Fine Dining At The Heart Of South Bank

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66 on Ernest | Brisbane’s best kept secret

66 on Ernest is a restaurant with a difference – a contemporary, fine-dining restaurant powered by Brisbane’s best hospitality students; a place where affability, gastronomy, and great value come together to deliver an extraordinary dining experience. We are open Thursday and Friday evenings from 5:45pm to 9:30pm

Nestled among the clean lines of modern architecture and overlooking surrounding trees, 66 on Ernest caters to every occasion, offering contemporary à la carte and degustation menus, and accommodating a range of private functions, with seating available for up to 100 guests.

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Menu

A la carte menu
Beverage menu
Kids menu
Degustation menu

66 on Ernest
Thursday and Friday evenings from 5:45 pm
We are currently closed for the year. We will reopen in February for the new year. 

A-la-Carte menu to select separately or make it a 3-course dinner for $52

Entree $12

Braised squid stuffed with piquillo pepper, chorizo, sofrito, fried basil leaves (GF,DF)
Merguez lamb loin with roasted eggplant puree, dehydrated green olives, labneh
Queensland prawn chowder with sourdough crostini, spiced paprika oil
Panko crusted goats cheese with roasted tomato chutney, aged balsamic glaze

Vegetarian and Vegan Options

Panko crusted goats cheese with roasted tomato chutney, aged balsamic glaze (V) Barley “risotto” arancini, tomato sofrito, fried basil (V)
Fennel & corn dumplings, tomato sofrito, paprika oil, micro herbs (Vegan)

 

Main Course $28

Roasted North Queensland Barramundi with herbed pearl barley “risotto”, sugar snap peas, lemon & chive beurre blanc
Twice cooked Chicken ballotine with ricotta and basil, shaved fennel, corn puree, roasted baby carrots, chicken jus (GF)
Char grilled beef skirt steak with herbed polenta chips, buttered broccolini, thyme jus (GF)
Slow cooked Kingaroy pork shoulder with colcannon potatoes, French green beans & pork jus (GF)

Vegetarian and Vegan Options

Porcini barley “risotto”, ricotta, parmesan, roasted parsnips, shaved fennel, baby broccoli, sourdough crumb (V, Vegan)

Pumpkin & fetta gratin served with roasted carrot puree, spiced almonds, broccolini, salsa verde (GF, V) Corn & sweet potato cake, puffed quinoa, peas, roasted capsicum tapenade (GF, DF, V)

Citrus & herb crispy rice cake served with edamame, blistered cherry tomato, yuzu vinaigrette (GF, Vegan)

Roasted corn & sweet potato sauté served with puffed quinoa, capsicum tapenade, fried basil leaves, basil oil (GF, Vegan)

Dessert $12

Espresso panna cotta with hazelnut brittle, salted caramel, vanilla shortbread. (GF option available)

Spiced Persian almond cake with rosewater syrup, raspberry gel, candied pistachios (GF, V)

Coconut creamed rice spring rolls with roasted banana, cinnamon anglaise (V)
White chocolate bread and butter pudding with orange marmalade, malted milk ice cream. (V)

Vegetarian and Vegan Options

Spiced Persian almond cake, rosewater syrup, raspberry gel, candied pistachios ( V, GF)
Coconut creamed rice spring rolls, roasted banana & cinnamon anglaise (V) White chocolate bread and butter pudding, orange marmalade, malted milk ice cream (V)
Fig and hazelnut cake, marmalade glaze, raspberry gel, hazelnut brittle (Vegan, GF)

66 on Ernest

Enjoy a great variety of drinks and food.
We are a fully licensed restaurant. No BYO

Wine list

Sparkling Wines Glass Bottle
De Bortoli Jean Brut $6 $30
De Bortoli King Valley Prosecco $7 $35

 

White Wines Glass Bottle
De Bortoli Vivo Moscato $6 $30
De Bortoli Vivo Chardonnay $6 $30
3 Tales Marlborough Sauvignon Blanc $7 $35
De Bortoli Pinot Grigio $7 $35

 

Red Wines Glass Bottle
De Bortoli Lorimer Cabernet Merlot $6 $30
De Bortoli Vivo Cabernet Sauvignon $6 $30
Yarra Valley Reserve Pinot Noir $7 $35
Robert Oatley Signature Series Shiraz $7 $35
 De Bortoli Rose Rose  $7  $35

Beers, Spirits and other

Beers Item
Froth Rookies (on tap) $5
Hahn Premium Light $6
Froth Rookies 375mL can $6
XXXX Gold $6
Great Northern Super Crisp Lager $6
Peroni Leggera 3.5% $7
Somersby Apple Cider $7
Asahi Super Dry $7
Corona $7

 

Liqueurs, Aperitifs and more Item
Standard Liqueurs $7.5
Premium Liqueurs $7.5
Penfolds Port $7.5
Galway Pipe 12 year $7.5
Courvoisier VSOP $8

 

Spirits and Cocktails Item
Cocktails $11
Basic Spirits $6.5
Premium Spirits $7.5
Premium Whisky $8

Soft Drinks, Coffees and Teas

Soft Drinks and Juices Item
Soft Drinks $3.5
San Pellegrino Sparkling Water $3.5
Juices $4
Lemon Lime & Bitters $4
Bundaberg Ginger Beer $5
Mocktails $5.5

