Agnes ★ 4.8
Agnes on Agnes Street, Fortitude Valley cooks every plate over Queensland wood. No gas, no electricity in the kitchen; ironbark, apple wood, cherry, olive.
History
The finger lime (Citrus australasica) is a native rainforest understory citrus from south-east Queensland and northern New South Wales. Indigenous people harvested wild finger limes for thousands of years; Quandamooka traditional knowledge holders used them as bushtucker citrus. Commercial cultivation began in the 1990s following research at the Department of Primary Industries; the fruit was promoted internationally as 'lime caviar' and now exports to over 30 countries. Brisbane chefs were early adopters: Joy, Agnes and e'cco bistro feature finger lime on oyster service, fresh kingfish ceviche and dessert. Most fruit is grown in the Granite Belt around Stanthorpe or coastal subtropical orchards.
Where to eat finger lime
Finger Lime in Brisbane
Joy ★ 4.8
Joy is the 10-seat counter on Ann Street in Fortitude Valley. Sarah Scott runs short and long tasting menus with Japanese cadence, two seatings only.
e'cco bistro ★ 4.7
Philip Johnson e'cco bistro has run since 1995, now at Haven in Newstead since 2018. Modern Australian with Queensland seafood and wood-fired technique.
More cities are in research. Want finger lime covered somewhere specific? Tell us where you want to eat.