Brisbane has a new reason to book a table, and it comes with wood-fired cooking, Queensland produce and a potato scallop topped with black caviar. Yes, really.
High Road Bar & Grill has officially opened in South Brisbane, bringing Melbourne hospitality group The Mulberry Group to Queensland for the first time. The team behind Melbourne favourites Hazel, Dessous, Liminal and Lilac Wine has turned its attention north, with a new neighbourhood restaurant built around a simple winning combination: excellent local produce, a hot grill and a warm welcome.
Located on Cordelia Street at Novotel Brisbane South Bank, High Road has its own identity and a clear ambition to become a regular on the city’s dining circuit. Whether you’re planning a proper dinner out, meeting friends for a drink or looking for somewhere to make a meal of the afternoon, there’s plenty to tempt you through the door.
A grill with Queensland credentials
Head Chef Gareth Woolcock has built the menu around Australian produce, with Queensland ingredients taking centre stage. Mooloolaba prawns, Kingaroy pork, Toowoomba beef and Queensland Wagyu all feature, with the kitchen putting fire and flavour to work across the menu.
Start with the house-made yoghurt flatbread served with Mount Zero olive oil, or the chargrilled Chinchilla tiger prawns with miso butter. The Mooloolaba prawn roll, dressed with umami mayo and cos, also makes a strong case for ordering something before the main event arrives.
When it comes to the grill, there’s a 220-gram pasture-fed Toowoomba eye fillet, Black Angus flank from Queensland’s Mitchell Grass Plains and Wagyu rump from New South Wales’ Liverpool Plains. The menu also ventures beyond beef, with a wood-fired free-range half chicken served with hot sauce and labneh, plus Humpty Doo barramundi with charred broccoli pesto.
Vegetables have their own moment here, too. Charred Queensland blue pumpkin arrives with spiced local honey, stracciatella and seeds, while charred carrots are paired with nduja, brown butter and local yoghurt. It’s a menu that gives local ingredients plenty of room to shine.
Woolcock, who has lived and worked in Brisbane for more than a decade, says flavour remains the kitchen’s biggest priority, with the produce and technique working together to make each dish count.
The potato scallop you need to know about
One of the most intriguing dishes on the menu takes a familiar Australian favourite and gives it a decidedly luxurious makeover.
High Road’s potato scallop comes topped with crème fraîche, black caviar and finger lime, bringing a little fine-dining flair to a nostalgic snack. It’s a fitting introduction to the restaurant’s approach: recognisable flavours, quality ingredients and a willingness to have a little fun with the classics.
There’s plenty more to explore across the menu, including a Wagyu burger with American cheese, pickles, tomato and house burger sauce, served with fries. For dessert, vanilla bean ice cream comes with whisky and brown sugar caramel sauce and Queensland macadamia brittle.
Prefer to leave the ordering decisions to someone else? The nine-course Chef’s Menu takes care of the planning, with a selection of dishes spanning house-made flatbread, Byron Bay burrata, the signature potato scallop, wild-caught Australian tuna tartare and wood-fired Elgin Valley free-range chicken, followed by sides and dessert.
Cocktails with a little fire
The bar deserves attention in its own right, with a drinks list that draws on Australian ingredients and gives classic cocktails a High Road twist.
The Lemon Myrtle Gimlet combines gin, lemon myrtle and lime, while the Watermelon Paloma brings together tequila, salted watermelon, grapefruit and chilli. For something more unusual, the Smoked Tomato Martini features Bowen tomatoes smoked on the grill, alongside vodka, dry vermouth and fino.
There’s also a Macadamia Espresso Martini, made with vodka, Brookie’s macadamia, toasted coconut and espresso.
The wine list brings together Australian producers and European favourites, with the Granite Belt represented by labels including Ballandean Estate, La Petite Mort, Ridgemill and Golden Grove. Local beer drinkers are catered for, too, with Brisbane Brewing Co, Moffat Beach Brewing Co and Sea Legs among the offerings.
The bar menu makes it easy to settle in for a drink and a few snacks, with natural oysters, potato scallops, Mooloolaba prawn rolls, karaage chicken, charcuterie and the Wagyu burger all available. Walk-ins are welcome for drinks and casual dining throughout the afternoon and evening.
Your new South Brisbane neighbourhood spot
Inside, High Road pairs dark timber with burgundy and cream tones, creating a warm, moody space that shifts from natural daylight to a softer amber glow as evening sets in. An open kitchen connects diners with the action at the grill, while the layout offers room for everything from a casual drink to a longer dinner.
The venue seats 100 in the restaurant and another 50 in the bar, with a private dining room accommodating up to 10 guests. It’s an appealing option for intimate celebrations, business dinners or a gathering that calls for something a little more special. For The Mulberry Group founder and Creative Director Nathan Toleman, the goal is to create a restaurant that feels welcoming from the moment guests arrive, with the kind of hospitality that has people thinking about their next visit before they’ve even left.
While High Road is located within Novotel Brisbane South Bank, the restaurant has been designed to stand on its own, welcoming locals as readily as hotel guests and visitors to the city. High Road Bar & Grill is now open seven days a week for lunch and dinner, giving South Brisbane a new neighbourhood grill with a distinctly Queensland flavour.
High Road Bar & Grill, Novotel Brisbane South Bank, 38 Cordelia Street, South Brisbane. P. 07 3295 4150.
In her spare time, she likes long walks down the makeup aisle and performing in Brisbane theatre. You can follow her adventures on Instagram and TikTok @thebeautypalate.