 

Coffees                                     Item
Espresso $3.5
Cappuccino $3.5
Flat White $3.5
Latte $3.5
Macchiato $3.5
Long Black $3.5
Mocha $3.5
Hot Chocolate $3.5
Liqueur Coffee $7

 

Teas   Item
English Breakfast $3.5
Earl Grey $3.5
Green $3.5
Camomile $3.5
Peppermint $3.5

Thursday and Friday evenings

2-course dinner for children under  12

$12 per child

 

Main Course

Pasta Bolognaise w/ parmesan cheese

Crumbed barramundi fillets w/ chips, OR seasonal steamed vegetables

 

Dessert

Vanilla ice cream w/ salted caramel sauce

• • • •

Please note, nights of service are subject to change.

Free Parking is available in the TAFE staff carpark for restaurant guests, entrance is via Merivale Street.
If the boom gate is closed, simply press the buzzer for security and advise you are a restaurant guest.
All carparks available. See map below. Restaurant is located just a short stroll away, level 2, C Block.

Wheelchair access to restaurant via ramps and lifts.

Events

Functions

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Corporate conferences

Our venue staff will ensure your conference is expertly managed. We can comfortably accommodate anything from a small lunch meeting through to a 500 person full-day corporate conference. Our range of menu packages are designed to suit any budget, and our state-of-the-art audio visual technology and in-house technical staff will ensure your conference goes off without a hitch.

We are open Monday to Friday for event bookings (subject to availability and only during school terms). We can consider Saturdays per individual case. Saturday rates for venue hire costs will apply and require a minimum of 100 guests. We are not open on Sundays.

*** Please note that we do not have any availability for remainder of 2023

Function Image

Parties & functions

Our flexible party and function packages afford you as much or as little control as you like. You can design the menu and beverages from our options and choose the décor, or you can leave it to our professional functions team to organise on your behalf. Our friendly and attentive staff will do their utmost to deliver your function just the way you want it. We can even provide audio-visual and sound system to make your function even more memorable.

We are open Monday to Friday for event bookings (subject to availability and school terms). We can consider Saturdays per individual case. Saturday’s rates for venue hire costs will apply and require a minimum of 100 guests. We are not open on Sundays.

*** Please note that we do not have any availability for remainder of 2023

Function Image

Weddings

South Bank is a popular location for weddings and receptions. With tailored packages to suit any requirement or budget, 66 on Ernest is the ideal wedding venue. We can cater to any reception setting, from an intimate cocktail party for 50, to an elegant banquet of up to 200 guests. Our expert staff will be on hand before and during the event to ensure that your special day is everything you dreamed of and more.

We are open Monday to Friday for event bookings (subject to availability and school terms). We can consider Saturdays per individual case. Saturday’s rates for venue hire costs will apply and require a minimum of 100 guests. We are not open on Sundays.

*** Please note that we do not have any availability for remainder of 2023

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Our Team

Our chefs

Shayne Vaughan

Shayne Vaughan

Shayne has been a professional chef for more than 25 years. He completed his apprenticeship in Brisbane at the Hilton Hotel and has since worked his way around the world. His professional experience includes time at fine-dining restaurants, 5-star hotels, private estates and event catering companies. He has previously served as Executive Chef for Alys Beach Resort Florida, Executive Chef for Here To Serve Restaurant Group Atlanta and Chef De Cuisine for the Lowes Hotel Atlanta before returning to Brisbane and joining TAFE QLD in 2016

Alby Hancock

Alby Hancock

Alby started his apprenticeship in Brisbane and completed his training in Sydney. He has worked exclusively in Australia as a professional chef for more than 25 years. His experience is varied, from working in fine-dining restaurants, to owning a sandwich bar and café, to running an off-site catering company. Notable positions include time as Head Chef at the Queensland Performing Arts Centre, Head Chef at Caxton St Catering, Head Chef at Gerties, and the owner and Head Chef at Jam Jar Café.

Student stories

Emma Arkinstall

Emma Arkinstall

Commerical cookery

Emma enjoys cooking with spices and herbs, and anything that enhances the taste of the food and brings it to life. Emma is an avid supporter of the emerging nose-to-tail movement. This trend focuses on sustainable eating and reducing food wastage.

Sarah Hunt

Sarah Hunt

Commercial cookery

At a very young age, Sara’s favourite hobby was playing with her plastic kitchen. She has already proven to be a force to be reckoned with, winning a number of industry competitions, including receiving a Bronze medal at the Nestle Golden Chef Competition as well as working at the 2018 Commonwealth Games.

Ryan Woodward

Ryan Woodward

Commerical cookery

Ryan’s ambition and passion for the culinary industry grew during his time working at the prestigious GOMA restaurant where he saw the possibilities of what great food and fine-dining experiences can be. Ryan is now working at the Emporium Hotel.

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Contact Us

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66 Ernest Street
South Brisbane
4101

0435 967 838 - Monitored Monday to Friday 8am to 4pm. If contacting outside of these hours, please leave a message or send a text and we will get back to you ASAP

book@66onernest.com.au

Use the below form to submit a question regarding functions or dining at 66 on Ernest, or book a table.

 

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