Where to eat native meats in Brisbane

Sample native meats at these Brisbane restaurants

Ah, Australia; we’re blessed with awe-inspiring natural scenery, unique flora, and delicious fauna!

If you’ve exhausted your standard proteins mileage for a while or are seeking a gateway towards cooking your own Aussie-meatballs, drop in to these true-blue Brisbane venues for a taste of something a little more local.

Kangaroo | Gerard’s Bistro | Fortitude Valley

Since taking over as head chef in 2019, Adam Wolfers’ kangaroo kafta have been a must-try item on Gerard’s menu! Perfectly-seasoned kangaroo is the hero here, shaped onto a delicate bone and served with silky labne and punchy zhoug – hop to it. 

Kangaroo | e’cco bistro | Newstead

This relocated staple serves up a mixed-influence menu featuring flavours from harissa to horseradish! Their kangaroo tartare features rice crisps, egg yolk, pickles and a fermented jalapeno dressing, so you know this dish packs more punch than your average kangaroo. 

Emu | Detour | Woolloongabba

Alongside some offbeat ingredients like aloe vera and black ants, Detour’s menu might ruffle some feathers, especially after trying the emu tartare served with burnt shallot, chilli, and yolk. 

Crocodile | Bacchus | South Bank

You never smile at a crocodile, much like you never know what to expect when dining at Bacchus! One thing’s for sure, though: the crocodile dish with dill, cabbage, and macadamia is full of harmonious flavours you won’t be treated to anywhere else in town.

Kangaroo | Three Blue Ducks | CBD

While duck isn’t an Aussie protein, kangaroo is (and a delicious one, at that!). Take a sticky beak at the menu at Three Blue Ducks’ Brisbane Quarter location, and the kangaroo tataki served with smoked blueberries, macadamia miso, and spent sourdough is a clear win.

Kangaroo | Stokehouse Q | South Bank

Head to the edge of the river to make the most of Stokehouse Q’s snack menu, now featuring a kangaroo party pie with saltbush. The kind of party pie you dip in tomato sauce this is not – but she does pair perfectly with a glass of chard, if you ask us. 


Aussie meats? Beauty, rich, and rare.

Words by Georgia Condon
- the gourmet who's pleased to meat you.