The heritage-listed sandstone building on the corner of George and Elizabeth streets is home to two standout places to eat, drink and hang out — a luxe underground bar called the Boom Boom Room and the fantastic Chinese restaurant Donna Chang.
Donna Chang is spread across both the ground floor and the mezzanine level and it fills its open space with pink, green and neutral-toned furniture, while the talented kitchen crew, led by Executive Chef Jake Nicolson and Head Chef Lyndon Tyers, endeavour to fill your stomach. Their focus: Chinese dishes with elevated Sichuan and Cantonese flavours and influences, as they aim for that highly sought-after blend of the old and the new.
As you're picking from the menu, you can stare at the live grouper and shellfish tank — and yes, you can order fish, crab and crayfish fresh out of the tanks if you're in the mood for some particular fresh seafood.
Other options from the menu range from xiao long bao and Moreton Bay bug dumplings, to whole roast barramundi steamed with fermented chilli, lobster rolls and char sui pork. The list goes on for both lunch and dinner, as does the wine selection. To make it a little easier, try either the $90 or $120 banquets which are feature a greatest hits lineup of the restaurant's most popular dishes.
Donna Chang is yet another venture from the Ghanem Group, the folks behind Blackbird, The Valley's high-end rotisserie and grill Bisou Bisou and Byblos Bar & Restaurant.
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The Best Restaurants in Brisbane