Our 2026 guide to the best restaurants in Queensland

At the Kin Kin Hotel, a regional fine-diner is putting this small hinterland town on the gastronomic map. It isn’t chef Oscar Holgado’s first time running a standout dining experience in the
countryside – and you can tell. The menu uses an open fire, with pickling and curing extending the spoils of seasonal ingredients, which sing on every plate.

The flames keep burning bright at Brisbane’s temple of fire, where culinary director Ben Williamson has returned Agnes to its core. Fire, coal and wood smoke drive a menu of inventive snacks and beautifully executed dishes, while confident wine service, a generous by-the-glass selection and the bar and terrace keep the experience lively. 

European-inspired cooking and relaxed service fill this beautifully restored 138-year-old church. Brad Cooper’s menu moves from black truffle-topped Jerusalem artichoke risotto to playful takes on French classics, while daily specials keep things fresh. Leave room for dessert, especially when Matilda Riek’s cake trolley rolls by. 

This stellar Scenic Rim restaurant is still in full bloom. Jack Stuart’s focus remains firmly on hyper-local, seasonal produce, much of it sourced nearby, across six-course and extended tasting menus. Nearly five years on, diners still leave feeling nourished, inspired and already planning a return visit. 

At its new Fish Lane home, Ben McShane and Matthew Kuhnemann turn produce they’ve helped harvest from Brisbane’s Neighbourhood Farm into technique-driven, French-leaning plates. Add an all-Australian wine list and sleek fit-out, and it’s clear Clarence has entered a bright new era.

Chef-owner Phil Marchant and his team keep Essa evolving, from the weekly Test Kitchen, where five chefs cook around the best available produce, to an à la carte menu with the same playful spirit, spanning fried polenta with smoked ricotta to wood-fired Moreton Bay bug with bay leaf butter and sea herbs. 

Tim Scott and his team showcases skill and artistry across more than 20 courses, where dégustation dining feels anything but predictable. Signatures such as shokupan with abalone liver parfait sit alongside new dishes, while Scott’s house-made ferments thread through the menu. Thoughtful drink pairings, including a creative sober option, complete the experience.

An elusive seat at Sarah Baldwin’s coveted counter is worth the effort. With just 10 seats, it is notoriously difficult to book, but persistence pays off. Baldwin cooks with confidence and charm, while signatures such as corn chawanmushi and Mont Blanc sit alongside ever-changing dishes. Keep an eye out for last-minute cancellations. 

Vibrant Thai fare in the tropical heart of Far North Queensland. Co-owners Rachael Boon and Ben Wallace make a formidable team, with produce from Boon’s four-acre Oak Beach farm transformed into punchy, beautifully balanced dishes. Colourful murals, refreshing cocktails and ice-cold Singhas complete the picture. 

Just a few kilometres down the road, the local farm supplies much of the produce that finds its way onto the pub’s menu, best experienced through the Kitchen Set tasting menu. Chef Sam Bartlett Roylance turns it into inventive dishes, while sweeping hinterland views and a character-filled interior elevate this 116-year-old country pub.

The award-winning fit-out may draw the eye, but the cooking holds equal weight. Head chef Rodolfo Malinverni balances creativity with tradition in dishes such as zesty scallop ceviche with kiwi aguachile and Mooloolaba spanner crab churro, while an impressive mezcal and South American wine selection completes the package. 

It’s easy to embrace the slow life at this West End restaurant, which feels transported straight from Sardinia. Andrea Contin and Valentina Vigni celebrate the island’s culinary heritage through handmade pastas, wood-fired seafood and meat, and a Southern Italian-leaning wine list.

Approaching 10 years, Labart is entering its next chapter with confidence. Alex Muñoz Labart draws on recent European travels, with dishes such as pan-roasted quail, roasted scallops with boudin noir purée and guindillas, and warm crêpes with dulce de leche, complemented by a French-leaning wine list.   

Since touching down in Brisbane a little more than two years ago, Andrew McConnell’s Supernormal has settled into its groove. Attentive service, elegant cocktails and a deftly curated wine list remain constants alongside familiar favourites like the lobster roll and Moreton Bay bug toast.  

One of the country’s most expensive restaurants landed in West End this year, marking Hisatake Kamori’s first Australian venture. Chef Ikuo Kobayashi leads a mod take on omakase, blending flexible kappo-style cooking with precise Edomae sushi. Seasonal dishes and signature blue spirulina rice offer a fresh perspective on high-end Japanese dining.