Start
- Freshly shucked oysters, coconut, green chilli, tamarind & pomegranate7pp/72doz
- Hokkaido scallop, smoked isot pepper & ginger butter, sweet & sour vinegar (1pc)(gf)12
- King crab dressed in coriander & lime, charred pineapple & smoked pepper (vo)(gf)(1pc)12
- Moreton bay bug OR Green papaya pani pouri, harissa, orange blossom & chermoula water (vo)(1pc)12
- Spiced lentil kasher cheese filled bread doughnut (1pc)(vo)9
Small to share
- Grilled Bazlama bread, brushed in a roast sesame umami butter (1pc)(vo)8
- Whipped smoked hummus, mount zero olive oil, za’atar (v)(gf)18
- Poached Mooloolaba prawns & dry potato curry, toasted prawn oil, smoked Turkish pepper, black cardamom & cashews (vo)(gf)25
- Grilled Goan sausage, pork belly, onion & pandan, coconut sambol (gf)23
- Turkish beef dumplings, mushroom XO, sujuk, yoghurt & spiced burnt butter26/44
- Arak cured kingfish, cranberry hibiscus, pickled Turkish chilli leche de tigre (gf)29
- Crispy calamari in a fragrant coconut & kashmiri chilli crumb (vo)(gf)26
- Sweet potato, spring herbs & green olive salad (v)(gf)18
- Tomato & pomegranate salad, spring herbs (v)(gf)18
- Lamb cigars, iceberg lettuce, mint & pickled onions (3pc)(vo)24
Large to share
- “Habibbi butter chicken”, ras el hanout butter chicken gravy (vo)(gf)52
- Mooloolaba coal grilled swordfish, glazed in burnt orange & saffron, olive oil & kaffir lime (220gm)(gf)62
- 300g / 600g Westholme MBS 5 wagyu sirloin, sweet & sour eggplant chutney, roasted garlic68/125
- 8-hour slow roasted lamb shoulder, smoked eggplant, pine nut, lemon & za’atar sauce (gf)58
- Coconut & harissa curry, green asparagus, urban valley mushrooms, hand made rice noodles (v)(gf)40
Sides
- Basmati rice, garlic, turmeric & pandan, fried onions (v)(gf)16
- Grilled Bundaberg zucchini, marinated in basil zhug (v)(gf)16
- Green & red oak lettuce, heirloom tomatoes, red onion, chilli & lime (v)(gf)14
- Fries, harissa aioli (vo)(gf)14
Sweets
- Whipped knafeh, lemon verbena syrup, vanilla bean & lime ice cream18
- Decadent cardamom chocolate fondant cake, pandan ice cream18
- Candied ginger syrup “Gulab Jamum” coconut ice cream (v)18
- Seasonal ice cream - Mango & black pepper OR Summer plum & clove OR White chocolate & lemongrass16
Wine List
The wine list for Layla is more than just a selection of bottles—it tells a story that reflects Brisbane’s evolving dining culture and its appreciation for thoughtful, well-crafted wines. With Brisbane’s laid-back yet sophisticated approach to dining in mind, its focused on small-batch producers, sustainable growers, and winemakers who balance tradition with innovation.
Brisbane’s subtropical climate also played a key role in shaping the list. From crisp whites and vibrant rosés perfect for warm afternoons to elegant, lighter-bodied reds for cooler evenings, each wine was chosen with purpose. The goal was to create a balanced selection—exciting yet approachable, refined but unpretentious—enhancing every dining experience while giving guests the freedom to explore and enjoy without intimidation.
*Menus and prices are subject to change with no notice
