Patina Restaurant

Patina Restaurant Welcome to Patina, a beautiful modern and contemporary restaurant with two locations in Brisbane.
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Diners are invited to enjoy fresh seasonal produce and local seafood that is sourced daily by the kitchen brigade, with the spectacular backdrop of the Brisbane River and Story Bridge. The cuisine is predominantly local, regional, farm to table based, with Patina growing their own mushrooms in an on-site cellar. The elaborate menu showcases an extensive selection of meats, with 1KG of Darling Downs OP Rib with Chimichurri tipped to be one of Patina’s must-try dishes. Crafted with sharing in mind, the menu hosts a selection of entrees and mains designed to be mutually enjoyed between guests. The name Patina links to the iconic copper dome atop of Customs House which over time has oxidised to develop its distinct green colour.

Four days until rosé season arrives on the river 🥂From 4 October, the Riverside Terrace at Patina Customs House will tra...
30/09/2026

Four days until rosé season arrives on the river 🥂

From 4 October, the Riverside Terrace at Patina Customs House will transform into the AIX Rosé Garden, a new seasonal escape of private domes, flowing AIX Rosé, High Teas and long afternoons overlooking the Brisbane River.

Whether you’re planning a leisurely catch-up, a celebration or simply an excuse to linger a little longer, the domes are almost ready.

Four more sleeps. Then, rosé 🥂

https://tinyurl.com/y59tceth

Beautiful food, good company and a table worth lingering at. From the first bite to the final sip, we’re here to make yo...
25/09/2026

Beautiful food, good company and a table worth lingering at. From the first bite to the final sip, we’re here to make your time at Patina one to remember ✨

https://tinyurl.com/2s4xvpn9

Keeping high tea très chic 🇫🇷Enjoy our classic high tea in front of the Story Bridge, complete with savoury bites, fluff...
22/09/2026

Keeping high tea très chic 🇫🇷

Enjoy our classic high tea in front of the Story Bridge, complete with savoury bites, fluffy buttermilk scones, petite desserts, macarons and a glass of Taittinger Ch*****ne, all for $92pp.

Please note: we can only accommodate gluten-ree and vegetarian dietary variations, which must be noted when booking.

https://tinyurl.com/ypz6ctx3

Consider this your last call 🍷Our evening with Michael Hall Wines is almost here, and there are only a limited number of...
19/09/2026

Consider this your last call 🍷

Our evening with Michael Hall Wines is almost here, and there are only a limited number of seats remaining!

Join us at Patina at Customs House from 6:30pm on Thursday 24 September for a multi-course dining experience paired with a selection of elegant, small-batch w**es from Michael Hall's South Australian vineyards.

One beautiful evening. Exceptional food. Remarkable w**es.

Last chance to book via the link here: https://tinyurl.com/49jvpndn

The countdown is on 🍷We’re just over a week from an unforgettable evening with Michael Hall Wines at Patina at Customs H...
16/09/2026

The countdown is on 🍷

We’re just over a week from an unforgettable evening with Michael Hall Wines at Patina at Customs House!

Join us from 6:30pm on Thursday 24 September for a multi-course dining experience paired with a selection of elegant, small-batch w**es from Michael Hall’s South Australian vineyards.

Beautiful food, remarkable w**es and an evening made for lingering over every pour.

We can’t wait to welcome you. Book your seat via the link here: https://tinyurl.com/49jvpndn

Consider this your sign to start with something delicious 🍽️From sourdough with caramelised butter and smoked salt, to M...
12/09/2026

Consider this your sign to start with something delicious 🍽️

From sourdough with caramelised butter and smoked salt, to Mooloolaba king prawns and Hokkaido scallop crudo with mandarin, cucumber and green chilli… there’s plenty to tempt you before the main event.

https://tinyurl.com/2s4xvpn9

A little taste of the season, served beautifully. Our Brisbane Valley quail comes with sweet corn, chestnut mushrooms, c...
08/09/2026

A little taste of the season, served beautifully. Our Brisbane Valley quail comes with sweet corn, chestnut mushrooms, crisp pancetta and puffed grains: rich, earthy and just the right amount of indulgent ✨

https://tinyurl.com/2s4xvpn9

September has arrived, and we're counting down to our evening with Michael Hall Wines on Thursday 24 September 🍷But firs...
03/09/2026

September has arrived, and we're counting down to our evening with Michael Hall Wines on Thursday 24 September 🍷

But first, meet the man behind the bottle.

Before establishing Michael Hall Wines in 2008, Michael spent his early career valuing rare gemstones for Sotheby’s in London. His passion for w**e eventually led him across Burgundy, the Rhône Valley, Australia and New Zealand, where he honed a w**emaking philosophy rooted in European tradition and a deep respect for place.

Today, Michael creates expressive, small-batch w**es from exceptional vineyard sites across the Barossa Valley, Eden Valley and Adelaide Hills, with minimal intervention, balance and terroir at the heart of every bottle.

On Thursday 24 September, we'll be celebrating that story over a specially curated multi-course dinner, paired with a selection of Michael Hall's distinctive w**es.

Book your seat via the link here: https://tinyurl.com/49jvpndn

The kind of centrepiece that needs very little introduction 🥩⁠⁠500g of Kidman Black Angus Rib Fillet, MBS 4-5+, with gre...
01/09/2026

The kind of centrepiece that needs very little introduction 🥩⁠
⁠
500g of Kidman Black Angus Rib Fillet, MBS 4-5+, with green peppercorn mustard, confit garlic and chips. Made for sharing, best enjoyed slowly.

Fresh from the sea, with a little brightness on the plate. Hokkaido scallop crudo with mandarin leche, cucumber, green c...
01/09/2026

Fresh from the sea, with a little brightness on the plate. Hokkaido scallop crudo with mandarin leche, cucumber, green chilli and bronze fennel, a beautifully balanced start to the table.⁠
⁠
Come for dinner. Stay for another glass.

A study in contrast: tender Wollemi 10-day dry-aged duck breast, parsnip purée, earthy Puy lentils and radicchio agrodol...
01/09/2026

A study in contrast: tender Wollemi 10-day dry-aged duck breast, parsnip purée, earthy Puy lentils and radicchio agrodolce, finished with buffalo yoghurt.⁠
⁠
Thoughtful, seasonal and quietly impressive.

Address

Customs House, 399 Queen Street
Brisbane City, QLD
4000

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