Brisbane event and lifestyle destination Howard Smith Wharves has welcomed Cantonese restaurant Stanley to its food and beverage offering.

Inspired by the riverfront locale of Stanley Bay in Hong Kong, the 220-seat restaurant features three bars and a private dining space inside a historic two-storey building dating back to 1936.

In the kitchen, head chef Louis Tikaram is serving up traditional Cantonese dishes with locally sourced produce.

“We want to support the local community, so our produce will be predominately sourced from suppliers within 100 kilometres of Stanley,” he said.

“I’m a big believer in flavoursome, healthy food, so I’m excited to welcome diners to Stanley, where we will have a dedicated Peking duck kitchen, as well as a dim sum kitchen which overlooks the riverfront deck.”

Menu highlights include Peking duck pancakes, steamed Hervey Bay scallops with XO vermicelli, Byron Bay Berkshire pork belly, and steamed silken egg custard, spanner crab, white asparagus and trout roe.

The wine list features more than 400 wines from both Australia and abroad, curated by head sommelier Thibaud Cregut.

Paying homage to traditional Chinese design elements, the ground floor features a handcrafted rattan ceiling, bamboo fretwork-lined walls and bespoke fabric. Upstairs, diners will be drawn to the circular bar, while a hidden private dining room for 12 is surrounded by a hand-painted mural and intricate wall panelling.

Howard Smith Wharves founder and director Adam Flaskas welcomed the new addition.

“Stanley will add a new dimension to the amazing restaurant options we have already, and we’re sure diners will love it,” he said.

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