《The Fifty Six》 After dining at The Fifty Six on multiple occasions, it has consistently proven itself to be one of the most refined Cantonese dining experiences in Brisbane. Brisbane’s dining scene is one I know well—from outstanding venues to those still finding their footing—and within this context, The Fifty Six clearly stands apart. Under the direction of Chef Gerald Ong, Cantonese and broader Chinese cuisine are executed with a level of precision and restraint that is uncommon in the city, placing the restaurant comfortably ahead of many contemporary Asian establishments. A credible restaurant assessment requires more than a single visit. Based on repeated visits, The Fifty Six not only meets this standard but delivers a high level of consistency across food, service, and overall experience. ［Highly Recommended Dishes］ The dry-aged roast duck is exceptional, with crisp, refined skin and juicy meat that remains clean on the palate. It stands confidently alongside similar offerings from both Chinese and Western kitchens. The toothfish is another highlight—expertly pan-seared and finished with a restrained touch of oyster sauce, allowing its buttery texture and natural sweetness to shine. It is a dish that encourages repeat visits. Other dishes are consistently well-executed, and desserts are well worth saving space for, particularly the brownie and the classic fried ice cream. Service is warm, attentive, and professional, aligning seamlessly with the restaurant’s culinary ambitions. Special recognition must be given to sommelier Xian, whose professionalism significantly enhances the dining experience. He listens carefully to guests’ preferences, explains wine profiles clearly, and offers thoughtful recommendations that consistently complement the cuisine. On one occasion, he went out of his way to retrieve a specific bottle from off-site storage at our request—an effort that speaks volumes about his dedication and pride in his craft. Xian is a genuine asset to the restaurant and among the most impressive hospitality professionals I have encountered in the city. Overall, The Fifty Six demonstrates a level of refinement, consistency, and service that makes it a destination worthy of repeat visits and high recognition.

Dinner at Fifty-Six was such a treat. It’s easily one of the best Cantonese meals I’ve had in Brisbane in a long time. Every dish was beautifully fresh, full of flavour, and thoughtfully presented. You can truly taste the quality and care in each plate. The staff were warm, welcoming which made the experience even more enjoyable. I’ve added photos of all the dishes we had and I can confidently recommend every single one of them. Once again, everything was delicious, and I’m already looking forward to returning to try the rest of the menu!

Fantastic lunch with friends at The Fifty Six. Elevated Cantonese food with excellent, friendly service in a stunning dining room. Will definitely be back. Brisbane is lucky to have Chinese dining of this calibre.

The atmosphere was nice and the service was friendly. Food was well presented however taste-wise was fairly average, especially considering the price point. (My fav was the cocktail I got called Red Eye in Shanghai, ngl it was quite good)

This restaurant is simply beautiful! Great service and the food is excellent. The food here and the flavours are the best we had when it comes to Cantonese food. It brought back memories of some of the dishes where the flavours of Hong Kong was there! Yes it is upmarket to your normal restaurant but for what we had, the prices were reasonable and we left very content! We had the har gow and mushroom dumplings and they were to die for in texture and flavour. We opted for the black olive and shitaki mushroom fried rice, beef tenderloin and scallops and the mud crab clay pot. All was beautifully presented and tasted really good! We were very satisfied. Gerald Ong and the team should be very proud of putting up some real Cantonese food! Sorry some of the food shots were taken after a few serves…couldn’t wait!!!