Massimo Restaurant & Bar
Get a taste of the Amalfi Coast with bottomless lunch and Aperol spritzes on Eagle Street.
August 30, 2023
Transport yourself to the Amalfi Coast at the riverfront Italian bar and restaurant Massimo. Indulge in house-made pasta, focaccia and freshly caught seafood while sipping on cocktails and taking in the stunning views of Story Bridge.
Massimo originally opened in 2019 but was reborn in July 2022 after being forced to close for refurbishment following flooding in the area. The neutral hues of the past were replaced with vibrant orange and gold accents throughout — a nod to the unmistakable stylings of the Amalfi Coast. The venue retains its marble bar with casual seating at one end and luxe-curtained booths at the other, but they are now adorned with orange and white striped cushions to add to the coastal vibe. For those wanting a more intimate dining experience, the private dining room can accommodate up to 35 guests with views out to Brisbane River and Story Bridge.
The menu mirrors the Italian theme with modern takes on classic dishes from the Amalfi Coast. Massimo takes the Italian philosophy of family meals and sharing to the next level with a range of sharing plates and platters for you and your dining companions. For antipasti, tuck into focaccia bread — choose between house, mortadella, stracciatella, pistachio — whipped ricotta dip and caprese di bufala for antipasti.
If you're into your oysters, Massimo offers a mixed oyster plate with choices of natural (with lemon), mignonette, cetriolo (pickled cucumber) or lampone (raspberry vinegar pearls). For something a little different, opt for the bloody mary oyster shots — six freshly shucked oysters dropped into a shot of bloody mary — or oyster kilpatrick — six hot oysters with bacon, worcestershire, tomato and tabasco.
Massimo doesn't scrimp on the antipasto dishes, either. For cold dishes, there's kingfish ceviche, beer tartare with raw quail egg yolk and truffle stracciatella and raw marron fresh from the tank with ceviche dressing. If you're in the mood for warm dishes, there are scallops topped with breadcrumbs, guanciale and chilli butter, chargrilled prawns in harissa sauce and stuffed three cheese zucchini flowers with fresh tomato salsa.
If you don't want to share, there are a range of classic Italian pasta dishes — such as scallops risotto with 'nduja and ricotta or classic veal and pork meatballs. There's also fresh fish from the market or live from the in-restaurant tank and meat dishes, like the 150-day-aged 500gram rib eye on the bone. Finish your meal with a panna cotta (flavour of the day), limoncello semifredo or a classic tiramisu.
There is a bottomless lunch package available on Fridays, Saturdays and Sundays — diners can choose between the banquet menus (standard or signature) with an upgrade to premium wines and French bubbles.
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