Dan Arnold.

Dan Arnold returned to Australia after seven years in Michelin-starred French kitchens to open this namesake space within the Alex Perry Hotel. The room is minimalist and Scandi-leaning, centered around an open kitchen where the team executes a technical blend of high-end French technique and regional Australian ingredients. Diners choose between three, five, or eight-course "Carte Blanche" menus that favor precision over pretension. Expect inventive transformations—like calamari served as delicate hand-pulled noodles or cauliflower rendered into various textures—alongside a standout cheese trolley and a Gallic-heavy wine list. While the atmosphere is refined with its high ceilings and polished service, the vibe remains distinctly Brisbane: sophisticated but approachable. It is a rare local spot where the world-class pedigree of the chef is visible in every emulsified sauce and seasonal plating.