Ach Wine Bar, Hamilton: Okay, technically Ach Wine Bar opened in 2023. But, if we’re being fair, it was right before Christmas and many locals were too caught up in the end-of-year frenzy to make time to visit until January. But when they did visit, word quickly spread, making Ach an early smash hit of 2024. At the chic Hamilton-based restaurant, co-owners and chefs Marty Coard and Noam Lissner are backing themselves, putting their culinary skills on display with a deep dive into the region-spanning traditions of Middle Eastern cuisine. Nimbly traversing between snacks and shares, Ach’s menu includes numerous winners, from the breads (like the challah with spiced bone marrow) to flame-licked morsels from the custom-built woodfire hearth like chicken shashlik with zaalouk and guindilla, Margra lamb ribs with harira, kibbeh and chermoula, and 2GR wagyu rump cap with za’atar butter, zhoug and grape mustard. Throw in a wine list that splits near evenly between Australian wines and vino sourced from Turkey, Israel and Lebanon, and you’ll see why Ach continues to turn heads.

Attimi by Dario Manca, Paddington: Opening a restaurant of his own has long been a dream for Dario Manca. Last month, he finally did it. The Italian-born chef (previously head chef of Rosmarino) opened Attimi in the old NOTA space in Paddington, a 28-seat fine-dining restaurant that’s taking guests on a region-hopping tour of Dario’s motherland via two degustation menus. But there’s nothing standard about the fare that hits the table at Attimi. It’s recognisably Italian, sure, but Dario is going to great lengths to present familiar flavours in new, unexpected and fun forms. Attimi’s whirlwind culinary tour makes stops in Sardinia (rosemary carasau with smoked stracciatella, anchovies and pickled tomatoes), Calabria (savoury cannoli with beef tartare, cornichons, stracciatella and bagna cauda mayo), Sicily (the ‘Ultimate Arancino’ with Carnaroli rice, porcini mushrooms, Trifolati and truffle mayo) and Veneto (Mooloolaba king prawns and mascarpone cappelletti, bisque sauce, buffalo stracciatella and basil oil), with plans to explore more parts of the country in the future. All of this is backed by a wine list nudging close to 85 bottles, with Italian wines strongly represented alongside select drops from Australia and France.

Bar Hugo, West End: As Brisbane’s bar scene deepens, there’s now more room for specialists. Bar Hugo in West End, the brainchild of hospo pros Nick Sebar and Shaun Kelly, is a joint that’s flying the flag for vermouth and low-ABV drinks. This timber-clad haunt is homey and familiar, with a deck and garden space at the rear adding to Bar Hugo’s approachability. At the bar, vermouth is king, with a broad selection of drops sourced from all over the globe encompassing sweet, almost dessert-style vermouths, all the way to the super-bitter aperitifs. On the wine front, Shaun has assembled a tidy list that ticks most boxes, with around 19 options available by the glass backed by a full list tallying more than 40. Food is a snack-heavy affair, with easy-to-prep snacks giving diners the option to snack or feast, depending on their hunger levels. If you’re a West End local or a discerning drinker looking for something outside the norm, Bar Hugo might be your new favourite watering hole.

Bar Miette, Brisbane City: When 2024 began, one of the venues at the top of our most-anticipated list was the Brisbane outpost for Supernormal – Andrew McConnell and Jo McGann’s lauded Asian-inspired restaurant. For most foodies, scoring Trader House’s first non-Melbourne concept was a coup. Imagine, then, everyone’s unbridled joy when it was revealed that Andrew and Jo had a second venue planned to open alongside Supernormal at the base of 443 Queen Street. Bar Miette, a European-inspired terrace bar, quietly opened above its sibling venue on the street level off Queen Street. The venue boasts a cosy 16-seat interior (with chic Parisian-inspired design scheme by ACME featuring earthy tones, materials and textures) and a verdant outdoor terrace, where subtropical greens and sun-kissed umbrellas perfectly frame a sensational view of the river and Story Bridge. Bar Miette is already popular amongst the inner-city set for breakfast and coffee, sun-dappled lunches and cocktails and snacks in the evening. Andrew and executive chef Jason Barratt (ex-Paper Daisy) have crafted the menu, which starts with house-made spelt crumpets with whipped maple butter in the mornings, and anchovy gildas, poached local king prawns with sauce rouille and milk-bun mortadella stack with salted butter and smoked maple syrup available from arvo to evening.

