From the paddock to the plate: autumn dishes to try in the Brisbane CBD

As we patiently wait for a seemingly never-ending summer to turn into the oh-so-brief Brisbane winter, get into the spirit of the season via your stomach with some of our favourite restaurants’ autumn-inspired dishes. 

Roasted duck with red cabbage | Aria


A change of season means a change of menu and Matt Moran and head chef Ben Russell have put together something special yet again that highlights locally-sourced produce. Start with the scorched king salmon, served with kohlrabi and wasabi, or try the Moreton Bay bugs with shitake and seaweed butter. Follow up entree with the roasted duck with red cabbage, rhubarb and pecans or the lamb loin with eggplant and miso

If you have room left, we dare you to choose between the apple tarte tatin with apple sorbet and the valrhna chocolate with hazelnut and caramel ice-cream. Take a friend so you can sample the share plate too.

Nori crisps tuna and kingfish (and everything else on the menu) | Sake


Sake’s first menu change in five years is here, courtesy of self-confessed Japanophile Neil Perry. He’s added a few signature dishes to the menu and, to be honest, we’re having a tough time picking just one. It looks like we’ll be taking friends to try the nori crisps tuna and kingfish, Korean-inspired Cape Grim short rib bo ssam and the ginger garlic chicken (we could go on). Arrive hungry.

Crispy pork cheek with caramelised cauliflower | Customs House

Customs House

Customs House has created two signature dishes for autumn. The first, a crispy pork cheek with caramelised cauliflower and radish and watercress plays off a fresh crunch against the rich pork. The second is a buttery Cone Bay barramundi with cream corn, sautéed snow-pea tendrils and crispy potato. One of each please. Thank you.

Agnello Great Southern lamb rump | OTTO Brisbane


Otto has been open in Brisbane less than a year but it has already found a special place in the hearts of many an Italian cuisine fan. The hearty autumn option is the Agnello Great Southern lamb rump served with smoked eggplant and caponata. Before we get ahead of ourselves though, start the meal off right with a seasonal entree of butterflied sardines served with fennel, muscatels, pine nuts and brioche crumble. Even the most skeptical sardine cynics should give this one a chance.

Golden beetroot & goats cheese royale | Blackbird

Image: Blackbird Bar & Grill

Beetroot seems to be the vegetable of the season – and one look at the star dish has us won over. Take a bite of the golden beetroot and goats' cheese royale served with crushed broad beans and ash lavish. Ease into it with the shaved jamon Serrano with pressed fig, toasted hazelnuts, buffalo curd and truffled honey, or top it off with a salted caramel and poached paradise pear tart with candied macadamia and passionfruit for dessert.

Beetroot chocolate ganache | Urbane


Urbane have combined the wintery comfort of chocolate and chai and combined it with the lingering tastes of summer in the beetroot and raspberries. If you are going to Urbane for a degustation, just make sure you leave room to savour the beetroot chocolate ganache, served with raspberries and dirty chai ice-cream. Mmm autumn spice.

Peachester Farm Chicken | The Euro

The Euro

The Euro is taking the whole meat and three veg to another level with organic and locally farmed Peachester Farm chicken, served with a vivid green sorrel emulsion, turnips and cos lettuce. There’ll be no complaining about eating your greens because it’ll all be gone before you know it.

Lamb with sumac, freekeh, lemon and purslane | Thomson’s Reserve

Thomson's Reserve

While we acknowledge that skipping straight to dessert goes against everything our mothers ever taught us, but for the burnt butter ice-cream served with cinnamon crumb, caramel and toasted parfait, we would 100 per cent make an exception. If we really do have to eat our main though, it’s a tough choice between the lamb served with sumac, freekeh, gem, white anchovy, lemon and purslane or the cured pork jowl with honey, apple, mustard, clove and hickory (the ultimate soul-warmer).

Orange blossom creme brulee | Botero


Long lunches are the best kind of lunches and Botero’s lunch menu this season is headlined by the crispy skin ocean trout, served with butter bean puree, fennel, herb and citrus salad, burnt butter and fried capers. Top that off with orange blossom creme brulee for dessert and you’ll be wishing you didn’t have to go back to work.

House-made gnocchi with slow braised osso bucco | Alchemy


Nothing says winter is coming quite like slow braised.  Alchemy must know this because it’s dishing out a house-made gnocchi with slow-braised osso bucco, zucchini and shaved Pecorino. Pair it with a glass of red and dashing views of the Story Bridge.

Kale, walnut & truffle gnocchi | Coppa Spuntino

Coppa Spuntino

Bless Coppa Spuntino and its ever-faithful kale, walnut and truffle gnocchi. It’s super tasty, healthy-ish (hello, it’s kale) and it’s filling thanks to the walnuts. It’s also worth noting that on Tuesdays Coppa does a "Pasta and Pico" deal – a pasta of your choice with a glass of red on the side for $25. You’re basically being paid to drink the wine.

Moreton Bay Bug dumplings with XO sauce & lime | Madame Wu

The kick from the XO sauce and lime that is served with the Moreton Bay Bug dumplings will certainly warm you up this autumn. Good luck ordering just one serve of the dumplings. It’s also worth noting that Madame Wu do $35 lunch banquets – that’s so many dumplings.

Sandcrab lasagna | Il Centro

What a classic. If you haven’t tried the sandcrab lasagne (see Brisbane’s ultimate food bucket list), this is as good a time as any – it’s so popular that it’s been on the menu for more than 25 years and once you take a bite you’ll understand why. In keeping with the seafood theme (as well as the see-food theme), sample the fresh crab and avocado salad, served with tomato gazpacho for entrée.

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