Pause Samford



Samford, on the green edge of our city, calls you to experience the most exciting Restaurant option the North of Brisbane has seen for many years.

Fresh delicious food, with simple crafted Mediterranean flavours and high quality ingredients promise something to explore.

It’s designed to have you dwell, to take your time.

Our expert Italian Chefs and high-touch service team hope to provide you with a few hours of deeply satisfying “time out” from the pervasive busy-ness of City rhythm.

Come for just a cocktail and an aperitivo on our Sunset Deck, or come for a full experience “Leave it to Chef” degustation.

Bring friends, relax and enjoy our generous wish for you to leave content.

A Pause.






The Menu

    • Untouched by fire

    • Scallops Tartare


      Millen Farm beetroot gel and green water

    • Freshly Shucked Coffin Bay Oysters

      lemon, mignonette

      1/2 doz. $22

      1 doz. $40

    • Reef & Beef


      100% natural grass fed steak tartare,

      Ossetra sturgeon caviar

    • Lightly Cooked

    • S.A. Kingfish blow-torched


      bonito flakes and enoki mushroom

    • Gently smoked Salmon cubes


      eggs, green and white asparagus

    • Entrèes

    • Selection of bread


      mixed Italian olives, Stanthorpe aged Balsamic, Toscana Grampians organic EVOO

    • Potato Spaghetti


      in french butter, parmesan and preserved Italian summer truffle

    • Cod Mousse


      grilled polenta, orange and green apple mayo

    • Slow cooked Venison in a pie


      Millen Farm cauliflower purée

    • The King


      22 months old prosciutto di Parma, burrata and pane carasau

    • Fried house Gnocchi


      winter veggies, blue cheese, tomatoes confit and herbs

    • Mains

    • 12 hour Confit Duck Leg


      lentils, shallots and eshalots, mandarin jus

    • Barker’s Creek pork cutlet


      pistachio crumb, sautéed fennel and ricotta

    • Gold Band Snapper


      baked on rock salt, Millen Farm silverbeet, salmoriglio

    • Braised Wagyu ossobuco ravioli


      carrots, caramelised onion, celery salad

    • Spelt Caserecce pasta


      porcini mushrooms, Millen Farm tomato, stracciatella cheese

    • Aussie Classic

    • Rib Eye


      100 day grain fed Black Angus (MB2)

      Served with our house red wine jus and roasted vegetables

    • Eye Fillet


      100% natural grass fed

      Served with our house red wine jus and roasted vegetables

    • Rangeland Tomahawk

      $8 per 100g

      (to share), selection of sauces 

      Served with our house red wine jus and roasted vegetables

    • Wild Barramundi


      roasted garden vegetables, lemon dressing

    • Sides

    • Grilled Broccolini


      lemon emulsion & mint

    • Local Farmer’s salad


      pears, walnuts, Gorgonzola dolce

    • Marinated fresh cabbage salad


      house sauerkraut, house pickled green papaya, chickpeas and sweet pepper salad

    • Beer battered chips


      house BBQ sauce

    • Dessert

    • Rice custard tart


      banofie icecream

    • Coconut pannacotta


      expression of berries

    • Tiramisù Pause style


      choc sponge finger, hot coffée

    • Assorted sorbets and icecreams

    • Classic Affogato


      double shot espresso, your choice of Kahlua, Frangelico or Baileys

    • Cheese

    • Our Selection

      Fresh goat cheese
      98% goat milk - Spain

      Brie Mon Sire
      28 days matured - France

      Pecorino Sardo
      100% sheep milk, 5 months matured - Sardinia

      Truffle Manchego
      98% sheep milk cured with truffle - Spain

      Vintage Cheddar black wax
      12 months matured English style with 100% Aussie ingredients

      Brass Monkey Blue
      soft creamy and salty blue vein - Stanthorpe

      Bufalo Ubriaco
      80% buffalo milk encased in Nebbiolo grape skins

      Taleggio DOP
      semi-soft matured and aromatic - Italy

      Apple Smoke
      smoked, washed, cured cheese delicate sweet  and smoky - Stanthorpe

      Choice of 2, $17 - Choice of 3, $23 - Choice of 4, $27
      Additional cheeses $5

Leave it to Chef

Pause is very proud to showcase the talents of our Chef Rino and his team by suggesting you simply close the menu and “Leave it to Chef”.
It’s what we do best.

“Leave it to Chef Dinner Luxury”
9-10 dishes in 6 courses $96 pp

“Leave it to Chef Dinner Classic”
8-9 dishes in 5 courses $79

“Leave it to Chef Dinner Vegetarian”
8-9 dishes in 5 courses $79

“Leave it to Chef Lunch”
6-7 dishes in 4 courses $60

With matching wines:
x 5 glasses $49
x 3 glasses $28

Simply close the menu now and allow Chef to surprise you…

At Pause, we love tables who are celebrating, whether it be a Birthday, an Anniversary, or a new pair of shoes!

We are a boutique restaurant with a huge kitchen and dozens of staff.  Our small handful of Chefs hand-craft wonders from a modest facility, and as such we need to plan carefully to ensure your experience is deeply memorable.

 For that reason, on Friday and Saturday nights (when we are most often at capacity) we cannot offer an “a la carte” service for tables of 10 or more while guaranteeing you and our other guests a great experience…

Yet, with a little care and planning, our Group Menus are a far better option…something shared, something to explore with friends, multiple dishes parading across your table providing a truly Pause-worthy experience.

We offer the following as suggestions yet we would love to speak with you to fine tune something that you and your guests will remember…whether it’s for 10 or 100…

(Please remember, these menus are suggestions beyond our “Leave it to Chef” degustation options which are offered for any number of guests).

RUMP CAP to share

1st course: Selection of Pause entrees to share
  • Selection of bread
  • 18 Month prosciutto di Parma with seasoned melon
  • Mediterranean style cous cous
  • Prosecco battered prawn cutlets, black garlic aioli
2nd course: Black Angus Rump Cap Roasts
  • 300 to 350 gram roast rump cap per person (vegetarian option available)
  • Selection of sides
  • Selection of house sauces
3rd course
  • Pause dessert (to be discussed)
Price $60 per person


1st course: Selection of Pause entrees to share
  • selection of bread
  • 18 Month prosciutto di Parma with seasoned melon
  • Mediterranean style cous cous
  • -Prosecco battered Prawn cutlets, black garlic aioli
2nd course: Choice of
  • Tassie Ocean Trout; confit carrot puree, roasted fennel & salmoriglio
  • Rib eye (120 day grain fed Black Angus), roast vegetables, red wine jus
  • Vegetarian option available
3rd course
  • Pause dessert (to be discussed)
Price $68 per person


1st course: Shared entrees of a selection of seafoods:
  • Ocean Trout tartare
  • Freshly Shucked Coffin Bay Oysters
  • Mooloolaba prawns
  • Moreton bay bugs
  • Sand crabs (in season)
  • Japanese sashimi grade scallops
2nd course:
  • Spaghetti Mare e Monti, guitar spaghetti, mixed seafood, mixed mushrooms and green peas
3rd course: Eye fillet
  • Tara Valley 100% natural grass fed Eye Fillet (approx 200gr), roast vegetables, aglio olio e peperoncino dressed with prawn cutlets
4th course
  • Pause dessert (to be discussed)
Price $85 per person
Our Team

Our Team

in the kitchen


Head Chef

rino Avellini

Andrea Leone

sous chef

Andrea Leone

Luca Marra

Restaurant Manager/Sommelier

Luca Marra


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