TAMA
Executive Chef Richard Ousby oversees this new 100-seat restaurant on The GPO's ground floor.
Overview
After a $9-million revamp, The GPO is back and giving Brisbane a trio of gifts. If you're eager for a luxe sitdown meal, contemporary dining venue TAMA is your go-to. The sprawling 100-seat restaurant filled with natural light has taken over the site's ground level, offering diners a radiant experience thanks to the high ceilings and double-storey windows in the two-storey atrium that doubles as the main dining room.
Visitors will find be stone and marble flooring, bursts of greenery, velvet-clad booths and soft furnishings, too, and both original beams and custom chandeliers. As for the vibe, it's thoroughly old-school.
Here, the wine is a big drawcard, given that there's a cellar stocked with 1000 handpicked bottles of vino and champagne. In the kitchen, Executive Chef Richard Ousby is using his experience overseas and locally to shape the restaurant's menu.
Standout dishes also include cold seafood platters among the starters, charcoal calamari and beef tartare, plus half and full lobsters, quail and mushroom tart. And, there's a selection of handmade pasta dishes that includes four-cheese tortellini and crab bisque linguini. Feeling particularly cashed up? Opt for the caviar service.
Alan Hunter, the sommelier and ex-General Manager at OTTO Brisbane, oversees the wine list. He comes to the new GPO with plenty of accolades, including being named the Pol Roger 2013 Sommelier of the Year, and helping lead OTTO Brisbane to nabbing the Wine List of the Year award in the Good Food Guide in 2019. As for Brisbane local Ousby, he's drawing upon his time in England at Michelin three-star restaurant Waterside Inn, in Sydney at Sous Chef at Quay, and as Executive Chef of Stokehouse's restaurants in Melbourne and Brisbane.
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