One minute you’re charging a glass at a holiday party, the next you’re tucked up indoors and ready for autumn. Summer passed by in a blink, leaving behind six hot new restaurants. Here – in alphabetical order – are all the venue openings we got excited about in December, January and February.

+81 Aizome Bar, West End

Ten seats, one bartender, five-day cocktails, and no garnishes. +81 Aizome Bar is hyper focused. Designed by Alexander Lotersztain of Derlot Design, the bar is a precursor to +81, a traditional Japanese kappo-style restaurant set to open next door later this year. Both venues are owned by Hisatake Kamori, who’s also co-founder of neighbouring distillery and bar By Artisans. The fit-out is unlike anything else we’ve seen in Brisbane: liberal use of aizome (indigo blue) tones, matched with natural wood and leather. Every detail has been carefully considered, from the tableware to the rotating back bar. Still, it doesn’t take away from the star of the show: bartender Tony Huang. Huang is known for his “neo cocktails” wine-like drinks which are made by freezing botanicals to break down their cell walls, steeping them in alcohol at one degree for 48 hours, and allowing them to rest. Served cold in wine glasses, the aromas and flavours “open up” as the drink slowly warms.

Barry Parade Public House, Fortitude Valley

Brisbane’s bar scene is packed, so it takes something special to stand out from the crowd. Enter Barry Parade Public House, a Fortitude Valley bar serving Creole-influenced food, innovative cocktails and vintage spirits. The bar is run by three friends – bartenders Dan Gregory (The Gresham, Eau de Vie, and Black Pearl) and Brennen Eaten (Alba Bar & Deli, The Gresham), and barrister Lachlan Henry – who lovingly refurbished the heritage-listed space into a warm and inviting neighbourhood bar.

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Cafe Disco, West End

With its bright yellow facade, Cafe Disco is hard to miss. The 40-seat venue is owned by Tasfeen Hassan, who grew up in Bangladesh but has been in Australia for many years. He’s drawing on his experience – living between two cultures – to create a deliberately idiosyncratic menu that draws on both Australian and Bangladeshi influences. Expect flatbread, lamb kofta and house-made pickles as well as chai, Passport Coffee brews and a selection of premium teas from Singapore’s TWG.

Cartel del Taco, New Farm

Ahead of Cartel Del Taco’s opening on February 28, Marco Ramirez and Erick Martinez said they were expecting more than 400 guests to roll through on night one. When you consider the popularity of their Hawthorne original, it’s easy to understand why. Fan-favourite dishes – like al pastor tacos, octopus tostadas and beef birria – have made the journey from Hawthorne, while a New Farm-exclusive seafood bar and parrilla grill have given chef Martinez more creative freedom. New dishes include carne asado taco (grilled marinated rib fillet, melted cheese, salsa molcajeteada, onion and coriander on a corn taco); a seafood tower with kingfish, scallops, and prawns; and a 1.2-kilogram tomahawk steak served with smoked chimichurri.

The Fifty Six, CBD

Modern Cantonese restaurant The Fifty Six is the capstone venue inside the heritage-listed Naldham House, sitting alongside classic bistro The Brasserie and cocktail bar Club Felix. “Elevated” is an overused term in the restaurant world, but it’s actually fitting here – and not only because The Fifty Six is on the top floor. Everything at the venue, from the food and the fit-out to the art and the entrance, has a sense of heightened reality to it. Flavours are punchier, colours more vibrant – the dishes are familiar, but the dials have been turned up by chef Gerald Ong. Singapore-born Ong’s resume includes Chairman & Yip (the Canberra outpost of Hong Kong’s Chairman restaurant) as well as Sydney restaurants Porteño and Automata.

Speed Dial, Newstead

New cafes often face a barrage of questions. What beans do you use? What alternative milks do you serve? What time does the kitchen close? For Speed Dial’s co-owner Jayden O’Grady, however, a common question has been, “Are you Bunnings?” It’s understandable. Although Speed Dial appears to be attached to Bunnings Newstead, the cafe operates independently inside a 30-square-metre shipping container. It was opened by Jayden O’Grady, Timothy Cashin and Hal Cozens who all met while working at Bellissimo Coffee. For coffee, Speed Dial is running Coffee Supreme’s South blend through a La Marzocca Linea PB machine. The menu also features a daily batch brew and matcha-based drinks. To eat there’s a selection of toasties which each come with a side of marinara dipping sauce.

With additional reporting by Elliot Baker, Kit Kriewaldt and Becca Wang.*