Tucked behind a glamorous mid-century-style facade sits a two-part concept that’s elevating Brisbane City’s lunchtime and dinner options. The Wolf is a restaurant, bar and delicatessen that pairs mid-century aesthetics with a classic European-inspired culinary approach, serving high-end feasts in its dining room while also catering to the grab-and-go crowd. The deli is amply stocked with everything from rich sauces and artisanal pastas to bottles of fine wine and gourmet chocolate, while the cabinets are frequently replenished with an assortment of pastries, salads, spicy sopressa baguettes, salmon and avocado rolls, and egg and mayo sandwiches. In the fridges, platters piled high with imported cheeses and pre-made meals prepared by The Wolf’s kitchen team (like duck confit with Paris mash) offer an easy take-home dinner option.

The Wolf’s restaurant is helmed by head chef Wesley Marshall and general manager Eric Dessilas, who oversee the menu and beverage list, respectively. The a la carte menu progresses from small to large, leading with sea scallops saltimbocca with pancetta foam and duck-liver parfait with bitter kumquat chutney, before progressing to the likes of gnocchi with braised beef cheek, market fish with charcoal-grilled leek, and steak au poivre with Queensland black pepper. Of special mention is the cheese trolley – an artfully crafted piece of equipment boasting built-in ice packs that is laden with slabs of gooey and hard cheeses (all of which are also stocked in the grocer next door). Meanwhile, the wine list encompasses champagne from Krug and Dom Perignon, Châteauneuf-du-Pape from Rhone Valley, barolos from Piedmont, Argentinian malbec and Barossa shiraz.