With the completion of The Star Brisbane almost a year ago, we were able to experience one of Brisbane’s newest fine dining spots Aloria, perched high on the Sky Deck, serving up 270-degree views of the city that would make even the most jaded local pause mid–martini sip and say, “Alright Brisbane, you’re showing off now.”
Chef Shayne Mansfield
It’s truffle season at The Star Brisbane, and we opt for the degustation set menu curated by Michelin-trained Executive Chef, Shayne Mansfield. His ethos — grounded in sustainability, local sourcing, and minimal waste — shines through at Aloria, with thoughtful use of native ingredients and a creative nose-to-tail, root-to-leaf approach that elevates every dish. For the first time, diners can level up any à la carte dish with freshly shaved truffle for just $5 per gram from 1 July until mid-August.
The Arrival and Views
We were greeted downstairs at the VIP entrance just to the right of The Star Grand Hotel, then whisked through a sleek waiting lounge and into a private elevator — the kind that makes you feel like you’re either about to dine or join a secret society — before ascending to the Sky Deck on Level 23.
As the sliding doors opened, we were immediately hit with that wow-moment — Brisbane’s glittering night skyline stretching out in full panoramic glory. Step a little closer to the balcony and you catch glimmering glimpses of the river below. We were seated outside on the balcony and had prime position of Brisbane’s illuminated skyline.
The Dining Experience
We begin with the sourdough and truffle butter — and while the bread is warm and perfectly crusty, it is the butter which steales the show. Silky, well-salted, and rich with truffle, we are scraping the dish clean. A simple start, yet indulgent. The confit duck rillette follows closely behind – it is topped with a dollop of duck egg mayo perched ever so delicately on each bite. The mayo is definitely the standout for me on this dish
With long-awaited anticipation, the Fraser Isle spanner crab arrives — delicately plated, accompanied by a smoky burnt orange romesco and a subtle truffle vin blanc that lifts the natural sweetness of the crab without overpowering it. A crisp crackle added a playful texture, dancing over the top like an unexpected encore.
Next is the pork jowl, gently immersed in a rich black garlic consommé and layered with smoky potato ribbons. Balanced carefully on top was a truffle-cured yolk, adding depth and richness. The pork itself is unexpectedly delicate — thinly sliced and infused with the bold, umami notes of the broth, it melts effortlessly on the palate.
The final main to arrive was the Stockyard 48-hour short rib — served with smoked beef fat dumplings, grilled baby onions, shiitake marmalade, and finished with generous shavings of Manjimup truffle. The beef is so tender my knife practically sighed with relief as it glided through each bite, revealing rich, slow-cooked layers that melt on the tongue.
This dish is a grand finale to the savoury courses — rich, indulgent, and beautifully composed. By this point, I am definitely starting to feel satisfyingly full… but let’s be honest, there will always be room in my world for dessert. Needing a moment to pause between the mains and dessert, we decided to hold off — and were rewarded with a surprise palate cleanser: a sour grape citrus bite that delivered an unexpected explosion of flavour. Honestly, I could’ve had a few more of those zingy little gems and called it a night.
To round off this delectable gastronomic affair came the pièce de résistance — a layered honeycomb parfait paired with a vibrant orange and date compote, finished with a luxuriously smooth milk and truffle ice cream. The ice cream cuts through the richness of the honeycomb beautifully, making for a well-balanced, triumphant finale to what is an impeccably curated and thoughtfully executed degustation menu.
What are we Addicted to? The truffle butter (I could have eaten it by the spoonful), extra helpings of the warm sourdough just to mop up every last bit, and the delicate Fraser Isle spanner crab — I’d happily take seconds. The service, ambience, and those sweeping city views were also a standout trio.
What do we need to be more Addicted? The duck rillette wasn’t a highlight for either of us — more of an acquired taste than a crowd-pleaser. Portion-wise, I did catch myself wondering if things might feel a bit more generous if ordered à la carte. As part of the set menu, they work together nicely — but on their own, some dishes felt a little too refined for the price tag.
Aloria Level 23, Sky Deck, 33 William Street, Brisbane City QLD 4000. $150 a head.
Lunch: Wed – Sun 12pm – 3pm, Snack Menu: Wed – Sun 3pm – 5pm, Dinner: Wed – Sun 5:30pm – Late