Bar Rocco, Coorparoo: Ramona Trattoria scored a sibling in the early weeks of 2024. Owner Ashley-Maree Kent took over the neighbouring space to open osteria-style offshoot Bar Rocco, which quickly became a popular spot for Coorparoo locals to saunter in for a light bite on a whim, grab a wine before their booking at Ramona or enjoy a digestivo afterwards. The fun and quirky space is geared more towards impromptu and casual dining, as such, the menu is a free-flowing affair. Spuntini-style snacks like baccala mantecato (crispy polenta topped with whipped cod, lemon oil and chive), fiori di zucca fritti (fried zucchini flowers filled with lemon and herb buffalo ricotta) and crocchette di patate (potato croquettes with parmigiano, scarmorza and pepper) lead into a four-strong selection of pizzetta, and two subtantial plates.

Cerin Pasticceria, Woolloongabba: For the most part, Brisbane’s bakery scene takes a lot of inspiration from French patisseries. But what about Italy, a country with its own rich culture of desserts, breads and pastries? Cerin Pasticceria is the brainchild of Matteo Cerin and Giuseppe Caputo, two Italian expats looking to showcase the bakery culture of their homeland. It hasn’t taken long for carb cravers to catch on – Cerin has sold out of its range, which includes small treats, cream-filled bombolone, flaky cornetti and slices of crispy focaccia, nearly every day since opening. We suggest getting in early to fill up a box or two with bite-sized sweets like pasticcini, rhum baba, bignes and crostatina. Oh, and be sure to add a maritozzo – a brioche bun filled to bursting point with whipped cream – in for good measure.

Chalong, Chapel Hill: Chapel Hill locals had a lot to celebrate when Chalong opened at the Metro West shops on Moggill Road in February. Thai expats Nail Saengin and Garfield Pachnoi’s restaurant has a sense of fun baked into it, with Chalong’s take on authentic Thai and Southeast Asian cuisine packed with loads of conviviality. The striking beach-inspired 45-seat restaurant – an eye-pleasing mix of neutral tones, blonde timber and cream leather – is serving dishes that you won’t commonly find in Brisbane. In the kitchen, Garfield (who has worked in kitchens at venues like Ping Pong and Short Grain) is crafting almost everything in house, turning out the likes of fried turmeric cuttlefish, gai gor lae (grilled marinated chicken skewers), moo hon (Phuket-style soy-braised pork belly), lemongrass and tamarind beef rib (slow cooked for nine hours) and fried whole market fish with sweet fish sauce and salad. Meanwhile, Nail has overseen Chalong’s beverage program, which is anchored by an eight-strong cocktail list that puts a Thai spin on a number of classic concoctions.

Clover, Holland Park: Gillian Letham and Gerard Hartnett are some of the most seasoned bar owners you’re likely to find in Brisbane. The brains behind a string of beloved beery venues such as The Mill on Constance, The Oxford Tap House and The Woods have done it again at Clover, a colourful neighbourhood bar in Holland Park that’s perfectly suited for hangs with mates, family feeds or an intimate date-night dinner. Taking over the site previously home to Suburban Social, Clover has reinvigorated the space with a makeover comprising warm tones and textures, emphasising the venue’s ample natural light to create a pub that’s welcoming to locals and blow-ins from across town. Clover’s taps dispense a range of ales to suit most tastes, while a clutch of wines and cocktails means that there’s a libation to suit just about everyone. The menu is divided between classic mod-Aus bar staples (think chicken schnitzels, rib fillets and beefy burgers) and out-of-the-box snacks (teriyaki-glazed split tiger prawns, fried zucchini flowers with vegan dill mayo and Szechuan calamari with nam jim dipping sauce). All told, it’s another excellent addition to Gill and Ger’s portfolio of pubs for the people.

