Seavine Bar & Kitchen quietly opened this week, eager to add to Bulimba’s bustling community vibe. Taking over the corner spot neighbouring Suki, Seavine has given the existing space a significant overhaul, adding booth seating, an expansive bar and an airy outdoor dining area. Now when we mentioned your heart’s desires we weren’t messing around – when it comes to steak and seafood, Seavine takes things very seriously. Selau Mailata has come on board as head chef with plenty of experience in both sea- and land-based dishes, having worked as head chef at the now-closed The Jetty Oxford and sous chef at Cha Cha Char.

Selau has crafted a menu to cater to a variety of tastes, ranging from starters, entrees and share dishes to larger (and we mean larger) mains. You can start your Seavine culinary voyage with the likes of freshly shucked oysters, pan-fried scallops and grilled Moreton Bay bugs, and work your way up to a steak from the grill or mains such as ten-hour slow-cooked pork ribs, seasonal crab and house-smoked lamb backstrap. If you’re keen to share (or are just really, really hungry) take on the whole baby barramundi with steamed greens, grape tomato and chimichirri, or the mouth-watering The Flintstones-esque 1.2 kg tomahawk steak. Alternatively, if seafood is life, look no further than the Seavine Seafood Tower – three tiers overflowing with grilled bugs, seasonal crab, hot and cold oysters, crab cakes, crumbed fish, smoked salmon, scallops, tempura prawns, fresh prawns, leafy green salad and chips. We advise that you at least try to leave enough room for dessert, as Seavine’s pastry chef creates delicate and delectable treats – the chocolate and peanut butter terrine with espresso mascarpone, shaved chocolate and strawberry gel certainly has our attention.

For Seavine Bar & Kitchen’s opening hours and contact details, head to our Stumble Guide.