Queensland’s biggest culinary celebration Dine BNE City is back this winter; showcasing what the city has to offer when it comes to foodie delights.
The Write Drop spoke to restaurateur Michael Tassis – who runs 11 venues in Brisbane – from riverside spots including Massimo and Opa Bar & Mezzo to the new arrival of Stilts and Mulga Bill’s. He shares his favourite food memories, bars and wine that’s on high rotation with friends and family.
MY CITY
The allure of Brisbane lies in its delightful weather, laid-back residents, and an array of exceptional dining options, conveniently situated between the Gold Coast and Sunshine Coast.
FAVOURITE FOOD MEMORY
The Moussaka from Opa. It’s comfort food that takes me back to my childhood and long lunches around the table with family.
FAVOURITE BAR
Penelope is my go-to bar. It’s one of Brisbane’s newer venues, with a great atmosphere – relaxed modern, and well-executed. I’ll often order a Negroni there. It’s simple, classic, and always satisfying.
DRINK THAT DESCRIBES YOU
The Negroni aptly reflects my personality—energetic with a perfect balance of bitter and sweet.
BEST HANGOVER CURE
An ice bath is the ultimate remedy.
BEST INTERSTATE BAR
In Sydney, The Baxter Inn stands out as a hidden treasure, featuring mood lighting, great tunes, and exceptional drinks.
OVERSEAS BAR
Iris in Dubai is a must-visit, known for its fantastic cocktails, lounge ambiance, and vibrant atmosphere.
FAVOURITE WINE
Craggy Range Sophia is a favourite. It’s rich and full-bodied, but smooth! I’ve shared it on some really memorable occasions with friends and family.
FAVOURITE WINERY
Craggy Range Winery in New Zealand is truly remarkable on multiple levels.
NEXT DESTINATION
Greece is at the top of my travel list. It’s where my roots are, and I try to get back whenever I can. The culture, food and pace of life always recharge me.
WHAT MAKES THE BRISBANE FOOD SCENE DIFFERENT TO WHAT WE FIND IN OTHER CAPITAL CITIES
Managing a single restaurant is a challenge, but operating several requires a strong team and effective systems. It’s hard work, but filled with enjoyable moments. Brisbane offers something special – it’s not trying to be anyone else. We have a unique food culture that blends creativity with approachability and that’s what makes it exciting to build here.
CAREER HIGHLIGHT
Opa represents my biggest success story, as it allowed me to reconnect with my roots and take pride in my heritage. We launched to great success, then faced the 2022 floods head-on. Coming through that made the team stronger – an made the venue even more meaningful.
HOW HAS THE FOOD SCENE IN BRISBANE CHANGED
Since I first opened venues in Brisbane, I’ve noticed a shift in what people desire. Diners are now more open to diverse cuisines, with a growing preference for spices and chili. There’s an increasing demand for memorable dining experiences that deviate from the ordinary.
TELL US ABOUT THE Dine BNE City CAMPAIGN AND YOUR VENUES TAKING PART
This year, we’re excited to showcase our venueS Stilts, Dark Shepherd, Pompette, Mulga Bills, Longwang, Massimo, and Opa. Dine BNE City is a brilliant way to spotlight that diversity of what’s on offer in Brisbane, especially during the quieter winter period. It encourages locals to explore, try something new, and come together around great food and drink.
ON THE MENU AT OPA RIGHT NOW
At Opa, the slow-cooked lamb shoulder is a crowd favourite, bursting with flavour and tender to the bone. It’s the kind of dish that brings people together. Growing up, I also loved Moussaka, Keftedes, Souvlaki, Octopus, Calamari, Greek Salad, Marouli Salad, and Bougatsa.These dishes are very much tied to family memories and celebrations for me.
BEST BUSINESS ADVICE
Consistently strive to improve every day and keep pushing forward.
