Azteca
Queen's Wharf's opulent Latin American-inspired restaurant is filled with greenery — and fond of agave.
Overview
Peer around Azteca and shades of green await, hanging from the ceiling, painted across walls and spotted from its prime riverside position. Located at Brisbane's Queen's Wharf, and part of the suite of venues from Potentia Solutions Leisure — the team behind Lina Rooftop, Soko Rooftop, Carmen Tequileria, and Claw BBQ in both Bowen Hills and Carindale — this eatery and bar takes inspiration from Latin America. It goes luxe with its fitout, too, befitting its location in the River City's latest waterfront precinct.
Plants are suspended from above, fill planters placed around the restaurant's indoor seating and can be found dotted acrpss its outdoor terrace. The lines of bottles backdropping Azteca's bar sit against a striking emerald wall. And gazing over at South Bank means spying a canopy of foliage, as diners have been able to enjoy since mid-October 2024.
Celebrating greenery inside and out is an apt touch for an eatery that sprawls between the two spaces itself. Another choice in the same manner: the fact that water features are built into Azteca's walls, complementing its views of the Brisbane River. Also key to the design and decor in the 126-seat venue: mosaic tiles, Aztec artwork and custom-made brass tables, as well as a secret private dining room featuring custom ceramics that's located behind a handcrafted wooden door.
Latin America might influence Azteca's name and aesthetic, but its menu under Head Chef Zac Sykes (ex-Merivale and Rockpool groups) also takes cues from Asian cuisine. The listing of dishes dubs the restaurant's fare "a culinary bridge between two continents" — and this is the type of place where raw scallop tostadas with shiso powder, yellowfin tuna tacos with kimchi, chicken liver parfait and truffle churros, and kangaroo tartare with hot sauce are just some of the options.
Other standout bites include Elgin Valley free-range chicken covered in dark chocolate mole sauce; pork chops paired with grilled pineapple and fermented jalapeño; wagyu short ribs featuring sake, mirin, soy and asian leaves; and pot-roasted South Australian lobster with chipotle. The dessert range starts with alfajores with dulce de leche, coconut, macadamia and tonka bean ice cream, then serves up popcorn cheesecake with salted caramel ice cream, liquid nitrogen tres leche with white chocolate mousse, and cinnamon tostones with pineapple jam and star anise plant cream.
Banquets are also a feature, giving customers a choice between an $89 seven-dish spread, a nine-dish option for $129 and a ten-dish feast for $149 — each with wine pairings available for an extra cost.
To sip in general, the 16-page beverage menu spotlights the São Paulo-born Brazilian cocktail caipirinha, which is made with sugarcane hard liquor cachaça — and gives patrons a choice between types of cachaça, and also flavour blends (think: pineapple sage, watermelon jalapeño, pomegranate hibiscus, lychee dragonfruit and vanilla passionfruit).
Or, try an old fashioned crafted with banana rum and chocolate bitters from the 12-strong signature cocktail list; opt for a house-made zero-proof limonata for something booze-free; or peruse the beer, wine and spirits — including agave — picks.
Information
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