Public

The Public menu remains one of the most engaging in Brisbane. And that’s not all. Lovers of this sexy, somewhat undiscovered New York loft-style eating place will know the drinking is just as good. Clever cocktails mixed dexterously require sampling, but pay attention to the Old and New World names occupying the cellar and shelves come chow time. Watch for the spunky punch of pink peppercorns burrowed in butter-yellow gorgonzola mac’n’cheese; moon over a very pretty saltbush lamb and bean dish, and agree that the bold bite of the swordfish’s chilli prawn cracker warrants another glass of the 2010 Louis Michel Chablis. Investigate the contents of a warm paper bag to discover nuggets of Public’s justifiably famous Kentucky fried duck; moist inside a gently spiced crumb. Give the emu and beetroot a whirl before surrendering to a flawlessly executed pumpkin souffle. But it’s the Texas brisket with flour tortillas and chilli you’ll find yourself coming back for.