“We have an ongoing mission to continue to change and innovate the way our restaurant operates to reduce our impact on the environment and be a positive influence in our community.”

Seawater potatoes with garlic, saffron, and sea succulents; master-stock salmon with sesame, wakame, and black ants; and fossilized carrots (roast carrots with smoked almond and chia).

A vegan, a coeliac, and an omnivore walk into a restaurant... It’s no longer a joke, but a sign of changing times (and a clever, inclusive operator) when diners with very different dietary requirements can eat from the same menu.

In a former antique store in Woolloongabba, Detour has a handsome fit-out with recycled timber, raw brickwork, and floor-length windows overlooking the gastronomic cul-de-sac of Logan Road.

Owner and chef Damon Amos’s left-field menu is a yin-yang of “herbivore” and “omnivore” share plates, all gluten-free and punctuated by wild, native ingredients and the odd alternative-protein insect. Beef is sourced from a small biodynamic producer, seafood from suppliers committed to sustainability, and the smart all-local wine list favours organic and biodynamic.

Treading its own path with quiet confidence, Detour’s values are helping inform and influence the contemporary hospitality zeitgeist.

“Sure, there are beards and tattoos at Detour; there’s also a warm welcome, systems, proper napery, and a general sense of professionalism.”

–John Lethlean, The Australian