Tank Restaurant & Bar opens in CBD

My friend Jodie dined at Tank last week and emailed me raving about the 'to-die-for' mustard-crusted wagyu.


With only one stomach and a fiscally challenged wallet I haven't eaten at Tank yet but I think you should give it a go - here's what I know.


Located in Brisbane’s rapidly emerging North Quarter precinct, Alastair McLeod and Genny Nielson’s second restaurant, Tank Restaurant & Bar sits beneath Santos Place on North Quarter Lane which links Tank and Turbot Street.

Flame Grilled salmon

The 56 seat restaurant offers a la carte dining and casual laneway dining with guests choosing from small plates designed to be shared over drinks or as a quick meal.

The food best tells the Tank story with a contemporary Australian menu evoking the essence of Japanese cuisine.

“In creating the menu at Tank I have blended my passion for local seasonal produce with the sensibilities of Japanese cuisine” said Alastair.

“Having spent time in Japan, I have long been smitten by the food. In fact, if some future interference were to tell me that I might never again eat Michelin style food and that the alternative would be Japanese cuisine, I would happily live with that.

“While occasionally fond of the former, I always delight in the restraint, purity and balance of the latter. An example of this is the seared scallops, green caviar, organic pork and peanuts. I love the contrasts of the sweet flesh of the scallops, the intrigue of the green caviar and the crunch of the peanuts.

“Another favourite is the “cup of green tea” which is a layer of green tea flavoured custard, on top of that is a thin layer of green tea jelly followed by green tea infused sorbet and on the side is vanilla encrusted brioche”

Use of local produce is evidenced throughout - green caviar from Burnett Heads, scallops from Hervey Bay, blue salmon and flathead from the Burdekin, wagyu from the darling Downs and sustainably produced heart of palm from Innisfail.

The use of local and sustainable produce sits well with Genny and Alastair, and also reflects the green star credentials of the building in which Tank resides. Santos Place, designed by Donovan Hill Architects provided inspiration for the interior of the restaurant. The architect, Greg Lamb, drew on many of the elements of Santos Place for the design, environmentally sustainable materials such as Orazia gold marble from Chillagoe and spotted gum timber from Maryborough were applied.

Alastair is beyond happy with the way Tank looks.

“Donovan Hill’s design is brilliantly clever for a really quite intimate space” he said “Tank’s introspective view places the focus on the food and wine, its provenance, the restaurant design, the service and the people – it’s a very personal and intimate view.”

The heart of the wine list at Tank has been chosen with the criteria that each bottle show elegance, pedigree, restraint, an ability to pair with the food and represent value. Key areas in the wine list will be Burgundy and Bordeaux however the wine cellar has not been restricted to these classic areas. In fact, any wines that reflect these characteristics are worthy of inclusion. In line with the Alastair’s well-known commitment to local producers, Queensland’s best local vineyards have also been included with other wines from around the globe.

Find Tank in the North Quarter Laneway linking Tank and Turbot Streets in Santos Place in Brisbane’s North Quarter precinct, at the city end of the Kurilpa Bridge.

Tank, North Quarter Lane, Ground Floor, Santos Place, 31 Tank Street, Brisbane.

3003 1993 (not yet connected) for now 0451 371 305 www.tankrestaurant.com.au

Opening hours: Dinner Monday to Saturday, Lunch Monday to Friday

Top photo is Sticky ginger dumplings, honey gold mango, vanilla ice cream with malt.