Golden Avenue Restaurant

Golden Avenue Restaurant Golden Avenue is a lush, open-armed take on Middle Eastern flavour.

From mezze to mastiha, Habibi Funk to high-heat grills, Golden Avenue brings rhythm, smoke and sound to the heart of Brisbane

31/08/2026

Joe at work on a Golden Avenue signature. At the base, smooth hummus meets a mix of Moreton Bay bug, lemon zest, white pepper, and creme fraiche. It’s spiced with Yemeni hawaij, cumin, turmeric, and cardamom. It’s cut with a house-fermented peach amba hot sauce made with red chillies, rice koji, and seasonal fruit. Finished with a julienne of Granny Smith apple, coriander, and lemon.

A sip that means business. Let’s Go to Work sits right between a savoury wet martini and a floral white negroni. Built w...
29/08/2026

A sip that means business. Let’s Go to Work sits right between a savoury wet martini and a floral white negroni. Built with Anyday gin, dry vermouth, elderflower, and fresh dill, the whole thing is finished with a green apple and cucumber foam resting on top.

Wood Fired Advieh Lamb Neck. Marinated in shio koji and advieh, the lamb is cooked overnight for twelve hours until tend...
25/08/2026

Wood Fired Advieh Lamb Neck. Marinated in shio koji and advieh, the lamb is cooked overnight for twelve hours until tender, then finished in the wood-fired oven to build a crust. It sits over a base of labne with lime, paired with braised silverbeet, green chilli, fresh mint, and sumac onions. Garnished with toasted slivered almonds cooked slowly in brown butter. Pull the meat apart, drag it through the labne, and don't let a single drop stay on the plate.

A space designed to be rediscovered every time you walk through the door. A new vantage point from the mezzanine, a quie...
24/08/2026

A space designed to be rediscovered every time you walk through the door. A new vantage point from the mezzanine, a quiet corner tucked behind stone and green tile, or a table under the open sky in the courtyard. One visit it’s a quick drink and a shawarma at GA Bar, the next it’s a long, crowded table spilling over with dips, bread, and plates off the fire.

23/08/2026

Cuttlefish meets direct flame. Marinated in toum and shio koji, scored, and dropped straight onto the grill so the edges char and catch smoke while the inside stays tender. It’s tossed hot through sherry vinaigrette and smoky paprika with a handful of fresh parsley, then finished with toasted sesame seeds and charred lemon. A salad made to sit in the middle of the table, eaten fast with plenty of bread to soak up the dressing after.

Looking across the courtyard, straight into the heart of the space. Through the frame of green and open air sits the kit...
19/08/2026

Looking across the courtyard, straight into the heart of the space. Through the frame of green and open air sits the kitchen, warm light against the tile, the slow drift of smoke from the grill, and the steady quiet of a room waiting for the doors to open. The whole stage set, just before the first plates move off the pass.

An Australian classic, reimagined through a Levantine lens. Torched French meringue gives way to a centre of blackberry ...
17/08/2026

An Australian classic, reimagined through a Levantine lens. Torched French meringue gives way to a centre of blackberry and mint jam, paired with blackberry-rose sorbet as a nod to the floral, aromatic traditions of Lebanon, and finished with piped mascarpone cream.

The room in full swing. Sam moving between tables with an ease that makes a busy room feel completely under control. Nat...
16/08/2026

The room in full swing. Sam moving between tables with an ease that makes a busy room feel completely under control. Natural light washing over the row, plates landing, wine pouring, and the steady, hummed energy of a room mid-meal.

Whole eggplants, cooked over fire, allowed to steam in their own skins, and peeled intact before hitting the wood-fired ...
12/08/2026

Whole eggplants, cooked over fire, allowed to steam in their own skins, and peeled intact before hitting the wood-fired oven. They’re glazed with a reduction of their own juices, green olive brine, and carob molasses, then served in a clay pot over a base of biber salçası. To finish, a pour of salted, lightly fermented ayran, topped with a relish of green olive, piquillo, onion, and parsley, and the crunch of fried chickpeas.

Lush green tones, cool stone, and the feel of the outside drifting in. It’s a space designed to bring people together ar...
11/08/2026

Lush green tones, cool stone, and the feel of the outside drifting in. It’s a space designed to bring people together around a generous table.

Address

67 Edward Street
Brisbane, QLD
4000

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