
Super Fab-Normal
Chef Andrew McConnell’s Supernormal sets a pacy new dynamic for pan-Asian cuisine in the Queensland capital.
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For Brisbane it feels like a step up. Supernormal Brisbane may be just another inner-city fine diner occupying a primo river perch, but the upscale interior and excellent, well trained staff are a total game changer. The views of flame-grilling in the open kitchen and cocktail shaking in the bar provides a wonderful sense of theatre, and unlike many of the sunshine state’s casual-leaning venues, Supernormal offers a true sense of occasion.
Fifteen years ago there simply weren’t as many stylish places to eat out in Brisbane. Now thanks to an influx of hot new interstate talent and chefs returning to home soil there’s more competition for the top end of town.
Melbourne chef Andrew McConnell joins the fray with a reputation that precedes him. Known for his stylish and innovative cuisine, he comes to Queensland as the creative force behind some of Victoria’s most successful and beloved hospitality ventures. Think the Builders Arms, Gimlet, Cumulus and Cutler & Co. Even wine bars Marion on Gertrude Street and The Apollo on Collins Street which continue to garner the chef strong praise. Now he’s opened, what’s easily, one the other top three restaurants in Brisbane.
Straying quite a bit from Melbourne’s industrial, proletariat roots, Supernormal Brisbane diverges east and west in both looks and flavours. Not content resting on its laurels of pot stickers and Peking duck—the main menu has spicy Asian fare, coupled with Queensland’s much-loved staples of steak and chips.
For adventurous spice lovers there’s deliciously piquant house-made seasonal pickles to start the show, followed by a delicate raw scallop, on a seaweed cracker. But should you desire to chow down on more traditional fare, there’s also a succulent steak tartare starter served with with clam mayo or, the oh-so-popular New England lobster roll. The latter arrives as mouthwatering apparition with freshly-picked white lobster and bright green watercress jammed into a toasted brioche bun.
For the main course, patrons can stay firmly in The Orient to chomp into marvellous dumplings like the flawless prawn and chicken examples served with chilli vinegar then split the very Chinese tasting steamed coral trout, dressed with aged soy, ginger and spring onion.
But, if you need something much more familiar you will select McConnell’s 300 gram Stockyard rump cap with green peppercorn sauce paired with a side of French fries, sprinkled with seaweed salt.
The something-for-everyone vibe works wonders here, and while Melbourne foodies may feel confused by Supernormal Brisbane’s two new faces, this joint fills the gap in Brisbane’s dining scene with a great blend of with fine fare and formality that’s fun.
In 2025 we can report that Brisbane’s food scene is rapidly improving thanks to a slew of recent openings like Essa, Stanley and Short Grain. These are places help to fill a void bringing a diversity and sophistication that befits a city soon to host the Olympics.
Located at boardwalk level in the new residential tower 443 Queen Street in Fortitude Valley, the dining room also offers glittering views that extend beyond the curved picture windows to the gently ebbing river below. Inside there is a dining room with earthy coloured carpet, stay-all-night leather chairs and modern art that feels sophisticated, and yet welcoming.
Make it a must-visit on your next trip to Brisbane.
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