Brisbane’s dining scene is set to experience a fresh, innovative take on Cantonese cuisine with the opening of The Fifty Six, the new crown-jewel restaurant located on the top floor of Naldham House. Officially opening on Thursday, February 13, The Fifty Six promises to redefine the city’s culinary landscape, blending traditional Cantonese flavors with a modern flair.
A Vision Brought to Life
The vision for The Fifty Six was sparked as soon as Andrew Baturo, Paul Piticco, and Denis Sheahan of hospitality group DAP & Co. stepped into the top-floor space at Naldham House. Their immediate realization was clear: it had to be a Cantonese restaurant. Inspired by their travels to Hong Kong, the team wanted the venue to echo the vibrant urban atmosphere found in the city’s sky-high dining spots.
“We felt instantly that it couldn’t be anything else,” says Andrew. “The location had the same feel as the great restaurants we’d visited in Hong Kong.”
Celebrating Brisbane’s Chinese Heritage
To create a truly unique experience, the team researched Brisbane’s history, particularly the roots of its Chinese community. The story of the 56 Chinese immigrants, who made their way from New South Wales to Brisbane, resonated deeply with the team. These immigrants played a key role in shaping the city’s cultural and culinary history.
“It felt like a perfect synergy for us,” explains Andrew. “We wanted to honor the Chinese community and their significant impact on Brisbane’s history.”
The restaurant’s name, The Fifty Six, is a tribute to these immigrants and their lasting contribution to both Brisbane and Australia’s food culture.
A Stunning Interior Design
For the restaurant’s interior, DAP & Co. once again turned to renowned designer Anna Spiro. Her design concept brings together vibrant colors and luxurious elements, featuring plush gem-toned banquettes, turquoise tables, and yellow chairs, complemented by heritage features like arched windows and a tiled balcony. The design is bold yet refined, ensuring that The Fifty Six feels both connected to its surroundings and distinctively modern.
“The design needed to feel connected to the entire Naldham House, but also stand out as its own unique space,” explains Andrew. “Color plays a significant role in every level, and we wanted The Fifty Six to have a modern yet warm atmosphere.”
Executive Chef Gerald Ong: A Master of Modern Cantonese Cuisine
The culinary vision for The Fifty Six is led by Gerald Ong, a Singapore-born chef with extensive experience at renowned restaurants like Chairman & Yip and Mrs Wang. Known for blending modern Cantonese sensibilities with traditional techniques, Gerald’s cooking brings new life to classic recipes, using the finest Australian produce.
“Gerald’s approach to Cantonese food is a beautiful balance of flavors and technique,” Andrew says. “His understanding of sauces and dressings is unparalleled, and his stories about where he learned these techniques add so much depth to his cooking.”
A Menu That Pays Homage to Tradition
The Fifty Six’s menu focuses on honoring Cantonese culinary principles while embracing the best of Australian ingredients. According to Gerald, Cantonese cuisine is defined by three core pillars: freshness of ingredients, flavor balance, and elegance.
“Our goal is not fusion but evolution,” says Gerald. “We are respecting the traditions of Cantonese cuisine while incorporating local produce to make it relevant today.”
The restaurant makes as many of its sauces as possible in-house, including oyster sauce, hoisin, and XO sauce, with the exception of soy sauce, which is imported from Singapore.
Unique Dishes to Experience
Guests can begin their dining experience with appetizers like drunken prawn tarts or quail tea eggs with Avruga caviar, before moving on to a selection of dim sum crafted by Ka Wai Kwok, The Fifty Six’s dim sum master. Dim sum highlights include scallop and prawn siu mai, field mushroom and chestnut dumplings, and xiao long bao.
The restaurant’s main courses feature a mix of innovative and traditional options, such as sticky cumin Margra lamb riblets, Queensland bay lobster pao fan, and dry-aged five-spiced half duck with Davidson Plum sauce.
A Beverage Selection to Complement the Cuisine
As with all DAP & Co. venues, The Fifty Six’s beverage selection is a key part of the experience. Led by bar managers Shawn Brown and Reece Van Rijen, the bar offers innovative cocktails inspired by Cantonese flavors, along with an extensive wine list that includes a variety of rieslings, skin-contact wines, rosé, and P.R.C reds.
The Fifty Six: A Destination Beyond Brisbane
With its stunning design, creative cuisine, and exceptional drinks, The Fifty Six is more than just a restaurant—it’s a destination. “I believe the best restaurants transport you to a different time and place,” says Andrew. “The authenticity of Gerald’s dishes and the elevated location make it easy to forget you’re in Brisbane.”
Gerald echoes this sentiment, adding, “DAP & Co. has done an incredible job of creating an experience that’s about more than just food and drinks—it’s about the whole package.”
The Fifty Six opens to the public on Thursday, February 13. For booking information, menu details, and operating hours, visit The Directory.
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