At Layla, every season brings a new chapter. A new rhythm. A new expression of the ancient spice journeys that inspire us.
This summer, the kitchen leans into brightness, generosity and the vibrant flavours that connect cultures across the world — all told through the unmistakable lens of Queensland’s exceptional produce and our distinctly Australian spirit.
This menu is lively and layered. It’s built for sharing, sparking conversation, and turning a table into a journey. Welcome to Layla’s next Spice Season.
The sea, the source, the beginning
Our story often starts with the water. Queensland’s coastline gives us seafood that is naturally sweet, clean and expressive — the perfect foundation for flavours carried along the spice routes.
Freshly shucked oysters
Moreton Bay & Hervey Bay · Coconut · Green Chilli · Tamarind · Pomegranate
A celebration of the sea — bright, creamy oysters dressed with notes of citrus, heat and perfume. A dish that tastes like Australian summer retold through the spice trails.
Hokkaido scallop
Smoked isot pepper · Ginger butter · Sweet & sour vinegar
Soft, smoky, delicate — a single bite layered with spice and warmth.
Small plates, big spirit
At Layla, small plates are where the conversation begins. They’re generous, social and designed to be passed around the table.
Grilled bazlama bread
Brushed with roast sesame umami butter — simple, warm, deeply comforting.
Whipped smoked hummus
With Mount Zero olive oil and za’atar. A classic re-imagined with Australian depth.
Crispy calamari
Coconut & Kashmiri chilli crumb — fragrant, crunchy, a flavour explosion.
Sweet potato, spring herbs & green olive salad
Light, herbaceous and fresh — a bright complement to the summer heat.
Tomato & pomegranate salad
Juicy, aromatic, and one of the heartbeats of Levantine flavour.
Lamb cigars
Crisp, spiced, addictive — wrapped with lettuce, mint and pickled onion.
Spiced lentil & kasher cheese doughnut
Golden, soft, savoury — an unexpected twist from the spice routes.
The mains — generous, layered, distinctly Australian
Line-caught coral trout — special
Aleppo sambal · Coconut & chilli · Fragrant herbs
Caught off the Northern Queensland coast, this coral trout is tender and bright — elevated with a lively coconut-lime sambal that brings heat, acidity and aroma. A dish inspired by coastal fire kitchens along the spice routes, reinterpreted for Brisbane.
Westholme MBS 5 wagyu sirloin on the bone
Sweet & sour eggplant chutney · Roasted garlic
Westholme cattle graze across 16 million acres between Darwin and Brisbane — land that shapes extraordinary beef. Rich, buttery wagyu paired with spiced eggplant and soft roasted garlic feels both familiar and exotic at once.
Coconut & harissa curry (v, gf)
Urban Valley mushrooms · Local asparagus · Handmade rice noodles
A bold, aromatic curry that balances warmth, smoke and earthiness. Queensland mushrooms and asparagus meet handmade noodles, bean shoots, herbs and fried onions — a dish with soul and generosity.
The supporting cast — a table isn’t complete without them
- Basmati rice with garlic, turmeric, pandan & fried onions
- Grilled Bundaberg zucchini marinated in basil zhug
- Green & red oak salad with heirloom tomatoes, chilli & lime
- Fries with harissa aioli (the crowd favourite)
Sweet endings, story-driven
- Cardamom chocolate fondant with pandan ice cream
- Candied ginger syrup “Gulab Jamun” with coconut ice cream
- Seasonal ice cream: Mango & black pepper, Summer plum & clove, White chocolate & lemongrass
Desserts inspired by tradition, retold with a playful, modern accent.
Begin your next spice journey at Layla
This season’s menu reflects everything we believe in — generosity, discovery, culture, connection and the unmistakable flavour of Queensland.
It’s food that brings people together, sparks stories and lingers long after the last bite.
Gather your friends. Order generously. Let the journey unfold.
