Spring Menus hit South Bank

Our favourite thing about Spring isn’t the jacarandas or the picnics or the ability to swim at the beach again. What we look forward to most is the crop of new menus inspired by the change of season! Here’s what you should be eating and drinking this Spring.


The Plough Inn 

Entree: Peking duck and vegetable spring rolls with house made chilli plum sauce

Main: Crispy skin whole baby barramundi with quinoa, rocket, pomegranate pearls, toasted pecan salad, spiced avocado puree and citrus butter sauce OR Peri Peri BBQ chicken with slaw, char-grilled corn on the cob, sweet potato fries & chermoula yoghurt sauce

Side: Quinoa, beetroot and smoked goats’ cheese salad with spinach, house-smoked almonds, fresh mint, currants, roasted garlic and herb dressing

Drink: Beer fresh from the Plough’s copper tanks


My Sweetopia 

Eat: Chia Pudding with coconut and strawberry

Drink: Iced Blackstar Coffee


Aquitaine Brasserie

On arrival: Freshly shucked oysters with champagne and dill foam

Entree: Ceviche Scallops with quinoa remoulade, citrus and pickled red onion

Main: Lamb Rump with spinach, coffee crumb, grape gel, roasted eggplant and mint

Drink: A glass of Perrier Jouët Grand Brut from Eparnay, France


Bourbon Street 

Entree: Braised New Orleans BBQ Prawns

Main: 1kg of fresh ocean mussels sauteed in a chilli and white wine broth, served with crusty bread

Dessert: Bananas Foster, which is banana caramelised in brown sugar, cinnamon and dark rum, served with vanilla bean ice cream and roasted pecans

Drink: The Hemingway Daiquiri, which has hints of lime and pink grapefruit


Obsession Chinese Restaurant 

On arrival: Peking Duck Wraps w cucumber sticks, shredded shallots, pancakes and hoisin sauce

Main: Crispy Skin Quail with diced capsicum, fried onions, fresh chilli

Side dish: Salt and Pepper Tofu

Drink: Singapore Sling

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