BRISBANE | Stanley Restaurant is a 220 seat restaurant housed at the impressive Howard Street Wharves. It’s named after the Hong Kong waterfront neighbourhood, Stanley, and draws inspiration from that city’s Cantonese cuisine.
It’s a simple concept – classic Cantonese dishes with a contemporary lens. Technique driven food cooked by head chef Louis Tikaram and his team, using the best quality local produce where possible, and highest quality international produce where a local equivalent isn’t available.
Think things like Moreton Bay bug spring rolls, steamed Hervey Bay scallops with vermicelli and XO sauce, and Kung Pao cauliflower with King Brown mushrooms and garlic chives. The Cantonese 5 spice roast duck is a must order. The duck is brined and dried over four days, before being roasted. The result is meat that’s succulent, and skin that’s wonderfully crispy, all with a layer of melt-in-your-mouth fat. The roast meat platter gets you some duck, along with honey glazed pork char sui, and crispy skin chicken.
For dessert, you should try the local baby pineapple with vanilla gelato, lime sago, and tropical ice. Another great dessert is the mango pudding with coconut sorbet, puffed rice, and lime.
To drink, there’s a 400 bottle strong wine list, local craft beers, and tasty cocktails. Try the floral, light, and dry “Lilac Ghost”. It’s a blend of butterfly pea infused Grey Goose vodka, elderflower liqueur, lychee liqueur, Noilly Prat, and Champagne rinse.
5 Boundary Street
Mon – Sun: 12:00pm to 3:00pm; 5:00pm to 10:00pm