DUMBO, Hamilton: Despite its diminutive size, Red Hook is a titan of the Brisbane burger scene. It’s a concept worthy of a successor but, according to co-owner Bonnie Shearston of hospo group Happy Fat, no space could replicate the grungy magic of Red Hook’s inner-city digs. DUMBO, the group’s brand-new burger bar at Portside Wharf, is more of a spiritual successor to Red Hook. Yes, some classic Red Hook menu items are there (including the Brooklyn Cheeseburger, Grandmaster Flash, Shaolin Soul and NYC Dog), but with more room to work with, the team has seized the opportunity to do more. Much more. The space is reminiscent of a ’90s New York diner (minus the kitsch), with Lamberts nailing a design scheme featuring white-brick walls, terracotta tiling, recycled timber panelling and cream-coloured furnishings. Equipped with a larger kitchen, the DUMBO crew is able to lean harder into New York street eats and other specialties, serving the likes of fried chicken with liège waffles, Dirty Water Dogs (an ode to the floppy franks served from New York’s street-side hot dog vendors), poppy seed bagels with smoked salmon, cream cheese and crispy capers, and a fish sando with American cheese. The crew has punched up the bar offering, too – 40 wines, four beers on tap (plus ten in the fridge) and fun cocktails (including a pickle margarita) flow, making DUMBO more than just a quick-bite pit stop.

ēmmē, Fortitude Valley: It’s always a treat when a restaurant strikes a balance between aesthetics and substance. ēmmē, James Street’s fetching fire-powered all-day eatery, is not only nice to look at – with its polished marble counter tops, rough stone feature wall, geometric acoustic panelling and the sheer, yellow-hued curtains – but its dishing out some of the best fare on the strip. Head chef Thomas Lian Tze (previously of Greca) and sous chef Finn Burgess (formerly of ESSA) are turning out a menu that masterfully mixes Mediterranean and Middle Eastern influences. Breakfast dishes like French toast with date caramel, whipped yoghurt and seasonal fruit, and stand-out options from the lunch and dinner menu like the native dukkah-dusted barbecue broccoli with labneh, and barbecue chicken with grilled shishito peppers are served in an unpretentious manner. At ēmmē, imperfection is championed, flavour is celebrated and impromptu visits are encouraged.

Gum Bistro, West End: Phil Poussart and Lachlan Matheson are experienced enough in hospitality to know what works on a plate and in a glass. More importantly, though, they know it takes a lot more than that to create a return-worthy restaurant. With their West End eatery Gum Bistro, the somm-chef tandem has struck a fine balance between all of the essential details. Taking over the charming character-filled site previously home to Pasta Club in West End, the duo is focusing on big flavours, small details, pitch-perfect needle drops and disarmingly chummy service. This has, as you could have guessed, been well received by locals. Gum’s warm interior is frequently abuzz with guests divvying up the likes of duck-liver parfait with native tamarind jelly, sweetcorn agnolotti with crema di parmigiana, cabbage-wrapped cobia with zucchini and creme fraiche, and Margra lamb rump with sweetbread, beans and radicchio. The menu is constructed with produce from some of Queensland’s best suppliers, including Suncoast Fresh, The Falls Farm, Urban Valley Mushrooms, Marrow Meats and Rocky Point Aquaculture. Meanwhile, Phil has seized the opportunity to fashion a beverage list boasting a sense of diversity – mixing regionality and price point to impressive results.

Justin Lane, Fortitude Valley: The Valley has changed a lot since 2012, when Alfred & Constance reigned supreme as the preeminent party spot in the entertainment district. The Justin Lane group, the crew behind beloved Burleigh Heads pizzeria and rooftop bar, is ensuring the corner of Alfred and Constance Streets retains its fun-loving spirit with its new neon-lit, multidimensional Brisbane outpost, which was officially unveiled in the final days of July. A substantial revitalisation process (undertaken in partnership with Space Cubed Design Studio) has transformed the sprawling hub into a warm and inviting place to eat, drink and socialise, with the venue boasting a number of interior dining spaces, a beer garden, rooftop bar, subterranean cocktail and vinyl lounge, and a soon-to-open takeaway pizzeria and cafe next door. The full menu has been brought north, with a few Brisbane-exclusive items thrown into the mix. The famous sourdough-base pizzas and hand-made pastas are all here, but you can bolster your banquet with antipasti plates like wagyu bresaola, San Danielle prosciutto, wood oven-roasted peppers with stracciatella, anchovy crostini with pickled fennel, and king prawns with chilli and lemon. Justin Lane Brisbane’s vinyl bar, With Love, The Underground, is where you can find high-concept cocktails like sake-infused martinis and pandan and coconut negronis, as well as DJs playing a broad selection of records. This is Justin Lane taken up a few notches – a must-visit hub that has reinvigorated an iconic Fortitude Valley corner.

