The Fifty Six
This addition to Naldham House will take your next Cantonese feast up a few levels.
Overview
Only one Cantonese eatery in the middle of the Brisbane CBD is located inside a three-storey former shipping office that dates back to the 1800s. Only one such restaurant is nestled into a historic (and heritage-listed) building's top floor, perched above a brasserie plus a supper club-style cocktail bar and lounge, too. That place: The Fifty Six in Naldham House, the Felix Street building that also boasts Naldham House Brasserie & Terrace on its ground level, plus the second storey's Club Felix.
The site itself relaunched as a multi-venue hospitality hub in 2024, but its final piece was still a work in progress until February 2025. Now, the landmark waterfront building's third reason to drop by is welcoming patrons through the door, then upstairs.
Traditional recipes made with modern techniques are the star under Chef Gerald Ong (ex-Tiger Lane, Chairman & Yip, Mrs Wang, Lucky Duck and Golden Panda in Canberra) — and, decor- and vibe-wise, so are arched windows peering out on leafy views, plus looking at the river while getting comfortable on the 48-person balcony. Ong's culinary inspiration: both the initial wave of Chinese immigration to Queensland, and also the influence since that cuisine in both Brisbane and Australia has taken from Chinese culture and food. Accordingly, if you're hankering for familiar Cantonese dishes, they're on the menu, but given a contemporary spin.
Seasonal local produce is also in the spotlight. Think: Hervey Bay scallops paired with house XO, Queensland blue swimmer crab baked in its shell and Queensland baby lobster pao fan paired with shellfish broth. Elsewhere on the menu, when scallop and prawn siu mai isn't tempting your tastebuds, or the oysters with pink ginger mignonette and the drunken prawn tart, then raw Hirasama kingfish, salted egg prawns, duck pancakes with house hoi sin, tea quail egg with caviar, sweet and sour Berkshire pork, and steamed Murray cod should be.
There's more menu highlights where they came from — including more dishes from the dim sum range curated by Ka Wai Kwok, such as the prawn toast that's paired with house-made chilli sauce; black pepper beef tenderloin and scallops as well as dry-aged five-spiced half duck with davidson plum sauce among the bigger options; and desserts like mango pudding, chocolate brownie mochi and deep-fried toffee ice-cream with char siu caramel. Can't decide what to order? Three separate tasting menus will come in handy, with one dedicated to vegetarian dishes and another focusing on seasonal options.
The beverage selection is just as carefully constructed, whether a banana-infused old fashioned takes your fancy, or a margarita made with shiso-infused tequila and yuzu does the trick. The Fifty Six's take on a manhattan uses roast duck fat rye, the wine list is hefty — complete with a section dedicated to 'aromatics of intrigue' — and 11 different picks sit among the premium tea selection.
Images: Dexter Kim and Markus Ravik.
Information
- CP Picks: The Best Gifts for Arts Lovers — From Gallery Prints to Music Gigs
- CP Picks: The Best Gifts for People Who Are Never Home — According to Travel Writers
- CP Picks: From Hot Sauce to Handblown Glasses — Small-Batch Gifts for Big Foodies
- Twenty-Five Exceptional Films by Indigenous Australian Filmmakers That You Can Stream Right Now
- A List of All of the Wes Anderson Films, Ranked
- Nine Waterside Picnic Spots in and Around Brisbane That You Might Not Have Visited