Squid ink pasta coated in tom yum sauce, layered over marinara for depth. A grilled king prawn sat on top, joined by a soft cooked egg yolk that melted into the pasta, adding richness against the spice. Tobiko gave bursts of brine while chilli oil added sharpness. Not as spicy as I thought but generally spicy food in Australia isn’t as fiery compared to Thailand or Singapore 》A$29
đź“ŤMitr Table Dessert House & Dining
Shop B, Ground Floor/46 Charlotte St, Brisbane City QLD 4000, Australia
Didn’t expect a sorbet to turn out this good. Salted coconut gave a creamy base with a savoury edge, while mango lifted it with bright fruit sweetness. The scoop was smooth and fresh, balancing rich and refreshing without tipping too sweet. It’s also one of Messina’s better vegan sorbets. Perfect post meal treat and always better to try this from the country of origin to beat the crazy queue in SG 》A$6.90
Decided to add this on after being left unsatisfied with the pasta portion. The calamari were fresh, crisp and golden, with garlic aioli worth praising for its creamy richness. Fresh rocket added a peppery lift, cutting through the fried texture. Flavours were good but the wait for this dish was long as service felt slow, with mains being prioritised for other diners. Portion size again didn’t justify the price, leaving the overall value underwhelming 》A$28
đź“ŤThe Spaghetti House
Little Stanley St &, Grey St, South Brisbane QLD 4101, Australia
Mussels, prawns, barramundi and calamari gave the pasta its seafood depth, cooked with garlic and white wine for fragrance. The napoli sauce tied it together with a tomato base, coating the spaghetti cooked al dente. Flavours were fine but for a tomato‑based pasta the portion didn’t justify the price, leaving the value underwhelming 》A$43
đź“ŤThe Spaghetti House
Little Stanley St &, Grey St, South Brisbane QLD 4101, Australia
Prawns gave the dish its sweetness, lifted by white wine, garlic and chilli that added gentle heat. The bisque deepened the sauce and the pasta was cooked al dente, keeping the bite firm. Portion size felt small, especially at that price point which held back the overall impression despite the balance of seafood and spice 》A$37
đź“ŤThe Spaghetti House
Little Stanley St &, Grey St, South Brisbane QLD 4101, Australia
The gipsy ham and house cheese gave a savoury base with the free‑range egg adding richness. Roasted mushrooms and tomatoes added depth and freshness with their bits giving crunch against the crisp galette edges. The smell of crepes cooking drifted out from the rustic shop, adding to the atmosphere even while seated outside. Cold weather calls for hot food and this galette delivered a comforting mix of creamy, savoury and hearty flavours 》$20
đź“ŤMontjoie Patisserie
100 Melbourne St, South Brisbane QLD 4101, Australia
Smooth custard notes came through with a caramel edge, giving richness true to the dessert. Pistachio pieces added crunch and a nutty lift, while the crumble gave texture that kept each scoop interesting. Flavour leaned sweet, but the mix of creamy gelato with bits of nuts made it good for sharing 》A$7.80
đź“ŤAnita Gelato
111 Boundary St, West End QLD 4101, Australia
The matcha latte had a smooth, earthy flavour with a creamy finish. The cappuccino was rich, foamy and well‑balanced 》A$6.50 Each
đź“ŤPaddock Bakery
20 Hibiscus Haven, Burleigh Heads QLD 4220, Australia
The crème brûlée doughnut had a golden, caramelised top that cracked lightly to reveal soft dough and smooth custard inside. The burnt sugar added a satisfying crunch and gave each bite a mix of texture and sweetness.
The carrot cake was moist and spiced, layered with cream that brought a gentle tang and decorated with flowers and glaze that made the presentation eye‑catching. A little too sweet on its own, it was perfect for sharing, the kind of slice that feels generous in portion and made to enjoy together.
Creme Brûlée Doughnut 》A$9.50
Carrot Cake 》A$9
đź“ŤPaddock Bakery
20 Hibiscus Haven, Burleigh Heads QLD 4220, Australia
The pork, apple & pistachio sausage roll came wrapped in golden, flaky pastry scattered with poppy seeds. The filling is rich with pork, lifted by apple sweetness and pistachio depth. Very filling and hearty, it was made complete by the house tomato chutney. The sauce was good to go with it, adding a bright tang that balanced the roll.
The sea salt choc chip cookie was thick and rustic, crisp at the edges with a chewy centre, chocolate chunks melting into pockets of flavour and a sprinkle of coarse salt sharpening the finish. Quite big in size, it was a great snack and generous in portion.
Sausage Roll 》A$14
Sea Salt & Choc Chip Cookie 》A$7
đź“ŤPaddock Bakery
20 Hibiscus Haven, Burleigh Heads QLD 4220, Australia
My scoop came smooth and creamy with a refreshing mint base lifted by rich chocolate notes. The flavour had a cool finish that felt vibrant and fresh. The texture was lighter than ice cream but richer in taste. It was the kind of scoop that resets the palate after a meal, generous in portion and a pleasure to enjoy from start to finish 》A$6.50
đź“ŤBurleigh Gelato Co.
9 Connor St, Burleigh Heads QLD 4220, Australia
Crispy tostadas came topped with lime cured fish, chipotle crema, fresh tomato, cucumber, onion and avocado. The fish had a bright citrus lift, balanced by creamy avocado and the smoky touch of crema. Each tostada felt light yet layered with crunch and freshness in every bite. It was vibrant and refreshing with the toppings working in harmony to keep it balanced. Compared to the heavier plates it felt like the lighter choice and it stood out as one of the must try orders on the menu 》A$27
đź“ŤCosta Taco Burleigh
1718 Gold Coast Hwy, Burleigh Heads QLD 4220, Australia
