An evening of incredible flavours and philanthropy!
Food Therapy will feature six courses designed and cooked by Brisbane’s leading Head Chefs (who between them boast a huge mantelpiece of awards) – Ben Williamson of Gerard’s Bistro, Jake Nicolson of BlackBird and Matt Wood of Stokehouse Q.
In addition to the incredible menu, the outstanding wines carefully matched to enhance every mouthful, and the extraordinary setting in Stokehouse Q by the Brisbane River, Food Therapy will proudly raise funds to support the work of beyondblue.
At $250 a ticket, all proceeds from ticket sales will go directly to beyondblue plus any additional funds raised from raffles and the major auction run on the night. All tables will be shared to enhance the spirit of the dinner.
To book your place, please download the booking form via the link below and email to firstname.lastname@example.org
We look forward to welcoming you to this special event!
Warm up to weekday lunch at Stokehouse Q
From April to September 2016, Stokehouse Q will serve up the most affordable gourmet lunch deal in Brisbane - join us for 2 courses and a glass of wine, Monday to Friday, for only $38!
Take a moment to relax and indulge in contemporary Mediterranean fare alongside unparalleled views of the Brisbane River and City.
As our menu is adapted seasonally and based on fresh, premium local produce, the Weekday Lunch Specials will change regularly; But to get your taste buds tingling, the first dishes on offer will include Smoked brisket fettucine, grilled radicchio, capers, anchovies and red wine, and the Stokehouse fish & chips – Rye battered squire, peas, pickled onions, sorrel, chips and aioli.*
Pair that with either the d’Arenberg ‘Broken Fishplate’ Sauvignon Blanc from the Adelaide Hills or the Fattorie Parri ‘Poggiano’ Chianti Sangiovese all the way from Tuscany, Italy.*
Eat and go on your lunch break or treat yourself to a leisurely meal at the home of the long lunch – Book now!*please note, food and beverage items are subject to change without notice
STOKEHOUSE OLIVE OIL BY RICHARD OUSBY
Each year, Stokehouse Q extra virgin olive oil is created by our head chef, Richard Ousby, in conjunction with the olive oil maker, David Cockerill. They select individual olive varieties which will produce only the finest oils.
Designed to complement Stokehouse Q’s menu and seasonal produce, this olive oil is especially formed for the Stokehouse Q customer.
Once harvested, the selected olives are cold pressed at the farm, ensuring that the oil produced retains its unique qualities of freshness, fruity aroma and delicate taste.
This hand crafted olive oil is presented as true Australian extra virgin oil and once opened should be kept in its own container in a cool dark place.
Available for purchase at our restaurant