Kevin, New Farm: Housed inside a lovingly restored character-filled workers cottage on Brunswick Street, Kevin blends old-school Queenslander charm with a contemporary approach to coffee and brunch. The brainchild of Sam Holman (of Dibs Coffee) and Yolanda van Houtte (owner of Drip in Newstead), Kevin weaves a produce-driven culinary ethos, fine-dining-level technicality and closed-loop conscientiousness into its menu, with signatures like ‘nduja scramble with soft herbs, smoked yoghurt and biang biang sauce, and avocado toast elevated with zucchini, yuzu, goats cheese and seven-spice pepitas just a couple of examples of the cafe’s tasty tweaks. Lines are common at Kevin on the weekend, but the wait it worth it.

Longwang, Brisbane City: The year is shaping up to be a big one for The Tassis, which might finish 2024 with a tally of four new openings. There’s a chance they could all be on our end-of-year list, but right now we think Longwang sticks out. The venue has been custom built in what was previously a fire escape – a passageway measuring 3.5-m wide and 25-m deep. In this slender space the team, alongside Clui Design, has fashioned an ingeniously designed split-level venue that draws inspiration from Hong Kong’s hawker-style markers. The second reason for Longwang’s selection here is, of course, the food. With Jason Margaritis (previously of sAme sAme and Donna Chang) at the helm, Longwang is turning out a menu that is broadly pan-Asian in scope, with perhaps a slight lean towards Cantonese and East Asian cuisines. Snacks like seared scallops with strange flavour sauce and macadamia, and prawn-and-chive pancakes with XO are available alongside shareable mains like Skull Island prawns with salted duck-egg butter, tea-smoked and fried half duck, and stir-fried bug-tail meat ‘kung pao’ with cashews and facing-heaven chillies.

Milquetoast, Brisbane City: Right off the bat, Milquetoast defied expectations. First, the alleyway wine bar and dining room – co-owned and operated by George Curtis (of Before + After fame) and sommelier James Horsfall – pulled a fast one on folks with its name. Milquetoast, taken literally to mean feeble, insipid, or timid, is an odd choice for a hospitality concept but, in reality, the venue is anything but bland. George and James have sought to add much-needed texture to the tapestry that is Brisbane’s inner-city nightlife, converting a gritty garage off Elizabeth Street into a character-filled haunt that exudes warmth. Then, the duo (plus venue manager Aidan Perkins) has anchored Milquetoast’s drinks list with boundary-pushing cocktails that utilise contemporary techniques (everything from fermentations to house-made tinctures and sodas) and seasonal ingredients. After that, James assembled a cracking wine list (nudging 50 bottles) that favours small-scale independent producers doing interesting things. Finally, head chef Solenn d’Heilly (formerly of Bennelong in Sydney) has crafted a menu infused with a tongue-in-cheek playfulness, interpreting the nuances of provenance-driven British food revival into a range of snacks and small plates like deviled eggs with bacon and leek cream, crumpets with cured fish and curry aioli, cauliflower gnocchi with pomegranate caviar, and Cumberland sausage with puy lentils and gremolata.

Monal Dining, Newstead: When 2024 is all said and done, one of the year’s biggest trends will be the amount of talented young chefs breaking out on their own. Yogesh Budathoki (a former sous chef at Hôntô) is one of those young guns who, along with his cousin Roman Bhandari, is carving out a piece of Newstead’s red-hot dining scene with Monal Dining. The 55-seater isn’t a bar and not quite a restaurant – it’s a nifty midpoint between the two, able to accommodate a myriad of diners. Alongside fellow gun cuisiner Jake Smith, Yogesh is turning out an offering encompassing snacky serves of wagyu intercostal skewers with smoked labneh and Mooloolaba king prawns doused in XO Butter, plus larger plates of lemon-molasses-glazed Elgin Valley chicken with curry sauce and braised lamb shoulder with tomato and fermented-bean sauce. In a year where flexible dining is at the top of the priority list for many punters, Monal Dining delivers on cost-effective versatility.

