Enjoy a one-of-a-kind gangster cuisine experience at Spring Hill’s Restaurant Indriya
A chef’s table experience is the pinnacle of any fine-dining restaurant’s offering. It’s where the chef gets to go all out and flex their culinary muscles to plate up the truest essence of the restaurant’s identity. Imagine, then, if a restaurant only offered chef’s table dining. That would be something pretty special, right? This is the idea behind Restaurant Indriya, a lavishly styled venue in Spring Hill that specialises in a multi-sensory experience based around the skills of chef Eugene Lee. Restaurant Indriya’s mould-breaking dining experience gives guests a deep dive into what Eugene describes as gangster cuisine. Want to know what that means? Read on …
Let us paint a picture for you – imagine yourself enjoying a personalised dining experience tailored specifically to you and ten of your closest friends. Around you, the restaurant’s seductive decor is vivid and electric, with luminous ceiling art and furniture boasting Jean Paul Gaultier fabrics invigorating your visual and tactile senses. Such a place exists, right here in Brisbane. Introducing Restaurant Indriya – Spring Hill’s multi-faceted function hub and newest gastronomic wonder. Owned and operated by Nita Parmar (Colour Me Flavour), Restaurant Indriya inhabits a gorgeously renovated space at the base of The Metropolitan Hotel on Leichhardt Street. Indriya – an Indian philosophy that refers to sensory perception – pairs its eclectic interior design with an ever-changing chef’s table experience. Restaurant Indriya isn’t an eatery that accepts walk-ins – the only way to dine is by booking in for one of its 13–course dinners curated by head chef Eugene Lee. This communal and intimate dining experience (the maximum amount of guests per sitting is 12), offers a one-of-a-kind chef to guest affair, with Eugene’s intricately designed gangster cuisine completing the sensory indulgence.
So, what is gangster cuisine exactly? For Eugene Lee, he employs the term to convey the rebelliousness of his cooking. Much like the outlaws and bandits of bygone eras, Eugene’s cuisine ignores boundaries and limitations – eschewing convention, breaking rules and forging a new path, consequences be damned. Although inspired by southeast Asian cuisines, Eugene is blurring borders and distilling disparate elements into something bold and largely unseen elsewhere. Non-culinary influences such as fashion and art play a huge role, too – each plate in Eugene’s repertoire is carefully designed to pop visually. Each chef’s table experience is different from the last – guests can enjoy cryo-poached cream cheese meringue one dinner, and red miso-glazed Patagonian toothfish another. Each dinner is also paired with your choice of alcoholic or non-alcoholic options, expertly curated by Haydn Puata. Restaurant Indriya regularly releases dates for the next wave of chef’s table experiences, with whole table bookings and shared-table experiences open for smaller groups. Restaurant Indriya also doubles as a customisable functions space for corporate dinners, weddings or private events.
Head to the Restaurant Indriya website to lodge your interest, or check out the Stumble Guide for more info.
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