Photography by Elle Haramis
From November 21, Plates at View Brisbane introduces a menu that draws from Queensland’s producers, pastures and coastline. The focus is simple: work with what’s grown and raised locally, prepare familiar dishes well, and let the ingredients define the flavour.
Our new menu moves away from French-leaning cuisine toward something more grounded in place. Mooloolaba king prawns, Queensland grain-fed sirloin, local barramundi and Byron Bay burrata appear throughout. These aren’t exotic choices. They’re deliberate ones that reflect the region and the producers we work with.
The approach is straightforward. Dishes are built around recognisable favourites: rigatoni with spiced pork sausage ragu, chicken schnitzel with herb salad, whole local snapper from the grill. Our kitchen’s role is to prepare them with care and intention, letting quality ingredients speak without unnecessary complexity.
Plates sits along the Brisbane River, and the menu now reflects that setting. We’ve designed it for hotel guests who expect more than convenience, and for locals who want food that feels connected to Queensland rather than imported from elsewhere.
The seafood selection anchors the menu’s regional focus. Local kingfish crudo is dressed with fennel, orange and olive oil. Mooloolaba split king prawns are grilled with chilli lime butter. Whole local snapper is served with pink peppercorn sauce. Each dish is prepared to highlight the ingredient, not mask it.
Food that reflects where it’s made. Plates is a boutique dining room within View Brisbane, offering a menu that prioritises locality, seasonality and honest preparation.
The new menu launches November 21 at Plates Restaurant, View Brisbane. From December 5, Poolside launches with a summer dining activation designed for warm-weather eating along the river.