Delicious, relaxed dining with an emphasis on paddock to plate philosophy, Patina offers a unique shared dining experience like no other.

Patina at Alumni Court launches its own distinct, flavour-filled offering that showcases the freshest seasonal produce and local seafood diners of their Brisbane riverfront venues have come to know and love.

Take a seat and enjoy ora king salmon tartare with Tasmanian wasabi, smoked soy, avocado, nashi, finger lime and coriander, and South Burnett pork belly with smoked parsnip, Mooloolaba king prawn, witlof and pickled white grape. Those looking to satisfy their sweet tooth should order the house-favourite espresso martini souffle or book in for the lavish bite-sized beauties as part of their famous
sparkling high teas.

At the helm of the UQ outpost is Patina’s Executive Chef, John Offenhauser (previously Chef de Cuisine and Marco Polo at the Treasury Hotel) who will oversee both venues, and Chef Nick Murtas (previously Palazzo Versace and Emporium Hotels) who is set to head up the kitchen.