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After spending nearly $100 a head for a table of 4 to celebrate my son’s medicine graduation I was very disappointed with the Visa surcharge. This was a dampener for me and something not experienced too much these days. The surcharge appeared to be a gouge by the owners in addition to paying top dollar for food and drink. It undermined what was otherwise a great meal! Vaquero, charge a bit more if you have to but eliminate the surcharge, you’ll be losing customers without knowing. MoreOpenTable Diner -
Diners' Choice Winners: Best Overall
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Dined with friends from Amsterdam who were very impressed, could not fault the friendly service and great selection from the menu. Meals came on time, we all enjoyed every meal (we shared 2 entrees and 3 mains plus 3 side dishes). Next time we will leave room for dessert! Also easy to find a park. MoreOpenTable Diner -
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After spending 7 years in France, Dan Arnold, who was born in Brisbane, has returned home to open his first restaurant.
We offer two set menu: 3 courses and a degustation menu with 5 course.
Guests are invited on a culinary journey of Australian flavours and techniques, respecting the traditions Dan learnt while perfecting his craft in France. Dishes are prepared from an open kitchen, creating a connection between chef and diner.
Dan arrived in France in 2010, worked at 3 Michelin star restaurant l'Espérance for 1 year, and after was sous-chef of Serge Vieira for 6 years, Bocuse d'Or 2005 and 2 Michelin star.
Dan is Bocuse de Bronze Asia-Pacific 2016, and finished 8th in the Bocuse d'Or World final in 2017, best ever result for Australia.
Here, dishes are often created in the moment and the menu is ever changing. Influences range from the terroir, to the current season, with the ingredient dictating the technique to be used to prepare it.More