Since 2023, Wooden Horse Restaurant has operated under the ownership of executive chef Nick Alba and his wife Ruby. The duo is bringing inner-city-quality fare to the suburbs, serving up fare shaped by the traditional French culinary techniques that Nick learned working at Gordon Ramsay’s Maze Grill in London. In Wooden Horse’s kitchen, these finely honed skills are being used to deliver a contemporary take on modern Australian cuisine, with seasonal ingredients sourced from across Southeast Queensland shining alongside a tight but considered beverage list. Alongside head chef Nathan Kirk, Nick is plating up sublime dishes like cured fish with salmon roe, burnt orange and seaweed crackers, lamb ribs with rice cake, sticky sauce and spring onion, Moreton Bay bug with white asparagus, garum and shellfish crackers, and Firebreak farm pork with sauerkraut, peas, pumpkin, shallot and jus.