The best of Queensland shines at Stilts, the new restaurant raising the bar in The City
Not only has the brand-new Kangaroo Point Green Bridge vastly improved access to The City’s waterfront, the crossing’s completion has also brought about the arrival of two top-notch eateries. Stilts, Tassis Group’s brand-new overwater restaurant, follows hot on the heels of its all-day sibling Mulga Bill’s, which together have helped reignite an oft-overlooked corner of Brisbane City. Boasting breathtaking panoramic views and a top-notch menu of modern-Australian fare, Stilts is elevating (literally) the standard of the inner-city dining scene. Take a peek inside …
Michael Tassis wants to make Brisbane proud. In recent years, the restaurateur – easily one of the busiest in the city – has continued to build his diverse portfolio at a feverish pace, adding slender Hong Kong-inspired eateries, glitzy French brasseries and NYC-style steakhouses to the mix. However, his latest concept looks not to foreign cuisines, but to Brisbane itself, for inspiration.
Stilts, the brand-new restaurant perched above (yes, above) the newly unveiled Kangaroo Point Bridge might just be the Tassis Group’s crown jewel. Suspended above the landing plaza at the city end of the walkway, Stilts boasts a one-of-a-kind position, with panoramic views of the Brisbane River, Story Bridge, the Brisbane City skyline and the Kangaroo Point Cliffs. Working alongside Brisbane City Council, Clui Design, Kyson Commerical and Allo Creative, Tassis Group has sought to craft a restaurant that not only maximises its unique vantage point, but also evokes the spirit of the city in which it resides.
Inspired by the architecture of the traditional Queenslander, Stilts’ elevated silhouette echoes our famous stump homes, with the restaurant raised above the bridge upon a number of sturdy supports. Guests can ascend via stairway or elevator, emerging next to Stilts’ umbrella-shaded alfresco balcony area, which connects to a casual bar space. It’s here that the full scope of the view becomes apparent – the Brisbane River winds into the distance in both directions, while the city seems to ascend higher behind you. The views don’t disappear once you step inside, with floor-to-ceiling windows giving a glimpse outward no matter where you sit – even the private-dining room boasts sight lines over the treetops of the City Botanic Gardens.
“The space is 300-sqm and we wanted to use every single centimetre, but we also wanted to create a restaurant that maximised the view,” Michael Tassis tells us. “With the layout of the restaurant, I think we’ve structured it well so you get hit straight away by the breathtaking views. From a design point of view, I’m definitely happy with what we have achieved.”
Speaking of seats, Stilts’ dining room boasts all the hallmarks of luxury, with marble countertops, textured tiling, cushy circular booths and sheer curtains setting an elegant scene. In addition to a dry-ageing cabinet, wine cellar and live oyster tank, Stilts’ also is equipped with a live Moreton Bay bug tank – a Brisbane first.
Though the views are worth the price of admission, Stilts’ menu packs enough tempting fare to tear attentions away from the vista. Michael tells us that because Stilts sits at the top end of his portfolio, he’s sought to deliver a culinary offering worthy of the the restaurant’s location.
“I wanted the menu to reflect the restaurant,” says Michael. “It’s elevated, so I want to make the menu a little bit more elevated than all of my other venues. It is such an iconic spot and I think we’re in a position to deliver something very special for Brisbane.”
So, how is Michael and his team achieving this?
“We’re buying the best of the best,” Michael declares. “There’s no room for error – we only want the best and that’s what we’re going to get. We’ve got a few different types of beef and we have the Rolls Royce of seafood. The skills of the kitchen and the chefs that I’ve got in there,they’ve got the right skill set to do it all justice.”
Helming the kitchen is head chef Dan Hernandez (formerly of Fosh, Restaurant Dan Arnold and Agnes), who has fashioned an offering best described as modern Australian with some Mediterranean touches. Dan is employing technical flourishes to bring out the best of the high-quality meat and seafood anchoring much of the a la carte menu, starting with snacks like potato pave with tuna tartare, chives and bottarga, and entrees including roasted bone marrow with beef crudo and fresh horseradish, and pan-seared Canadian scallops with morcilla, corn puree and crispy leeks.
For mains, there’s herb-crusted Queensland lamb back strap with carrot puree and charred baby onions, Moreton Bay bug linguine, and the Stilts Surf ’n’ Turf (28 day aged 350-g sirloin on the bone with swordfish steak, red wine jus and fish bone sauce). But, like most Tassis Group restaurants, live seafood and protein from the grill take centre stage. Grilled Australian lobsters and Moreton Bay bugs are smoked over charcoal with saltbush and bearnaise, while cuts of premium Australian Angus and pure Australian wagyu (including large cuts like the Angus tomahawk and bistecca all Fiorentina) will sate even the most ardent of carnivores.
Not to be outdone is the beverage program, which features a wine list nudging 180 bottles, an array of tongue-tantalising cocktails, crisp beers and non-alcoholic options. Overseeing the floor are some seasoned hospitality veterans, including venue manager John O’Brien (previously of Pompette and Walter’s Steakhouse) and assistant venue manager Rory Lundin (Moo Moo The Wine Bar + Grill, Boucher French Bistro).
The opening of Stilts caps off a barnstorming run for Michael Tassis and his team, a period that has seen the Tassis Group elevate its standards with each new opening. While Stilts might be regarded as the pinnacle of his portfolio right now, there’s good odds the restaurateur will attempt to surpass this benchmark with his next venture, whatever it may be.
“I’m a sucker for punishment,” Michael admits, with a chuckle. “There’s always a few things up my sleeve.”
For operating hours, booking info and menu links, head to The Directory.