Facing Grey Street and part of the Saville Hotel, the walls are all glass, merging with the colour and movement of South Bank. At the far end of Stone, a floor to ceiling transparent orange curtain throws a soft warm light over diners. The warm, intimate and stylised dining space is complimented by Chef Sian Bressolles’ menu.
Her menu takes inspiration from all over the world and uses quality Queensland produce wherever possible. Feature dishes are introduced each month. One of the most in-demand dishes at Stone is Sian’s signature rabbit and riesling pie with buttered English spinach and wood mushroom jus.
The shared plates menu offers nine dishes that are popular with diners who opt to graze before and after attending nearby shows. Options include smoked trout and salmon lasagne, or veal and smoky bacon meatballs with angel hair pasta and sweet marjoram mustard butter.
The dessert menu is a trip down decadence lane.
Highlights of the mains menu include high country pork belly, homemade mustard fruits and Queensland blue ravioli or the tender eye fillet, confit garlic mash potato, buttered broad bean salad and stout jus.
The dessert menu is a trip down decadence lane. Indulge in callebaut white chocolate profiterole, spun sugar and fresh berries or the limoncello creme brulee with warm banana jam and crisp almond bread.
Chef Sian Bressolles is relishing her new role in Brisbane. She was most recently Executive Chef at famed Gold Coast restaurant Mano’s. Prior to this, Sian started her rise to Queensland culinary fame at Palazzo Versace, firstly at Vanita’s - which led to an appointment as chef de cuisine at Vie.
