Aloria
A visit here means pairing Brisbane vistas with European-influenced steak and seafood dishes atop Queen's Wharf Sky Deck.
Overview
Whether you're keen for a meal with one of the best views in Brisbane, or to sip your way through a dedicated martini menu with stunning vistas to peer at as you imbibe, Aloria serves up both. When Sky Deck, the soaring platform at the $3.6-billion Queen's Wharf precinct, was first announced, it came with the promise of multiple venues to grab a bite and a drink at while looking out over the River City. Openair bar Cicada Blu and all-day dining haven Babblers arrived first. Late in October 2024, the third part of Sky Deck's trio followed.
Queen's Wharf launched at the end of August the same year. Sky Deck opened with it — sitting 100 metres above the CBD; featuring a 250-metre rooftop runway with a glass-floor viewing platform; and boasting a 360-degree vantage out over the Brisbane CBD, Brisbane River, Mt Coot-tha and Moreton Bay. Each of Cicada Blu, Babblers and Aloria has its own remit, with the latter Sky Deck's signature restaurant. Located on the platform's western end, and operating for lunch and dinner five days a week, it heroes dry-aged steak and seafood among its specialties.
European and Australian influences flavouring the cuisine. Australian ingredients are in the spotlight, too. The open kitchen pumps out woodfired and grilled dishes. Standout menu options include dry-aged beef bistecca as a main, or roast coral trout with almond cream if you'd prefer the ocean's finest. Go with seafood to start and you'll also be picking between kingfish crudo with pickled rhubarb and buttermilk, plus Fraser Island spanner crab crumpet with finger lime and brown butter — or caviar.
Wood-roasted oysters pop up among the snacks selection as well, while roasted tiger prawns with fermented chilli butter and woodfired lamb belly are entree choices, and miso-roasted cauliflower and slow-cooked wagyu rump are other mains picks. For dessert, opt between strawberries and cream, grilled blackberry parfait with rosemary and lavender streusel, and a cocoa-crumbed roasted white chocolate and miso dish.
A condensed menu greets patrons at lunch — and if you want the decisions made for you at dinner, the banquet menu for four or more features 15 options to share.
Another highlight: a dedicated martini menu with both classics and inventive variations (think the marguerite, martine, martigny, martina, martineau and the Bradford à la martini). One more reason to grab a glass: a hefty range of wine, with a list curated by Aloria Head Sommelier Damian Danaher that spans 12 pages — which is why it has been dubbed a 'cellar in the sky' — and vintages from Château Lafite Rothschild among the sips.
Returning to Brisbane, Michelin-trained Chef Shayne Mansfield oversees all three venues, with Aloria favouring simplicity and elegance in its dishes — as well as sustainability and a minimal-waste ethos.
Information
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