We had the most spectacular lunch here at perspective. Chef Andrew was an impeccable host and the food was honestly so phenomenal. Thank you for the best experience. Highly recommend. The food is complex, fragrant and to die for. Would do it again in a heart beat.

What an amazing experience! The food was spectacular and the stories behind each dish were transfixing! The matched wines were perfectly chosen to showcase both the food and the wine and a quality selection. We were served by Andrew himself, it was such a personalised experience ... he truly gives everything to his craft. As a chef his dish design and execution is beyond expert ... his knowledge and experience is clear but exceeding all is the passion for not only his craft but the customer centred experience! Thankyou !!!!

The best dining in Brisbane bar-none. Truly holds its own against New York and London fare. The food here stands out not only only through flavours- which is expected at this price point. But because we see higher level cooking concepts communicated through the cooking: -The Chefs personal Influences, -complimentary flavours- forget Apple and blackcurrant I’m talk yuzu and swordfish! -unusual food pairings that ‘just work’. -Truly creative flourishes in the plating, cooking and preparation of food items. At some point during the night after a Quail, A mushroom forest Compote, a Rabbit Fillet or a river eel you just become aware you are in the hands of a grand master of his craft- at the absolute peak of his game. Not to be missed. If you consider yourself a foodie I urge you to give Perspective a go. Extra points for full 9 courses- well worth it.

•(Apologies for the late review) •Visited Saturday 14th June 2025 •Long review below. Customers feel free to skip to the overall summary at the bottom or continue reading if you're a foodie or hospitality aficionado. If you're after a good restaurant in this category with a point of difference and experience, it's well worth a visit! As some who have read my reviews by now, I only post honest reviews to allow future customers and the respective businesses to boast or improve based on my collective creative and professional opinion of the venue. As this is an upmarket expensive venue, it requires an in-depth review. • The venue and atmosphere • Located in the middle of the Chinatown precinct of Fortitude Valley, the venue felt a little out of place at first, given its surroundings (i.e., police station and some shady characters). Inside, the venue is quite functional, with the kitchen in plain sight and nice decor. I believe there was music in the background. While it wasn't too noisy, unfortunately, the kitchen area also contained the washing up area, which was a little noisy at times, especially when the chef came around to explain what each dish was. So a negative point was that 40% of the time, our table was guessing what each ingredient was because we couldn't quite hear everything. **Business recommendation: invest in some speakers & headset to walk around explaining the dishes to everyone at the same time. Additionally; train staff to be quiet while you're on the mic. As noted above, the venue is heavily priced as it is a degustation experience. It was $195 each for the Harvest 9-course degustation. • Staff • The staff seemed friendly and relatively professional. However, for a 5-star dining experience, you would expect a waiter to know how to pour water without leaking onto the table (i.e.: using a towel or a bottle and twisting upon retracting). As noted above, the chef was friendly as well. However, we just couldn't hear him very well with his soft voice over the rest of the background noises. • The Food • Unfortunately, my photos may not have accurate names due to not hearing very well on the night and menu online not being too descriptive. But visually, each dish had a fantastic presentation! Each dish had elements to complement each other. While I won't go deep into each dish, I will have to give a mention to the Paraoa bread with Jersey milk butter (photo 3.). Baked to perfection and tasted fantastic! Secondly would be (photo 4.) what I believe was called the 'swimmers & grazers'. This dish had both the smooth textures and finishing flavours with the sauces complimenting each ingredient. And thirdly, (photo 8.) what I believe is the sorbet had perhaps a flavour that took me back and left me wanting more. Sweet, silky and smooth. Some dishes were lacking a little depth and intensity in flavour, salt, or perhaps a little tang. Dishes such as the (photo 1.) crayfish in Brioche were nice. However, it was missing something. While the savoury brûlée style dish was incredibly creative with a nice texture and the edible leaves, the flavours were a little bland and needed something extra to make the dish pop. • Overall summary • A semi-intimate venue in an odd location with its high price tag for its offerings. While you do receive many great creative dishes, friendly customer service and a lovely experience, for that price, customers want to be wowed by the whole experience including the fancy and perhaps interactive customer service, the chef interaction, the atmosphere and most importantly, all the elements of the food. This venue does give you elements of each of those, but needing some fine tuning. Perspective Dining has received an AGFG #13 Chef Hat award. Personally, I'd love to see chefs like Chef Andrew McCrea obtain a Michelin star for himself and the greater Brisbane hospitality industry. Good luck to Chef Andrew McCrea and his team going forward. I hope my review has been constructive, and I look forward to hearing more about this venue in the future. Keep up the good work.

We can’t even begin to explain what a wonderful experience we had with Chef Andrew last week, all alone in his restaurant without any other patrons, purely by coincidence. Our ultimate dining experience is sitting and chatting to the chef while they do their magic and decide our menu and this certainly did not disappoint. The food was delicious and we were just so fortunate to have his undivided attention. It would be difficult to comment on a particular dish and make suggestions as it seems that the ever changing menu depends on what is in his garden, so it changes not only seasonally but daily. Any chef who has the capacity to work with what they have on hand shows talent in my opinion, but to do it with such confidence is truely impressive. Thanks for an experience we won’t forget Chef!