Southside is an ambitious pan-Asian eatery from the team behind Rick Shores in Burleigh, occupying a narrow brick tenancy in Fish Lane beneath the South Brisbane rail line.
From the kitchen, expect a versatile menu that goes long on Chinese-style wok dishes and dim sum, with a noodle-rolling room you can peer into from Melbourne Street. A dim sum selection includes barbeque pork steam buns, prawn and scallop gyoza and more. The share and wok menus feature dishes such as char kway teow tossed with Moreton Bay bug, and Hainanese Chicken served with broth and fermented chilli.
Matched to the food is a tight 99-bottle wine list that celebrates old-world expressions alongside Australian producers such as Amata Vino, Shobbrook Estate and Cobaw Ridge. Cocktails are intended to be fun and quaffable, with house creations incorporating plenty of Asian spice and herbs.
Its immaculate three-storey design features brickwork, concrete and terracotta surfaces. Downstairs is bright and buzzy, largely open to the elements courtesy of enormous hangar-style windows. The second floor is more restrained, with a steeply arched concrete ceiling and a light installation courtesy of interior architects OGE. There’s a smaller third-floor space dedicated to private dining, decked out with parquetry floors and two large windows.
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