The last leaf of autumn has finally fallen and we’re locked in for winter. Luckily, there are hot new bars, cafes and restaurants that make leaving the house feel worth it – even in the coldest weather.

Here – in alphabetical order – are six new Brisbane venues Broadsheet covered over the last three months.

Layla, West End

Star Melbourne chef Shane Delia has made the move to Brisbane. In late March, Delia opened his first interstate restaurant, Layla, a spice-driven diner inside a heritage-listed section of the Thomas Dixon Centre. The moody fit-out comes courtesy of Melbourne-based design team Studio Y. Delia has tapped Brisbane local Simon Palmer (ex-Urbane, Gerard’s Bistro, E’cco Bistro) to lead the kitchen team. Expect small plates like king crab dressed in coriander and lime with charred pineapple, a signature toum-brushed flatbread and pistachio-crusted quail. Mains lean heavily on seafood with fresh fish such as arak-cured kingfish and a tuna crudo served with a burnt lime and pickled Turkish chilli dressing. Desserts include a whipped knafeh with pine nut ice-cream and a watermelon and rosewater granita. A 150-bottle wine list has been designed by sommelier Darcy Curnow to match Brisbane’s subtropical climate.

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LPO, Tarragindi

When comedian and radio host Matt Okine returned to Brisbane from Sydney, he struggled to find a good spot to buy wine in his neighbourhood. So, alongside longtime friend Dan Wilson, they opened one. LPO opened in late March. LPO is a wine store, but its licence allows it to sell wines by the glass for guests to sample. As a result, there will always be four whites and four reds available to taste – each of which can also be purchased by the bottle. Education is a key focus for LPO. Wilson, who previously ran wine bars in London, isn’t afraid to crack open a special bottle and sell glasses at cost. Many bottles ring in under $20, while others are priced for special occasions. Down the line, there are plans to build a tasting room and a small kitchen out back, where a changing roster of guest chefs will take over for short stints.

Nos Bakehouse, Dutton Park

It’s official: 2025 is the year of Asian bakeries. Nos Bakehouse, a casual café run by an ex-Florence pastry chef, is the latest example to open in Brisbane. Nos is known for its shokupan (Japanese milk bread). You can purchase loaves of the bread in-store, but its main role is as a vessel for a line-up of sandwich fillings: beef bulgogi, prawn cocktail, tuna mayo and more. All of these sandos can be ordered in a bento box, complete with a sesame dressed salad, tamagoyaki and miso soup. For sweets, there’s a yuzu cheesecake with sugar that’s brûléed to order, banoffee tart, twice-baked chocolate cake and an ube Basque cheesecake with vanilla cream. There’s also milk pudding and French toast. On the drinks front, ceremonial-grade matcha can be paired with a three-berry puree or lavender foam.

Penelope, Fortitude Valley

Penelope, a new bistro from the team behind Maya and Il Molo, brings something new to James Street. The space is semi-subterranean and designed like a sunken, mid-century modern living room. Settling in is the name of the game. Penelope is open until late, with a late-night menu that kicks in after 9.30pm and the kitchen stays open until midnight on the weekends. The menu walks a fine line between classic hotel bistro dishes – steak frites, beef tartare, Waldorf salad – and zhooshed up comfort food like chicken tenders with caviar and Japanese-style fish-finger sandwiches. The 100-bottle wine list leans on French and Italian drops, as does the concise beer menu and a welcome array of vermouths. There are 20 cocktails on offer – mostly high-end twists on classics – including a six-strong Martini list.

Semi Semi, West End

Bingsu, Korean milk-based shaved ice, has swept the country. Most capital cities have at least a handful of shops specialising in the fluffy dessert. But despite Brisbane’s large Asian community, bingsu is predominantly found in just two places: Sunnybank and the CBD. Sophie Xu and Ted Chen have bridged this gap with Semi Semi. Semi Semi’s approach to bingsu is unique – it uses different bases for each flavour. Expect classics like taro and black sesame; earl grey and Thai tea; and a plant-based coconut, mango and chocolate bingsu. Plant-based toppings – red bean, popping pearls, condensed milk, rainbow jelly – are customisable and served on the side.

Wild Legs, Newstead

Wild Legs is the latest venue from the trio behind Albion’s Adela Wine Bar: Manolo Lopez, Silvana Calil and Holly Tite. They’re keeping things short with a wine list of just 80 bottles and a frequently rotating by-the-glass list. The goal is to spotlight sustainably-produced, organic drops – preferably from Queensland producers like Ballandean Estate, View Wine and Balancing Heart, all from the Granite Belt. Classic wine bar dishes – Gildas, cheese boards and charcuterie – are well represented, alongside more playful plates like stracciatella with roasted pineapple, and a mini mortadella sandwich on a brioche bun. A cheese soufflé with malbec-red-onion jam is a true standout.

Additional reporting by Elliot Baker, Kit Kriewaldt and Becca Wang.