brisbane grapevine

WHEN chef/restaurateur Paul McGivern opens a venue Brisbane diners expect delicious simplicity on their plates. They also expect red-hot service, some of the best in town, and an inspired wine list with a strong leaning towards Burgundian-style wines from both the old and new world.

He sifts through collections as carefully as he chooses his fish, cuts of meat and produce, much of which is organic and comes to him still bearing nuggets of the northern New South Wales earth, from which it