Celebrated Brisbane chef Josh Lopez formerly of Emporium South Bank plies his cutting-edge cooking at The Wolfe in East Brisbane.
The 40-seat restaurant serves Murray cod with pea, avocado and allium. And six-score Cabassi A3 Wagyu plated with brassica, beetroot and blueberries. An accompanying degustation menu taps into Lopez’s love for storytelling through food with courses named “Ocean Floor”, “Expedition” and “Born to Die”.
Wine focuses on France’s Champagne and Burgundy regions, and features Queensland producers such as Golden Grove, Symphony Hill and Ballandean Estate. The Wolfe also has popular BYO nights.