Back in August, Brisbane cafe veteran Daniel Bowles – a hospitality figure known for well-received nosh spots like Little Loco, Miss Jones and Sister – teamed up once again with Butter Cafe business partner Tiger Hsu to bring their brand of magic to the northern suburbs. Together, the duo transformed the home of Kalisto Cafe in Wavell Heights into Alby’s, a sun-soaked neighbourhood gem. Boasting a striking fluted-concrete counter, coloured-glass sunroom and a kid-friendly nook, Alby’s radiates Daniel and Tiger’s signature community-first warmth. Here you’ll frequently find locals lingering over Single O coffees, inventive toasties (including a lush beef rendang number) and comforting all-day favourites (yes, Butter’s famous sausage muffin made the trip). Cosy, lively and unmistakably welcoming, Alby’s captures the simple joy of messy hands and happy hearts.
Cartel Del Taco, New Farm
At the beginning of the year, when Cartel Del Taco announced plans to expand over the river to New Farm, Brisbane foodies flipped out with excitement. And, once bookings became available, folks wasted no time snagging every available seat. Such is the popularity of Cartel Del Taco, which has remained one of Brisbane’s busiest eateries since it first opened in Hawthorne in 2022. The taqueria’s New Farm location boasts the same buzzing neon-lit atmosphere as its cross-river sibling, but the CDT crew has taken the opportunity to expand its offering far beyond tacos. Sure, you can still devour al pastor and suadero tacos as usual, but you can also rip into empanada-style beef pastes, beef birria tortas, teetering seafood towers and flame-licked tomahawk steaks fresh from the woodfire parilla grill. Throw in more than a dozen margarita variations, an expanded selection of artisanal mezcals and ice-cold Mexican beers, and it’s no wonder why Cartel Del Taco New Farm has been busy from the jump.
Fatty Patty, Underwood
What started as a simple expansion plan for Sam’s Gourmet Pizzas turned into a bold new venture when the Ghumra brothers found themselves with a space four times larger than expected. Rather than downsize their ambition, they launched Fatty Patty in Underwood – a two-in-one concept serving up halal-friendly smash burgers and, unexpectedly, some of Brisbane’s best deli-style sandwiches. While the burgers bring serious heat with crisp, caramelised patties and loaded sides, it’s the sandwiches that have stolen the show. The Fatz Signature – a meticulous, ten-day house-made pastrami built on shokupan – can barely stay in stock. The Goat’d, a wagyu-loaded steak sandwich inspired by their dad’s legendary home recipe, is another stand-out option. With a menu that balances indulgent comfort with sharp execution, Fatty Patty has struck gold. Driven by flavour, family and a clear gap in the halal dining market, the Ghumra brothers aren’t just flipping burgers – they’re rewriting Brisbane’s sandwich playbook.
Idle, New Farm
Since it opened in late June, Idle has been perpetually jam-packed. We mean busy – like, really busy. But what did you expect from the spiritual successor to Agnes Bakery, one of Brisbane’s most beloved pastry spots? Anyday’s brand-new venue isn’t Agnes Bakery 2.0, though – it’s bigger, brighter and more ambitious. When the Anyday brains trust – Tyron Simon, Bianca Marchi, Ben Williamson and Frank Li – decided to close their James Street bakery, they did so in order to create a concept that could offer the community more than killer croissants and sourdough loaves. At Idle, located on Merthyr Road in New Farm, not only can patrons pick from head baker Mitch Suchowacki’s sensational range of baked goods (we are loving the tonka bean kouign-amann), but also a suite of stacked sandwiches, fresh salads and a dine-in menu of Euro-style brunch dishes. Coupled with a marketplace offering of primo pantry fillers and an Italian-inspired retro-futurist aesthetic crafted by Tamsin Johnson, Idle is a one-of-a-kind hybrid venue that is setting a new standard for daytime destinations in Brisbane.
Janus Deli, Slacks Creek
Born from the ashes of their beloved D Point Ten doughnut empire, chefs Dean and Ryan reinvented themselves a few years back with Janus Deli – a bold fusion of Korean flair and American deli tradition that’s quickly become one of the Gold Coast’s hottest sandwich spots. The duo’s brand-new Slacks Creek outpost is both a buzzing deli and production hub, serving up loaded sandwiches, crispy Korean-style fried chicken, decadent doughnuts and Biscoff-topped cinnamon scrolls, all fuelled by Paradox coffee and a mission to create “happy moments for all.” With graffiti-splashed walls, ample seating and a menu that swings from truffle toasties to galbi meatball subs, Janus Deli proves that great endings can make even better beginnings. And with plans to expand further north next year, this could be the prelude to an exciting new food chapter in 2026.
