When chef-owner Paul McGivern lets his imagination and the month’s in-season ingredients dictate the ever-changing menu, diners are left guessing as to what will manifest on their plates. What they are guaranteed, however, is that the food will be exciting, inventive, beyond elegant and, most importantly, delicious.

This modern and creative approach to the cuisine is in stark contrast to the setting – a handsome, quintessential Queensland cottage with charming back courtyard. But it’s this juxtaposition of old and new that works effortlessly thanks to inventive food that mashes up Australia and Europe, and classically trained, professional waitstaff, who help bridge the gap.

Native ingredients are a love of the chef, so expect entrees such as duck rillettes with Davidson plum, or a risotto with tomato, goat’s cheese and saltbush. While mains could include native greens paired with brioche-crusted fish, or native berries alongside lamb rump with oyster mushrooms.

A keenly chosen, French-leaning wine list offers plenty of variety, further boosted by a revolving Coravin wine system selection, and the opportunity to BYO vino on Tuesdays and Wednesdays.

While the building may be a relic of time past, The Wolfe is a venue travelling straight into the future.

Must-eat dish: Spanner crab with corn and fermented shitake
Instagram: @thewolfe_eastbrisbane