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.
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.
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.
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.
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 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.
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.
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’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.
66 Ernest Street
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