Stanley

Sitting pretty on the banks of the Brisbane River, Stanley is Howard Smith Wharves’ dedicated Cantonese-inspired restaurant, helmed by internationally renowned chef Louis Tikaram. Located in the two-level building once home to Howard Smith Co. Ltd’s shipping offices (and later a water police station), the 200-seater restaurant draws cues from Stanley’s namesake, Hong Kong’s Stanley Bay, which boasts a rich history dating back to its days as a British outpost. Incorporating influences from his own Chinese and Fijian heritage, Louis has created a sizeable menu of traditional Cantonese-style dishes with some tasty tweaks, built using ingredients predominately sourced from suppliers within 100 kilometres of Brisbane. Highlights of the a la carte menu include raw Abrolhos Island scallops with yuzu and nasturtium, Chongqing quail legs with cassia bark, star anise, dried chilli and lemon, Northern style crispy lamb dumplings with black vinegar and ginger, Cantonese five spice roast duck with plum sauce, and steamed Queensland coral trout with white soy, ginger and shallot.