MEDIA RELEASE
Monday, 13 July 2026
Dry-aged Black Angus headlines Strangers’ Restaurant’s new Winter Menu
Queensland’s seasonal produce takes centre stage
Queensland Parliament’s Strangers’ Restaurant has unveiled its new Winter Menu, showcasing the state’s finest seasonal produce through refined flavours, traditional techniques and contemporary culinary craftsmanship.
Introducing 14-day dry-aged Black Angus
A standout addition is the 14-day dry-aged Black Angus striploin, introducing a new onsite dry-ageing process at Strangers’ Restaurant. Carefully matured in a temperature- and humidity-controlled environment, the beef develops a richer, more concentrated flavour as moisture evaporates, while naturally occurring enzymes create exceptional tenderness. After 14 days, the outer layer is trimmed away, producing a steak with remarkable depth of flavour and a buttery texture.
Developed by Executive Chef Anthony Naylor and his team, the menu celebrates premium Queensland ingredients, complemented by thoughtfully selected wine pairings and techniques such as dry ageing, fermentation and preservation that enhance the natural character of each ingredient.
Executive Chef Anthony Naylor said the Winter Menu was inspired by the quality of Queensland’s seasonal produce.
“Every dish starts with outstanding seasonal ingredients. Our role is to enhance those natural flavours through technique, whether that’s carefully dry ageing premium beef, fermenting berries to create greater complexity, or pairing dishes with wines that complement every element on the plate,” said Mr Naylor.
Traditional techniques add depth and flavour
Fermentation features throughout the menu, bringing depth and balance to several dishes. The Kangaroo rissole is accompanied by a gel made from house-fermented raspberries and strawberries, alongside a blackberry coulis. The fermentation process gently enhances the fruit’s natural sweetness while adding subtle acidity and complexity, creating a perfect contrast to the richness of the kangaroo.
Other highlights include Goldband snapper crudo with coconut and fennel purée, finger lime ponzu and chive oil, and Daintree barramundi with lemon myrtle crunchy peas and nori bok choy. A selection of Queensland cheeses and regional produce also feature throughout the dessert menu, while many dishes are paired with wines from the Granite Belt and South Burnett, showcasing some of the state’s finest winemakers.
A unique Queensland dining experience
Located within the historic Parliament House precinct, Strangers’ Restaurant is one of Brisbane’s most distinctive dining destinations, combining fine food, impeccable service, and a unique heritage setting.
The Winter Menu is available now for the popular one-course Express Lunch, two or three-course dining, and the restaurant’s signature five-course tasting menu, with optional paired wines.
Bookings are now open: https://qldparliamentdining.com.au/
ENDS
For media queries, please contact: communications@parliament.qld.gov.au
