Step inside BOS Brisbane with celebrated chef Adrian Richardson as he shares the secrets behind the city’s premium steakhouse experience, standout cuts, and why Brisbane’s dining scene is booming.
A Steakhouse with a Story: BŌS Brisbane
Perched above Queen Street in the heart of the CBD, BOS Brisbane is not just another upscale steakhouse — it’s a statement. With jaw-dropping views of the Brisbane River and Story Bridge, this refined riverside restaurant on level four at 480 Queen Street delivers a steak-focused dining experience that merges classic luxury with modern elegance.
The spotlight here is firmly on beef — from Wagyu to grass-fed Angus, with over 60 cuts on offer — and every steak comes with a tableside introduction. But BOS is more than just steak. Seafood starters like tequila-cured kingfish, lobster bisque risotto, and a show-stopping cognac crème brûlée are all part of the journey.
To dive deeper into the BOS story, Kerry sat down to sample the BOS Tasting Menu and posed some questions to Chef Adrian Richardson, the culinary force behind the menu.
The Best and The Rest
✅ Discover everything you’ve always wanted to know about beef with a cut-by-cut tableside introduction.
❌ Probably not a first choice for vegetarians and vegans.
BOS Brisbane’s steak selection includes over 60 cuts – each cooked to perfection.
Enjoy fine dining with Story Bridge views from level four of 480 Queen Street.
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BOS Brisbane’s signature Steak au Poivre – a grass-fed Angus tenderloin seared to perfection
BŌS Tasting Menu: A Riverfront Dining Experience Worth Savouring
The Story Bridge twinkled in a soft red glow as I settled in for the evening at BŌS Brisbane, perched elegantly on level four at 480 Queen Street. The city shimmered beyond the glass, and on my plate, something spectacular was unfolding — the BŌS Tasting Menu, a multi-course showcase of indulgence, artistry and bold, beef-forward flavour.
The experience opened with a trio of inventive starters: crisp, duck fat squares topped with pearls of caviar, tequila-cured kingfish that danced on the palate, and an ice cream cone filled with finely cured wagyu — yes, wagyu in a cone, and it was divine.
Next, a lobster bisque risotto arrived crowned with scallop saltimbocca, an unexpected but welcome twist. The interlude was a watermelon and rhubarb palate cleanser, refreshing with surprising texture and a pop of flavour, topped with a crystal-clear slice of cucumber.
Naturally, the centrepiece was steak — Steak au Poivre made from tender, grass-fed Angus tenderloin, perfectly peppery with just the right resistance beneath the knife. The final flourish? A cognac crème brûlée layered with orange Chantilly cream and anchored by a crisp brandy snap. My dessert stomach was grateful.
With a tasting menu like this, BŌS is making its mark as one of Brisbane’s top steak and seafood destinations, where the view competes only with what’s on the plate.
Rich and elegant, the lobster bisque risotto is topped with scallop saltimbocca – pure indulgence at BOS Brisbane.
Chef Adrian Richardson at BOS Brisbane steakhouse.
Q&A with Adrian Richardson, Executive Chef at BŌS Brisbane
Kerry: You’ve dined in some top spots—what stands out to you about Brisbane’s dining scene right now?
Adrian: Brisbane’s dining scene is fantastic. There are so many incredible places and talented chefs — it’s vibrant and feels like it’s absolutely booming. New venues and amazing food are popping up everywhere. Honestly, Brisbane can hold its own with one of the greatest dining cities in the world.
Kerry: Is there a particular Brisbane food experience that genuinely surprises you?
Adrian: Absolutely — going out to Sunnybank. Some of the best Asian food I’ve ever had, it’s like being transported straight to Hong Kong. It really surprised me how good it was. Brisbane used to be a bit of a sleepy town, but now it’s a global destination. The cultural diversity is incredible, and with that comes amazing food. These days, nothing really surprises me anymore because the standard just keeps getting better and better.
Kerry: How does the atmosphere or hospitality here compare with what you’re used to in Melbourne?
