The recap: Brisbane’s best new food and drink openings of October
October brought a fresh batch of dining destinations to Brisbane, from neighbourhood newcomers to heavyweight hospitality names making their mark. A celebrated French chef returned to the pass, a Melbourne group made its Queensland debut and a beloved scroll purveyor found a permanent home. Here are five openings that caught our attention this month …
Pas de Chichi, Fortitude Valley
When Thierry Galichet sold his acclaimed Spring Hill restaurant La Cache à Vin, many Brisbane foodies believed the legendary chef had retired from the hospitality scene for good. Perhaps he did retire, for a little while. But, to the surprise of many, the founder of Montrachet unexpectedly made his triumphant return to the dining scene this year with Pas de Chichi, a classic French-inspired bistro with Art Deco flair in the heart of Fortitude Valley. In the kitchen, Thierry is working with head chef Arthur Duvillier to deliver an ever-evolving menu of French classics – think Roquefort brulee, cervelles panees, escargots, bouillabaisse, steak frites and confit duck. Thierry is also curating the wine list, which goes large on Burgundy wines and champagne. While an unexpected development for Brisbane’s restaurant scene, Thierry’s return to the kitchen is a highlight of 2026.
Jane Scrolls, Coorparoo
Judging by the growth rate Jane Scrolls has experienced since launching as a market-based concept a little more than a year ago, the overwhelming response to the launch of its bricks-and-mortar store shouldn’t have come as a surprise. When Hamish Pearce and Rebecca Ferguson opened the doors to Jane Scrolls’ production kitchen and cafe, fans from across town descended en masse. Lines stretched around the corner and scrolls flew off shelves faster than stocks could be replenished. But that’s what happens when your product – delightfully fluffy scrolls layered with drool-worthy ingredients – becomes easier to obtain and is available alongside focaccia sandwiches and Single O coffee. Don’t expect the lines to disappear anytime soon.
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Alfi Eatery & Bar, Everton Park
Dining in The City? There’s a good chance you’re at a Ghanem Group restaurant. The crew behind Blackbird, Donna Chang and Hotel Terminus has long been a stalwart of the inner city, but with Alfi Eatery & Bar, the family-owned juggernaut has finally expanded to the suburbs. The 350-seat venue is the largest to open at Everton Plaza’s Park Lane precinct, matching its whopping footprint with a diverse menu that ticks a lot of boxes. Ghanem Group executive chef Jake Nicolson and Alfi’s head chef Roberto D’Anna are turning out antipasto plates, pasta and risotto, woodfired pizzas (fresh from the imported Valoriani Forte pizza oven), Australian pub classics and large-format shared mains. It’s a bold pivot for a group famed for its high-end restaurant concepts, proving that the suburbs might soon become as exciting for foodies as the inner city.
High Road Bar & Grill, South Brisbane
These days, it’s not uncommon for interstate hospitality groups to make forays into Brisbane’s dining scene. That said, it’s still a thrill when a group with the bona fides of Melbourne’s The Mulberry Group (Hazel, Dessous, Liminal and Lilac Wine) plants a flag up north. The crew has taken over the ground-floor restaurant of Novotel South Brisbane, transforming it into High Road Bar & Grill, a chic and moody eatery where woodfire cooking and provenance are key pillars. In the kitchen, head chef Gareth Woolcock is using a custom woodfire grill and oven to cook up chargrilled Chinchilla tiger prawns, Humpty Doo barramundi fillet with charred broccoli pesto, woodfired free-range half chicken with labneh and a selection of steaks. As Brisbane’s dining scene continues to attract national attention, The Mulberry Group is looking to be an additive force, placing local produce in the limelight, first and foremost.
Zio Porco, Newstead
Anyone who has travelled through Italy knows that the country’s food scene can differ vastly from region to region. Zio Porco in Newstead looks to shine a light on some unheralded specialties from Emilia-Romagna in the country’s north. The new concept from the Ripiena team is a casual eatery and deli that specialises in just two items – tigelle and piadinas. The former are freshly baked and served with imported cheeses and cured meats from Saison Small Goods. Simply slice, stuff and scoff. As for the piadinas, which resemble pliable flatbread wraps, the team encases a selection of moreish ingredients before lightly toasting them. In a city with an insatiable appetite for Italian cuisine, Zio Porco is a truly unique addition that could open the door for further specialty vendors.
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