Layla

Layla is an exquisite Middle Eastern inspired restaurant from acclaimed chef and restaurateur Shane Delia, nestled wihin the heritage-listed brick walls of the Thomas Dixon Centre in West End.

The historic landmark building, which started life as the Thomas Dixon shoe factory, is also the headquarters of Queensland Ballet. 

Featuring a dimly lit moody interior, the main dining room's exposed brick walls connect to the history of the original building dating back to 1908, alongside luxurious, tactile materials in blue velvet upholstery, walnut timber, blue terrazzo floors and brass accents.

In direct contrast, the bright, sunlit, adjoining open-air terrace is shaded by natural beige umbrellas and features stone topped tables surrounded by lush greenery.

Leading the Layla kitchen is Head Chef Simon Palmer (Black Hide by Gambaro, Urbane, Gerard’s Bistro, E’cco Bistro), who has collaborated closely with Delia and his team on an immersive spice-forward menu celebrating a diverse mix of international influences. 

Kicking things off on the snacks front, king crab dressed in coriander and lime, charred pineapple and smoked pepper, and a potato, cabbage, and leek briwat wrapped in Tunisian pastry, both offer the perfect bites

For small plates, Layla’s signature flatbread brushed in toum and fennel seed za’atar complements a whipped smoked hummus and fragrant sweet eggplants; while a Brisbane Valley pistachio crusted quail and arak cured kingfish offer additional small plates for sharing

Generous mains include roast duck fesunjun served with butter roasted walnuts, pomegranate, and fragrant herbs; and there’s no going past Delia’s signature 8-hour slow roasted lamb shoulder with smoked eggplant, roast lemon and za’atar sauce.

‘Habibbi butter chicken’ is a unique take on a staple using Moroccan spices, and a coal grilled swordfish T-bone with burnt orange and saffron is set to be a seafood signature.

On a sweet note, a handful of indulgent desserts include whipped kanfeh with lemon verbena syrup and pine nut ice cream; peanut butter parfait with tahini caramel, plum jam and burnt butter ice cream; and a watermelon and rosewater granita with chocolate mousse, Turkish delight jam, and peppermint crisp ice cream.

As for drinks, complementing the produce-forward menu, Layla’s cocktail list is also seasonal by design, highlighting a variety of native Queensland ingredients. Sommelier Darcy Curnow (Rockpool Bar & Grill, Delia Group) has curated a considered 150-bottle wine list that features local and international varietals from small batch makers, sustainable growers and traditional winemakers.

Textural and zippy Sauvignon Blancs from Adelaide Hills and Marlborough feature beside mineral-driven, elegant Chardonnays from Margaret River and Burgundy. A variety of skin-contact whites, rosé, and amber wines from the likes of Cullen Wines and Lucky Cat add an extra layer of intrigue. Highly drinkable reds lighter in style sit alongside structured yet food-friendly wines such as Barossa Shiraz and Cahors Malbec.

Seating 90 between the main dining room, private dining room and outdoor courtyard, Layla is available for private events and full venue buyouts.

Need to know - The entrance is on the corner of Montague Road and Raven Street and Layla can also be accessed via a spiral staircase or lift from the ground floor of the Centre.

A guide to the best restaurants in West End HERE

Check out the best Middle Eastern restaurants in Brisbane HERE

Still hungry for more suggestions on where to eat out in Brisbane, head to our comprehensive Eat & Drink section HERE! Happy grazing!