Agnes Restaurant

The brainchild of chef and co-owner Ben Williamson, who shuns electricity in favour of an open wood-fired kitchen with all its tantalising sights and smells.

From the creators of sAme sAme, Hôntô and Biànca, Agnes has been cooking up a fiery storm in Brisbane. They’re best known for their wood-fired dishes and contemporary restaurant experience, but up the dark staircase above the main dining room you’ll find an intimate terrace, overlooking the CBD and Fortitude Valley. Best in, best dressed – once you’ve experienced a house-made limoncello, a serving of wood fired bread, and (if you’re lucky enough) an oven baked cheese cake, you’ll be itching for another night at Agnes.

A little smoke goes a long way, but restraint is one of chef Ben Williamson’s triumphs at wood-fired-only Agnes. While the menu leans unapologetically meaty and the flavour of the grill is put to excellent use, the brilliant ingredients never taste like they’ve escaped a house fire. Instead, stewed leeks and almonds have a fine, clean, acidic balance, perfect with spectacularly tender lamb sweetbreads or slivers of grilled ox heart lifted by gorgeously rounded miso hollandaise.

Although a newcomer to the Brisbane bakery scene,Agnes Street Bakery (run by Agnes Restaurant) is already making a name for itself, and one hell of a morning queue!. You’ll have to get there early to taste some of their dreamy creations, like choux pastry with milk chocolate, caramel and sesame, or lemon curd-filled doughnuts. They are also serving up savoury pizzas, pantry items like cheese and house-made smoked butter, and a standout selection of wines, all to takeaway.

With their modern interior and wood-fired flavours, Agnes is a no-brainer on the roster of hatted restaurants in Brisbane. Often booked out well in advance, this restaurant is the brainchild of Brisbane foodie royalty; Tyron Simon (of Honto and sAme sAme), Bianca Marchi, Frank Li and Ben Williamson (ex-Gerard’s). Built around the concept of cooking on an open fire, the flavours infused into each dish at Agnes take your taste buds on a journey into smokey new dimensions.

We have had the pleasure of dining at Agnes Restaurant and have frequented their bakery too many times to mention, it’s a big call, but Agnes would have to be one of the very best places to eat in Brisbane. So, if you’re a bit of a foodie and are planning an intimate wedding, you may have just found your dream wedding venue. The terrace at Agnes could accomodate a small ceremony or elopement and their private dining room can seat up to 22 of your nearest and dearest.

Ben Williamson’s wood-fired dishes will delight even the most discerning date – and, if not, you might need to reconsider your choice (of date, not dining spot). This moody restaurant offers innovative, smoky dishes – cooked on and served by an open fire – eliciting a cosy atmosphere, ideal for wine swilling and deep conversation. Agnes Street, Fortitude Valley;agnesrestaurant.com.au.

In a beautiful old brick warehouse, tucked away in Fortitude Valley, you’ll find the wood-fired cooking delights of Agnes. The ethos: cooking stripped back to its primordial elements, food cooked over a flame and flavoured with a variety of different woods and prepared in exciting ways. From the brilliant minds of sAme sAme and Honto, Agnes is sure to set your heart ablaze.

The Fortitude Valley warehouse venue, led by head chef and co-owner Ben Williamson, is known for its open kitchen with multiple woodfire pits, and a menu that features innovative use of fire and smoke. There is no gas or electricity in its cooking. Williamson says the return to the “very primal base” of cooking with fire was in part inspired by the building’s age.

At award-winning Agnes, cooking revolves around the primal allure of the open fire with two charcoal pits and a wood-fired oven. Executive Chef and co-owner Ben Williamson burns applewood, ironbark, and olive wood to create unique dishes from top-quality, locally sourced produce. Book well in advance to secure a seat in one of the three intimate dining areas.

Located in an old brick warehouse, Agnes is a celebration of the ancient art of wood-fired cooking. Renowned chef and co-owner Ben Williamson sources the best and freshest meat, seafood, poultry, and vegetables that are fired up on a custom-made stone hearth. Sample menu includes wood-roasted oysters, smoked lamb ribs and Wagyu T-bone.

Agnes is one of the best restaurants in Brisbane, housed in a heritage-listed former bacon factory in the backstreets of Fortitude Valley. The entire menu is wood-fired, with no electricity or gas being used for cooking. I celebrated my 29th birthday lunch at Agnes, shortly after I moved back to Australia from New York City.

Woodfired dishes that delight in a converted brick warehouse. Step inside Agnes’ three-level space in Fortitude Valley to find a trio of drinking and dining spaces. Those keen on a drink can head downstairs to the wine bar or up to the rooftop.

Agnes is located in a heritage-listed setting in a late 19th-century warehouse. A wood-fired star in a heritage-listed warehouseBrisbane’s best restaurant?. Take a straw poll of local diners and most will tell you it’s Agnes.

From Same Same to Agnes and 13-course degustations at Exhibition (my personal favourite), say hello to feeds like no other at the best restaurants in Brisbane.

Four of Brisbane’s best restaurant brains are behind this theatrical diner, featuring a woodfire-driven menu and impressive 1500-bottle wine list.

A Fortitude Valley institution—Agnes is a true celebration of wood-fired cooking. Here, everything goes into the fire. No electricity or gas.