Matcha comes through smooth with a refreshing earthy note, steady and pleasant sip after sip. The salted milk foam isn’t obvious on top but shows up in the taste, coming across a little strong at first before easing as the ice melts. Over time it blends better with the matcha, turning into something lighter and more balanced. The portion felt a little small compared to other home‑based matcha I’ve had at the same price, wished the cup was taller so I could enjoy more 》$6.90
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đź“Ť541 Hougang Ave 8, S530541
Gotten a strawberry matcha latte, turned it into a float with a scoop of matcha gelato and the result was 🤤. Bright strawberry sat at the base, creamy milk filled the middle and vibrant matcha crowned the top. The matcha flavour came through clearly, giving the drink depth while the strawberry added a refreshing lift. The gelato brought extra richness without feeling heavy and the chewy warabimochi added a nice Japanese touch 》A$13.90
đź“ŤShiro Gelato & Snack (Brisbane CBD)
Shop 2B, 131 Elizabeth Street, Brisbane City QLD 4000, Australia
Stacked cubes of buttery toast came dressed with pearls, fruits, pink mascarpone cream and red bean paste, finished with edible blooms plus matcha and chocolate crumbles. Vanilla ice cream sat on the side, while a drizzle of matcha sauce gave a distinctive flavour that cut through the sweetness. The whole plate looked impressive and definitely for the camera. A little sweet (it’s dessert), so it’s better to share but the sauce was a nice surprise that added depth to the dessert 》A$29
đź“ŤMitr Table Dessert House & Dining
Shop B, Ground Floor/46 Charlotte St, Brisbane City QLD 4000, Australia
Squid ink pasta coated in marinara and chilli‑garlic paste, layered with cherry tomatoes, olives, onions and pickled ginger. A grilled king prawn and crisp soft shell crab gave the dish its standout seafood character, while the onsen egg melted through the pasta for richness. Tobiko added bursts of brine and shallots with chives tied the flavours together. Quite similar to the tom yum black pasta, just with a different sauce and overall a good fusion plate 》A$29
đź“ŤMitr Table Dessert House & Dining
Shop B, Ground Floor/46 Charlotte St, Brisbane City QLD 4000, Australia
Squid ink pasta coated in tom yum sauce, layered over marinara for depth. A grilled king prawn sat on top, joined by a soft cooked egg yolk that melted into the pasta, adding richness against the spice. Tobiko gave bursts of brine while chilli oil added sharpness. Not as spicy as I thought but generally spicy food in Australia isn’t as fiery compared to Thailand or Singapore 》A$29
đź“ŤMitr Table Dessert House & Dining
Shop B, Ground Floor/46 Charlotte St, Brisbane City QLD 4000, Australia
Didn’t expect a sorbet to turn out this good. Salted coconut gave a creamy base with a savoury edge, while mango lifted it with bright fruit sweetness. The scoop was smooth and fresh, balancing rich and refreshing without tipping too sweet. It’s also one of Messina’s better vegan sorbets. Perfect post meal treat and always better to try this from the country of origin to beat the crazy queue in SG 》A$6.90
Decided to add this on after being left unsatisfied with the pasta portion. The calamari were fresh, crisp and golden, with garlic aioli worth praising for its creamy richness. Fresh rocket added a peppery lift, cutting through the fried texture. Flavours were good but the wait for this dish was long as service felt slow, with mains being prioritised for other diners. Portion size again didn’t justify the price, leaving the overall value underwhelming 》A$28
đź“ŤThe Spaghetti House
Little Stanley St &, Grey St, South Brisbane QLD 4101, Australia
Mussels, prawns, barramundi and calamari gave the pasta its seafood depth, cooked with garlic and white wine for fragrance. The napoli sauce tied it together with a tomato base, coating the spaghetti cooked al dente. Flavours were fine but for a tomato‑based pasta the portion didn’t justify the price, leaving the value underwhelming 》A$43
đź“ŤThe Spaghetti House
Little Stanley St &, Grey St, South Brisbane QLD 4101, Australia
Prawns gave the dish its sweetness, lifted by white wine, garlic and chilli that added gentle heat. The bisque deepened the sauce and the pasta was cooked al dente, keeping the bite firm. Portion size felt small, especially at that price point which held back the overall impression despite the balance of seafood and spice 》A$37
đź“ŤThe Spaghetti House
Little Stanley St &, Grey St, South Brisbane QLD 4101, Australia
The gipsy ham and house cheese gave a savoury base with the free‑range egg adding richness. Roasted mushrooms and tomatoes added depth and freshness with their bits giving crunch against the crisp galette edges. The smell of crepes cooking drifted out from the rustic shop, adding to the atmosphere even while seated outside. Cold weather calls for hot food and this galette delivered a comforting mix of creamy, savoury and hearty flavours 》$20
đź“ŤMontjoie Patisserie
100 Melbourne St, South Brisbane QLD 4101, Australia
Smooth custard notes came through with a caramel edge, giving richness true to the dessert. Pistachio pieces added crunch and a nutty lift, while the crumble gave texture that kept each scoop interesting. Flavour leaned sweet, but the mix of creamy gelato with bits of nuts made it good for sharing 》A$7.80
đź“ŤAnita Gelato
111 Boundary St, West End QLD 4101, Australia
The matcha latte had a smooth, earthy flavour with a creamy finish. The cappuccino was rich, foamy and well‑balanced 》A$6.50 Each
đź“ŤPaddock Bakery
20 Hibiscus Haven, Burleigh Heads QLD 4220, Australia
