Should You Visit The New Mediterranean Restaurant At The Star Brisbane?

Short on time but still craving a feast? The Tassis Group’s latest dining hotspot at The Star Brisbane delivers big on flavour and efficiency, serving up a Mediterranean-inspired banquet that’s just as indulgent as it is swift.

Walking into Dark Shepherd, the moody, atmospheric interior immediately subverts expectations – it’s clear this is not your ordinary Mediterranean restaurant. Gone are the familiar white-and-blue hues and stone-paved charm that’s become synonymous with the cuisine. Instead, this latest venture in a recent string of openings from the Tassis Group is a sleek, contemporary reimagining of the Med.

Seated in a curved booth beside the live lobster tank, we kicked things off with drinks: a crisp glass of Rioja for my lunch date and a summery cocktail named the Riviera Sunset for me. Sips were exchanged, nods of approval followed, and the verdict was unanimous: delicious.

Deliberating between the numerous enticing banquet options, we opted for the nine-course Big Chop Banquet, which was generously priced at $54 per person, then eagerly awaited the first round of entrées: oysters, pillow bread, and tzatziki. The oysters, served natural on ice, were smooth and velvety, while the tzatziki – easily one of the best I’ve ever had – paired beautifully with the perfectly puffed pillow bread. We could have indulged in seconds (and thirds), but restraint proved wise, as the next wave of dishes was just as impressive. Moreish pastitsio bites (pasta, spiced meat sauce, and béchamel), woodfired scallops, and flash-fried kalamari dipped in paprika sauce – each plate was a hit.

Naturally, as with most Mediterranean restaurants, the real star is the lamb. Thankfully, the Big Chop Banquet delivers with two premium cuts: succulent lamb ribs and a tomahawk cutlet, both sourced from the foothills of Victoria’s Pyrenees Ranges. Dubbed the Wagyu of lamb, White Pyrenees lamb is renowned for its tenderness and depth of flavour, and here, it’s slow-cooked in a woodfired oven until meltingly soft and irresistibly rich.

Just as we thought we couldn’t fit in another bite, the chef’s dessert arrived: galaktoboureko – flaky filo pastry, creamy custard, and lemon syrup. Sweet and indulgent, it was the ideal finale to our delectable nine-part feast.