+61 7 3221 5840
primeaussiedining@gmail.com
+61 7 3221 5840
primeaussiedining@gmail.com
480 Queen Street, Brisbane City QLD 4000, Australia
Dining Menu

The Prime Aussie Dining Menu

Our menu is an evolving celebration of Australia's finest produce — crafted seasonally by Executive Head Chef Adrian Whitmore and his brigade of twelve specialists. Click any dish to explore the full story behind it.

Filter by Category
Seafood

Queensland Coral Trout

Wild-caught Whitsunday, finger lime caviar

AUD $165
Seafood

Tasmanian Rock Lobster

Truffle butter, sea urchin emulsion

AUD $135
Seafood

Moreton Bay Bug Bisque

Native sea grapes, prawn oil

AUD $58
Seafood

Coffin Bay Oysters

Half dozen, natural or lemon myrtle

AUD $42
Meat

Darling Downs Wagyu Striploin

BMS 9+, ironbark embers, pepperberry

AUD $195
Meat

Kangaroo Loin & Wattleseed

Quandong, native thyme, emu fat

AUD $82
Meat

Duck Breast & Kakadu Plum

Native plum reduction, witlof

AUD $75
Meat

Suckling Pig & Lemon Myrtle

12-hour roasted, saltbush crackling

AUD $88
Vegetable

Granite Belt Heirloom Beetroot

Goat curd, wattleseed, hazelnut

AUD $44
Vegetable

Truffle Risotto & Parmesan

Manjimup truffle, 36-month Parmesan

AUD $68
Vegetable

White Asparagus & Sea Urchin

Sea urchin butter, finger lime

AUD $52
Dessert

Wattleseed Chocolate Sphere

Valrhona, Davidson plum, Para Tawny

AUD $55
Dessert

Finger Lime & Yuzu Tart

Native thyme pastry, finger lime caviar

AUD $42
Dessert

Kakadu Plum Soufflé

Baked to order, macadamia praline

AUD $48
Cocktail

The Brisbane Sling

Lemon myrtle gin, finger lime

AUD $28
Cocktail

Wattleseed Espresso Martini

Wattleseed Tia Maria, cold-press

AUD $26
Cocktail

Quandong Negroni

Tanqueray No. Ten, quandong

AUD $32
Cocktail

Lilly Pilly Highball

Japanese whisky, native fruit

AUD $24
Dish Detail

Selected Dish

Click any dish in the grid above to read its full story here.

Select a dish

Click any dish to explore

Each dish on our menu has a story — its provenance, the inspiration behind it, and the producers who made it possible. Select any card from the grid to read the full story and discover the sommelier pairing.

Degustation Menus

Our Tasting Menu Journeys

Let Chef Whitmore take you on a curated journey through the finest produce of Queensland and Australia.

Classic Journey

6-Course Degustation

AUD $185 per person
  • Amuse-bouche in the Grand Lounge
  • Seasonal seafood & vegetable acts
  • Prime meat course
  • Cheese selection
  • Petit fours & mignardises
Reserve
Signature Journey

10-Course Signature

AUD $285 per person
  • Private salon seating
  • Caviar & champagne welcome
  • Dedicated Master Sommelier
  • Black truffle course
  • Complimentary gaming pass
Reserve Signature
Seasonal

Seasonal Culinary Menus

Chef Whitmore's menus rotate with Queensland's seasons, celebrating the produce at its absolute peak.

Summer Reef Harvest

Peak coral trout, Spanish mackerel, and Queensland prawn season. Native fruit at its most vibrant — finger lime, Kakadu plum, and riberry.

Summer Produce

Granite Belt stone fruit, Queensland mangoes, heirloom tomatoes, and the finest baby herbs from our partner gardens in the Scenic Rim.

Summer Bar Menu

Refreshing native fruit highballs, chilled oyster service, and a curated selection of Australian sparkling and white wines served on the river terrace.

Autumn Truffle Season

Manjimup black truffles begin appearing on the menu from April, alongside wild mushrooms, autumn root vegetables, and the season's first game birds.

Autumn Game

Wagyu at its richest, duck and quail in peak season, and Queensland wild boar sourced from ethical Highland farms.

Vintage Wine Season

New vintage releases arrive from Barossa, Clare, and Eden Valley, with our sommelier team conducting guided comparative tastings through April and May.

Winter Braised Classics

Winter in Brisbane is mild, but our kitchen embraces richly braised meats, slow-cooked wagyu short ribs, and warming native spice preparations.

Cheese & Truffle

Peak Manjimup truffle season coincides with the finest aged Australian and European cheeses appearing on our cheese trolley — including a magnificent 24-month gouda from Victoria.

Winter Cellar Dinners

Exclusive subterranean cellar dinners available on Friday and Saturday evenings, featuring museum-release wines and a specially curated truffle-forward degustation.

Spring Greens

White asparagus arrives from Victoria, joined by the season's first peas, broad beans, sorrel, and spring herbs from our Scenic Rim kitchen garden partnership.

Spring Delicacies

Spring is the season of lamb — Queensland milk-fed lamb appears on the menu alongside the season's finest yabbies from the Darling Downs irrigation channels.

Spring Champagne Series

Our annual champagne dinner series commences in September, featuring vertical tastings of prestige cuvée alongside our spring degustation menu.

FAQ

Menu & Dining FAQ

Common questions about our menu, dietary requirements, and dining experience.