Supernormal Brisbane: Is This the Best New Restaurant in the City?

Let’s get one thing straight: this isn’t Melbourne’s Supernormal with a better tan.

While Andrew McConnell’s famed restaurant has finally landed in Brisbane, it has brought with it a completely different energy. Tucked into the striking 443 Queen St development with views across the river to the Story Bridge, this is a much more glamorous affair.

Forget industrial minimalism with neon cherries; think caramel leather banquettes, potted palms, rattan chairs, and flashes of gold. Flooded with light through floor-to-ceiling glass, it’s opulent, classy, and a serious contender for one of the best new restaurants Brisbane has seen in years.

A Menu That Defines the Best New Restaurant in Brisbane

The kitchen, helmed by Chef Jason Barratt (ex-Paper Daisy), shows a deep connection to local producers.

The menu is a playful, pan-Asian affair, where classics get a thoughtful re-do.

We started with raw scallops served with ginger on a striking black-green seaweed cracker, and the Moreton Bay bug toast—a sophisticated, local twist on a suburban classic that ticks all the boxes.

raw scallops served with ginger on a striking black-green seaweed cracker

Then came the dish that has followed the brand north: the New England Lobster Roll. It’s a three-bite marvel of buttery brioche and sweet lobster that is iconic for a reason.

New England Lobster Roll

But it was the twice-cooked, salt-cured duck that truly surprised us. Served matte, the colour of drinking chocolate, with spongy bread discs for mopping up a slick of hoisin-style sauce and acidic black vinegar, it was a masterclass in texture and flavour.

The twice-cooked, salt-cured duck

It’s dishes like this that prove Supernormal Brisbane is a standalone star, not just a southern import.

Don't Skip the Drinks (Or Dessert)

The drinks list is as considered as the food. We began with the signature SN Martini, a new classic made with a unique Applewood gin, kombu, and Americano Bianco, and it was exceptional.

Later, our sommelier, Jimmy, recommended a Pinot Noir/Shiraz blend he makes himself in his backyard shed. It was a perfect, personal touch that speaks volumes about the passion here.

This attention to detail extends all the way to dessert. We were tempted into the Valrhona chocolate with caramelised miso and peanuts, a sublime, silky creation that converted a non-chocolate-dessert-orderer into a true believer.

Valrhona chocolate with caramelised miso and pean

To finish, a half-pour of a local Amaro from the Scenic Rim at the bar was the perfect bittersweet endnote.

From the attentive, discreet service to the thoughtful, exquisite flavours on every plate, Supernormal Brisbane is a standout.

It's one of the best new restaurants Brisbane has to offer, delivering a polished, world-class dining experience that feels both inimitable and right at home in the city by the river