The Story Bridge and Brisbane River provide the ideal backdrop for diners experiencing the new waterfront restaurant at The University of Queensland’s historic Customs House.
Customs House director Brian Roberts said while Patina was a modern restaurant with a luxe fit-out, it still had strong links to the building’s Victorian heritage.
“The name Patina is a reference to the iconic copper dome on top of Customs House; it’s the name given to that distinct green colour that occurs through oxidisation,” Mr Roberts said.
“We wanted to create a destination at Customs House – somewhere where you can spend hours enjoying the menu and ambience, and of course Brisbane’s beautiful climate.”
While the restaurant offers a new menu and share-plate dining style, it’s still serving up its famous Customs House cellar-grown mushrooms.
Patina’s executive chef John Offenhauser, who was previously Chef de Cuisine and Sous Chef at Marco Polo, said he was focused on showcasing fresh local produce.
“The menu has been designed to reflect the paddock to plate philosophy, so the cuisine is predominately local or from our region,” he said.
“We have pan-fried gnocchi with roasted pine nuts, smoked raisins, kale and ricotta, as well as chargrilled ocean king prawns with black pepper, curry leaf and sugarloaf, and an extensive selection of meats including one kilogram of Darling Downs OP rib with chimichurri.”
“From the stunning location, to the luxurious interiors, Patina promises to be an unforgettable dining experience.”
Patina is open seven days a week for lunch and dinner - you can visit Patina's Facebook page for information and images. It will continue the Custom House’s tradition of champagne tea and breakfast on Sundays, open from 9am. University of Queensland staff receive a 10 per cent discount with their staff ID card.
Media: Customs House Director Brian Roberts, brian@customshouse.com.au, 0412 727 958.
