Most weeks, Clarence co-owners and co-chefs Matt Kuhnemann and Ben McShane are in the fields harvesting produce that will land on the table later that day.

It’s this tangible connection to local farms and suppliers – including Sunnybank Fish Market and Echo Valley Farm – that has set Clarence apart since it opened in Woolloongabba in 2022.

The menu is flexible, meaning you can settle in for a few hours or drop in for a snack. You might start with Neighbourhood Farm crudités with whipped cod roe or Hervey Bay scallops with tiger milk, caper and radish. Follow with pig head schnitzel, served with celery, apple and wasabi green goddess sauce, or potato gnocchi with caviar and dashi cream. Mains include dry-aged duck with witlof and a cumquat yuzu kosho, and wild-shot venison rack with blueberry and beetroot.

The wine program remains all-Australian with close to 100 bottles. The cocktail list is all about interest, featuring a Pickleback and a Martini made with fresh bergamot oranges from Falls Farm.

An open kitchen takes centrestage, wrapped with counter seating, while light-green banquettes run along the walls. High ceilings and wide glass windows flood the space with natural light.