Marlowe brings the ‘best dinner party’ vibe to Brisbane’s Fish Lane

The hottest new restaurant in Australia is hidden inside a 1938 heritage apartment block in Brisbane’s Fish Lane. Marlowe, a cosy Aussie bistro from the Fanda Group, opened inside the former Merivale flats and now sprawls across four interlinked apartments that host nine intimate dining rooms, pocket-sized bars and sunlit nooks. It’s designed to feel less like a formal night out and more like dropping by a friend’s place, albeit one with a killer wine cellar and a wood-fired hearth.

There is a level of homeliness to the space that informs all aspects of the venue’s philosophy, according to Fanda Group Director David Flynn. The team has preserved the character of the heritage building while threading in a modern, relaxed Australian bistro vibe. Marlowe’s design combines walnut timber, polished chrome and a palette of sky blue, buttercream and deep crimson, with sunrooms and a leafy terrace completing the intimate feel. The concept leans into a quiet-luxury mood that diners are increasingly craving as a counterpoint to formal dining.

Head Chef and Co-owner Ollie Hansford describes the menu as a nostalgia-forward collection rooted in vintage Australian cookbooks, reimagined with modern flair and built around hyper-seasonal local produce. Dishes include prawn-cocktail tartlets, braised duck pie with radicchio jam, jumbo yabby surf and turf, and a coral trout Wellington finished with caviar butter. The aim, Hansford says, is simplicity that’s generous and visually appealing, anchored by relationships with local producers. He likes to let the ingredients tell the story and notes that five kilos of jumbo yabbies a week come from a farm just outside Gympie, while 20 heritage-breed chickens arrive from Joyce’s Gold. Chauvel Wagyu also features prominently, with many producers supplying Marlowe almost exclusively in the region.

Behind the scenes, a custom wood-fired hearth and a raw bar keep the action center stage, with chefs shucking oysters, carving seafood and plating yabby tails in real time. The restaurant’s wine list is equally indulgent, boasting around 200 Australian bottles, complemented by a curated cocktail program. The Marlowe Martini has already become a talked-about lure for wine lovers and cocktail enthusiasts alike.

There is a clear philosophy behind the space and the service. Flynn emphasizes that the venue is about “being somewhere super special, homely and relaxed,” a sentiment echoed by Hansford when asked how guests should feel on departure: like they’ve just left “the best dinner party they’ve ever been to, and can’t wait to tell their friends about it.” The team hopes Marlowe becomes part of Brisbane’s evolving Fish Lane scene, inviting locals and visitors to linger through long conversations and wine-filled evenings rather than rushing out the door.

Across Australia’s dining map, Marlowe is part of a broader trend toward understated, experiential hospitality. In another corner of the country, wine is also making headlines. The International Wine & Spirits Competition (IWSC) crowned Margaret River, Western Australia, as the globe’s top-performing wine region, after judges tasted more than 12,000 wines from 90 countries. Margaret River collected nine of the 40 IWSC trophies, a figure that underscores the region’s ongoing ascent in the global wine market. Australia led national tallies with 25% of all trophies, well ahead of France, Spain and Portugal.

Among the standouts from the IWSC roster was Xanadu Wines’ Cabernet Sauvignon 2023, which scored a near-perfect 98 points and still carries a modest price tag of about $45. Amato Vino’s 2024 Space Girls Savagnin, Happs’ 2023 Three Hills Chardonnay, and Nocturne’s 2024 SV Forrest Chardonnay also earned strong marks, with Peccavi Estate’s The Estate Cabernet Sauvignon 2022 commanding a higher price tag at $150. Margaret River Wine Association CEO Amanda Whiteland called the results a “fantastic recognition of the region’s long-term trajectory of excellence.”

Meanwhile, on Sydney Harbour, a new kind of floating restaurant has arrived. Solaré is a 150-foot classic superyacht repurposed into a resort-style dining and beach club experience. Described as a completely unique way to experience the city, Solaré blends Italian dining, fresh seafood, and bold art across three decks. Executive Chef Pablo Tordesillas and Head Chef Nick Mathieson plate up caviar service, potato scallops, Wagyu carpaccio and Moreton Bay bugs, with Aussie sun, sea breezes and skyline views elevating the experience. The concept includes long lunches on the Dining Room deck, spritzes and share plates on the Terrace Deck, and daybeds on the Sun Deck for sunset cocktails. Launch is slated for late October, with two cruises daily from Thursday to Sunday, inviting guests to drift between decks as they dine and unwind.

Architectural designer Alex Zabotto-Bentley channels a bold 1970s seaside glam for Solaré, using burnt oranges, sunflower yellows, glossy teak and green marble to create a visually striking setting. Scott Robertson, Solaré’s founder, says the aim was to capture the carefree spirit of the Mediterranean—a place to slow down, enjoy long lunches and cocktails under the sun while drifting along Sydney’s sparkling harbor.

Across the Northern Beaches, Dee Why’s historic pub has also undergone a retro revival. The Dee Why Hotel reopens after a $3 million renovation with three new spaces: Mr B’s, a sports bar with a 10-meter screen and plush booths; Jade’s, a greenhouse-style bistro that morphs into a private party room; and a refreshed main bar that nods to coastal life with soft blues, mustard, eucalyptus greens and pink sands. Nev’s Room preserves the Bayfield family’s legacy with old photos and Nev’s Negroni on offer to toast the founder. Chief Operating Officer Kaine Bayfield says the transformation preserves the pub’s local core while delivering a modern, family-friendly experience that remains true to the Northern Beaches neighborhood.

For Marlowe, the emphasis is as much about hospitality as it is about the plate. Hansford recently spoke about the space’s origin, noting that restoring the building’s ceiling details, exposed brick and heritage window sills helped shape the restaurant’s character. He described the inspiration as a blend of old and new, anchored in a homey ethos that respects the building’s history while inviting guests to savor generous plates in a setting that feels intimate rather than crowded. The team encourages prospective diners to book early and plan to linger, embracing the sense of belonging that Marlowe aims to cultivate.

In Brisbane, the spotlight on Marlowe signals a broader shift in Australian dining toward intimate, neighborhood-focused spaces that celebrate craft and community. As Fish Lane continues to evolve, venues like Marlowe are helping redefine what it means to dine out—where a meal becomes a conversation, a night out feels like an invitation, and the table is set for shared, memorable moments.