Mulga Bill’s, Brisbane City
Tassis Group’s riverside eatery arrived at the perfect place at the perfect time. When it opened next to the landing plaza of the brand-new Kangaroo Point Bridge, it captured the attention of hordes of cyclists and pedestrians utilising the new cross-river connection as part of their daily commute. The Mulga Bill’s team could barely keep up with the coffee demand at first, but almost 10 months on has since settled into a steady rhythm, serving not only as a handy caffeine pit stop, but also a destination for Mediterranean-inspired tapas, woodfired pizzas and cocktails. Coupled with Tassis Group’s above-ground restaurant Stilts, the hospitality juggernaut has transformed its corner of The City into a destination for foodies of all kinds.
Landing Bakery, Scarborough
It was clearly a big year for the local bakery scene, with a bunch of new croissant crafters popping up all across Brisbane and Moreton Bay in 2025. Landing Bakery in Scarborough is a coastal gem (spearheaded by Jack Wakefield and Tom Cooney of Anytime Coffee and Riser Bread pedigree) that pairs architectural finesse with a pastry line-up that’s both classic and clever. Think gochujang scrolls, citrus morning buns and perfectly seasoned sausage rolls, all served in a space (designed by Matthew James Reynolds and Five Mile Radius) that echoes the red cliffs and seaside charm of the Redcliffe peninsula. With its sharp design, serious baking chops and a warm, locals-first vibe, Landing isn’t just raising the bar for Scarborough – it’s doing so for southeast Queensland’s baked-goods scene at large.
So What Stereo, Fortitude Valley
Akin to the thrill of stumbling upon a rare vinyl tucked inside a dusty sleeve, So What Stereo is one of the most exciting finds of the year – an off-the-beaten-path cafe that’s fast become one of Brisbane’s standout breakfast spots. Hidden on Little Street in Fortitude Valley, this kaleidoscopic, mid-century-tinged haven – dreamed up by Kawid Brikshavana and Ratinan Rattanathai of MaMeek fame – blends retro whimsy, sentimental treasures and an enviable vinyl collection spanning everything from jazz to punk. Kawid and Ratinan’s secretive space has been transformed into a vibrant tribute to family roots and vintage aesthetics, resulting in a room that hums with personality. But it’s the menu that makes So What Stereo truly sing – Thai-style breakfasts like khao soi, congee, kao lao sets and kai kon reimagine morning dining with bold flavours, backed by sublimely silky Single O coffee. And now with So What Stereo dabbling in nighttime trade, the venue is set to remain as a soulful and absolutely unforgettable addition to Brisbane’s dining scene.
Sprout Artisan Bakery, Albion
For Lutz Richter and Rebecca Foley, 2025 was a year of exciting new beginnings. The couple opened a striking new production HQ and retail space for Sprout Artisan Bakery back in August, upgrading its output capacity and laying the foundation for future growth. Set inside a converted timber mill now known as Craft’d Grounds, the light-filled spot blends terrazzo, brick and industrial charm with windows that let carb devotees watch croissants being laminated and loaves loaded into the oven from midnight onward. Known for its flawless classics – 72-hour sourdoughs, buttery croissants, custard tarts and cinnamon buns – Sprout now gains room to streamline production, empower its skilled team and dream up future favourites, from pies to breakfast treats. With seasonal specials, a full line-up of goodies and refreshing house-made drinks on offer, Sprout continues to cement its place atop the pastry pyramid.
Time & Temp, Albion
Time & Temp might have been one of the more low-key openings to occur this year, but it’s also been one of the most impressive. This tiny Sandgate Road bakery from Palita Cai and Manning Young quietly flung open its roller door in the final days of July and has sold out nearly every weekend since then. With Palita’s top-tier pastry skills (honed at Melbourne institutions Falco Bakery and Loafer Bread) and Manning’s dialled-in coffee curation, Time & Temp is all about doing things right – think flaky croissants made with Pepe Saya butter, batch brew only (no flat whites here) and a menu that flexes with the seasons. No fluff, no compromises – just an honest, quality-driven bakery that has clearly hit a nerve with locals.
Honourable mentions
Realistically, this list could go on and on. There were a stack of new openings that are worth a shout out, from coffee slingers and casual chow spots to bang-on bakeries and delish delis. We also loved Mad Mile in Wynnum, Brolly Coffee in Red Hill, Bake-It Bakery & Cafe in The City, LOVEMENOT, Navy & Oak and FAVE Specialty Coffee in Fortitude Valley, Vacancy Coffee in Woolloongabba, Dopo Eatery in Milton, Arbour in South Bank, Danbo Labo in South Brisbane, Figtree Social in Yeerongpilly, Queen Amann Bakery in Bowen Hills, Salud in Auchenflower, Hai Hai Ramen, Good Thing, Semi Semi and Tom’s Kitchen in West End, Chargrill Charlie’s and This and That in New Farm, Corbetta’s Kitchen in Morningside, and Pippa’s Pantry in Camp Hill.