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Matt Shea

Matt Shea

Food and Culture Editor

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.

Central is just one of numerous group-operated venues that have opened in Brisbane in the past two years.

‘Feels like a spree’: Are restaurant groups really taking over Brisbane?

Together, just three have accounted for 15 major openings over the past 24 months. Independents are asking if we should be concerned.

  • Matt Shea

Ru Yi Dim Sum

Pumping shopping centre eatery with an extensive yum cha offering.

  • Matt Shea
Southside runs its yum cha menu every Sunday.

Southside

Yum cha and cocktails in bucolic surrounds.

  • Matt Shea
Mulga Bill’s opened today for its first service.

Mulga Bill’s

Day-to-night venue by the Tassis Group.

  • Matt Shea
Stilts is an elevated steak and seafood restaurant.

Stilts Dining

Steak and seafood with cracking 270-degree river views.

  • Matt Shea
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LPO Wine occupies an old post office in Tarragindi.

LPO

Matt Okine’s neighbourhood wine store and bar in an old post office.

  • Matt Shea
A dedicated martini menu is available.

Penelope

Clever bistro with the feel of a 1960s or ’70s European supper club.

  • Matt Shea
Barry Parade Public House was a welcome new presence on Brisbane’s bar scene in late 2024.

This brilliant new Brisbane bar is closing permanently

Its owners are blaming its demise on rising costs (taxes in particular) and inconsistent patronage. You have just over a week to see what made it so special.

  • Matt Shea
Donnie’s pepporoni pizza.

Donnie’s

Tidy little pizza restaurant slinging NYC-style pies.

  • Matt Shea
For food, Dark Blue serves snacks such as tinned sardines and octopus, duck cherry pate, and terrine.

Dark Blue

The follow-up to Hannah Wagner’s popular Dark Red wine bar.

  • Matt Shea