Matt Shea

The yet unnamed venue will open in the Thomas Dixon Centre and take diners on what’s being called an “unrestricted spice journey.” Here’s what else to expect.

House-made pasta, stone-baked pizza and grilled prawns, Moreton Bay bugs and steak are the go at this beautiful but approachable eatery. Here’s a sneak peek.

From a slick, moody Newstead venue that’s quickly become a local favourite, to a new hidden Howard Smith Wharves hotspot (or two), here’s what to check out.

Some of the city’s best restaurants – including Southside, Gerard’s and newcomer Central – will take over Brisbane Powerhouse’s forecourt and surrounding lawns.

In a subterranean brisbane space, expect drunken chicken, roasted half duck and stacks of dim sum, along with up to 30 wines by the glass and half-bottle.

Doughcraft is cooking Roman-style pinsa (like pizza, but not), house-made pasta, and mains, accompanied by cocktails and Italian wines, in a beautiful dining room.

“I wanted to be a bit of a pioneer”: a popular former Rosmarino chef will serve two degustation menus, taking diners on a food tour of the Italian peninsula.

It will be the same but different, with a slick fit-out, expanded menu, more beers and a punchy wine list. Also, it will be doing fried chicken and champagne nights.

A national system for recognising and rewarding exceptional restaurants, the return of the hat ranking system is all about helping Brisbane diners eat better.

The food is first class, as are (some of) the views. But big-smoke ambitions bring big-smoke expectations.