Mr Duncans and Buttery Boy, Fortitude Valley: This is a cheeky two-in-one inclusion, but it’s hard to separate Mr Duncans and its uber-popular cafe sidekick Buttery Boy. Vince Mōefa’auo’s innovative Fortitude Valley hub boasts several concepts in one, with syrup-topped butterycakes and Instagram-worthy hot chocolates from Buttery Boy drawing in foodies in droves, while Mr Duncans’ multi-kitchen offering lures them back in for round two later in the day. Variety is naturally a huge selling point of Mr Duncans, which serves everything from wok-tossed Singapore chilli crab and market-fresh sashimi to potato pizzas with miso brown butter, cheeseburger gyozas and fire-licked steaks. With Mr Duncans now serving brunch and Buttery Boy open later for vino and dessert, Duncan Street is becoming a buzzing nexus of activity.

Naldham House, Brisbane City: With precious few heritage-listed buildings remaining in Brisbane, becoming the custodian of one of these cherished spaces comes with a certain amount of pressure. For the DAP & Co. team, which operates Walter’s and The Gresham, working within heritage surroundings is somewhat of a calling card. This made the group a top candidate to take over Naldham House – a grand old building that has sat empty on the corner of Mary and Felix Streets for nearly a decade, and now forms the first stage of Dexus’ Waterfront Brisbane development. Last month, the  DAP & Co. team officially unveiled the first two concepts calling Naldham House home. On the ground floor sits Naldham House Brasserie & Terrace, a beautifully appointed restaurant inspired by grand hotel lobbies. Boasting a maximal, kaleidoscopic colour scheme by acclaimed interior designer Anna Spiro and a menu of Euro-leaning brasserie fare from executive chef Douglas Keyte (formerly head chef at Grill Americano), the restaurant is already one of the most striking dining rooms in Brisbane. One level up sits Club Felix, a luxuriously plush late-night haunt saturated in Yves Klein Blue hues that serves classic cocktails (think Sidecars and French 75s), French wines, champagne and snacks until the wee hours. Naldham House has been a long time coming. Even under intense scrutiny, the DAP & Co. team has managed to deliver something incredible. There’s more to come, too – a premium concept taking shape on the building’s top floor is set to open in spring.

Petite, Fortitude Valley: Cameron and Jordan Votan’s striking new addition to their East Street dining empire, isn’t a wine bar or a bistro. One could call it a hybrid, but it’s also something distinct and singular. Like the Votan’s other venues Happy Boy and Snack Man, Petite defies easy categorisation – the only definitive characteristic is that it is French-inspired. Here, head chef Aubrey Courtel oversees a free-wheeling menu of 20 dishes designed to be ordered in waves, with the likes of steak tartare with gherkins, confit yolk and pomme gaufrette, and potato pave enjoyed alongside pan-fried gnocchi with comte cream, confit duck with potato mash, and grilled wagyu bavette with cafe de Paris butter. As one would expect from a venue that purposefully blurs the line between bistro and wine bar, vino earns top billing alongside Petite’s fare. An entire half of the one-page menu is dedicated to a list of 20 wines available by the glass – each drop selected as the ideal pairing for the dish it sits directly opposite, but the options immediately above and below are also favourable matches.

Sarni, Ascot: How do you judge a good sandwich? There’s a myriad of important criteria you have to consider, from the quality of the bread and the filling, to things like sandwich heft, integrity, textural interplay and overall creativity. Making a sandwich might be easy, but making a great one takes a bit of care. Marty Coard, Noam Lissner, Mat Drummond and Hugo Hirst probably all have personal opinions on what makes a bonza sanga, but they’ve managed to funnel their tastes and ideas into a cracker of a sandwich shop called Sarni. At this Racecourse Road haunt, the crew are putting a chef-y spin on the sandwich formula, drawing from the larder of Marty, Noam and Mat’s marvellous Middle Eastern-inspired eatery Ach Wine Bar to create sambos that are elevated, but still approachable. We’re talking smoked-mortadella sandwiches with ‘nduja cream cheese, pistachio and trapanese pesto, a katsu curry sando with chicken schnitzel, Japanese curry sauce, fukujinzuke and pickles, and a lamb souvlaki sandwich with tzatziki, peppers, balsamic onions and rocket. In a few months, Sarni will open at night for wines, beers and creative small plates. But, for now, it’s all about the sandwiches, which might already be some of Brisbane’s best.

