Good Food
BarAlto
Bar Alto is located at the Brisbane Powerhouse which is a contemporary multi-arts, dining and conference venue nestled on the beautiful banks of Brisbane River beside New Farm Park. The former power station has become a distinct Brisbane landmark, both as a stunning industrial creation and as a hub for everything creative, including theatre, music, comedy, film, visual arts, festivals and ideas.Brisbane Powerhouse opened as an arts centre in 2000 after its 43-year reign as a power station. Bold industrial structures laced with European flair, raw textures and preserved graffiti walls combine to create the perfect artistic space and have earned the building a heritage listing.
The recently refurbished Brisbane Powerhouse precinct ensures a holistic arts and dining experience; Bar Alto, overlooking the Brisbane River, a reconfigured Turbine Platform to constitute a concert stage, and an additional Rooftop Terrace.
Open Anzac Day 9am – 3pm
For reservations, please call the restaurant on (07) 3358 1063 after 10am Tuesday to Sunday
Email: info@baralto.com.au
OurWine LIST
In an ever changing, frequently confounding, and occasionally silly wine world, Bar Alto takes a somewhat simpler path. The basic ethos that binds the no nonsense list together is that wine should be drunk with food. Regionality is king. Piedmont, Tuscany and Veneto, like the food the focus and small, passionate labels the prize. Backed by a bunch of excellent New World picks it is a list that lends itself to drinking rather that pondering.MeetOur CHEF
Sajith’s cooking experience began in the early nineties with the Accor Hotel Group in Bombay, India, where he worked through the ranks to the position of Chef de partie before leaving India via a stint on the Miami based Carnival Cruise Liners.This took him to the Cayman Islands where he found himself under the tutelage of Chef Stephen Wagner and veteran restaurateur Vico Testori at Restorante Pappagallo.
Here Sajith had the opportunity to work alongside some of Venice’s finest chefs from the famed Cipriyani Hotel who would come to the Caymans in the off season. This experience built on Sajith’s love, knowledge and technique for regional Italian cuisine and would form the basis of his food philosophy.
Sajith worked under Pablo Tordesillas during Bar Alto’s opening and the following three years. This time would teach Sajith the art of combining traditional Italian cooking philosophies with Pablo’s modern techniques, fastidious attention to detail and uncompromising attitude.
In 2009 he took on the position of Head Chef at Bar Alto.
GroupDining
Thank you for your group booking enquiry at Bar Alto.Bar Alto can accommodate bookings for groups between 15 and 40 diners.
Group dining offerings include either a two course or three course menu. Both menus feature a variety of dishes to choose from, including vegetarian options. We are more than happy to cater for specific dietary requirements on an individual basis with prior notice.
Please note that our menu alters per season, meaning that bookings made in advance may be subject to some menu changes.
OurBar
When structure, organisation, numbers and so on are really not your thing. Drop in any time, with however many you are, sit where you like and order what you want. All from the bar and including Italian sausage and pickled Lombardy pepper pizza. Spring bay mussels, lamb stuffed olives, spritz, grigio, IPA’s and the occasional yet ever present espresso martini. From Tuesday to Sunday, our deck is your deck.
FoodFor Thought
The beauty of Italian dining comes from its simplicity: a transformative ability to turn short ingredient lists...
Recipe Reveal: Gnocchi
Bar Alto's famous gnocchi Ingredients: Desiree potatoes- 1.25 kg (skin on scrubbed and clean) Plain...
With its food roots steeped in so much history, every element of an Italian meal holds a story. Pasta is an Italian...
ContactBar Alto
Please complete the below enquiry form and one of our friendly staff will be in contact soon. If you don’t hear from us within 24 hours please contact (07) 3358 1063.