Sky-high European flavours meet woodfire craft and a ‘cellar in the sky’ at Aloria atop The Star Brisbane.
The Brisbane Travel Guide acknowledges the Turrbal and Jagera people, the Traditional Custodians of the land on which Aloria is situated. We pay our respects to their Elders, past, present and emerging, and recognise their continued spiritual and cultural connections to Country. Always was, always will be, Aboriginal land.
Aloria is the kind of restaurant that makes every moment, from stepping out of the lift, feel just a little special.
Set high on The Star Brisbane’s Sky Deck, it combines broad river-to-city views with a dining room that feels polished but relaxed — terrace tables open to the breeze, a quiet buzz from the bar, and that immediate sense you’ve chosen well.
The menu leans European with a Brisbane touch: woodfire and grill at its heart, local seafood and seasonal produce leading the way, with portions that are balanced rather than showy.
The drinks program is thoughtful and well put together — knowledgeable staff, a strong wine list, and a few classic cocktails done properly.
We visited for a relaxed group lunch on a clear winter’s day and left already talking about coming back for sunset.
In this review, I’ll share the best seats, what to order, when to book for maximum impact, and a few practical tips to make the most of Aloria — whether you’re planning a celebration, a date night, or simply want to take in one of Brisbane’s best views.
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The Vibe
Aloria feels refined without being overdone. Arrivals are smooth: if you have a booking, there’s a dedicated entry for easy access—check in at the Aloria Guest Arrivals desk at street level beside The Star Grand Hotel entrance—and you’ll be taken upstairs.
You step out of the lift onto Sky Deck and into a light, open room facing the river and city. Most tables angle toward the view, with a run of terrace seating that makes the most of the outlook.
The design is modern and understated—stone, timber, and clean lines—letting the skyline stand out. There’s a gentle hum from the dining room and bar, but conversation is easy, and the background music sits comfortably beneath the buzz.
The crowd is a mix of date nights, business lunches, small celebrations, and visitors enjoying something a little special. Dress is smart-casual; it feels welcoming and relaxed while still polished enough for an occasion.
Best seats? The terrace or the inside edge closest to the open side for that river-to-Mt Coot-tha sweep. Sunset is peak theatre, but daytime visits underline just how expansive the outlook is.
Overall, it’s a destination restaurant that still feels comfortable enough to settle in for a long lunch.
The Chef
Aloria is led by Sky Deck Executive Chef Shayne Mansfield, a Brisbane local whose career has taken him from some of the city’s best kitchens to Michelin-starred restaurants abroad. He now oversees all three Sky Deck venues — Aloria, Babblers, and Cicada Blu.
Mansfield began his career under Philip Johnson at e’cco Bistro, learning precision and restraint before heading to London to refine his technique in demanding kitchens such as Scott’s and Jason Atherton’s Pollen Street Social. He was also part of the opening team at City Social, which earned a Michelin star soon after its debut.
On returning to Australia, he brought that experience to The Long Apron at Spicers Clovelly Estate, focusing on produce-driven menus and careful, ingredient-led cooking. He later joined The Flotilla in Newcastle’s Hunter region, contributing to its hat awards and national recognition, before taking on a multi-venue executive role with QT Newcastle.
At Aloria, Mansfield’s focus is straightforward: seasonal local produce cooked over fire, with dry-aged beef and Queensland seafood as key features. His kitchen emphasises a practical low-waste approach — pickling, fermenting, and using the whole ingredient — resulting in food that feels thoughtful, balanced, and distinctly regional.
The Menu
Aloria’s menu is built around fire and seasonality, with bright, coastal-inspired starters, grill-focused mains featuring dry-aged beef and Queensland seafood, and sides that keep things light and balanced.
Snacks
Built for grazing with a drink or as a prelude to dinner:
- Appellation oysters (natural or wood-roasted with chicken fat),
- The cult-favourite spanner crab & finger-lime crumpet,
- Smoked carrot tartare on a carrot-top cracker (pictured above – these are delicious),
- Heritage pork rillette with green-tomato ketchup,
- Fried barra collar with fermented-chilli tamarind, warm sourdough, and
- Caviar & Martini moment or full caviar service (Anna Dutch Siberian; Black Pearl Oscietra).
