After six long years, Brisbane’s most iconic view once again comes with a side of premium fine dining. The Summit Restaurant Mt Coot-tha has reopened, bringing new life to the heritage-listed venue with panoramic city views, seasonal menus featuring Queensland local produce, and a sustainable food philosophy. It’s the best restaurant with a view in Brisbane.
The Summit Restaurant Reopens: Brisbane Fine Dining with a View
It may not be Brisbane’s highest point, but the Mt Coot-tha Lookout boasts the most breathtaking, uninterrupted views of the city, beloved by locals for weekend strolls and by visitors chasing postcard-perfect sunsets.
While The Summit Café has been dishing up casual bites for some time, the restaurant has remained shuttered since 2019—until now. It returns reimagined and revitalised, ready to reclaim its place among Brisbane’s most spectacular dining destinations. Just 7km from the CBD, the venue has undergone a multi-million-dollar transformation by Mantle Group. It now offers three distinct experiences: a refined restaurant, a laid-back, vibrant stylish bar and a verandah bathed in sunshine with sweeping views stretching to Moreton Bay.
At the helm is celebrated Queensland chef Kym Machin, a name synonymous with Brisbane’s fine dining scene, including the sorely missed Urbane. Managing the floor is equally impressive, Ammar Kassrawi, who has worked in so many of Brisbane’s top restaurants.
The Summit Mt Coot-tha now tops my list of must-visit Brisbane restaurants for anyone looking to impress out-of-towners—or simply remind yourself that we live in one of the world’s most beautiful cities.
The Best and The Rest
✅ The Summit Restaurant Mt Coot-tha returns with epic views and fine dining by chef Kym Machin.
❌ Parking here can be easy (I had no problems), or crazy and night time public transport does not exist.
Brisbane skyline from Mt Coot-tha Lookout – the best view to match fine dining perfection.
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Sunset view of Mt Coot-tha Lookout
A Fresh Start for a Brisbane Icon
“When the chef opportunity came up here it just felt right,” says Kym who is bringing his modern Australian cuisine to the mountaintop, infused with his signature respect for seasonal, local produce and clean, confident flavours.
“I live close—it takes me about 10 minutes to get here. On Sundays, I walk up with Jade,” Kym says, describing his commute with a grin. “It’s a pretty epic spot to work. There’s a function space coming, and eventually a gin distillery underneath the café. It’s a big vision,” he says. “But it’s going to be something really special.”
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Start your Summit dining experience with freshly baked bread with cultured butter, honey, and smoked salt.
What’s on the Menu at The Summit Restaurant?
“It’s very Queensland-focused,” Kym explains. “We source from around Brisbane and nearby regions. Some of the smaller producers couldn’t keep up with demand, but others like Maleny Dairies are fantastic.”
His approach? Let the ingredients speak. The menu changes frequently, sometimes even daily, depending on what’s fresh. Flexibility is key—with the team printing menus in-house, they can respond to market shifts in real time.
“After Cyclone Alfred, we had to change things overnight,” says Kym. “We’re breaking down our own lamb and duck—using the whole animal. It’s creative, sustainable, and waste-conscious.”
An elegant tasting menu spread featuring locally sourced ingredients and native flavours.
A Return to Brisbane Fine Dining—with a Twist
With dishes shaped by native ingredients and produce from local growers, The Summit is clearly focused on becoming a leader in sustainable dining in Brisbane.
“I love the lamb dishes—we’re using cuts like belly and shoulder, not just the racks. It’s exciting to play with those textures and flavours,” Kym says.
He’s also got his eye on building something truly collaborative.
“We’ve got a brilliant team – Jo Wood, Mark Penna, and Nick Baker – plus a few rising stars. Everyone’s buzzing with ideas.”
k.
Mt Tamborine stracciatella – figs, pistachio pesto, fried sourdough
Signature Dishes and Tasting Menus with a View
If you’re wondering whether to go à la carte or opt for the tasting menu, Kym has a clear recommendation.
