The team behind Libertine and Naga Thai made a splash in 2022 when it opened Tillerman, a premium 120-seat seafood restaurant located along Eagle Street’s riverside stretch. Tillerman occupies the Riparian Plaza space previously home to Kingsley’s, with a brand-new Hogg & Lamb-designed fit-out that boasts coastal Queensland, nautical and resort-style inspirations. Tillerman’s kitchen is helmed by head chef Suwisa Phoonsang, who is pairing a set of worldly inspirations with a cooking approach couched in understated simplicity. Seafood standouts include hiramasa kingfish crepes with citrus beurre blanc, dusky flathead with burnt-orange ghee and fried capers, golden pamano meuniere with Moreton Bay bug boulette chinois, and salt-baked Murray cod with salmorglio, while carnivores can chow on barbecued Brisbane Valley quail with sofrito and preserved lemon, Aylesbury duck beignets with pomegranate glace and 700-g Heritage full-blood wagyu flank with suet vinegar and beef jus.  Stephen Hazlett has come aboard as Tillerman’s head sommelier, charged with maintaining a broad selection of international and domestic wines (including plenty of champagne by the glass) sourced from coastal regions predisposed to being complementary to seafood. Gizem ‘Gee’ Temizkan is overseeing the cocktail menu, which is anchored by a selection of rum-based daiquiris that encapsulate Tillerman’s resort-adjacent, Queensland-centric vibes to a tee.



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