Dark Shepherd

Dark Shepherd is a Mediterranean restaurant at The Star Brisbane, bringing together woodfire cooking, premium produce and a menu built around lamb, seafood and grilled meats. Its cooking is centred on the Marana Forni oven, with fire used to char and finish dishes. The restaurant also has live seafood tanks and a dry-aging cabinet for lamb, giving the dining room a visible focus on provenance and preparation.

Lamb is the defining thread of the menu. The White Pyrenees range, sourced from Victoria’s Pyrenees Ranges, is presented as a premium, finely marbled lamb and appears in dishes including the 21-day-aged Lamb Shoulder and Lamb Cutlets. Other substantial options include Lamb Kleftiko, Lamb Soutzoukakia and the Lamb & Lobster combination. Seafood has an equally strong presence, from Woodfired Octopus and Prawn Saganaki to Moreton Bay Bug, Toothfish and live lobster served with either orzo or grilled with tirokafteri butter.

There is plenty beyond the larger plates, with Greek and Mediterranean flavours running through the snacks, small plates and sides. Woodfired Pillow Bread, Wagyu Souvlaki, Kingfish, Spanakopita, Saganaki and Halloumi are among the named offerings, while desserts include Galaktoboureko, Baklava Biscoff and a Knafeh designed for two. A lunch menu adds yiros, Chicken Souvlaki and Lamb Lagoto, with a weekday Martini & Souvlaki option also available.

The space is designed for more than a quick meal. Dark Shepherd has a 120-seat dining room with sandy beige booths and marble tables, along with a private 10-seat room for smaller gatherings. There is also indoor and outdoor dining and a bar offering signature cocktails, premium spirits, chilled beer and a 140-bottle wine list. A kids menu is available on request, making it suitable for families, while the private room and functions offering give groups a more planned setting. For a date or a shared meal with friends, the combination of fire-led cooking, seafood and a substantial drinks list provides plenty to explore.