City Winery Brisbane Fortitude Valley

Drove past this winery last weekend that recalled my experience to have an impressive dinner with my daughter couple of months ago.It was my recommendation to my daughter about the menu here and the whole night did not let us down. It was quite a busy night for weekday’s dinner. We ordered the smoked mussels and octopus for entrees with grilled pork and steak for the mains. Loved the presentation of all the dishes. Brown rice wafers accompanied with the smoked mussels were very crispy and well matched with the mussels. Octopus looked great. Needless to say, grilled protein is the chef’s forte, which show-cases the top level of culinary skills of the chefs.It was another full mark case as the same as my first dining experience.Previous rating: Sep 2019 5/5

Made a reservation for a weekend dinner with the partner. Since it was a relatively slow night, the chefs kindly accommodated the 'chef 's banquet ' at $75pp for us (usually minimum of four people).We started with amuse bouche of mushroom pate sandwiched between crispy sweet potato wafers. Following this were the padron peppers and the charcuterie board. For mains, we had the pork (deliciously moist and tender) and the beef.Service was efficient and friendly, and provided good wine selections. Casual ambience walk ins within the front cellar/bar section and lovely intimate dining area at the back. Reasonable prices.Overall, a lovely dining experience.

This fantastic winery and restaurant is located on one of the best streets in Brisbane. The wines here are exceptional and the service is top-notch. They offer a wonderful selection of cheeses, olives, and bread to enjoy with their delicious natural wine. I can't wait to come back and try their mouth-watering restaurant dishes!

Fantastic experience dining here for the first time. We were lucky to meet the wine maker and artist Kris, who was able to pair wines with all our dishes. <br/ <br/ The wine highlight was the Gerler 2017 Grenache ‘death box’ which had a lovely carbonic effect from being fermented within a small shipping container high in CO2 from the ferment. <br/ <br/ My recommendations from the menu are probably the smoked mussels, venison and organic sheep. The red meats here are particularly excellent due to the use of a wood fired char grill. With the smoky flavours really standing out! <br/ <br/ I also loved the sticky banana pudding which was the perfect finish to the meal <br/ <br/ Also spotted the famous foodie Ronnielui2003 dining here! so cool to catch up

It was a joy to have Kris, the winemaker, share her stories of wine making with us. The wine tasting experience was delightful before our appetizer was served. The soufflé was a pleasant surprise, with feijoa ice cream hidden beneath it.