Restaurant Two

Chef and owner David Pugh and his team have managed to serve award-winning food for over 10 years with an innovative menu that continues to evolve to meet the changing demands of Brisbane diners, helped by floor staff with an eye for detail. The restaurant’s classic good looks are kept up to date, too, with an occasional light facelift. Pugh is an advocate for Queensland produce, so expect lots of ‘local’. An entree of tempura zucchini flowers on a salad of quinoa, red rice and cracked wheat with raisins, pistachio and eggplant with a burnt orange dressing is a perfect start. The menu changes frequently, and It might feature a creamy squid ink and parsley risotto with grilled cuttlefish and prawns with a tomato and fennel salsa, or perhaps a honey-glazed duck with chilli jam, snowpeas and caramelised peach. For dessert, close your eyes and point – almost all will exceed expectation, including a classic soft-centred chocolate fondant, overshadowed only by its apple snow parfait accompaniment.