Detour

Woolloongabba

Detour is one of Brisbane’s most outstanding dining destinations - a stunning restaurant and bar with a world class boundary-pushing menu - found in Woolloongabba’s antique precinct.

Occupying the shell of a heritage-listed building that was once an old tyre factory (whose name, Sergeant, is still visible on one of the restaurant pillars), Detour’s splendid interior is a blend of industrial chic and cutting edge contemporary design, featuring glass, metal, brick and wood. Exposed soaring ceilings, iron girders and original handmade brick walls complement the imported chairs and tables while the table is set with exquisite cutlery (including a secret drawer of spares) and Italian glassware** and menus are made of folded recycled paper.

Chef Damon Amos, who works his magic preparing and plating food in full view of diners, has created a share menu that is divided into Omnivore and Herbivore, with the latter entirely plant based. Not only are almost all of the dishes gluten-free, they feature local and unique-to-Australia ingredients (think emu and edible black ants) you won’t find anywhere else.

With not an entrée in sight (just a handful of Sides to accompany), all dishes come plated like works of art ready to share.

From the Omnivore selection there’s Octopus with peppers, miso butter and Tsuyu, Tiger Prawns with yuzu, mizuna and caviar, Gunpowder Salmon with Green Curry and Black Ants, the highly recommended Charcoal Chicken with jalapeno corn bread and telecherry pepper and heavenly Pork Belly with star anise, bean sprouts and pancakes. For the adventurous, don’t go past the life-changing Emu Tartare (emu flank with burnt shallot, chilli and pasteurized egg yolk).

The Herbivore (fully vegan) list includes Coal Roasted Broccoli (miso, spinach, seaweed and quinoa), Fossilized Carrots (smoked almond, roast carrot and chia), Hawaiian Curry (sweet potatoes, coconut and lychee) and the must-try Smoked Pumpkin with maple, mustard and pepitas.

A separate Dessert menu offers Chocolate Marquis (with textures of mint), Panna Cotta (mandarin, mango and macadamia) and the piece de resistance - the Nitro Meringue with almond and sweet basil. There’s also a cheese selection available and a handful of suggested Dessert wines and cocktails, followed by tea or coffee.

In one corner of Detour is a bar where punters can enjoy a pre or post dinner drink, including a small selection of Asahi, Samuel Adams, Spearhead and Holgate craft beers and a curated boutique wine list.

Meanwhile an artisan cocktail menu offers takes on classics such as the Capsicum Margarita (Don Julio Tequila, almond, lime, capsicum, pepper spray and agave), Cold Toddy (Bulleit Rye, pear, sherbet, English Breakfast, Orinocco and nutmeg), White Negroni (chamomile gin, Suze and Lillet Blanc) and the Snaquiri (Pampero rum, fresh lime and sugar) – like a snack.