A welcome escape from the bustling pace of Brisbane’s CBD, River Quay's picturesque beauty isn’t the only thing that sets this precinct apart; adorning the river’s edge are five of Brisbane’s premiere dining destinations, who continue on South Bank’s long history of agricultural integrity. Stokehouse Q, Aquitaine Brasserie, Popolo Italian Kitchen and Bar, The Jetty, and Cove Bar + Dining complete the riverfront experience, each offering up their own distinctive cuisine style while all sharing a passion for and focus on the local food community.
RIVER QUAY WINTER CHEF SERIES
Throughout July and August, River Quay is celebrating the best of Queensland produce with the introduction of its ‘Winter Chef Series.’ The Head Chefs of Stokehouse Q, Aquitaine, Popolo, The Jetty and Cove Bar & Dining have been hard at work developing a series of menus set to showcase the best of our local and seasonal produce.
Every fortnight, each of River Quay's head chefs will celebrate a different range of produce, highlighted through a special mid-week $45 two-course meal, with accompanying drink.
The fortnightly themes are:
Mon 4 – Fri 15 July: Qld Fish Mongers
Mon 18 – Fri 29 Jul: Qld Cheese Makers
Mon 1 – Fri 12 Aug: Qld Nose to Tail
Mon 15 – Fri 26 Aug: Qld Salad Bowl
If the offer isn’t tantalising enough, we’ve got your mid-week lunch parking sorted at just $5 and your dinner parking for $6.
The fourth and final theme is ‘QLD Salad Bowl’. Click on the restaurant tiles below to view the menus and further details or see below.
Appetiser: Heirloom tomato and mozzarella salad
Main: Roasted pumpkin, pine nut and kale rigatoni
Click here to book this dining experience at Stokehouse Q.
Appetiser: Salade d’Endive et Bleu d’Auvergne of Caramelized blue cheese, endive, walnut, pear, honey mustard dressing
Main:Ratatouille Gratinée featuring layered provincial vegetables with sheep’s milk cheese crust, kale, sweet potato, chevre and garlic crumble, brown butter sauce,
with side Salad of mixed leaves, orange, candied hazelnuts, cherry tomatoes, fennel and red wine vinaigrette
Click here to book this dining experience at Aquitaine.
Appetiser: Gratinated Gatton Brussel Sprouts with Montasio
Main: Bundaberg Fig, Gallostello Blue, Bee-One-Third honey, walnuts
Click here to book this dining experience at Popolo.
Appetiser: Lockyer Valley heirloom beetroot, roast parsnip, pearl barley, rocket, preserved Gayndah lemons, sticky beetroot glaze
Main: Applewood smoked chicken breast, baby cos, Stanthorpe apple, dutch carrots, grilled kipflers & sweet sherry vinaigrette
Click here to book this dining experience at The Jetty.
Appetiser: Tempura Zucchini Flowers with whipped lemon crème fraiche, smoked tomato gel, watercress, fennel
Main: Poached rhubarb, caramelised onion, speck, goat’s fetta rocket
Click here to book this dining experience at Cove.
Oh, and just because we really like you, we are offering you the chance to win a dinner for you and three friends at one of the River Quay restaurants, with five given away in total, when you make your booking for the Winter Chef Series through eatSouthBank…you’re welcome!
Note: River Quay Green is a wet licensed area, meaning you can consume alcohol there between 10am and 8pm daily. Please note however, that to consume alcohol at South Bank, you must be 18+, drink responsibly, and you must have food to accompany your drinks.
South Bank Corporation recognises the traditional owners of the lands at South Bank, the Turrbal and Yuggera people. We also pay our respects to their elders, past and present, and the elders from other communities who visit from time to time