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Tank Restaurant & Bar

The tiny Tank shows off its green credentials with a muted interior featuring sustainable spotted gum and locally quarried marble. Under the sure hand of veteran chef Alastair McLeod, Japanese and modern Australian flavours marry with few cultural conflicts. Smoked duck, served under a cloche which is lifted to reveal a puff of smoke, accompanied by a love-it or loathe-it burnt-carrot purée, has become a signature. Lighter options include the deceptively simple free-range pork ramen with slow-cooked egg and peas, or the art-work plates of sashimi and sushi. Desserts are just as eye-pleasing – the passionfruit posset with meringue and watermelon and sake granita is as fresh and pretty as a spring day. Add a comprehensive French-accented wine list (with a couple of surprise Japanese drops) and well-practised floor staff and you have a worthy addition to the Brisbane dining scene.