Nine Brisbane Chefs Share Their Favourite Restaurants for Special Occasions

For us mere mortals celebrating a birthday, anniversary or special occasion, that often involves booking at a swish local restaurant. But how do chefs celebrate the big moments in life?

We asked the chefs behind some top Queensland restaurants to share the places they book into when they’ve got something to celebrate. From chef’s table dishes and tasting menus to dietary-friendly spots for a chilled-out date night, these are nine chefs’ favourite spots.

“Exhibition is arguably the best restaurant in Brisbane at the moment; what Tim [Scott] and his team have done is world-class, the service is next-level and getting to sit at the chef’s table and interact with the team was a highlight of our time there. Every dish is amazing in its own right, but a personal favourite was the first dessert course of apple sorbet and wasabi snow. It was an intricately flavoured dessert that I think about often.”
– Nick Alba Wooden Horse Brisbane

“Hellenika, SK Steak & Oyster and Sushi Room are always my first choice. I love what they do, and you can feel the pride and care filtering through all aspects of the experience. I never had a bad night when visiting.”
– Alessandro Pizzolato of Settimo

“Martin Boetz’s new spot in the Valley called Short Grain! Really great service and a beautiful space – it’s perfect for a nice date night with my wife.”
– Louis Tikaram of Stanley Restaurant and Stan’s

“Bar Francine in West End is our place to celebrate anything as big as an anniversary or as small as finishing another week of work. Great wine list with a well-balanced menu. The most pesco-friendly place in Brisbane.”
– Leaham Claydon and Jianne Jeoung of Snug

“ Otto, that’s for sure.”
– Phil Marchant of Essa and The Nixon Room

“Detour in Woolloongabba. They really think about the balance of the food, wine and menu structure. It’s a great place for friends with dietary requirements. They have many gluten-free and vegetarian options. When I’m with friends I love to do share plates, which is what the restaurant is all about. They do a great Wagyu brisket with super tasty hot sauce, and I love the beetroot tartare. I always enjoy open kitchens as well – it makes a great atmosphere.”
– Shannon Batten of The Westin Brisbane

“You can’t go past Market Bistro in Maroochydore. It’s one of Tony Kelly’s nine Sunshine Coast venues and my personal favourite. I was a chef there too. Market Bistro is quintessentially European, with a bistro-style menu from house-made pasta to export-quality local seafood. They also have a boutique bottle shop, Market Wine Store, next door to the venue, so it’s an easy place to celebrate with good food and delicious Australian and New Zealand wines.”
– Daniel “Dobbers” Dobra

“It’s got to be Restaurant Dan Arnold at Alex Perry Hotel in Fortitude Valley. Their menu changes all the time, but I always find myself ordering the full tasting menu.”
– Eugene Lee formerly of La Da Lah