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How much would you pay for a cocktail? How about $150?

Want a bargain holiday this Christmas but fear you’ve left it too late?

Brisbane restaurant institution Montrachet has been saved, with a Michelin-trained chef buying the French fine diner after it entered voluntary administration in July.

Five years ago Georgie Stevenson had just finished university and was working as a law clerk in Brisbane on $60,000 a year.

“My favourite cut’s a sirloin because I like that sort of muscle and then the fat down the side, so I’ve got a Black Angus, dry-aged sirloin there on the bone and also one of the signatures from Stockyard, the 6-7 marble score wagyu sirloin, which is pretty special,” restaurateur Simon Gloftis says when our steaks hit the table at his hugely popular James St, Fortitude Valley restaurant SK Steak & Oyster.

Would you put your 13-year-old daughter into a room full of people and let her be picked apart over her looks and body?

As I duck my head under the black noren (fabric dividers) rhythmically undulating in the breeze and make my way inside Beppin, I’m transported back to Japan.

Blue swimmer crab for just $16, a duck main for only $34 and a steak for a mere $32 in one of Brisbane’s most affluent suburbs. Considering the price of ingredients, staffing, electricity and rent these days, such prices seem almost too good to be true.