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Stanley

For souped up yum cha by the river.

Matt Shea
Matt Shea

Stanley turns its lunchtime yum cha into an event on Sundays.
1 / 4Stanley turns its lunchtime yum cha into an event on Sundays.Supplied
Steamed Queensland coral trout with ginger, shallot and white soy.
2 / 4Steamed Queensland coral trout with ginger, shallot and white soy.Supplied
Dumplings and caviar.
3 / 4Dumplings and caviar.Supplied
Share plates at Stanley.
4 / 4Share plates at Stanley. Supplied

Stanley

Chinese$$

Stanley runs a yum cha menu every lunch Monday to Saturday, but on Sundays from 11.30am it becomes more of an event with a yum cha banquet for $59, or a champagne option for $158, and DJs spinning on the restaurant’s riverside deck.

The menu includes dishes such as prawn and chive spring rolls; wagyu xiao long bao; steamed barbecue pork buns with chilli jam; and pork and prawn dumplings served with either an aromatic broth or spicy sichuan with peanut and sesame.

The champagne package adds two hours of free-flowing Louis Roederer.

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Matt SheaMatt Shea is Food and Culture Editor at Brisbane Times. He is a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, among many others.

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