Editor’s Picks: Our Favourite Dishes in Brisbane This Month

It’s the question any Sitchu writer is asked at the dinner table, in the family group chat or on a walk with the gal pals… “Where’s the best place to eat in Brisbane?”, or “where should I take my partner/mum/first date/friend from out of town?”. And while we’ve got a suggestion for just about every situation… sometimes we just want to share the gosh darn tastiest things we’ve tried lately. 

Enter: Editor’s Picks. It’s truly a privilege to dine out so often, so let me help you make the most of your next outing. 

Scroll on to discover my favourite eats over the last few weeks, and see what’s on the menu at these amazing Brisbane establishments, new and old. 

Sokyo 

I recently dined at Sokyo for the first time, and it quickly became one of my favourite dining experiences so far this year. 

There’s Japanese fine dining… and then there’s Sokyo. Chef Yu’s unique creativity shines through here in each plate, taking every experience to the next level. I’m not sure if I’ll be able to choose a singular favourite dish, because everything I ate was utterly delectable.

Our meal started with oysters and edamame (keeping it classic, you know). But these aren’t just any oysters. Juicy, enormous, high-quality Pacific oysters, delicately dressed with umeshu, spicy ponzu and lime granita, which adds a fun texture as well as flavour. 

For the meat eaters at the table, the signature SOKYO ‘Glacier 51’ stole the show. Miso-glazed toothfish, served with jalapeno salsa and ginger lime cucumber. If you’ve ever googled toothfish (as I happened to do during my dining experience), you would be shocked at how soft and delicate the flesh is as it melts in your mouth. The salsa and cucumber sides act almost as a palate cleanser, refreshing the tongue before you go back for more. 

For the vegetable inclined, don’t miss the king brown mushrooms. Chewy and meaty in texture, and served on a bed of broccolini, with lime and truffle poke dressing. Mushrooms and truffles are meant to be together, always, and you can’t convince me otherwise. 

When it comes to drinks, you will be overwhelmed with choice. The Kumamoto Midnight Dreams is refreshingly excellent (Roku gin, maraschino liqueur, yuzu and honeydew), and the Nigori Cooler looks like a tropical holiday in a glass (shochu, coconut nigori sake, Alize blue and pineapple). 

If you’re partial to umeshu, like me, please do try the three-year-aged Choya. Syrupy without being too sweet, it’s everything you love about umeshu… but better. For a lighter flavour, the Umenoyado Aragoshi Yuzu is lightly citrusy and ever so drinkable. 

Sokyo Brisbane has just welcomed a new chef, Tuan Colombo, to the ranks, who has worked with executive chef Alex Yu to develop the new Winter menu. Plus, with truffle season in full swing, you can now add truffle to any a la carte dish for just $5. 

The Star Grand Hotel Lobby, 33 William Street, Brisbane City

Manly Boathouse

The Manly Boathouse feels like a hidden gem. Tucked all the way down by the final pier, with waterfront views of Manly Harbour and Moreton Bay, it’s a romantic setting to say the least.

Indoors, the dining feels intimate, elevated and cosy, with high ceilings, Hamptons styling and huge French doors that open up to the wrap-around deck. Outside, as you enter the restaurant, there are communal picnic tables, roomy booths, and a casual, community feel… the one that makes you want to become a regular. 

The meal began with warmed green Sicilian olives (perfection), followed by Hokkaido scallop ceviche, which may just be the most delectable ceviche we’ve dined on lately – the finger lime caviar in particular, really took this to the next level.

Also worthy of mention are the roast corn ribs, served with Aleppo pepper, lime, coriander and whipped ricotta. I had mine sans cheese, but they were not lacking in any way. I usually find corn ribs tend to be rather dry, unevenly seasoned, and annoying to eat. 

These, however, are perfectly balanced. Fresh, juicy corn bursts off the cob, with the familiar yet favourable combination of lime and coriander making the taste buds dance. I’d have no hesitation in saying these are the best corn ribs I’ve ever had. They go down a treat with the spicy coconut margarita, which is made with coconut agave tequila and house-made spicy syrup.

All in all, Manly Boathouse is an excellent dining decision whether you’re planning a catch-up with the gang, a family dinner, or an intimate date night by the water. 

Sitchu Tip: Check out the dessert menu for some warm alcoholic beverages that are perfect for winter! 

4 Trafalgar Street, Manly

Marble Korean Steakhouse

Marble Korean Steakhouse has just opened its doors at Portside, and is wowing locals with its chic fit out, curated wine list and smokeless grills for tableside barbecuing. 

The friendly servers here will cook your cuts of marbled wagyu in front of you (or, you’re welcome to do so yourself!), and the set menu is served with tasty morsels of banchan (Korean veggie side dishes) to savour. 

