Tama Fortitude Valley | Must Do Brisbane

TAMA is a stunning fine dining restaurant located on the ground floor of the beautifully refurbished historic GPO Hotel in Fortitude Valley.

Helmed by chef Richard Ousby, TAMA offers a first class contemporary dining experience in a bespoke luxurious setting, and with a European-inspired menu showcasing premium chargrilled meats and seafood.

Service is on point, with knowledgeable waiters and sommeliers on hand to offer advice and attention and to make diners feel welcome from the minute they enter.

Tempting starters include Sydney rock oysters (mignonette or caviar) or warm native akoya pearl oyster with sake butter and dill, or for an indulgence, there is the option of a Caviar Traditional Service.

Petite Snacks include Caviar Bun, King Prawn Roll, Crispy Polenta Gem or Charcoal Calamari, while Small Plates include Beef Tartare, Yellowfin Tuna (kohlrabi remoulade, fennel) and Octopus (chorizo, harrisa, whipped garlic, lettuce heart).

The majority of large plates are charcoal oven-cooked, with delectable seafood dishes such as 500g Moreton Bay Bugs; Tasmanian Lobster (half or whole); Swordfish; and Whole Coral Trout deboned (with brandy flame, caviar butter sauce).

From the land there's a choice of 250g Hereford Eye Fillet; 400g Angus Sirloin; 1.6-2kg Angus Tomahawk; Lamb Loin; and Wagyu Scotch Fillet (a must-try), while other main plates include Berkshire Pork Belly (apple,macadamia); Quail (chestnut, prune & honey): and handmade pasta such as Crab Bisque Linguini and the signature TAMA Bolognese.

To accompany, sides include charcoal cabbage; potato galette; tomato salad; creamed spinach; and roasted carrots, while desserts include choux bun with white chocolate and praline or chocolate cumquat.

The impressive curated wine list includes an extensice selection of premium and lesser known drops from both Australia and around the world, with a sommelier on hand to offer advice.