Time & Temp, Albion: Opening in early August on Sandgate Road in Albion, Time & Temp is the new pastry and coffee spot from Manning Young and Palita Cai, whose Melbourne pedigrees include stints at Proud Mary, Falco Bakery and Loafer Bread. Inspired by the precision required in baking and roasting, the duo’s venture is a minimalist, self-run operation focused on quality over quantity. Housed in the former Brewbakers space, Time & Temp will offer a rotating selection of seasonal pastries – think croissants, cardamom buns, fruit and savoury danishes – crafted by Palita, while Manning will run a streamlined coffee program centred on batch brews, including beans from Proud Mary and local roasters. Designed to suit their skills and foster community, the shop aims to fill the artisanal pastry void left in the neighbourhood, offering a welcoming, hands-on experience for locals. Click here to read more about Palita and Manning’s plans.
The most anticipated openings on the cards for Brisbane this year
With the year almost half over, we’re taking the opportunity to press pause and catch our breath. While a lot has happened so far in 2025, the next six months are shaping up to be even bigger for Brisbane’s dining scene. There are a number of anticipated openings looming that have the potential to change Brisbane’s food and drink landscape in exciting ways, from a multi-level restaurant hub in The City and a one-of-a-kind champagne maison in Fortitude Valley, to a seaside bakery, a subterranean rum bar and an ultra-chic kappo-style restaurant.
The Fox Hotel, South Brisbane: Ghanem Group – the hospitality heavyweights known for top Brisbane restaurants Donna Chang, Blackbird and Byblos – has announced its takeover of the Fox Hotel, which has been closed since suffering severe flood damage in 2022. Earlier this year, the group revealed plans to reopen the South Brisbane institution in late 2025 after extensive refurbishment undertaken in collaboration with Space Cubed Design Studio. The renovation will span all four floors, blending the hotel’s vibrant history with modern dining and drinking experiences. New features will include a Fish Lane entry, a ground-floor bar and bistro, a late-night cocktail lounge, a gaming area with a bottle shop, two function spaces, and a rooftop terrace offering views of The City. Click here to get the whole scoop!
Golden Avenue, Brisbane City: In the second half of the year, Anyday will lift the cloche on Golden Avenue at 67 Edward Street in the heart of Brisbane City – a Middle Eastern-inspired eatery boasting a lush, garden-inspired terrace. Golden Avenue will draw upon the expertise of Anyday co-owner and chef Ben Williamson and group head chef Adam Wolfers, with both culinary maestros leveraging their mastery of Levantine cuisine to create a modern menu that will feature hot and cold mezze, flatbreads, charcoal-grilled meats, seafood and more. Following Golden Avenue’s debut, Anyday will shift its focus to more expansion plans, including two restaurants and a cocktail bar that will be housed within the heritage-listed Coal Board Building at 169 Mary Street. Details on these concepts are being kept close to the chest, though one can assume that it will be a massive deal for the ongoing growth of Brisbane’s inner-city dining scene.
Winnifred’s on Arthur, Fortitude Valley: Few in Brisbane know more about Champagne than Megan Nunn, who has spent nearly a decade championing Grower Champagne through local masterclasses and events, all in pursuit of a larger dream – creating a dedicated Champagne destination here in Brisbane. This August, that dream will materialise as Winnifred’s, a multifaceted venue in Fortitude Valley featuring a Champagne bar and garden, a French-inspired bistro, a boutique bottle shop and two event spaces – all housed within a reimagined former furniture store on Arthur Street. Each area is named after a Champagne subregion and the design reflects Megan’s deep reverence for the region’s character and craftsmanship, with bespoke furnishings, imported artisan wares and a focus on sustainability, including a goal to become Australia’s first net-zero energy hospitality venue. With a cellar of around 15,000 bottles and 363 cuvees – from both independent Grower producers and renowned Grande Marque houses – Winnifred’s will offer a curated exploration of Champagne’s diversity, complemented by seasonal dishes from chef Antoine Potier. At its core, the venue is a tribute not just to the Champagne region, but to the spirit of warm, generous hospitality embodied by Megan’s nanna, for whom the venue is named. Find more info on Winnifred’s here.
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Shaman, Brisbane City: Veteran Brisbane bar operator Peter Hollands, known for venues like Frog’s Hollow Saloon and Alice, will soon unveil his latest concept, Shaman – a subterranean cocktail bar opening in July beneath the historic 109 Edward Street in The City. Inspired by a fusion of ideas, Shaman draws creative energy from the music of Carlos Santana, particularly the albums Abraxas and Shaman, which helped shape its philosophical and aesthetic direction. The bar, co-run with general manager Tim Pope (formerly of Melbourne’s Par), will emphasise simplicity and balance, forgoing gimmicks in favour of thoughtful touches like fresh-juiced citrus, frozen glassware and table service. Its back bar will feature around 100 rums from key global regions alongside 50 tequilas, all supported by a concise, rotating cocktail list focused on margaritas, daiquiris and classics made on the fly. Designed to complement its moody, heritage-rich location, Shaman invites patrons to help define its identity and create a lived-in feel – as if the bar has operated for decades. Be sure to check out our interview with Pete Hollands about Shaman here.