“Absolutely do the tasting. It’s refined but generous. Great for couples. And we’ll be bringing in a few nods to my past dishes too.” (I tried the $99 Tasting Menu –
Also in the works? A high tea experience inspired by the grandeur of the Hydro Majestic in the Blue Mountains. “I want it to be exceptional—beautiful crockery, elegant sweets, even a dessert trolley. We’re sourcing unique pieces now, so it won’t be long.”
k.
Goldband snapper wild garlic & native ginger, black bean pippis, greens & sea herbs
Growing More Than Just a Menu
The onsite kitchen garden and native beehives are already underway, part of Kym’s mission to make this a truly immersive food experience. With bush turkeys keeping things interesting, only the hardiest produce gets planted.
“We’re even thinking about a window hive. It’s all part of that deeper connection between the food, the land, and the plate.”
k.
Seasonal dishes at The Summit Mt Coot-tha showcasing Queensland local produce.
What I Ate at The Summit Restaurant Mt Coot-tha
The best way to explore the full spectrum of The Summit Restaurant Mt Coot-tha’s culinary ambition is through the Premium Taste Set Menu—a ten-dish experience at $99 per person, designed for sharing. There’s also a smaller $79 menu.
We did exactly that, and what followed was a deeply satisfying journey across textures, temperatures, and Queensland-grown ingredients. It began with warm, house-baked bread paired with cultured butter, smoked salt, and a whisper of honey—deceptively simple, utterly addictive, and an early favourite.
From there, the menu moved through light, clever plates like Mt Tamborine stracciatella with figs, pistachio pesto, and crispy fried sourdough; a silky duck liver parfait sharpened with red pepper berry, quandong, and toasted brioche; and gravlax ocean trout served with crème fraîche, native herbs, smoked caviar, and a potato rosti.
The seafood continued with Moreton Bay prawns in a native herb chimichurri and charred finger lime, and Goldband snapper layered with wild garlic, native ginger, black bean pippis, and coastal greens.
Vegetable-forward dishes were anything but afterthoughts—charred broccoli met black garlic and ancient grains, while heirloom tomatoes with burrata, strawberry gum, and bush tomato vinaigrette brought freshness and tang. A deeply savoury almond-fed pork dish paired with ajo blanco, pickled apples, scallions, and horseradish, before the final flourish: a stunning panna cotta of yoghurt and lemon myrtle, bathed in strawberry gum consommé and topped with almond, wattle seed, and crisp shards of meringue.
The entire menu is driven by the kitchen’s commitment to seasonal, local produce, so expect the offerings to shift regularly based on availability, making every visit a fresh discovery.
k.
Almond fed pork, ajo blanco, pickled apples, scallion, horseradish, pickled mustard seed
A Brief Taste of Mt Coot-tha’s History
Mt Coot-tha has been Brisbane’s favourite lookout for well over a century. Originally called One Tree Hill (thanks to, you guessed it, a lone gum tree), it was renamed in 1883 from the Aboriginal word ku-ta, meaning honey. The area was set aside as a public reserve in the 1880s, and by 1918, a humble kiosk was serving up refreshments to day-trippers and hikers.
Over the decades, the site evolved, with upgrades in the 1920s and 1950s adding a viewing platform, picnic spots, and more substantial dining options. By the mid-20th century, it had cemented its place as Brisbane’s go-to destination for panoramic views and casual bites.
Today, The Summit Restaurant carries that tradition into the modern era—elevated (literally and figuratively) with fine food, sweeping vistas, and a sense of place rooted in Brisbane’s history.
Getting There
The Summit Restaurant is located at 1012 Sir Samuel Griffith Drive, Mt Coot-tha, just 15 minutes from Brisbane CBD. Onsite parking is available but fills quickly—plan ahead. Public transport is limited after 6 p.m., so driving is best.
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