Sitting pretty on the banks of the Brisbane River, Stanley is Howard Smith Wharves’ dedicated Cantonese-style restaurant, helmed by internationally renowned chef Louis Tikaram. Located in the two-level building once home to Howard Smith Co. Ltd’s shipping offices (and later a water police station), the 200-seater restaurant draws cues from Stanley’s namesake, Hong Kong’s Stanley Bay, which boasts a rich history dating back to its days as a British outpost. Incorporating influences from his own Chinese and Fijian heritage, Louis has created a sizeable menu of traditional Cantonese-style dishes with some tasty tweaks, built using ingredients predominately sourced from suppliers within 100 kilometres of Brisbane. Menu highlights include Peking duck pancakes, steamed Hervey Bay scallops with XO vermicelli, Byron Bay Berkshire pork belly, and steamed silken-egg custard, spanner crab, white asparagus and trout roe. Stanley’s head sommelier Thibaud Cregut (formerly of Sydney’s nel. Restaurant) has fashioned a wine list that features 400 wines from both Australia and abroad – plenty to pair with whatever dishes you choose.


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