Stanley

Overview

Perched on the river at Howard Smith Wharves, Stanley brings a refined take on Cantonese dining to one of Brisbane's most scenic addresses. Inspired by Hong Kong's Stanley Bay and led by Head Chef Louis Tikaram, the restaurant balances traditional technique with premium Australian produce, resulting in a menu that feels both grounded and expansive.

Seafood plays a starring role. Guests can select live coral trout, mud crab or lobster directly from the tank before the kitchen prepares it in classic Cantonese styles, from simply steamed with ginger and shallot to wok-fried or chilled and dressed. Elsewhere, signatures such as Peking duck pancakes, Sichuan-style char siu and Moreton Bay bug spring rolls anchor the offering, alongside banquets designed for everything from relaxed yum cha to celebratory feasts.

An extensive wine list curated by Group Sommelier Alex Gale supports the menu with premium international and local drops. Upstairs, Stan's Lounge offers a darker, moodier setting for post-dinner cocktails and Cantonese-inspired bites, extending the experience well into the evening.