Exhibition Restaurant

Exhibition Restaurant is an intimate 24-seat dining room beneath Brisbane’s Metro Arts Theatre in the CBD. Its setting is closely tied to the building’s 130-year history, with the restaurant continuing the theatre’s connection to live performance, visual art and craft through its design and service. Guests can expect handmade cutlery, ceramics by local and Japanese artists, cooking artefacts and the skills of the team to form part of the experience.

Rather than offering a conventional menu, Exhibition serves one omakase format: the signature Exhibition Experience. The chef chooses what is served, with dishes changing with the seasons and drawing on traditional and modern techniques from a range of cuisines. The restaurant’s produce focus includes live seafood, premium meat and fresh ingredients from biodynamic and sustainable farms across Queensland, as well as growers extending from Northern New South Wales to Far North Queensland. Charcoal cooking and unexpected preparations are part of the kitchen’s approach, while the stated aim is to keep the produce’s character and the ideas behind it in view.

Head chef and owner Tim Scott leads the kitchen with his team, while co-owner Michael Nguyen brings relationships with progressive growers through his work with Thai Hoa Grocer. That connection informs Exhibition’s focus on sustainability, nutrition and seasonal produce. The beverage list follows a similar approach, drawing on Australian and international producers without restricting itself to either the New or Old World. Guests can choose from five matched-drink options, including a considered non-alcoholic pairing, a sake and umeshu-focused koji pairing, wine pairings and a more eclectic alcoholic selection.

With only 24 seats and a single chef-led experience, Exhibition is best suited to diners looking for an immersive meal rather than a casual drop-in restaurant. Its intimate scale may appeal to couples, small groups and food-focused visitors who enjoy being guided through a changing menu and the stories behind its ingredients, makers and techniques. Weekend reservations are listed at $330 per guest, comprising the omakase and dining credit for additional drinks or courses; weekday reservations run from Tuesday to Thursday.