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Gianni

Sitting in the courtyard of this elegant restaurant is a fine way to enjoy Brisbane’s subtropical charms. There’s a mezzanine level if weather demands it, but most choose the outdoor section’s upholstered chairs, white cloths and attentive service. The menu references chef/owner Javier Codina’s Spanish background in dishes such as quail with chocolate essence and angelhair pasta prepared Catalan-style. Match courses (four- and six-course dégustations are offered) with a range of wines by the glass, or peruse the list of fine vintages from around the world. The likes of the open raviolo of sand crab with carrot and cumin foam or the poached veal fillets with chanterelles, asparagus and horseradish potatoes exhibit clean flavours from an accomplished kitchen. Desserts such as coconut parfait with white chocolate and star anise ice-cream are of an equally high standard. We like.