Adrian: The big difference would be the weather! Brisbane has some of the best weather in the world, hands down. That means outdoor dining nearly all year round, about eleven and a half months of the year, you can enjoy a meal outside. Sure, it gets hot or humid, and sometimes it rains or gets windy, but more often than not, you’ll score a beautiful seat by the river and enjoy it all under the sun. Melbourne is all about knowing where to go—it’s more local knowledge, a bit more underground. Brisbane, on the other hand, is super easy to find out what’s new and where to eat, and people are so excited by it all. Both cities are amazing food destinations. I’m lucky to know the hotspots in both!
Sophisticated and modern – BOS Brisbane’s interior blends dark timber tones with moody lighting and sleek detailing.
What’s Hot on the BŌS Brisbane Menu?
Kerry: Let’s talk BOS—what are the standout dishes for you on the menu?
Adrian: BOS is all about beef — it’s in the name, which is derived from the Latin name for bovine. We grill and serve some of the best in Australia, from Wagyu to grass-fed and grain-fed cuts, with over 60 steaks on the menu. Whether you’re after something small, big, or bone-in, every steak is exceptional. But here’s the secret — our seafood is just as good. The entrée section is mainly seafood, and it’s where the chefs really shine. Start your meal with something fresh like oysters, prawns or crab, then follow it up with a mouthwatering steak. It’s the perfect balance.
Kerry: If someone was visiting BOS for the first time, what’s the one dish you’d insist they try—and why?
Adrian: The BOS Beef Tasting Board is a must. You can choose between two options: one with a mix of grass-fed, grain-fed and Wagyu, or a Premium Wagyu Tasting Board.
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A finale worth waiting for – cognac crème brûlée with orange Chantilly and brandy snap at BŌS Brisbane.
How to Order Like a Pro at a Modern Steakhouse
Kerry: You know your way around a menu — what’s your advice for diners who want to get the best from a modern steakhouse like BOS Brisbane?
Adrian: What makes BOS special is the chance to compare different cuts side by side — you really get to taste the difference in breed, diet, and even genetics. It’s a real eye-opener, and people are often surprised by which cuts end up being their favourites.
Kerry: Do you think people still make mistakes when ordering steak? Any insider tips?
Adrian: Absolutely — people are creatures of habit. They order the same cut, cooked the same way, every time. My tip? Step outside your comfort zone. Try something different — and take recommendations from the chefs or restaurant team.
Kerry: Is there a lesser-known cut that you think deserves more love on restaurant menus?
Adrian: Definitely. One of my favourites is the Flat Iron, also known as the Oyster Blade. It’s often braised, but if you remove the tendon and grill it just right, especially if it’s Wagyu as it’s juicy, tender, and full of flavour. Other underrated cuts include flank steak, tri-tip, and even the omelette cut. The trick is to cook them medium-rare, let them rest, and then carve them properly. That’s how you bring out their best.
BOS Brisbane’s steak selection includes over 60 cuts – each cooked to perfection. IMAGE: Markus Ravik
The Secret to Selecting Premium Beef
Kerry: Fat content, marbling, dry-aged, grass-fed—what’s the first thing you look for when you’re choosing beef?
Adrian: All those things matter, but for me, it’s about quality. I look for reputable producers, proper processing, and trusted brands. I often know the farmers and the stories behind the beef. Australia produces some of the best beef in the world — so whether it’s grass-fed, grain-fed or Wagyu, if it’s on the BŌS menu, it’s going to be exceptional.
Kerry: What do you think Brisbane diners are getting right — or wrong — when it comes to appreciating top-quality steak?
Adrian: I think Brisbane diners have access to the same quality choices as any major food capital. There are so many new restaurants opening all the time — it’s hard to keep up! My advice would be don’t just chase the newest shiny spot. Sure, check them out, but keep going back to the places that deliver consistently. The restaurants that have stood the test of time deserve the love too.
Final Thoughts on Dining at BŌS Brisbane
For those seeking a Brisbane fine dining experience that celebrates the art of beef and elevates seafood to equal status, BŌS Brisbane is a must-visit. Whether you’re ordering the Beef Tasting Board, settling in for a long lunch overlooking the Story Bridge, or just chasing the best steak in Brisbane, this is a venue that delivers across the board.
Disclaimer: Eat drink and be Kerry was a guest of BOS Brisbane.
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