Welcome to Hervé’s Restaurant & Bar, Brisbane
A French-Inspired Restaurant in Brisbane
Created as an elevated yet relaxed dining destination, Hervé’s celebrates exceptional local Queensland produce through a modern French and Basque-influenced menu. Every dish is prepared entirely in-house, reflecting a commitment to quality, craftsmanship and thoughtful hospitality.
A Hidden Dining destination in Albion
Located on the upper level of the Craft’d Grounds precinct in Albion (next door to Collingwood Black), Hervé’s offers a secluded dining experience away from the street. Timber finishes, terrazzo, soft lighting and layered textures create an intimate, homely atmosphere that feels both refined and welcoming. This carefully designed setting has made Hervé’s a stand-out, community-focused restaurant and bar in Brisbane’s inner north.
Private Dining & Events in Brisbane
Responding to the growing demand for premium event venues in Brisbane that offer restaurant-quality cuisine rather than conventional catering, Hervé’s has expanded its footprint within Craft’d Grounds. Our collection of private dining rooms and event spaces caters to a wide range of occasions - from intimate gatherings to large-scale celebrations - all supported by the same culinary standards as our restaurant.
There is no external catering and no standard function fare. Every menu is crafted in-house by our kitchen team, ensuring a seamless extension of the Hervé’s dining experience.
Corporate Events, Celebrations & Weddings
Whether you’re hosting a corporate lunch or dinner, planning a milestone celebration, or searching for a distinctive wedding venue in Brisbane, Hervé’s offers refined spaces, attentive service and exceptional food. Each event is tailored to suit the occasion, combining elegant design with our signature hospitality.
Discover Hervé’s Restaurant & Bar
From a la carte dining, to our Signature Tasting Menu, to our exceptional Table D’hote (Group Dining) menu, to private events, Hervé’s brings together thoughtful design, French-inspired cuisine and genuine hospitality. Discover our spaces and begin planning your experience at Hervé’s Restaurant & Bar .
Meet the team
Paul-Émile Chapuy - Head chef
Paul brings a deep appreciation for traditional French cuisine and classical technique to his role as Head Chef at Hervé’s.
Originally trained in France, Paul completed his culinary education at CFA Les Mouliniers in Saint-Étienne, where he earned both his CAP and BP in Culinary Arts, building a strong foundation in bistronomic and traditional French cooking.
Having worked in respected regional kitchens across France, Paul brings a disciplined approach to technique, a deep respect for ingredients and a strong sense of culinary leadership to the kitchen at Hervé’s.
As Head Chef, Paul leads the team with a collaborative and thoughtful style, fostering an environment where creativity, precision and consistency can thrive. His focus is on delivering beautifully executed dishes while continuing to evolve the kitchen’s craft and culture.
Fluent in both French and English, Paul is passionate about guiding and developing the team while ensuring every dish leaving the kitchen reflects the standards and spirit of Hervé’s.
Shannon Kellam, Culinary Ambassador
With a distinguished career spanning over 30 years, Shannon brings exceptional expertise in classical and modern French cuisine, fine dining, patisserie, and large-scale hospitality operations.
Shannon has competed in some of the world’s most prestigious culinary competitions, earning numerous accolades, including twice representing Australia in the esteemed Bocuse d’Or. His international experience includes training in Michelin-starred kitchens across Europe, Scandinavia, the Middle East and Asia, working with some of the industry’s most highly-regarded chefs.
A renowned figure in Brisbane’s dining scene, Shannon has built a legacy of excellence in French gastronomy. His deep knowledge of sourcing the finest produce, recipe innovation, and mentorship align perfectly with Hervé’s vision for this next stage of our journey.
Shannon will play a key role in refining our culinary direction and enhancing the guest experience at Hervé’s. We look forward to an exciting new chapter with his expertise and leadership.
Jennifer conLon,
Events & Reservation manager
Jenny brings a deep love of hospitality and a thoughtful, calm approach to creating memorable celebrations at Hervé’s. With extensive experience in events and catering management, Jenny has spent her career working closely with clients to bring their ideas to life through beautifully organised, seamless experiences.
At Hervé’s, Jenny works with guests from the earliest stages of planning through to the final details on the day, ensuring every event feels effortless, elegant and truly personal. Whether it is an intimate private dinner, a milestone celebration, or a large-scale wedding or corporate gathering, she is passionate about crafting events that reflect the warmth and refinement of the restaurant.
Jenny believes that the most memorable celebrations are created through genuine hospitality, attention to detail and thoughtful collaboration. A self-confessed “foodie”, Jenny’s calm presence and meticulous approach ensures that every event at Hervé’s is as enjoyable for the host as it is for their guests.
Brett walsh,
restaurant manager
Brett manages our beautiful restaurant and leads the front-of-house team at Hervé’s, bringing a deep passion for hospitality and a thoughtful, guest-focused approach to service. Brett brings genuine enthusiasm and a warm, friendly demeanour to his role and is passionate about elevating the guest experience. With a calm and attentive leadership style, he ensures that every service reflects the warmth, elegance and attention to detail that define the Hervé’s experience.
Working closely with the kitchen, Brett helps create a seamless connection between the dining room and the culinary team, ensuring that each guest enjoys a relaxed and memorable experience. His approach is intuitive and personable, always focused on making guests feel genuinely welcomed and cared for.
In addition to overseeing the day-to-day rhythm of the restaurant, Brett also curates the wine programme with a strong appreciation for classic European wines and emerging producers. Whether welcoming guests into the dining room, guiding them through the menu or helping shape special events, Brett believes great hospitality is about creating moments that feel effortless, generous and memorable.
