“Cooking should be an expression of the area in which you live so we always try to stay local and stick to Queensland producers, from the small organic Falls Farm​ to local fishermen and growers like Bunya Red Farm, who hand-pick the best capers I’ve ever tasted.”

Veal tataki: Torello RSPCA hand-rolled veal with smoked buffalo mozzarella, grilled Falls Farm zucchini, Bunya red capers; and fish of the day with Falls Farms zucchini-basil puree, green peas, jamon crumble, and pil pil sauce.

Decisions, decisions. With two separate but joined-at-the-hip ventures within a single building – the buzzy Euro brasserie hosts deal-makers, date-nighters and long-lunchers, while the more intimate dining space of Urbane is open for dinner three nights a week – it’s your call. One of the first to install vegan and vegetarian menus (in both spaces), it’s very much a hands-on operation with owner Andy Buchanan omnipresent; easing corks out of interesting biodynamic wines at the bar, greeting arrivals, or dropping around to check on diners’ happiness levels. Organic fruit and veg are from Fall’s Farm, who also take the restaurant’s compostable waste. But whether you choose a table at Euro overlooking the laneway herb garden, or Urbane, with its more technical degustation menu, the whole experience is delivered with polish.

“Fuss-free dishes you really, truly want to eat.”

goodfood.com.au