlessly modern and sophisticated, while maintaining a quintessentially Queensland, casual vibe – no doubt helped by the captivating staff, who offer relaxed conversation and menu advice in carefully measured spells, while anticipating and fulfilling diners’ needs.

In keeping with the setting, executive chef Richard Ousby’s menu is dedicated to delivering the freshest, highest quality, local produce possible – tuna ceviche from Walker Seafoods on the Sunshine Coast glistening with a ruby grapefruit dressing, say, or Moreton Bay bug salad with green mango and French sorrel.

Seafood is the most valuable player here, expertly prepared such as with the market fish – a daily rotation paired with a sweet carrot reduction, pickled raisins and carrot salad.

Stokehouse is no one-trick pony – the likes of pancetta-wrapped chicken with charred pineapple and a shaved Roasted Falls Farm beetroot salad display Ousby’s skills out of the water.

Meanwhile, ‘The Bombe’ is a signature dessert elevating the classic bombe Alaska with a frozen white chocolate parfait, thin layer of strawberries and creamy toasted meringue.

At the breezy bar adjoining the restaurant, a cracking drinks list is in play, spanning imaginative, well-made cocktails to top-notch wines traversing multiple varieties and countries, with the pinnacle – rare and unusual options from the Coravin Wine System.

Stokehouse Q strikes a perfect equilibrium between up-market dining and that laidback Brisbane vibe that makes dining there so thoroughly enjoyable.

Must-eat dish: The Bombe
Instagram: @stokehouseq