Nine New Brisbane Restaurants, Bars and Cafes That Opened This Winter

A lot went down this winter. The Anyday Group launched two new venues, a highly anticipated new bakery got started, a nostalgia-laced pub opened its doors, and more. With so much going on, it’s understandable to lose track. So here’s our recap of the nine new openings we got excited about this winter.

Bonnie Doon, Fortitude Valley

Asa Simard was sick of seeing character-filled buildings stripped and converted into offices. So when Bloodhound Bar closed down, he jumped at the chance to open something on the same spot. Simard joined forces with William Suess – his partner at New Farm’s Common Vice – and a few other mates to open Bonnie Doon Public House, named after the beloved holiday town featured in The Castle. That sensibility comes across in the menu, with head chef Dylan Swepson focusing on Aussie classics, including house-baked damper with Vegemite honey butter; devilled eggs made with curry and mountain pepper mayo; pork-and-beef rissoles (another nod to The Castle); and fairy bread. For drinks, there’s a strong emphasis on Australian craft beer. Cocktails double down on the Aussie nostalgia and include the Prima Pavlova – a mix of pavlova gin, butterscotch liqueur, passionfruit and lemon juice.

Chargrill Charlie’s, New Farm

When Sydneysiders don’t know what to get for dinner, there’s one answer: Chargrill Charlie’s. The chargrilled chicken joint sells roast chicken, of course, but it also sells salads, roast vegetables and on-the-go treats like burgers and rolls. The chicken chain has more than 20 Sydney outposts and three Melbourne locations. The first of three planned Queensland stores opened in New Farm this June. The franchisees are Avalon McRae and her partner, Brisbane Broncos player Jack Gosiewski. It’s a natural fit – the couple had their first date at Charlie’s when Gosiewski was playing for a Sydney team.

Clarence, South Brisbane

Most weeks, Ben McShane and fellow chef-owner Matt Kuhnemann are out in the fields with farmer Matt Bakker of Neighbourhood Farm, harvesting produce to serve up at Clarence later that day. It’s this connection to local farms and suppliers – including Sunnybank Fish Market, Falls Farm and Echo Valley Farm – that’s set Clarence apart since it opened in Woolloongabba in 2022. While plenty of venues talk about being “produce-driven”, few walk the walk like Clarence. And now, after relocating to a sleek 40-seater on Fish Lane, McShane and Kuhnemann have the space to take things up a notch. The new dining room feels grown-up without being stuffy. An open kitchen wrapped with counter seating takes centre stage, while light-green banquettes run along the walls. High ceilings and wide glass windows flood the space with natural light, making it just as appealing during the day as it is at night.

Dark Blue, Fortitude Valley

Hannah Wagner’s follow-up to Dark Red is Dark Blue, a moody 30-seater inside a heritage-listed site on Winn Lane. While Dark Red has built a loyal following for its selection of Italian wines, Dark Blue highlights drops from Spain, Portugal and South America. You might find a saké-lees-fermented sauvignon blanc from Chile, a Portuguese vinho verde or even a Spanish red made from moristel. The cocktail list, meanwhile, offers the Fig Deal (pisco, fig, rosemary, white chocolate, reduced malbec syrup, lemon and clarified milk); the Med Martini (olive leaf gin, lemon, dry vermouth, capers, brine and dill) and the Pastelli (rum, apricot, sesame, honey and bitters). There’s also a small snack selection of tinned seafood, pork terrine, pâté, and Spanish crisps.

