Brisbane, meet Stanley
It’s time to get cultured.
Since the opening of the iconic Howard Smith Wharves last year, things just keep getting hotter and more delicious. Now, in one of the most exciting foodie moves we’ve seen, Cantonese restaurant Stanley has officially opened its doors, bringing buckets of flavour to Brisbane’s riverfront.
Inspired by the riverfront locale of Stanley Bay in Hong Kong, the historic space has been transformed into a moody, modern eatery. The 220-seater spans across two levels, with three bars and a private dining space, as well as a Stanley Bay-esque interior featuring traditional Chinese design.
Head chef Louis Tikaram and head sommelier Thibaud Cregut bring their food and beverage expertise from across the globe to Stanley, delivering an extensive, inventive and creative menu and drinks list. You really can’t go wrong at a place that has both a dedicated Peking duck kitchen and a dim sum kitchen…
We’d like to take this chance to warn you… You will almost definitely open the menu and want to order everything. The Peking duck pancakes are undoubtedly the star of the show, followed closely by the steamed Hervey Bay scallops with XO vermicelli. The salt and pepper QLD banana prawns with chili and coriander pack a seriously yummy punch, as does the kung pao hot and numbing chicken. The “Splice” dessert of fresh pineapple, vanilla gelato, lime and pineapple granita will be a crowd-pleaser, alongside the classic deep-fried ice cream, which may challenge your local Chinese spot’s.
If you’re still struggling to choose, Stanley has done us all a solid and crafted two unique banquet offerings, featuring their signature shared delights like a sashimi platter of fresh local seafood, and wok-fried pipis with XO sauce and crispy egg noodles.
If you’re looking for a fresh venue that is offering traditional Cantonese cuisine with a contemporary twist, Stanley is ready and waiting to serve up all that and more. Sitting pretty on the bank of the Brisbane river and decked out to the nines, you’d have to be Peking mad not to pop by.