This dining experience was both elevated yet laid-back, with some of the warmest service I’ve received lately, and I’d absolutely recommend it for a group dinner date or romantic night out. 

Editor’s Note: I did have an off-menu item as there wasn’t yet a main menu option for vegans, but the tofu salad they whipped up for me (with an aged strawberry vinaigrette) was incredibly well done, for something that was crafted on the spot. More veg-friendly options are soon to come! 

Portside Wharf, 39 Hercules Street, Hamilton

Dim Sum at HUA 

If you haven’t heard of HUA yet, it’s one of the newest restaurants to open its doors at Queen’s Wharf in Brisbane’s CBD, and if you love Cantonese food, you’re in for a treat. Initially, when HUA set out to launch their menu, they began with yum cha. 

The menu was originally created in collaboration with Chef Ling Lee, a 77-year-old culinary icon with over 60 years of experience working in some of Australia’s most renowned kitchens, including Melbourne’s iconic Flower Drum, Silk Crown and Sun Kitchen.

Since launching, the menu has expanded to cover larger share plates, but I’d like to encourage you to focus on the yum cha dishes when you dine here. The dim sum is made fresh each day, and the flavours woven into these tiny parcels will blow your mind. 

So start with those, and choose a few of the larger dishes to share–the vegan chicken kung pao was my pick! 

The Terrace, Level 4, 33 William Street, Brisbane City

Corn Tempura at Goros

Goros is Fortitude Valley’s fun new playground, and it’s got plenty going on to keep you occupied. With late-night eats, private karaoke rooms, Godzilla movie screenings and crafty cocktails, you can start, finish or spend your whole night here. 

On my first visit to this new Brisbane venue, I sat upstairs in the cocktail bar and tried a few bar snacks on the menu. The standout? Easily the corn tempura. The texture, seasoning and portion size all ticked boxes for me, and was complemented by the wakame cucumber salad and tempura saltbush (something I’ve never seen on a menu, and best eaten with your fingers).

For drinks, the Shiso Negroni was the perfect twist on a classic, crafted from red shiso gin, bianco vermouth and Campari. 

The drinks menu differs between the two floors, so if you’re keen to sample a wider range of cocktails, shochu and sake, make sure you book an upstairs table. 

6 Warner Lane, Fortitude Valley

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Cheese Soufflé & Jabuticaba Spritz at Wild Legs 

Wild Legs Wine Room is the newest offering from the team behind beloved Albion wine bar Adela, and the Newstead locals are oh so here for it!

This cosy nook on Wyandra Street is always thronging with patrons, and it’s not just the delicious, rare and natural varietals that keep them coming back for more. The menu is stacked with morsels that make an impeccable accompaniment to the wines on offer, and there’s a non-negotiable here for you to try. 

The cheese souffle with onion jam will have your taste buds in a tail spin, with its signature light and fluffy texture, with a savoury yet sweet flavour. Light and airy, it’s the perfect size for a light snack, or as part of a spread as you dive into the menu with your pals. 

Also, you must try the spritz exclusive to this venue, crafted from Jabuticaba berries (indigenous to Portugal, but found growing in Mount Tamborine). The Wild Legs team have made a liqueur from these berries, and spun it into a delicious spritzer that is sure to become your new favourite (as it has, mine!). 

22 Wyandra Street, Newstead

The Fifty Six

Another win for modern Cantonese dining in Brisbane is Naldham House’s latest offering: The Fifty Six. This chic, top-level restaurant is hued in warm gold and Tiffany blue, and serves up some truly delightful fare. 

Each dish I tried here was light, earthy and full of flavour, and there was plenty of diversity in the menu to choose from, depending on your appetite, and what you felt like dining upon. 

The dim sum and soups were especially sensational, and the lemon chicken was a fan favourite at the table. 

If you’ve got a special occasion coming up or are planning a nice date night out, The Fifty Six is an excellent choice! 

Level 2, 33 Felix Street, Brisbane City

Opinions in this article reflect the collective feedback of Sitchu’s Brisbane editor, with some dishes reviewed by trusted dining companions. All opinions reflect the shared experiences of the table.

Now that you’ve discovered the best dishes we’ve eaten in Brisbane lately, you might like to keep up with our other foodie news, or our guide to the best new restaurants in Brisbane. 

Writer

Lexie Mamo

4 July 2025

Lexie is the Brisbane Editor at Sitchu and has been part of the team since October 2020. Her background lies in fashion eCommerce and content marketing, having worked in digital roles across brands like Lorna Jane, Black Milk Clothing and dk active. A Brisbane native, Lexie covers food, lifestyle, events, and travel guides for the Sunshine State. When she’s not writing, you’ll find her reading, visiting coffee spots or snapping shots of her rescue cat for his Instagram account.