REVIEW
There’s an appropriate seafood skew at Brisbane’s top Chinese fine-diner, named after Hong Kong’s Stanley Bay. And you should certainly revel in Queensland painted crayfish tossed through buttery lo mein noodles, tank-fresh Tasmanian rock lobster and pristine steamed coral trout. However you decide to play it, though, don’t skip the barbecue. Chef Louis Tikaram’s five-spice roast duck is a benchmark; ditto his char siu. Richly savoury Fujian fried rice with sweet blue swimmer crab is always on lock, as is much of the dim sum and the baby pineapple granita with lime sago jelly that’s been a signature since day one. Stanley’s home, a heritage gem at Howard Smith Wharves, spans two humming levels with evocative parquetry and low-lit murals, while out on the deck it’s all about ace city and water views. The deep cellar, as broad as the river alongside, has an answer to every question you throw at it, too. A cracker.
ABOUT
Stanley Restaurant
Cantonese
Howard Smith Wharves, 5 Boundary St, Brisbane
07 3358 9418
Chef: Louis Tikaram
Hours: Lunch and dinner daily
Price guide: $$
Bookings: Recommended
Wheelchair access: Yes
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way. To learn more about the process, head over here.
Gourmet Traveller Annual Restaurant Guide
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national guide.
