Jo-Jo's Restaurant, a Brisbane institution that stood on Queen Street in the city for nearly four decades, has re-opened in modern digs on Melbourne Street in the heart of South Brisbane.
Inside, the spacious restaurant has an al fresco feel with cobblestone flooring, white washed walls and fairy lights strung above. Customers are instantly transported to the Mediterranean.
The menu has an international flavour featuring some of Jo-Jo's classic dishes and some exciting new ones. Share plates range from DIY tacos and steamed dim sims to truffle cheese fries and Lebanese platter - assorted dips, cured meats, mixed olives, toasted Turkish bread, balsamic vinegar and virgin olive oil.
Healthy options include caprese salad, falafel ball salad (crispy quinoa, basil, sugar snaps, snow peas, feta, coriander and olive oil dressing) and sweet potato burger with grilled haloumi, avocado, pesto, spinach and grilled capsicum.
More substantial offerings consist of green chicken curry, lamb ragu, crispy skin salmon and sirloin steak served with garlic and rosemary confit potatoes, grilled asparagus and your choice of jus, mushroom or mustard sauce.
Sweet tooths won't be disappointed with delectable desserts ranging from sticky date puddings and caramel tarts to tiramisu and banana split sundaes.
Drink wise, there's cold pressed juices, classic milkshakes (chocolate, strawberry and caramel), organic iced tea, Vittoria espresso and West End Tea. The marble bar is well stocked with spirits, local and imported beers and fine wines. Classic cocktails include cosmos, martinis and margaritas, or try one of Jo-Jo's signature cocktails like Coco Caribbean or Coffee Caramello with salted caramel, espresso and vodka.
Child friendly, Jo-Jo's littlest customers can nosh on fish and chips, Hawaiian pizza or chicken nuggets and chips, while sipping kids mocktails with cool monikers like Superman, Wonder Woman and the all things green Hulk.
Nice to know - Breakfast will be served in the coming weeks* and will range from breaky faves like toasted muesli with seasonal fruit, and avocado and feta smash to Israeli baked eggs and cacao pancake stack with grilled bananas, fresh strawberries, maple syrup and coconut yoghurt.
*Details were correct at time of visiting in early August, 2017.
By Deb Lidster