Restaurants

Siffredi’s, The Teneriffe Spot From An Ex-Stokehouse Crew, Is No Longer Just About Spaghetti

By – who always has time to go to breakfast, no matter how busy she is.

a table full of plates of different food
a bowl of spaghetti
a scallop and vegetable dish arranged in a ring
several small plates of snacks and a bottle of wine on a white table
a glass of prosecco being poured
a table full of plates of different food
a bowl of spaghetti
a scallop and vegetable dish arranged in a ring
several small plates of snacks and a bottle of wine on a white table
a glass of prosecco being poured

When Stokehouse Q announced it was permanently closing its doors in 2020, it was a shock to all of us, but none more so than the team of staff who suddenly found themselves out of work. For ex-executive chef Ollie Hansford and sommelier Aleks Balodis, it was a case of one door closing and another door opening, as they decided to put their redundancy packages to use by teaming up to open their own restaurant. 

Now about to celebrate it's second birthday on 11 November, Siffredi’s has since won over Teneriffe locals with its decidedly un-Italian spaghetti and top notch wines, served up in a vibing pastel pink and dusky green venue with plenty of outdoor seating. But things are about to change, with the crew set to introduce a whole new menu and concept. Don't worry, there's still going to be plenty of wild and wonderful spaghettis, but now they're going to be paired with a heap more dining options. 

a dish of asparagus with flowers and egg yolk

The snack and starter menu you know and love will now feature a few entree options, such as yellowfin tuna carpaccio with smoked tomato, Davidson plum jelly and chilled cucumber broth, perfect to split with a date or a group of friends. The spaghetti section also now offers the option of an entree-sized serve, because—drum roll, please—the big new addition is the main courses. Think grilled bone-in sirloin or an ever-changing fish of the day special, such as whole baked flounder with a caperleaf and roast chicken jus and toasted pine nuts. 

a dessert of brownie with ice cream and caramel sauce

So why the change? As well as a desire to really flex their creative muscles, Hansford attributes it to wanting to offer a menu that suits all diners and is more people-friendly. "We still want to use the season's best produce and feature spaghetti, but we also want guests to have the option to have just a snack, main and side with a glass of wine, and be very content, or impress a date and go all out with a degustation of snacks, entrees, pasta, mains, sides and dessert."

As for what you’ll be drinking, Balodis is still tinkering away at that rotating wine menu, so no change there, and the handful of beers and classic cocktails are sticking around too. 

A word of warning—don’t just Google Siffredi’s to find them, because the name comes from Rocco Siffredi, a famous Italian porn star. Instead, you can find all their details right here

Find more of Brisbane’s best new openings here

Image credit: Declan Roache 

Get our top stories direct to your inbox.

Get our top stories direct to your inbox.