Landing Bakery, Scarborough: This August, Scarborough will welcome Landing Bakery, a coastal-inspired venue from Jack Wakefield and Tom Cooney – the duo behind acclaimed Brisbane City caffeine dispensary, Anytime Coffee. Located at the base of The Oscar apartments near Scarborough Beach, the bakery will offer a curated selection of pastries, breads, sandwiches, sausage rolls, pies and specialty coffee brewed using a house blend from Vox Roasters. The interiors, envisioned by design studio Five Mile Radius and architect Matthew James Reynolds, will use recycled materials to reflect Scarborough’s red cliffs and coastal charm. Jack, a Scarborough local, has returned to his childhood stomping ground with a mission to enrich the suburb he grew up in, following the success of his now-sold cafe Good Company. Partnering with Tom – also a co-owner of acclaimed Toowong bakery Riser Bread – the two aim to create an innovative yet welcoming space with seasonal menus and house-made drinks. With seating inside and out, Landing Bakery is designed as both a casual beach pit stop and a cozy dine-in retreat, joining a growing wave of hospitality ventures transforming the peninsula. Get more info here.
Gigi’s Osteria, Newstead: A little while back, we hinted that the team behind celebrated eateries Beccofino and Julius was working on something new. The anticipation has almost killed us, but we’re excited to reveal that 2025 is the year we finally get to experience it. Come mid-year, Paolo Biscaro, Cordell Khoury and the team will lift the cloche on Gigi’s Osteria – a smart Italian eatery nestled in the ever-growing Long Island precinct in Newstead, joining the likes of Baker D. Chirico and Evra Marketplace. Gigi’s will be more refined than its older siblings – although a woodfired oven will be at the centre of its kitchen, we’re assured it certainly will not be a pizzeria. Instead, expect generous bowls of glistening handmade pasta, melt-in-your-mouth grilled fish and meat dishes kissed with the smoke of woodfire. The osteria will also boast a considered wine list, featuring an impressive selection of Italian and Australian drops. We’ll have more details on Gigi’s Osteria in the coming months, including its yet-to-be-announced chef. Keep an eye out for updates!
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Clarence, South Brisbane: After three years of operation, Clarence – the acclaimed Woolloongabba neo-bistro known for its inventive produce-driven menu – is relocating from its charming heritage-listed Stanley Street site to a more accessible and high-profile location on Fish Lane in South Brisbane. Despite critical acclaim and a loyal following, co-owners Ben McShane and Matt Kuhnemann found their original location too isolated to build sustainable momentum, prompting the move to the buzzing South Brisbane precinct, home to the likes of Southside, Maeve Wine, La Lune Wine Co and Julius Pizzeria. Their new 60-seat venue, designed by Alkot Studio, will blend Clarence’s warm aesthetic with a more polished, urban feel, while the menu will evolve to include more accessible options, expanded raw seafood offerings and large-format dishes – all while maintaining the restaurant’s core commitment to seasonal ingredients sourced from small producers. With a bolstered cocktail list and expanded wine selection, Clarence aims to transition from a once-in-a-while destination to a vibrant, weekly go-to, better positioned to serve both locals and visitors drawn by the cultural and culinary energy of Fish Lane. Read more about the news here.
+81, West End: In the final weeks of 2024, a striking Ginza-inspired cocktail bar opened on Montague Road in West End. The ten-seat +81 Aizome Bar – an intimate blue-hued marvel – immediately set a new standard for high-end cocktail experiences in Brisbane, with master mixologist Tony Huang applying his cutting-edge ‘neo cocktail’ techniques to the menu. But +81 Aizome Bar was only part one of a greater whole. Taking shape next door was +81 – a kappo-style restaurant offering a full Japanese dining experience. Boasting a sleek and moody fit-out designed by Alexander Lotersztain, this restaurant is shaping up to be one of the most impressive arrivals of 2025.
TABOO, Fortitude Valley: Later this year, the team behind Mr. Vain will be opening Thai-inspired rooftop restaurant and bar TABOO. Described as a ‘sanctuary in the sky’, TABOO will sit atop The Constance Hotel in Fortitude Valley and will boast a polished monochrome-green colour scheme. When it comes to its interpretation of Thai fare, TABOO’s offering will be rooted in tradition, but will have its own modern flavour. The share-style menu will feature market-style street eats, seafood and curries, while the bar’s beverage program will feature a 100-strong wine list (including a clutch of effervescent pet nat vino) and a number of punchy, flavour-forward cocktails. Read all about TABOO here.
Josie’s, Stanthorpe: John Speranza and Amy Harker are set to open Josie’s, a new restaurant taking shape in Stanthorpe, later this year. The Josie’s concept began in 2022 as a Brisbane-based pop-up and quickly gained popularity for its unique menu (which blends Italian, Korean, and South American influences) and DIY ethos. After settling in Stanthorpe, a town known for its thriving tourism and regional food scene, the duo found a historic space on High Street for their permanent location. The 36-seat restaurant will focus on high-quality, locally-sourced produce, with a menu that combines a la carte and set-menu options, including dishes like Nashville-style fried chicken with ‘nduja butter and stracciatella. The drinks list will feature creative cocktails and an all-Australian wine selection, highlighting local producers from the Granite Belt and New England regions. The restaurant will open in mid-2025, maintaining its punk roots while aiming for a more refined, mature dining experience.