Portside Wharf is celebrating 10 years and to commemorate the event, we are hosting a roving dinner to pay tribute to the four restaurants that have been here since the beginning.
A Taste of Portside offers a unique dining experience featuring different courses at Moda Events, Sono Japanese Restaurant, Gusto da Gianni and Byblos Bar.
Be treated to stunning views of the sun setting over the Brisbane River accompanied by delicacies from:
Moda Events: canapes of smoked duck, brioche and currant puree, and prawn tartlet with taramasaModalata, wakame and tobiko - all matched with award-winning wines from Amadio.
Sono Japanese Restaurant: tastebuds will be tempted with an appetizer platter filled with soft shell crab, Aburi Wagyu, black cod saikyo yaki and simmered pork belly, served with Japan's national beverage, Sake.
Gusto da Gianni: be transported to Italy and experience a traditional Italian banquet with pizzas, risotto and handmade pasta with matched wines.
Byblos: your evening conclude at Brisbane's favourite cocktail bar, with the 'Portside Passion Martini' and platters of Lebanese sweets including Turkish delight, bakalava, Nammoura and Maamoul.
The evening starts at 6.30pm at Moda Events, Portside Wharf and includes parking for the evening.
Are there ID requirements or an age limit to enter the event?
You must be over the age of 18 to attend this dinner as alcohol will be served at the event.
What are my transport/parking options?
Portside Wharf offers onsite parking. 'A Taste of Portside' guests will have access to free parking for the duration of the event. Please park in the basement car park and you will be provided with a free exit ticket at Moda Events.
Where can I contact the organiser with any questions?
If you have any dietary requirements please contact the organiser on 07 3907 4111 during business hours or email email@example.com with subject line 'A Taste of Portside' at least two days prior to the event date.
Is my registration/ticket transferrable?
Your ticket can be transferred, but not refunded.