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.
Supernormal Seafood Palace
Trader House’s stunning riverfront restaurant Supernormal Brisbane is celebrating all things oceanic with the launch of its brand-new Seafood Palace menu. Available for lunch and dinner from Tuesday January 13 to Sunday March 1, the Supernormal kitchen will offer guests a special additional menu that showcases the best Australia’s bountiful shores has to offer. Offering playful interpretations of classic dishes you might find on the menu at coastal diners, the Seafood Palace menu will be constantly changing to reflect the best catches available – think crustacean towers, Spring Bay mussels, Fremantle octopus, spanner-crab sandwiches and the crispy fried delights of King Neptune’s basket (filled with crispy whiting, school prawns and Moreton Bay bug toast). New must-try cocktails will also supplement the Seafood Palace offering, with sips like The Paddington (Flor de Cana rum, pink grapefruit, chinotto and pastis) and the Mango Americano (Cocchi Americano Bianco, mango and lager) perfect for wetting your whistle. Bookings for Supernormal Seafood Palace are available now – head to the restaurant’s website to make a reservation.
Midtown’s Oyster Frenzy returns
If there’s one event on the calendar that’s sure to help sooth the new year blues, it’s Midtown’s annual Oyster Frenzy. The briny bash is back again for 2026, with the Fish Lane haunt shucking, chilling and grilling a bounty of morsels from January 20–31. Owner and head chef Daniel Miletic has curated a six-course oyster-centric menu that walks the line between simple and bold. This year’s menu will include natural oysters topped with the likes of lemon and Tabasco, Patient Wolf Dry Gin and olive oil, and oak-aged chardonnay mignonette with native pepperberry, as well as barbecued mornay oysters crowned with crispy prosciutto. For a boozy punch, the menu can be bolstered with a trio of oyster shooters, while Midtown’s regular snack menu (featuring shoestring fries with cajun gunpowder and aioli, mac ‘n’ cheese bites with basil mayo and chicken nuggets dressed with creme fraiche, caviar and chives) is also available. The Oyster Frenzy menu will be available from Tuesday to Saturday at 6:30 pm and 7:30 pm for $95 per person. Secure a spot here.
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PingPong’s Pink Bao
The team behind pink-hued Newstead restaurant Ping Pong is starting 2026 on a wholesome note, raising funds for the McGrath Foundation with a limited-edition menu item that’s available throughout January. Ping Pong is slinging a limited-edition pink bao at lunch and dinner all month long, with $2 from every bao donated to the cancer-support charity. Featuring coconut prawn, cabbage and carrot pickle, kewpie mayo, kaffir lime, sweet chilli, coriander and fresh chilli – all wrapped in a vibrant pink bun – this eye-catching morsel tastes as good as it looks. With a personal connection to the cause, Ping Pong’s partnership with the McGrath Foundation is a natural fit. “We know how important it is for families to feel supported during incredibly difficult
times,” says Ping Pong co-owner Yianni Passaris. “The McGrath Foundation does vital work across Australia, and this is a small but meaningful way for us – and our community – to show support.” Alongside dining in venue, supporters can also contribute via Ping Pong’s dedicated fundraising page.
Motto Motto’s sando sets
As summer starts to really heat up and tennis season launches, Motto Motto is introducing some new items to its already stacked menu. The brand’s new sando sets are giving diners a taste of modern Japanese sandos. Following the success of its chicken-katsu sando earlier this year, Motto Motto is upping the ante with new varieties – all made with pillowy milk bread and served with signature seaweed-salt fries. Crafted using fine-dining techniques, creamy kale slaw and bold sauces, the made-to-order sandos are light, crunchy and perfect for on-the-go summer dining. The sando range features fillings like chicken katsu, orange-yuzu crispy fish and curry prawn, plus summer exclusives like tuna and avo, and double egg. To celebrate tennis season, all sando sets will be available for $15 on January 10–11 at all locations across Queensland and New South Wales.
Hungry for more? Keep up to date with Brisbane’s most anticipated openings with Pavement Whispers.