Brisbane City welcomed a new riverside restaurant in the final days of August 2018, when Patina opened its doors to the public. The contemporary restaurant resides at the heritage-listed Customs House, taking over the space previously occupied by Customs House Restaurant. Executive chef John Offenhauser (ex-chef de cuisine and sous chef at Marco Polo at the Treasury Hotel) has crafted a share-style menu showcasing local seafood and seasonal produce, working closely with local farmers and even growing his own mushrooms in an on-site cellar. The menu is broken into various sized share plates, including the likes of chargrilled octopus, eye fillets with smoked potato and truffle, slow-cooked lamb shoulders with black garlic hummus, smoked brisket steam buns and Darling Downs OP rib. Patina’s drinks list is formidable, with a wine list featuring top-shelf Rieslings, rosés and champagnes from small producers, while a stellar cocktail menu offers creative concoctions to enliven the tastebuds.