Louis Tikaram’s highly anticipated Australian restaurant has opened its doors in Brisbane’s Howard Smith Wharves precinct.

After a stint in Los Angeles at E.P. & L.P., the chef is heading up the kitchen of Stanley, which is described as a modern Cantonese restaurant serving up traditional dishes.

Tikaram says he hopes to support the local community with the restaurant, which features a seafood-heavy menu.

“Our produce will be predominately sourced from suppliers within 100 kilometres of Stanley,” he says. “I’m a big believer in flavoursome, healthy food, so I’m excited to welcome diners to Stanley, where we will have a dedicated Peking Duck kitchen, as well as a Dim Sum kitchen which overlooks the riverfront deck.”

The menu includes everything from Peking duck pancakes to steamed Hervey Bay scallops with XO vermicelli and Byron Bay Berkshire pork belly.

The wine list has been curated by head sommelier Thibaud Cregut (ex-Nel. restaurant) and features more than 400 bottles from across the globe.

The 220-seat restaurant is located in a two-storey building and encompasses a dining area, three bars and a private dining space.





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