Day-to-night venue by the Tassis Group.
Mulga Bill’s
Contemporary$$
This Tassis Group all-day diner opened in conjunction with the Kangaroo Point Bridge. It kicks off in the morning with dishes such as woodfired eggs with kefalograviera cheese, sausage and red sauce, smoked salmon on sourdough with whipped Danish feta and baby capers, and a breakfast pizza cooked in an imported Moretti Forni oven; before a snacks and large plates menu takes over in the afternoon and evening.
The venue itself is an open-air number with skylights bathing the dining room with natural light, and plush mustard booths and timber furniture that match the tree-lined riverside views through its open bifold windows.
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Matt Shea is Food and Culture Editor at Brisbane Times. He is a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, among many others.
