A fancy, yet affordable eatery in the former Montrachet site serving snacks from $5.
For years, a trip to 224 Given Terrace meant burning a (reasonably sized) hole in your pocket with fine diner Montrachet ranking among Brisbane's pricier restaurants. The beloved French eatery moved shop back in 2017, making its new base on Bowen Hills' King Street — and its former patch of Paddington has welcomed a more casual restaurant.
The latest venture from ex-Moda duo Kevin Docherty and Sebastiaan de Kort (also behind the kitchen at The Cheese Pleaser), Nota serves up seasonal dishes that won't break your bank account. With a focus on "simple yet satisfying meals", according to de Kort, the menu aims to be uncomplicated, accessible and approachable, while still highlighting quality ingredients.
That means snacks from $5, including smoked sesame cheese and semi-dried tomato-topped puffed rice crisps; mains kicking off at $22, like the standout slow-cooked octopus with raspberry emulsion, fennel and citrus; and desserts starting at $12, such as the warm house crumble with vanilla anglaise. Also on offer is a tempura fish sandwich with house tartare, confit pork on toasted brioche, and blinis with caviar and egg yolk, all from the smaller bite lineup. Among the mains, you'll find Brisbane Valley quail with sweet corn polenta and burnt butter, market fish with pipis and caviar, and sirloin with bone marrow sauce.
Nota's decor takes the same straightforward but stylish tact — think exposed brick walls, mirrors aplenty, small but elegant light fixtures, and a palette of white, black and camel.
And drinks-wise, Nota keeps its range small in number but big on taste, spanning a 14-strong wine list, plus beers on tap and draught from Stone & Wood, Balter and Bridge Road. Split into old classics and new house favourites, 11 cocktails are also avalable. Opt for the familiar taste of an Aperol spritz, negroni, margarita or espresso martini, or try a 'Nota Sour' (with Frangelico, hazelnuts and egg white), 'Bloody Gazpacho' (with vodka, tomato, aged balsamic and Tabasco) or 'Smoked Old Fashioned' (with Starward Two Fold, orange and thyme).
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Saturday, June 12 - Sunday, October 17