Golden Avenue, Brisbane CBD

Golden Avenue, the latest venue from the Anyday Group, opened last week in customary sleek, seamless style. Anyday Group co-founder Ben Williamson says it helped that the opening had been more than three years in the making. “It’s enabled us to really get it right and make sure the pieces are perfect,” he says. Designers J AR Office were tasked with creating a Queensland version of Babylon. The result is a sprawling 500-square-metre space packed with greenery, pink juparana granite, green-tinged concrete and stainless-steel finishes. Looks aside, the real magnet for punters is Avenue’s menu of Levantine dishes (not to mention the 150-bottle wine list, Middle Eastern-inspired cocktails and standalone bar). Williamson collaborated with group executive chef Adam Wolfers and head chef Tim Yates (ex-Scully, London) on a selection spanning breads and dips, cold and hot meze, plus large plates courtesy of the oven and grill. Here’s what we think you should order when you get there.

Idle, New Farm

For years, Agnes Bakery from the Anyday Group was a pinnacle of Brisbane’s bakery scene. In early 2025, the group announced plans to relocate it to New Farm, reimagined as Idle. With seats for 36 guests, it serves all the baked goods and breads that customers loved from Agnes Bakery, as well as a short all-day menu. Breakfast dishes include a European breakfast plate; sourdough crumpets with crème fraîche and berry compote; and Baghdad eggs with smoked almond crumb and tangy labneh. For lunch, there are salads and chicken from a coal-fired rotisserie. If that’s not enough, Idle also has a market section selling provisions – including blueberry jam and Gentleman’s Relish, sardines, honey, wine and spirits.

Kiku, East Brisbane

Anzu Tanaka and Yuma Iwami previously ran a market stall – also called Kiku – specialising in yakitori, mochi and fruit sandos. Earlier this year, they turned that concept into a restaurant. The menu showcases homely, everyday Japanese dishes. There are four ochazuke (green tea over rice) options to choose from; Nagoya-specialty mazesoba made with buckwheat noodles; and Agedashi tofu served in a typical, light, Japanese-style. There’s also a tight selection of nigiri and sushi rolls, along with a sashimi boat; yakitori; and izakaya staples like karaage, gyoza and chuhai.

So What Stereo, Fortitude Valley

Listen to So What by Miles Davis and it’s easy to understand why Kawid “Meek” Brikshavana named his new cafe in Fortitude Valley after the track. The tune led to the creation of modal jazz, favouring improvisation over rigid chord progressions. Step inside So What Stereo and that same free-form energy is everywhere. Mismatched furniture, multicoloured walls and abstract art create a retro feel in the space. Brikshavana credits his partner Ratinan “Ploy” Rattanathai for sourcing most of the cafe’s decor through Facebook Marketplace. Tucked away in a cul-de-sac off Wickham Street, the cafe sits alongside The Valley Grocer, The Valley Butcher & BBQ and Sam’s Thai Kitchen, in a cluster of businesses that are becoming a mini Thai Town. Originally from northern Thailand, Brikshavana is particularly proud of his khao soi. The dish consists of egg noodles in a rich coconut curry, with either braised chicken or beef, topped with crispy egg noodles. The rest of the menu is equally appealing. There’s Thai boat noodles, Chiang Mai sausage, Thai-style scrambled eggs with coal-grilled tiger prawns and nam prik num (roasted green chilli paste), and a grilled beef congee set. Coffee comes from Single O and is available as both espresso and filter.

Time and Temp, Albion

When Manning Young and Palita Cai launched Time & Temp, they planned a low-key soft opening to test out the equipment. They were quickly run off their feet by pastry-obsessed Brisbanites. They’ve been selling out ever since. Cai’s cardamom buns have become an early hit, which is no surprise considering she cut her teeth at Falco, a Melbourne bakery famed for the Scandinavian staple. Beyond the bun, her pastry line-up always features a plain croissant and a pain au chocolat made with Hunted & Gathered chocolate. The rest changes depending on what produce is in season. Over the first few weeks, Cai’s produced a savoury corn danish, a maple pecan pie and a rhubarb crumble danish with vanilla crème diplomat. For coffee, Young – a Proud Mary alum – is focusing on batch brew, rotating through his favourite roasters. For him, it’s all about complementing the pastries, rather than building the business around coffee margins.

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