Cordelia

🤎 The head chef's has a family relationship with Myall Springs which means Cordelia are exclusive producers of this steak in the restaurant setting. It's worth trying it too! I've never had a sirloin so tender, with a thick fatty cap. It's the perfect balance between flavour and lean pieces. Cooked skilfully. We were able to request for mustard with our steak, which made it more enjoyable. 💛 The milk bun was also a stand out. Soft, light and great at mopping up the juicy spaghetti. I would've liked more spanner crab meat in the spaghetti, 🌠 but the noodles were cooked perfectly al dente (got that bite!). Service was friendly and casual. Very welcoming! We sat outside which was good for the weather we were having. The tables did have a bit of a tilt because it was on the slope, but nothing that rolled off the tables 🤭. ORDERED: 🦪 Baked Scallop, smoked wakame butter, horseradish ($14.00 each) 🦐 Char grilled butterflied QLD prawns, tamarind dashi, burnt citrus ($34.00) 🍞 Falco milk bun, kombu agro dolce ($7.00 each) 🍝 Spaghetti con QLD spanner crab, cherry tomato, caper berry leaf ($39.00) 🥩 Myall Spring Organic 500g sirloin, mustard dressed greens ($89.00) It was $107.00pp which included 1 wine glass.

Some of the best food I've had in a long time! Every dish that came out was so fresh and flavoursome it was honestly hard to pick a favourite. Beautiful flavours and presentation. Wine: delicious and service was great. Couldn't fault the place.

Ordered: oysters, kingfish with peach, sardines, prawns, octopus, fish with zucchini flower + kombu pil pil, pasta with tomato and crab, fries, milk buns, chocolates, flan with cardamom cream, amaro, a bottle of wine and some other drinks. Food was really great. We enjoyed all of it. I personally loved the sardines, octopus dish, the fish and the milk buns. My friends loved the prawns too. There were both classic and interesting flavours, some not balanced in totality as much as they could’ve been. We would’ve appreciated some warmer engagement and more information about the menu/what was put in front of us. The waitress that came over later in the night though was delightful! Just wished we’d had her earlier on. Will be back to try the next menu! :)

Cordelia @cordelia.carlton - Octopus and Merguez Skewer, Espellette, Saffron Aioli $16ea 🐙⭐️ - Baked Scallop, Shiitake Beef Fat Butter, Enoki 14ea🐚 - Chicory, Mustard Greens, Goats Curd $24 🥗 - Line Caught Calamari, Shimeji Mushroom, Cashew $38🦑⭐️ - Falco Milk Bun, Kombu Agro Dolce $7ea 🍞⭐️ - Casarecce alla Nerano $29 🍝 - Casarecce con Moreton Bay Bug, Bisque, Wild Garlic $39🍝🦞 - 500g Myall Springs Organic Beef, Charred Tomato Reduction $86🥩 - Coal Fired Rainbow Trout, Burnt Buckwheat Honey, Tarragon $67🐟⭐️ - Blood Orange and Rhubarb Tart, Torched Meringue $14 Food at Cordelia was enjoyable overall, though it didn’t quite leave a lasting impression. The menu is compact and the wine list is small, catering mostly to seafood with a strong focus on whites. Pricing leans towards the higher end with portions that reflect a more refined style of dining. The highlight for me was the Octopus and Merguez Skewer. I’m usually not big on lamb but it wasn’t too gamy here, and the saffron aioli tied it all together beautifully. The calamari was tender and well-matched with mushroom umami and cashew nuttiness. The Falco milk bun was a simple standout, warm, fluffy, and glazed just right with honey. The pastas were nicely made, though I would have loved a little more depth in the sauces given the price point. The rainbow trout was excellent, perfectly cooked with a flavorful sauce, and the crispy fennel added great texture. The steak was underwhelming, cooked well enough but nothing particularly memorable. Dessert was a lovely finish, light and refreshing with the acidity of blood orange and rhubarb. Cordelia has a solid base and just a bit more polish could help it shine even brighter.

One of my fave wine bars by date. Great quality of simple classics. The roasted duck was unreal char and fatty goodness. Couldn’t pick a favourite. Friend loved the scallop the most, but highlights for me were the duck, moreton bay bug cassarecce pasta and milk bun, paired with their refreshing wine selection.

A fish-leaning (but not fish-limited) place that is ridiculously good at everything they do. Who could have guessed that a fluffy bun with caramelised top would go well with anything on the menu? They did not guess, they knew. Throughout my handful visits, I did not have a single bite or sip that would disappoint - but I was extra surprised by the vegetarian pasta that packed soooo much flavour.

Lovely restaurant with very cutesy n minimal decor. Started with the oysters and they were fresh + perfectly seasoned. The cocktail was decent and didn’t feel like they skimmed out on the alcohol lol (rare these days). We ordered the steak and fries (chef’s specials of the day) and they were a bit too salty for my personal preference. HOWEVER, this seems like a one-off and not the norm. Because of so I’d reckon stick to their popular dishes if you do visit (seafood pasta + milk buns) (kinda my fault for not doing so). Service was great and staff were superr friendly. Would love to come back for the oysters and try their other dishes.

23/10/25 - 3.5 stars ***only had drinks*** Relatively full house, so, understandable that we would get squeezed in wherever for a drink. Cool idea changing the wine cellar into more dining space, but, it's really cramped. When it was just our group, it's bearable, but, more than that was a little claustrophobic. Service was really friendly. Sadly, drinks on offer were slim, but, it was good enough. Margarita was good as advertised! Overall, drinks (for the pricing) were slightly average to slightly above average.