Heritij

Long-term friends Sridhar Penumechu (Saffron Restaurant) and chef Manjunath Mural have teamed up with Brisbane restaurateur Nick Pinn (Malt Dining, Drum, Vaquero Dining) for Heritij. It’s bringing elevated Indian cuisine to Brisbane Quarter. And the name suits perfectly – it’s a reimagined Indian diner that balances the contemporary and traditional.

The massive venue is split across a bar, dining room, outdoor terraces and private function rooms. Design company Curious Us has created a space of whimsical opulence with coloured velvet, brocade wallpaper and moody lighting. The first-floor venue has impressive views over the river towards South Bank.

The Heritij menu is full of intriguing renditions, fusions of Asian cuisine and, notably, plenty of native-Australian ingredients, including saltbush, rosella and Kakadu plum. Despite the convergence, though, the food is undeniably Indian.

Mains include slow-cooked lamb that is flambéed on serving, and sambal barramundi served with charred silverbeet and masala caviar. At the bar, guests can order from a smaller street-style menu; a masala fondue comes with a selection of meats from the tandoor oven. Papdi chaat (often called “Indian nachos” by Western diners) comes with tofu, pineapple, avocado and cumin yoghurt.

The wine list features about 20 by the glass with a good portion of them low-intervention. And there’s a cocktail list that incorporates Indian flavours (try a Saffron Side, Heritij’s take on a Southside, made with gin, mint, house-made saffron syrup and lemon juice) and a full range of American whiskey.