Where charcoal fire meets the casino floor
Billy Tea Kitchen is Brisbane's heritage dining room with a gaming heart — dry-aged steaks from the charcoal grill, Queensland seafood shucked to order, and a candlelit lounge where dinner rolls into blackjack, roulette and late-night pours.
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Years on Queen St
0k
Guests served
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Guest rating
Open now · Kitchen till late
Gaming lounge 18+ until 01:00
01 / 03
Queen St · Brisbane
The house in numbers
One address, two appetites
A quarter-century of service, a grill that never cools and a gaming floor that hums past midnight — measured, honestly.
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dishes on the current carte — from oysters Rockefeller to the 800g tomahawk carved tableside.
See every dish"We built Billy Tea for the long night — the last bite of wagyu and the last hand of cards should feel like the same celebration."
William Fairfield · Founder
Events hosted
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Private rooms · Poker nights · Weddings
Guest rating
0/5
2,140 verified reviews · Google · TripAdvisor
01The Chef's Table
Eight seats inside the kitchen. Nine courses, fired inches away, narrated by the chefs themselves.
02Casino Floor Dining
Table service straight to the gaming lounge — oysters, steaks and cocktails between hands.
03Seafood Grill Nights
Moreton Bay bugs, tiger prawns and whole snapper over coals, every Thursday from 6pm.
04Live Music Dinners
Quarterly jazz sessions on the mezzanine — three sets, five courses, zero rush.
05The Weekend Buffet
Forty metres of Queensland produce — seafood tower, carving board, dessert atelier.
06The Private Room
A locked oak door, a dedicated sommelier and a menu written only for your table.
Lookbook · Winter Service
The plated collection
Our kitchen releases dishes the way ateliers release seasons — studied, restrained, built to be remembered. This season's centrepiece is the 45-day dry-aged ribeye with burnt butter jus.
45-Day Dry-Aged Ribeye
Grass-fed Queensland beef, aged in-house, finished over ironbark charcoal with bone-marrow jus and smoked salt from the Sunshine Coast hinterland.
Oyster Trilogy
Three bays, three mignonettes · $24
Kingfish Crudo
Finger lime, native mint · $26
Black Truffle Agnolotti
Parmesan brodo · $38
Pavlova Noir
Charcoal meringue, macadamia · $22
Kitchen philosophy
Fire is our first language.
Seasonality is our grammar.
Hospitality is the whole sentence.
Source within the state
Ninety percent of our produce travels less than 400 kilometres — beef from the Darling Downs, bugs from the Sunshine Coast.
Cook over live fire
No gas on the line. Ironbark and ironbark only — the same fuel since 1998.
Play fair, pour generous
The gaming lounge runs on the same hospitality code as the dining room: transparent odds, honest pours, no pressure.
Elena Marsh
Executive Chef, Billy Tea Kitchen
House services
Everything the house does, on one index
Nine courses through fire and coastline — wagyu, reef fish, native citrus. Served nightly from 6pm, wine pairings by our head sommelier. Explore the menu
Full à la carte service at the tables — the lounge menu runs until 1am with roulette-side oyster service and blackjack bar carts. Read how it works
Two private rooms for 12–60 guests, bespoke menus, dedicated croupier tables for celebration nights. Plan an event
Saturday and Sunday sittings from 11:30am — seafood on ice, carving board, dessert atelier. See the spread
Preview follows the open row
