Sushi Room

Caviar for dessert? At Sushi Room, indulgence comes in creative forms. Oscietra caviar brings a briny edge to white chocolate ice-cream drizzled with yuzu olive oil – the final flourish of the $330 per person omakase of between 20 and 22 courses. Sure, it’s expensive, but consider the level of technique, precision and ingredients on display. Raw lobster arrives in house-made ponzu with toasted sesame, highly marbled wagyu tenderloin is served with onion jus and fresh black truffle, while the nigiri – prepared by skilled sushi chefs at the hinoki timber counter – includes the finest otoro and sea urchin available. It all unfolds in a dark, moody dining room that exudes modern luxury. The drinks follow suit, with splurge-worthy bottles from Champagne, Burgundy and Australia alongside an extensive sake selection. A recently added bar and dining space invites more casual visits via an à la carte menu. However you dine, you’re in safe hands.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Tags: guide25 guide25bris guide25qld

Magazine Issue: September 2025

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