Nota, which is Latin for “familiar” serves approachable, recognisable dishes that still boast an elevated element.
The 50-seater restaurant is share-plate dining only, and dishes here intentionally steer away from anything too trend-driven. Share-plates include quail from Brisbane Valley Quail served on sweetcorn polenta with charred corn, burnt hazelnuts and beef jus; a sandwich built with house-baked buns, tempura market fish and house-made tartare sauce; and a seasonal chopped salad that with peaches, plums and celery seed vinaigrette.
The wine focuses on local and European small-batch producers. There's a lager and Pacific ale on tap accompanying a list of bottled and canned beers.
The classic approach to food is reflected in the redesign. Nota features dark brown leather furnishings alongside exposed-brick walls.