Brisbane, Queensland

True to its name, this award winning restaurant is the second for acclaimed chef David Pugh. Two Rooms is a minimalist, ultra-modern space fitted out in glass, steel and polished timber and split over two levels - the main dining area and the intimate mezzanine. The inventive modern Australian cuisine has received many accolades and makes the most of Queensland's top produce. The restaurant can also be hired out for private functions and weddings.

2 Edward Street
Brisbane CBD
Tel: +61 7 3210 0600
Modern Australian
Price Range:
$$$$ ~ $$$$
$$$$ = Mains under $20
$$$$ = Mains $20 - $30
$$$$ = Mains $30 - $40
$$$$ = Mains over $40
Fully Licensed (no BYO)
The very chic Restaurant Two attracts a who's who crowd to its cool-casual wine bar and spacious Experience is very much the right word. The consummate attention paid to the food does not mean other factors go ignored. The waitstaff are full-time professionals who treat clients with extraordinary respect, and are proud of each dish they serve.

The restaurant space is large and open, with a welcoming yet sophisticated feel. The historic building's location on the corner of Edward Street allows diners to soak up the verdant sight of the Botanic Gardens as they exclaim in delight at another culinary masterwork. Restaurant Two is fine dining. At its finest.
This restaurant has not scheduled any events.
Please contact the restaurant for further information.
130 pax
Award Winning / Hatted
Bar / Wine Bar
Historic Building
Private Dining Room
Suitable for Functions
Suitable for Groups of 10
Suitable for Pre Theatre
Suitable for Product launches
Suitable for Weddings
Brisbane Times Good Food Guide Awards - 2014
One Chef Hat
2 Edward Street
Brisbane CBD QLD 4000
Corner of Edward and Alice streets, overlooking the Botanic Gardens.
There are no recommendations for this restaurant.
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Chris Healey - 30/08/2012
My wife and I came in with our best friends for their famous 10 course degustation and it was out of this world! Highlights included the terrine, a speciality of chef David Pugh's learned during his time working in the London Connaught Hotel the manager told us. We also loved the scallops, which I understand are the signature dish of the restaurant, and the venison. For dessert, the final dish was the salted chocolate ganache, which was just heaven on a plate. It is my wife's new favourite dessert, and as a non chocolate person, it gave me a new appreciation of this dessert staple ingredient. We will be back!
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