28 Market Street, Brisbane Mon - Fri from 11.30am / Sat from 5:30pm (07) 3236 4855



A wonderful open space showing off the history of this fantastic building.
Up the timber staircase, The Attic is a hidden treasure exuding charm in every way. Our luxurious sunken dining room overlooks the city streets as Brisbane’s best kept secret. The Attic has a soaring ceiling and an entire wall of windows to let natural light flood the dining area.

The space is framed by original 19th century red brick and timber. The Attic’s exposed bricks and beams, and original reinforced archways, create ambience for every diner.

From the baby grand piano to the candlelit tables, The Attic is perfect for romantic dinners and large celebrations alike.


OurHead Chef

Andy Birse

Malt Dining’s Head Chef, Andy Birse has joined the team after many years of industry experience at some of the top Brisbane restaurants. 

Most recently, Andy was sous chef at Brisbane favourite, e’cco bistro and has stepped into the Head Chef role at Malt Dining. Prior to that he was Head Chef at Bitter Suite for over three years.

Andy has worked in kitchens since high school but it was only in the last few years did he fully commit to a career in the industry and moved into leadership roles working with and under other great Brisbane chefs.

His love of cooking comes from his Dad, who has always had a deep interest in organic farming and made sure that as kids, Andy and his siblings were exposed to many different foods. These days at home though, it’s the simple things that keep him happy and with a partner hailing from Japan, Andy loves cooking for her and his family.

As for the Head Chef role at Malt Dining, Andy says that he’s looking forward to adding his personal touches to the menu. “I really want to focus on delivering quality through both the restaurant and the bar. It’s such a fantastic space that we have to make sure we’re producing food to match. Delicious, fresh, organic food that’s perfect for those special occasion meals but can also be enjoyed over a quick lunch during the week. I really want to explore what we can do. I love cooking and eating and live to be challenged!”.

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