Entrees, Mains and Sides
The à la carte opens with punchy entrees:
- Kingfish ceviche with yuzu kosho and smoked bonito consommé;
- Miso-buttered spanner crab with roasted corn and chicken-skin cream;
- Beef tartare on a spent-sourdough cracker; and
- A Ruby Creek mushrooms plate layered with Comté curd, porcini “cookie” and shiitake marmalade
Char and smoke do the heavy lifting across plates like:
- Roast coral trout with lemon aspen and oyster velouté;
- Slow-cooked Kidman wagyu rump cap with bone-marrow cream;
- Margra lamb saddle with black-garlic sauce;
- Hay-aged duck breast;
- Queensland grass-fed 300g scotch with bone-marrow sauce, and
- The signature Stockyard dry-aged bistecca (MP).
Smart, shareable sides include:
- Shoestring chips with Old Bay and tarragon mayo,
- Wood-fired hispi cabbage, and
- Garden leaves with celery-seed dressing.
Desserts
Refined-but-fun finales include:
- Dark-chocolate parfait with burnt-Botrytis cream and cherry sorbet;
- The signature Urban Honey Cake with croissant ice-cream;
- Roasted white chocolate & miso with raspberry; and
- Cheeky brioche donuts with blue cheese and pickled pepino.
Prefer savoury? Choose from Pyengana Cheddar, Woombye Ash Brie, or Riverine Blue, all served with preserves, lavosh and muscatels.
Set Menus & Banquets
If you’d rather let the kitchen steer, the Banquet captures the greatest hits:
- snacky openers (smoked carrot tartare; heritage pork rillette; spanner crab crumpet; warm sourdough),
- followed by a trio of signature entrées (kingfish ceviche, beef tartare, Ruby Creek mushrooms),
- then a shared main course of whole-baked fish and Stockyard dry-aged bistecca with garden leaves and chips,
- finishing on the Urban Honey Cake.
The Banquet is $129pp (minimum four people), or $199pp with thoughtful wine pairings pouring from NV rosé through Queensland white to Central Otago pinot and a PX to close; optional oysters and prawn add-ons are available.
Wednesday to Sunday, daytime diners can opt for the Lunch Set Menu ($70pp). Choose one entrée and one main, with sides for the table. Expect familiar signatures—ceviche or mushrooms to start; then wagyu rump, baked fish, or a produce-forward vegetarian plate.
Desserts (like Urban Honey Cake or roasted white chocolate and miso) or a small cheese selection (Pyengana Cheddar, Woombye Ash Brie, Riverine Blue) can be added for $18 per person.
Drinks
Aloria’s drinks list is designed to complement the food rather than compete with it. Expect crisp, food-friendly whites that pair well with grilled seafood, lighter reds like pinot and grenache for smoky meats, and a few richer options for the dry-aged cuts.
By-the-glass choices make it easy to match each course, or you can leave it to the team and select wine pairings with the banquet.
The cocktail list keeps things classic with subtle twists — clean, balanced flavours that sit comfortably alongside the food. There’s even a “caviar and martini” option on the snacks menu for those wanting to start on a more indulgent note.
For those skipping alcohol, the zero-proof menu includes a few well-considered alternatives beyond the usual soft drinks.
Desserts pair neatly with fortified wines and digestifs, and the team is happy to suggest matches if you’re unsure where to begin.
The Service
Service strikes a balance between fine-dining polish and Brisbane’s relaxed style.
At The Star entrance, guests are welcomed at the Aloria Guest Arrivals desk, then smoothly handed over to the floor team and seated with menus and water in no time.
From there, the pace feels calm and confident. Staff explain how the menu works (snacks, entrees, grill), suggest portion sizes for sharing, and offer pairing ideas without pressure.
They know the produce well, from the dry-aged cuts to the day’s seafood, and adjust the service style to suit — quicker for lunch or more leisurely for dinner.
Check-ins come at sensible times, glasses are topped up without fuss, and dishes are cleared quietly between courses.
Dietary needs are managed proactively, with allergens noted early and thoughtful alternatives offered. Vegetarian dishes are treated with the same care as the rest of the menu.
Overall, the service feels attentive but unforced, making Aloria equally comfortable for a celebration or a relaxed catch-up.
Bookings
Aloria is open from Wednesday to Sunday for lunch and dinner, serving from 12:00 pm until late.
Reservations are recommended to secure a table at this popular dining spot.
To book, visit The Star Brisbane – Aloria website or call 1800 888 899.
Enjoy Aloria
Hopefully, you found this review of Aloria Restaurant helpful.
Why not check out some of our other reviews of great restaurants in Brisbane, such as the Stilts, Agnes or Layla.
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