lobby bar

Staples

house made crepes

with choice of nutella, strawberry compote, lemon & sugar, maple syrup, salted caramel, honey from the Calile rooftop

vegetarian  

23

seasonal fruit plate

with passionfruit pulp

gluten free   vegan  

18

Kimchi bowl

fried rice,

glossary

house made kimchi

The kimchi is made from Gail Ian (Chinese broccoli) and pak choi from the rooftop garden. It is then fermented in house by our Korean chef, Olivia.

house made kimchi,  tofu, fried egg, coriander

gluten free   vegan on request   dairy free  

28

White bean ragout

chorizo,

glossary

pan con tomate

toasted bread, rubbed with tomato and condiments

pan con tomate

28

add: fried / poached / perfect egg

4

GRANOLA BOWL

coconut yoghurt, fresh fruit,

glossary

compote

made in house with fresh strawberries

compote

note from the chef

GRANOLA BOWL

The granola is made in-house from coconut, apricots, raisins, macadamias, cranberries, oats, maple syrup, orange zest and coconut oil. The oats are roasted with maple syrup, macadamia and orange zest.

vegan  

chef note

18

LOBBY BAR BREAKFAST

herbed omelette, mum’s kasundi, cherry tomatoes, garden leaves, sautéed mushrooms, parmesan, bacon

note from the chef

LOBBY BAR BREAKFAST

The omelette is made using eggs, dill, green shallots and parsley, most of which come from the rooftop garden. Kasundi originates from Bangladesh and is a spicy tomato relish. Andy's mum makes it fresh for Lobby Bar.

gluten free  

chef note

28

add:

SHAKSHUKA

toasted sourdough, mum’s kasundi, two baked eggs

gluten free on request   vegetarian  

26

add:

Arepa

avocado, fresh cheese, lime, coriander,

glossary

guiso

Guiso is a cooked salsa using Achiote oil. This is a spice similar to saffron in colour, it’s used widely throughout Colombia

guiso

note from the chef

Arepa

The Arepa is sourced from a local Colombian supplier who makes them in Brisbane using the traditional method. They are naturally gluten-free, made from ground corn.

gluten free   vegan on request   vegetarian  

chef note

24

add: 1 poached / fried/ perfect egg

4

SMASHED AVOCADO

sourdough, avocado, dukkah, lemon

gluten free on request   vegan  

18

add: 1 poached / fried/ perfect egg

4

Croque MONSIEUR

glossary

comté cheese

Comté is a hard cheese from the French Alps that is aged for 12 months and has a floral taste

comté cheese,  champagne ham,

glossary

mornay sauce

mornay is a bechamel sauce made from comté cheese, nutmeg and egg yolks

mornay sauce

note from the chef

Croque MONSIEUR

The bread is the sliced ‘Miche’ from the James Street Market bakery.

chef note

18

add: 11 fried egg

4

Croque Vego

glossary

comté cheese

Comté is a hard cheese from the French Alps that is aged for 12 months and has a floral taste

comté cheese,  sautéed mushrooms, truffle oil,

glossary

mornay sauce

mornay is a bechamel sauce made from comté cheese, nutmeg and egg yolks

mornay sauce

vegetarian  

18

fais ta tartine (make your own toast)

sourdough toast with your choice of

sides

SOURDOUGH / ONE PIECE

butter and condiment

5