lobby bar

Staples

SEASONAL FRUIT PLATE

with passionfruit pulp

gluten free   vegan  

18

GRANOLA BOWL

coconut yoghurt, fresh fruit, 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 Lobster Croissant

queensland lobster, miso tartar, cucumber,  croissant bun

32

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

18

add: 1 fried egg for croque madame

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

SMASHED OR SLICED AVOCADO

sourdough, avocado, dukkah, lemon

vegan  

22

add: 1 poached / fried / perfect egg

4

HOUSEMADE CREPES

with choice of nutella, strawberry compote, lemon & sugar, maple syrup, salted caramel, or rooftop calile honey

vegetarian  

23

tiramisu French toast

mascarpone cream, coffee, cocoa

note from the chef

tiramisu French toast

French toast reworked, using delicious brioche dipped in an egg and coffee mix then caramelised with sugar. Rich mascarpone cream is added and dusted generously with cocoa.

gluten free on request  

chef note

24

Shakshuka

two baked eggs, mum's kasundi, toasted sourdough

gluten free on request   vegetarian  

26

Buckwheat blini

dill crème fraiche, smoked salmon, poached egg

note from the chef

Buckwheat blini

The blini is cooked in order to keep it light and fresh. Topped with dill crème fraiche, smoked salmon, a poached egg and rooftop cucumber for crunch.

vegetarian on request  

chef note

28

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

ROOFTOP LEAVES

vincotto vinaigrette

gluten free on request   vegan  

10

FRENCH FRIES

chilli salt, aioli

gluten free   dairy free  

12

TRUFFLED LEEK & POTATO SOUP

double cream,, croutons, gruyère cheese

gluten free on request   vegetarian  

15/28

FRESHLY SHUCKED OYSTERS

natural, or finger lime vinaigrette

gluten free   dairy free  

7ea

Stockyard Steak Frites (400g)

400g stockyard scotch fillet,

glossary

shoestring fries with sage salt

Known in France as pommes pailles

shoestring fries with sage salt,  pepperberry sauce, rooftop leaves

gluten free  

85

CRUDITÉS SALAD

baby cos lettuce,  cherry tomatoes,  cucumber,  carrot, red onion, avocado, lemon dressing

gluten free   vegan  

22

add: feta

4

add: chicken

7

add: smoked salmon

7

BEEF TARTARE

stockyard beef, duck fat potatoes, kaviari caviar, smoked crème fraîche

gluten free  

25

BAKED CAMEMBERT

milawa camembert cheese, rooftop honey,  walnuts, caramelised pear, house-made sourdough

gluten free on request   vegetarian  

36

Calile Burger

grass-fed beef, onion, lettuce, tomato, cheese, pickles, tomato sauce, American mustard, fries

28

FLAMBÉ PRAWNS

four local tiger prawns, pastis, fresh parsley,  garlic

gluten free  

43

FAIS TA TARTINE (MAKE YOUR OWN TOAST)

SOURDOUGH TOAST WITH YOUR CHOICE OF

Sides

SOURDOUGH TOAST WITH YOUR CHOICE OF

SOURDOUGH / ONE PIECE

gluten free on request  

5