Night Feast has never run in winter before. This year it does, and the timing is the whole point. The Powerhouse forecourt turns into a temporary village of Queensland fretwork, Cantonese lacquer and neon, twenty kitchens fire up in one riverside garden, and you eat outside on a cold New Farm night the way you would not normally bother to.
Entry is free and all ages, so there is no ticket to lock in and no reason not to wander down. You order on your phone through Bopple, pulling plates from a few kitchens at once, and you get a text when each one is ready, so nobody has to stand in a queue and miss the fire. Below is what is worth ordering, and how the night actually runs.
What to order.
A handful of the festival-only plates worth crossing the room for. There are twenty kitchens, so this is a starting point, not the full lineup.
Pilloni, fire lamb folded into a panino
The West End Sardinian kitchen slow-cooks lamb over flame for its Agnello al Fuoco.
Pilloni out of West End cooks the lamb over fire, low and slow, then folds it warm into a panino with salsa verde and chilli. It is a festival plate, not something on the regular menu, and it is the one most worth turning up early for before the queue finds it.
VICI, bocconcini fried crisp
The South Brisbane wood-fire room brings a festival-only plate.
VICI fries bocconcini until the outside cracks and the middle goes molten, served with Calabrian chilli mayo. Wood-fired pizza and tiramisu follow if you want to stay at the one kitchen, but the fried bocconcini is the festival exclusive.
Blackbird, BFC for its festival debut
Blackbird Fried Chicken under quandong chilli caramel and lemon myrtle aioli.
Blackbird makes its festival debut with BFC: fried chicken under a quandong chilli caramel with lemon myrtle aioli. The native fruit in the caramel is the part that makes it read as Blackbird rather than a generic fried-chicken stall.
Ruby, My Dear and AUNTY, two debuts
A Japanese carbonara udon and a birria-style braised duck pancake, both new for this run.
Ruby, My Dear, a Newstead izakaya and vinyl bar, plates a Japanese carbonara udon, and AUNTY out of Fortitude Valley folds a birria-style braised duck leg into a pancake. Both are listed as Night Feast exclusives, so this is the only place you get either of them.
Dine'm After Dark, a caviar nugget
Oscietra caviar dropped onto six crispy fried chicken nuggets, served in your own mini tin.
Dine'm After Dark, the late-night side of Wine and Dine'm, drops Oscietra caviar onto six crispy fried chicken nuggets and serves them in your own mini tin. It is the plate the festival photos keep landing on, and it sits at the high end of the lineup, with plenty more across the twenty kitchens.
How the night works.
● Brisbane Powerhouse, 119 Lamington St, New Farm · @nightfeastbrisbane · Get directions
Getting in. Free, all ages, no ticket. Walk in off Lamington Street into the Powerhouse forecourt.
Ordering. Scan the code at any kitchen to order on Bopple. You can pull plates from a few kitchens in the one order, and you get a text when each plate is up, so you are not stuck in a queue.
Drinks. Your first drink comes with a reusable glass at $7.50. Hand it back at the Glass Return Tent on your way out and you get $5 cash back, so the glass works out to $2.50.
Going. Wednesday to Sunday, 29 July to 23 August. Hours run Wed to Fri 4.30 to 9pm, Sat 4 to 9pm and Sun 3 to 8pm, with the Ekka public holiday on Wed 12 August running 3 to 8pm. The Better Off Red long lunch is one Sunday only, Sun 16 August, and that one is a separate booking.
A note on the pick.
Festival photos by @markusravik, the caviar nugget by @winendinem. Checked against the venue's own pages in July 2026. A festival lineup can shift while it runs, so treat the plates above as a guide and check @nightfeastbrisbane for the full list before you head in.
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