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Restaurant

Hervé’s Restaurant & Bar

Craft’d Grounds, Level 1/31 Collingwood St, Albion QLD 4010, Australia

Recommended by 35 people

Updated

Find Hervé’s Restaurant & Bar

Craft’d Grounds, Level 1/31 Collingwood St, Albion QLD 4010, Australia

Directions ↗
+61 7 3326 0894
HoursMonday: Closed Tuesday: Closed Wednesday: 5:00 – 8:30 PM Thursday: 5:00 – 9:00 PM Friday: 12:00 – 10:00 PM Saturday: 12:00 – 10:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About Hervé’s Restaurant & Bar

Perched upstairs in Albion’s Craft’d Grounds, Hervé’s pairs refined French cooking with an easy, confident warmth. No dry ice, no theatrical smoke—just timber tones, soft lighting, and an open kitchen executing with poise. A dedicated cocktail bar handles arrival drinks before guests drift into the dining room for a leisurely degustation. Regulars swear by the signature sandcrab soufflé, served bubbling in a skillet with an 18-month Comté and pastis-spiked crustacean bisque. Main courses balance precision and comfort, from Moreton Bay bug agnolotti bathed in citrus beurre blanc to tender pasture-fed duck breast with rich confit leg. The meal winds down over Basque cheesecake with blueberry compote.

  • Signature Sandcrab Soufflé: Bubbling in a skillet with 18-month Comté and a pastis-scented crustacean bisque.
  • Private Dining Suite: An upstairs space tailored for milestone gatherings, complete with custom menus and dedicated coordination.
  • Bar-to-Dining Flow: A seamless dual-space floor plan with an arrival cocktail bar leading into an open dining room.
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What's On at Hervé’s Restaurant & Bar

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Guests Choose Hervé’s Restaurant & Bar

Discover why diners and event hosts choose Hervé’s for thoughtful French cooking, signature soufflés, and seamless private dining.

  • Understated French Elegance Without Theatrics

    Hervé executes confident French dining without dry ice or performance, focusing strictly on ingredient restraint, balanced flavors, and leisurely pacing.

    strikes an immediate balance between understated elegance and warmth

    D.L. Cohen, Ph.D.

  • Warm, Unhurried Atmosphere for Celebrations

    Special milestone celebrations unfold with seamless pacing and attentive service that leaves guests feeling relaxed and well looked after.

    Atmosphere was warm and intimate. Perfect spot for a special occasion.

    Michael Carson-Beales

  • Signature Skillet-Baked Sandcrab Soufflé

    The signature crab soufflé is baked light and fluffy, matched with an intensely flavorful Pastis-infused crustacean bisque and aged Comté.

    The sandcrab soufflé was light and rich at the same time. The 18-month Comté added depth and the Pastis-seasoned bisque brought everything together.

    Michael Carson-Beales

  • Restrained, Ingredient-Focused Degustation Menus

    Thoughtfully sequenced tasting menus highlight refined preparations from delicate market fish to rich duck without unnecessary culinary gimmicks.

    we had the degustation and it was just simply delicious some of the best food I’ve had in some time

    Simon K

  • Seamlessly Coordinated Private Gatherings

    Milestone gatherings benefit from thoughtful pre-event coordination, customizable menus, and seamless handling of complex dietary needs.

    The entire evening carried the feeling of being hosted in the private dining room of a close friend.

    Mell Balment

  • Effortless Flow from Bar to Celebration

    The upstairs venue layout offers a dedicated bar for pre-dinner welcome drinks and canapés that flows effortlessly into the main dining room.

    with the separate bar area providing a lovely space for pre-dinner drinks, flowing effortlessly into the open restaurant area for the main celebration

    Deb B

Signature French classics celebrated across our tasting and dining menus

  • Crab Soufflé

    Then came what may have been the standout dish of the evening: the crab soufflé.

    D.L. Cohen, Ph.D.

  • Duck

    The duck was equally impressive. A perfectly cooked breast, confit leg packed with flavor, and a sauce deserving of every last swipe across the plate.

    D.L. Cohen, Ph.D.

  • Steak Frites

    Highly recommend the steak frites ~ perfectly cooked with béarnaise or black peppercorn sauce, you really can’t go wrong!

    Kyle McGanty

  • Jamón Croquettes

    The jamón croquette was crisp, golden, and comforting in the way great croquettes should be.

    D.L. Cohen, Ph.D.

Other favorites

Classic starters and tableside desserts complementing your dining experience

  • Crème Brûlée

    The creme brulee is to die for!!!!

    Stella Pabon

  • Basque Cheesecake

    Dessert closed things out with a Basque cheesecake and blueberry compote.

    D.L. Cohen, Ph.D.

  • Crepes Suzette

    To finish off we could not go past the Crepe Suzette’s cooked at the table. Beautiful!

    Brian M

  • French Onion Soup

    The food as always, was excellent, with the French onion soup a total standout across all courses.

    Rod brown

Beyond the menu

Thoughtful, above-and-beyond hospitality gestures that make celebrations and dinners memorable.

  • Tasting Menu Prepared for Early Departure

    When guests needed to leave mid-service, the kitchen boxed and packaged the remaining courses of their tasting menu to enjoy at home.

  • Personalized Private Dining and Sound

    For private dining bookings, guests can play their own music playlist while staff seamlessly accommodate diverse allergy and vegetarian requests.

  • Tableside Crêpe Suzette and Open-Kitchen Hospitality

    Dessert includes classic Crêpe Suzettes prepared and finished table-side, accompanied by an open kitchen where owners and chefs interact with diners.

  • Bespoke Milestones and Custom Event Touches

    Dedicated event leads guide hosts through customized menus, offering bespoke cocktail creations like chili-infused tequila for milestone celebrations.

Before you head over

Practical advice on reservations, signature ordering, and dining flow to help you make the most of your visit.

  • Reserve early for peak services and set menus

    Weekend evenings and celebratory dates book out quickly; reserving ahead guarantees your table and ensures the kitchen paces your multi-course degustation smoothly without feeling rushed.

  • Order the signature crab soufflé with bread

    The kitchen's hallmark dish is the rich sandcrab soufflé served in a skillet with crustacean bisque; be sure to keep plenty of house bread on hand to enjoy every drop of sauce.

  • Start with pre-dinner drinks at the dedicated bar

    Plan to arrive ahead of your reservation to enjoy welcome cocktails and canapés in the separate upstairs bar before moving effortlessly into the dining room or private suite.

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