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 Wednesday, Thursday and Friday evenings from 6pm 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 150 guests.

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Menu

A la carte menu
Beverage menu
Kids menu
Degustation menu

66 on Ernest closed due to COVID-19 restrictions
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A-la-Carte menu to select separately or make it a 3-course dinner for $35.

Entree $10

Confit duck ravioli, creamed leek, porcini foam

Braised squid stuffed with piquillo pepper, chorizo and tomato (GF, DF)

Creamed corn soup, smoked popcorn, chive oil (V, GF)

Seared rare Queensland beef tataki, pickled baby radish, cucumber, miso aioli (GF, DF)

Vegan options available, please advise requirements when booking

Main Course $20

Crispy skin North Queensland barramundi, roasted fennel, braised white bean and tomato cassoulet, kale, preserved lemon and parsley dressing (GF, DF)

Cider braised pork belly, crackling, duck fat potatoes, apple chutney, creamed spinach, baby carrots (GF, DF option)

Persian feta and leek filled chicken ballantine, potato puree, roasted baby onions, buttered french beans, thyme jus (GF)

Char grilled beef sirloin, marquise potato, buttered baby broccoli, roasted baby beetroot, garlic jus (GF, DF option)

Vegetarian and Vegan options available, please advise requirements when booking

Dessert $10

Nutella brownie sandwich, vanilla bean ice cream and salted bourbon caramel sauce

Espresso crème brulee, pulled vanilla sponge, chocolate ganache (GF option)

Treacle and macadamia tart, candied ginger ice-cream, hibiscus syrup

Blueberry and mascarpone spring rolls, caramel crumble, buttermilk anglaise, blueberry dust

66 on Ernest

Wednesday, Thursday and Friday evenings from 6 pm

Enjoy a great variety of drinks and food.
We are a fully licensed restaurant.

Wine list

Sparkling Wines Glass Bottle
De Bortoli Jean Pierre Classique $5 $25
Clovely White Lable Brut $30

 

White Wines Glass Bottle
Rutherglen Moscato 330mL $10
Clovely Classic White $6 $30
De Bortoli Vivo Chardonnay $6 $30
3 Tales Marlborough Sauvignon Blanc $6 $30
De Bortoli Pinot Gris ‘G’ $7 $33

 

Red Wines Glass Bottle
Clovely White Label Cabernet Merlot $6 $30
Clovely Sangiovese Rose $6 $30
Yarra Valley Reserve Pinot Noir $6 $30
Yarra Valley Reserve Cabernet Sauvignon $7 $35
Robert Oatley Signature Series Shiraz $7 $35

Beers, Spirits and other

Beers Item
Hahn Premium Light $5
XXXX Gold $5
Great Northern Super Crisp Lager $5
Peroni Leggera 3.5% $5
Newstead Session Ale (on tap) $6.5
Somersby Apple Cider $6
Asahi Super Dry $6.5
Corona $6.5

 

Liqueurs, Aperitifs and more Item
Standard Liqueurs $6
Standard Liqueurs $6
Standard Ports $5
Premium Ports – Galway Pipe $6
Courvoisier VSOP $6

 

Spirits and Cocktails Item
Cocktails $10
Basic Spirits $5
Premium Spirits $6
Deluxe Spirits $6.5

Soft Drinks, Coffees and Teas

Soft Drinks and Juices Item
Mocktails $5
Bundaberg Lemon Lime & Bitters $3.5
Bundaberg Ginger Beer $4
San Pellegrino Sparkling Water $3
Soft Drinks $3
Juices $3.5

 

Coffees                                     Item
Liqueur Coffees $6.5
Cappuccino $3
Flat White $3
Latte $3
Macchiato $3
Long Black $3
Short Black $3
Hot Chocolate $3
Mocha $3

 

Teas   Item
English Breakfast $3
Earl Grey $3
Green $3
Camomile $3
Peppermint $3

Every Wednesday, Thursday and Friday evenings

2-course dinner for children under  12

$12 per kid

 

Main Course

Crumbed North QLD barramundi w/ chips, OR

Pasta Bolognaise w/ parmesan

Dessert

Vanilla ice cream w/ chocolate sauce

• • • •

Please note, nights of service are subject to change.

Free Parking is available in the TAFE carpark for restaurant guests, entrance is via Merivale Street.

Wheelchair access to restaurant via ramps and lifts.

Events

Functions

Function Image

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.

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, select the beverages, 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.

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.

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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

(07) 3244 5988

book@66onernest.com.au

Use the below form to submit a question or request a functions kit, or book a table.

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