About Us
A Modern French Brasserie
Clarence is a modern French brasserie in the heart of Fish Lane.
Our cooking is grounded in French technique and shaped by Queensland's seasons. We work closely with local farmers, fishermen and producers, allowing the ingredients to guide the menu throughout the year.
Alongside the food is an all Australian wine list that celebrates the depth and diversity of Australian wine. Everything we do comes back to the same idea: great food, great wine and genuine hospitality in a room that feels welcoming, relaxed and distinctly Brisbane.
Clarence’s philosophy is simple: great food, great wine, no pretence. The new venue embraces the brasserie-style format with Brisbane’s relaxed, unpretentious character—offering comforting, uncomplicated pleasures paired with the vibrant creativity that made Clarence a local favourite.
Our cooking is grounded in French technique and shaped by Queensland's seasons. We work closely with local farmers, fishermen and producers, allowing the ingredients to guide the menu throughout the year.
Alongside the food is an all Australian wine list that celebrates the depth and diversity of Australian wine. Everything we do comes back to the same idea: great food, great wine and genuine hospitality in a room that feels welcoming, relaxed and distinctly Brisbane.
Clarence’s philosophy is simple: great food, great wine, no pretence. The new venue embraces the brasserie-style format with Brisbane’s relaxed, unpretentious character—offering comforting, uncomplicated pleasures paired with the vibrant creativity that made Clarence a local favourite.
Produce-First
Everything starts with the ingredient.
We work closely with a small group of Queensland farmers and producers whose produce shapes the way we cook. Every week we build the menu around what is at its best, rather than trying to force ingredients into dishes.
Neighbourhood Farm supplies much of our vegetables, while Tommerup's Dairy provides the cultured butter for our bread service. These relationships aren't there to tick a box. They help us cook food that reflects where we are and the season we're in.
French technique gives us the foundation, but the produce always comes first. The goal isn't to make food more complicated than it needs to be. It's to cook thoughtfully, season well and let great ingredients do most of the talking.
Everything starts with the ingredient.
We work closely with a small group of Queensland farmers and producers whose produce shapes the way we cook. Every week we build the menu around what is at its best, rather than trying to force ingredients into dishes.
Neighbourhood Farm supplies much of our vegetables, while Tommerup's Dairy provides the cultured butter for our bread service. These relationships aren't there to tick a box. They help us cook food that reflects where we are and the season we're in.
French technique gives us the foundation, but the produce always comes first. The goal isn't to make food more complicated than it needs to be. It's to cook thoughtfully, season well and let great ingredients do most of the talking.
Our wine list is proudly Australian.
Curated by Venue Manager Zoe O'Mahoney, it focuses on producers making honest, expressive wines that are enjoyable to drink and work naturally with the food. You'll find everything from classic regions to exciting young winemakers, with a mix of familiar bottles and plenty worth discovering.
Above everything else, we want Clarence to feel like a neighbourhood restaurant.
Some guests join us for a quick glass of wine and a snack before a show. Others settle in for a long dinner with friends. However you choose to dine with us, our aim is always the same: thoughtful food, warm service and a restaurant you'll want to come back to again and again.