Move on from Melbourne, Brisbane is the stylish new foodie hotspot to add to your travel plans

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  Published in Food and Wine on Tuesday, October 14th 2025 at 2:17 GMT by The New Zealand Herald

Brisbane in 2025 is a city that is waking up to a food and drink renaissance, and the latest guide from the New Zealand Herald’s Viva section captures that surge in full colour and detail. The piece positions Brisbane not just as a laid‑back Australian outpost, but as a culinary hot‑spot with an eclectic mix of heritage eateries, modern farm‑to‑table kitchens, and experimental bars that promise to keep locals and visitors hooked for years to come.

Fine‑Dining: From Classic to Contemporary

The article opens with a tour of the city’s fine‑dining scene, where chefs are taking advantage of the region’s abundance of fresh produce and local seafood. It spotlights The Cut, a contemporary steakhouse that has earned international acclaim for its dry‑aged cuts and a wine list that leans heavily on boutique Australian vineyards. A highlighted feature is the chef’s use of a “locally sourced, zero‑waste” policy, a trend that’s gaining traction across the city’s upscale tables.

Next is 1886, a restaurant that has turned the old railway station on Albert Street into a dining experience that blends history with modern Australian cuisine. The guide praises its seasonal menu, where the chef incorporates native ingredients such as lemon myrtle and wattleseed into dishes that feel both rooted and daring. Readers are also given a peek into the restaurant’s new “Garden to Table” initiative, where produce is grown on-site in the building’s rooftop greenhouse.

The piece doesn’t stop at high‑end places. The Lark in West End is highlighted for its rotating tasting menu, a format that encourages diners to explore a new palette of flavours each visit. The chef’s penchant for foraging local bush ingredients and pairing them with imported wines is described as “an adventure for the palate.” The guide notes that the restaurant’s intimate setting and flexible booking system make it a favourite for both special occasions and spontaneous meals.

Casual and Trendy

For those looking for a relaxed but sophisticated atmosphere, the article points to Saffron on Stanley Street, which offers a modern take on Indian cuisine. It features a “flavour journey” menu that encourages diners to sample a variety of spice‑laden dishes paired with innovative cocktails. The guide gives special attention to the bar’s mixologist, who incorporates local Brisbane ingredients such as native berries into classic drinks.

Vegan and vegetarian options are no longer a niche offering, as highlighted by The Garden Café on Wickham Terrace. The café is lauded for its plant‑based menu that rivals the city’s best meat‑centric spots. Its menu emphasises a “whole‑food, seasonal” approach, and the guide notes that the café’s commitment to zero‑plastic packaging has set a benchmark for eco‑friendly dining in Brisbane.

Brunch lovers are treated to a tour of The Brunch Club on Queen Street, a vibrant, open‑plan space that hosts a rotating roster of brunch chefs. Its “Brunch Masterclasses” allow diners to learn how to create signature dishes and cocktails. The guide highlights the café’s rooftop garden, which provides a scenic backdrop to a menu featuring local seafood, artisanal breads, and farm‑fresh produce.

Markets, Street Food, and Nightlife

One of the most exciting parts of the guide is its coverage of Brisbane’s market scene. The author takes readers through the Queen Street Mall Food Market and the South Bank Market, both of which boast a dizzying array of stalls selling everything from craft coffee to artisanal cheeses. The article notes that the markets have become a hub for emerging food artisans, and the guide recommends visiting the “Sunset Stroll” on weekends for a relaxed, foodie-filled evening.

The guide also explores Brisbane’s nightlife, which is described as a blend of classic pubs and ultra‑modern bars. The Rooftop Bar at The Langham is praised for its skyline views and innovative mixology, while The Beer Garden on the Gold Coast offers a laid‑back setting where visitors can enjoy local craft beers alongside a small‑plates menu. The guide’s recommendation of a “nightcap” at the iconic The Blue Room, a speakeasy that blends vintage décor with modern cocktails, underscores the city’s blend of past and present.

The Trend of Sustainability and Local Sourcing

A common thread throughout the article is the city’s growing focus on sustainability and local sourcing. The guide highlights initiatives such as Farm to Table Brisbane, a network of restaurants that source all of their produce from local farms and suppliers. It also points to a new partnership between the city council and food‑tech start‑ups that aim to reduce food waste by turning surplus produce into artisanal products, such as pickles and preserves.

The guide’s closing remarks note that Brisbane’s 2025 food scene is defined by innovation, a deep respect for local ingredients, and an unwavering commitment to sustainability. Readers are left with a list of must‑visit spots and an understanding that the city’s culinary evolution is far from over. This article provides not only a snapshot of where to eat and drink in Brisbane but also an insight into the city’s culinary ethos, making it a valuable resource for both foodies and casual diners alike.