Snug, Coorparoo: Leaham Claydon and Jianne Jeoung’s cosy Coorparoo coffee and brunch spot might go down as one of the year’s buzziest (and busiest) openings. Even months after opening, it takes a bit of good luck getting a seat at Snug during peak hours. But if you manage to snag a stool then you’re in for a real good time. The two hot-shot chefs have applied their considerable skills to a tight menu of Korean-inspired eats – we’re talking scrambled egg drop sandwiches on toasted milk bread, glossy omurice topped with prawns and lemon tsuyu, and soft pretzels (rolled and baked daily). The coffee, which comes from ST ALi, is sublime, as are the hojicha lattes – a trending beverage that Snug is absolutely nailing. Yes, Snug might be constantly busy (and will likely be so for a while, especially when the team opens the joint as a wine bar), but this is one spot absolutely worth waiting around a little bit to enjoy.

Sokyo, Brisbane City: The official unveiling of The Star Brisbane at Queen’s Wharf  on Thursday August 29 was, undoubtedly, the biggest story of the month. Amidst all the buzz surrounding the launch of The Star Grand, the breathtaking Sky Deck and the ribbon cutting of the Neville Bonner Bridge was the almost understated debut of Sokyo, The Star Brisbane’s flagship restaurant. The sibling of Sokyo Sydney and Kiyomi on the Gold Coast, Sokyo delivers a similarly considered take on Japanese cuisine, with traditional touches accented by theatrical flair and modern innovation. Deftly orchestrating the culinary offering is executive head chef Alex Yu, who was previously head chef at Yugen Melbourne and, before that, long-time sous chef at Sokyo Sydney, where he earned the moniker of ‘sashimi florist’. Here, the detail-oriented chef is blending ritual and art, drawing upon Queensland’s bounty of incredible produce for the menu, which boasts a mix of Sokyo signatures and a number of Alex’s own creations. We encourage guests to try the spicy tuna (served on a bed of crispy rice), the miso-glazed toothfish with Japanese salsa and pickled cucumber, Wollemi duck breast with Brussels Sprout, goma dare and furikake, and a platter of Alex’s delicately arranged sashimi. Backed by a beverage menu filled with high-end sake, wine and cocktails – as well as a slickly pared-back interior – Sokyo is gunning for a spot amongst the upper echelon of Brisbane’s restaurant scene.

Supernormal, Brisbane City: While Brisbane diners have been waiting approximately two years for Supernormal to open its doors, for Andrew McConnell and Jo McGann, the process of opening a Queensland expansion of their beloved Asian-fusion eatery was eight years in the making. As Supernormal’s digs at 443 Queen Street approached completion, anticipation reached fever pitch. The team teased us with the arrival of Supernormal’s stunning Euro-inspired sibling Bar Miette in June, which hinted that Supernormal wasn’t far behind. “It has to be close, now”, we all collectively speculated. And then it opened – and people, the wait was worth it. Supernormal Brisbane’s ultra-chic interiors (envisioned by Vince Alafaci and Caroline Choker of ACME) reflect Brisbane’s subtropical landscape, climate and lifestyle, with its dappled carpet, vibrant green peppered terrazzo floors, a carved timber bar and hand-sculpted emerald marble maître’ d’ station offset by organic materials and hues. Light streams through the floor-to-ceiling windows during the day, and by night diners can gaze outward, watching the lights of the city and Story Bridge bounce and speckle on the river. The food, like the fit-out, is also top-notch. Executive chef Jason Barratt (formerly of Paper Daisy) is using the finest Queensland produce to fashion dishes like scallops roasted in kelp butter, clay-pot sticky pork rib with ginger and prawn dumplings, sour-and-salty crispy lamb with Yuxiang vinegar, and the restaurant’s signature New England lobster roll and the salt-cured, spiced and twice-cooked half crispy duck. Alongside a clutch of killer cocktails, close to 400 bottles grace Supernormal’s wine list, selected for their quality and versatility, and favouring family-owned producers. Though the weight of years of expectations was profound, Supernormal Brisbane very much lives up to the hype.

Honourable mentions: Piccolo by Him in Fortitude Valley, DUCKFAT in Newstead, Toby’s Estate in Newstead, Mexicali in Bulimba, Dilly Dally in Toowong, Dapl in The City, Supernumerary in Salisbury, Rose & Crown in South Brisbane and Fatcow on James St in Fortitude Valley.

To brush up on the bars, cafes and restaurants we’re excited to see open in the second half of 2024, be sure to peep our round-up of most anticipated openings.