Clarence Restaurant

The Verdict

They say don’t fix what isn’t broken, and for one of Brisbane’s most beloved dining rooms, Clarence, the statement certainly applies. But in a bold move (literally and figuratively), the restaurant is relocating from its little corner of Stanley Street to join Fish Lane’s sought-after offering as a modern brasserie this August. 

"For me, Fish Lane ticks all the boxes," said co-owner Ben McShane. "It's such a vibrant and eclectic area, and I really feel like Clarence will fit right in."

Serving up its signature casual fine dining ethos in a refreshed space with a renewed focus on seasonal Queensland produce, the new Clarence will embody Brisbane’s relaxed character seven nights a week for dinner, as well as lunch Friday to Sunday. The brasserie-style format will lean on hyper-seasonal cooking, sustainable sourcing, and warm hospitality, across a menu that’s produce-first and ingredient-led with shareable plates and inventive takes. As for the wine list, you can expect 100% Australian sips, championing small-batch, organic and biodynamic producers. 

Clarence will continue to be led by chefs Ben McShane and Matthew Kuhneman, who bring an unpretentious charm to one of Brisbane’s best dining experiences. "We're particularly excited about the diverse ways people can experience the restaurant in this location—whether it's a pre-show bite, part of a night out, or after-work drinks and snacks," said McShane. 

"The new space allows us to expand our offerings in a way that caters to this flexibility. We'll have more cold and raw seafood options in a 'raw bar' style—perfect for dropping by for a glass of wine and some snacks. We're also introducing a few more comforting dishes, like whole sides of coral trout meuniere and large-format steaks served with duck fat chips."

Final service at Clarence’s original Woolloongabba location will be on 27 July, before the doors open in South Brisbane on 16 August.

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