Layla

Layla brings modern Middle Eastern dining to West End with a menu shaped by the ancient spice trails and a distinctly Australian point of view. Its cooking focuses on seasonal Queensland produce, layered spice, smoke, freshness and generous flavours, with dishes designed to be shared rather than ordered as separate individual meals. The result is a social style of dining that suits a table of friends, a long lunch or a group celebration.

The menu moves from small starts and dips to larger plates for the table. Standouts include grilled bazlama with roast sesame umami butter, whipped smoked hummus, poached Mooloolaba prawns with fiery harissa, Turkish beef dumplings and the eight-hour slow-roasted lamb shoulder with smoked eggplant, pine nut, lemon and za’atar. The Habibbi butter chicken is another signature-style offering, while the Westholme Wagyu sirloin is served with almond hummus, biber split jus and grilled cos lettuce. Desserts include whipped knafeh and a dark chocolate tart with pomegranate molasses and mint crème.

Drinks follow the same spice-led direction. Layla’s cocktail list combines Middle Eastern spices and fresh botanicals, with options such as Passionfruit Arak and Ras El Fashioned alongside non-alcoholic choices including Lemonade and the NoGroni. The wine list is built around small-batch producers and sustainable growers, with a considered mix intended to suit Brisbane’s warm afternoons and cooler evenings.

Set within the Thomas Dixon Centre, Layla offers a setting for relaxed meals as well as more occasion-focused gatherings. The venue caters for private dining, cocktail parties, canapés, feasting banquets and multi-course events, with menus tailored to the occasion. Its Weekend Feast adds a two-hour beverage package to a shared dining experience available from Friday to Sunday. Led by Shane Delia and the Layla team, the restaurant is best suited to diners who enjoy exploring food together, from casual catch-ups and long lunches to birthdays, corporate events and milestone celebrations.