Gambaro

Gambaro is one of Brisbane’s oldest seafood haunts, having started as a fish and chip shop in 1953. The establishment has considerably upped the ante since then, and now functions as a multi-award winning, high-end dining experience tailored to seafood lovers. Lukas McEwan has been head chef since 2013 and focuses on scoping the best produce. Seafood is sourced locally wherever possible and gets delivered daily to star in linguine marinara and panko-crumbed fish. Service here is smart and professional without being stuffy, and the candlelit space is divided with sheer curtains to create an intimate atmosphere.