Hidden behind the weathered red brick walls of a former 1908 factory, acclaimed chef Shane Delia has quietly transformed a historic West End landmark into a bustling modern Middle Eastern dining room.
Centuries-old spice routes collide with fresh local agriculture on a menu built entirely around sharing. Could a plate of king crab dressed in coriander and lime bridge the gap between Mediterranean heritage and Australian coasts? Head Chef Simon Palmer bets heavily on smoke, char, and rich textures. Diners pass around eight-hour slow-roasted lamb shoulder smothered in smoked eggplant, tearing into plates designed to spark conversation rather than sit quietly on white tablecloths.
Step inside and the architecture tells its own story. Exposed brickwork from the building’s industrial past frames a moody, sophisticated interior splashed with blue velvet upholstery and warm brass.
Why stay indoors when a sunlit courtyard terrace beckons? Natural beige umbrellas shade stone tables where greenery thrives, offering a completely different atmosphere for groups tucked away in private nooks or lingering over afternoon drinks.
Behind the bar, sommelier Darcy Curnow champions small-batch makers and sustainable growers across a 150-bottle wine list. Native Queensland ingredients find their way directly into seasonal cocktails, proving that local flora pairs remarkably well with Middle Eastern aromatics.
Operating hours run from 5:00 PM on Wednesdays and Thursdays, while Friday through Sunday service features lunch from 12:00 PM to 3:30 PM, a dedicated bar menu from 3:30 PM to 5:00 PM, and dinner from 5:00 PM until close.
Published Date 03-September-2026
