Heritij is Brisbane’s finest Indian restaurant, boasting a Michelin-starred chef, bespoke decor and jaw-dropping views from its perch on the second floor in the Brisbane Quarter precinct.
At Heritij diners can enjoy exquisite Indian fusion cuisine unlike anything else to be found in Brisbane in a unique indoor-outdoor setting that overlooks GOMA, QPAC, the Victoria Bridge and the Wheel of Brisbane.
Dishes in all courses are designed to share, starting with Shuroo (small plates) such as Papdi Chaat (Indian street nachos, tofu, pineapple, avocado and cumin yoghurt), Pani Puri (semolina shell, potato, sprouts, kakadu plum & sol kadhi), Sambal Barramundi (with charred silverbeet and Masala caviar) and Bengali Wrap (handkerchief roti, pulled lamb, Bengali 5 spice & sticky rice).
From Heritij’s traditional Tandoor ovens there’s melt-in-the-mouth bites such as Hariyali Chicken (chicken thigh, basil and mint), Pomegranate Prawns (tail on prawns with yoghurt pomegranate marinade) or Brokolee Seekh (broccoli, rhubarb, zucchini, pineapple and kasundi).
Aagaamee (medium plates) include Lucknavi Shank (braised lamb shank, nutmeg, mace, cashew and saltbush leaves) or the must-try Mangalorean Lobster (lobster tail, lemon quinoa a& coconut gassi).
And for Phir (large plates), there’s choices such as Goan Fish (market fish with semolina crumb), Masala Fondue, Flambe Lamb or Curry Culture - a choice of 3 heavenly curries (Kasmiric Lamb, Goan Fish, Spinach Kofta, Chicken Makhna, Black Lentil Dal, Vegetable Masala) served with saffron rice and raita.
For Saath Me (sides) diners can opt for Heritij Naans (mushroom/sesame/garlic), Baigan Bharta (smoked aubergine & green chilli), Gunpowder Potato (hand cut potato with gunpowder dust) or Biryani or Saffron rice.
Heritij is one place you don’t want to miss dessert, with sweets every bit as delectable as the rest of the menu- try the Galab Jamun (saffron cheesecake log, pistachio crumb, boondi) or Garam Pudding (beetroot and dried figs with turmeric sorbet).
A carefully curated wine list complements the Indian flavours of the menu with a decent selection available by the glass as well as the bottle. Wines are sourced from the best wine regions across Australia (Qld, SA, WA, Vic, Tas and NSW) and the world (NZ, France, Italy, Spain, Austria & Germany) and waiters are only to happy to recommend matches for the courses.
Heritij’s cocktail menu fits the Indian theme, with House Cocktails including Darjeeling Julep, Dirty Chai Martini, Saffronside, Cumin Getit and a special Heritij Old fashipned and the ourdoor bar area makes for the perfect place to enjoy them.
There’s also classic cocktails like Singapore Sling, Mai Tai, Pimm’s Cup, Sazerac, Heminway Daiquiri and Whisky Sour.
Meanwhile Whiskey from around the world features heavily on the Spirits list, including a rare selection of Indian Whiskeys, as well as Apperitifs, Digestifs, Liqueir, Cognacs and Armagnac.
For beer drinkers there’s Peroni and a selection of local craft beers on tap including a special Heritij Pale Ale and a range of bottled craft and international beers as well as ciders and ginger beer.
Nice to know – Heritij has some gorgeous private dining/function rooms available. Owner of Heritij is Nick Pinn, who also has renowned Brisbane restaurants Vaquero and Malt Dining and his business partner Sridhar Penumechchu, who owns Saffron Indian at Broadbeach. Sridhar went to universtrity with Chef Mural (Heritij's Michelin-starred Executive Chef).
Need to know – Entry is either via the main lobby of The W Hotel at North Quay (take the lift to the 2nd floor) or via 300 George St.
The W Hotel
81 North Quay