Science nerds and curious minds, get ready! World Science Festival Brisbane (WSFB) is back from 21–30 March, and it’s bigger than ever.
Marking its 10th anniversary with the theme Infinite Awe, this year’s festival is a playground of mind-expanding experiences, from groundbreaking discoveries to game-changing discussions led by global thought leaders. Expect over 200 events, including hands-on experiments, immersive exhibits, and fascinating talks that’ll have you seeing science in a whole new light. Check out the full program here.
With plenty of free and engaging events for all ages, you’ll need a solid food break to refuel between all the action. Lucky for you, South Bank’s dining scene has got you covered.
Riverside Café & Bar
Just a short stroll from the festival hub, Riverside Café & Bar is the perfect spot for a relaxed meal. It’s super kid-friendly, with a tailored kids' menu, plus crowd favourites like juicy burgers, fish tacos, grilled barramundi, and a seriously good chicken parmi.
Baba Ganouj
If you’re craving bold Lebanese flavours, Baba Ganouj has you sorted. Swing by for their Lunch Special (Wednesday to Friday, 11am–3pm) and let Chef Sayed surprise you with a rotating menu of authentic, flavour-packed dishes. Think succulent kebabs, fragrant rice plates, and fresh, zingy salads—all served with a drink to round out the feast.
Ma Pa Me
After a morning of mind-blowing science, Ma Pa Me’s Bottomless Weekends Banquet is a no-brainer. For $85pp, dive into an epic spread of Southeast Asian dishes—kingfish sashimi, coconut chicken salad, prawn stir-fry—washed down with margaritas, martinis, and more.
Ole
Turn your festival lunch break into a Spanish feast with Ole’s Lunch Fiesta (Weekdays, 11:30am–3pm). Start with a Tabla de Selección loaded with crispy croquetas, jamón serrano, and crusty bread, then choose from vibrant salads, grilled tuna with tropical salsa, juicy lamb rump skewers, or chicken breast smothered in mojo rojo.
Barbossa
Seafood lovers, this one’s for you. Barbossa’s garlic prawns with onion confit, white wine cream sauce, wilted spinach, and jasmine rice is the perfect post-festival indulgence.
