The Dish: Brisbane food news you might have missed this week
There’s a lot happening in Brisbane these days, almost too much to keep up with. The Dish is a rapid-fire rundown of Brisbane food news – quick taster-sized tidbits to keep you in the know and, perhaps, tickle your taste buds.
W Exchange
W Brisbane is celebrating the best of Japan with an ambitious collaboration with its sister property W Osaka in the name of cultural exchange. The W Exchange initiative will aim to transform W Brisbane into a destination for discovery, with the team linking up with leading pioneers of Japan’s modern culinary movement for a series of events and takeovers running until November 16.
W Brisbane’s Living Room Bar will team up with Tokyo speakeasy JANAI COFFEE, with the venue’s celebrated head bartender, Kento Mukai, flying in from Tokyo to lead an exclusive two-night takeover on Friday, October 23, and Saturday, October 24. Kento will showcase a menu crafted around coffee, including a special-edition ‘cross-culture’ espresso martini (utilising JANAI COFFEE’s original ingredients and Australian wild honey). To book, click here. This special menu will be available at Living Room Bar until the end of the exchange.
At W Brisbane’s signature restaurant, The Lex, W Osaka’s head chef, Kenji Haneda, will team up with his Brisbane counterparts for a ‘Four Hands’ dinner on Friday, October 23, and Saturday, October 24. Chef Kenji’s technical mastery will be applied to a menu featuring teriyaki chicken and avocado Melba toast, scallop and salmon roe tofu, and wagyu sirloin steak with truffle sukiyaki sauce. Bookings can be made here. A version of the menu will be available for guests to experience until November 16.
Other W Exchange highlights include a poolside, Japanese-inspired cocktail menu at WET Deck, created in partnership with Ukiyo Spirits; a 90-minute ‘Matcha Glow and Flow’ ritual drawn directly from W Osaka’s spa menu; and a Japanese-inspired high tea at Living Room Bar. More information can be found on the W Brisbane website.
ATTIMI X DiVino
On Friday October 23, ATTIMI by Dario Manca and famed wine distributor DiVino are embarking on a journey of love, admiration and reverence. For a single night only, a curated seven-course dinner will guide patrons through an intimate showcase of Italian and Sicilian cuisine. From duck roulade to Vanilla-infused panna cotta with poached pears, chef Dario Manca looks to transport the rich and varied flavours of regional Italy to Brisbane plates. Each course will be paired with a hand-picked Sicilian wine, curated and poured by Gerardo Di Iorio and Joanne Heggie of DiVino. From the volcanic slopes of Mount Etna to the hilly plains of central Italy, don’t your miss your chance at experiencing (and tasting) some of the world’s richest and most enduring cultures. With single tickets going from $240, click here for further booking info.
Brisbane German Club’s Oktoberfest
One of Australia’s longest-running and most authentic Bavarian celebrations is returning for its 52nd year this October, with Brisbane German Club’s Oktoberfest announcing its five-weekend run for 2026. Drawing on the club’s 140 history, the cultural festival will kick offf with the traditional tapping of the keg on the first Saturday. This year’s festival will see more than 40 imported German Bier, and some special seasonal sips, from seven recognised Munich Oktoberfest breweries across 24 dedicated taps, as well as offer all the authentic delicacies – from golden schnitzels and sausages to German desserts the Club’s famous one-kilo pork knuckle. Held every Friday, Saturday and Sunday of October, Brisbane German Club’s Oktoberfest invites guests to partake in some long-held Bavarian traditions and enjoy the strong sense of community they create.
Distilleries across the state pour up for Queensland Rum Day
For the fourth year in a row, Queensland Rum Day will celebrate the state’s top distilleries and raise a glass to the bottles produced in our sunny state. Founding distilleries Beenleigh Rum, Bundaberg Rum, Kalki Moon Distilling and Brewing, Nil Desperandum Rum will join returning guest distiller Burdekin Rum and first-time participant NFQ Rum Co. to create the Rum Consortium 2026, bringing distilleries into one bottle. The Rum Consortium 2026 incorporates rums made from molasses, sugarcane syrup and fresh-pressed sugarcane juice for a unique blend distilled and bottled in Queensland. As a limited release, only 5,280 bottles will be available in stores from October 17 with a series of festivities taking place across Queensland distilleries.
Hungry for more? Keep up to date with Brisbane’s most anticipated openings with Pavement Whispers.
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