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

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

CASSOULET

duck and potato cromesqui, white bean sauce, fried egg

note from the chef

CASSOULET

This is our take on the classic cassoulet. The braised white beans are converted into a rich sauce to complement the duck and potato cromesqui. A fried egg is added to top it all off. An earthy and wintery breakfast.

gluten free   dairy free  

chef note

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

LOBSTER BRIOCHE BUN

miso tartar sauce, cucumber

gluten free on request  

26

STOCKYARD BRISKET BURGER

glossary

comté

A cheese hailing from the french alps with a floral finish, Remoulade - A french slaw made of thinly sliced celeriac, aioli and rooftop chives.

comté,  celeriac remoulade, housemade pickles, horseradish

gluten free on request  

32

add: freshly shaved truffle

15

SALADE NICOISE

tuna rillettes, rooftop beans,  rooftop leaves,  crispy potatoes, pine nuts, crumbled eggs, olives

gluten free  

28

oysters

natural, finger lime vinaigrette

note from the chef

oysters

Our oysters come from St Helens in Tasmania, we shuck each of them to order. Enjoy natural or pair with a balanced vinaigrette that complements the saltiness of the oyster.

gluten free   dairy free  

chef note

6/7ea

Camembert Roti

roasted gooey camembert (150g), rooftop Calile honey,  warmed grapes, toasted walnuts

note from the chef

Camembert Roti

A warm and comforting snack to enjoy alongside your favourite glass of wine. We bake the camembert cheese until gooey and top with Calile honey, roasted grapes and walnuts - a classic sweet and salty combination

gluten free on request  

chef note

31

Grilled half tropical North Queensland Lobster

garlic butter, lemon

note from the chef

Grilled half tropical North Queensland Lobster

our premium lobster comes from north Queensland, fished and delivered the same day with a blue-grey patterned shell. Hibachi charcoal grilled to order. Ask our team for a preview of this marvelous and visually striking product before you order

gluten free  

chef note

65

Stockyard Steak Frites (400g)

pepperberry sauce

note from the chef

Stockyard Steak Frites (400g)

A simple dish, prepared with precision and impeccable ingredients. we use stockyard 200-day grain-fed gold label angus beef from queensland charred over coals on the hibachi grill giving it a balanced smokey flavour. Our potato side is a decadent invention, a must try at the lobby bar.

gluten free  

chef note

85

Rooftop Leaves

vincotto vinaigrette

gluten free   vegan  

8

add: Lobster

25

Radis Au Beurre

rooftop radish,  cashew butter, kosho salt

note from the chef

Radis Au Beurre

We made yuzu kosho when we had bumper crops of chillies in the summer. The Chillies have been fermenting for over 4 months. A 'Vegan' cashew butter' is made from roasted cashews, lemon juice, garlic and oil. This sits next to the radish, also hailing from our rooftop garden, a real celebration of our homegrown produce.

chef note

14

Potato Doughnut

black garlic , gruyere

note from the chef

Potato Doughnut

this snack celebrates our local produce and blends contemporary ingredient combinations with traditional french techniques. The doughnuts are light, moist and fluffy seasoned with black garlic and gruyere.

vegetarian  

chef note

6 Each

FRITES

chilli salt, aioli

gluten free   dairy free   vegetarian  

10

add: freshly shaved truffle

15

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

BAGUETTES

GLUTEN FREE BREAD AVAILABLE ON REQUEST / 20

Half or full size available

PARIS BRISBANE

shaved ham, matured cheddar, spicy chutney, butter

12/20

PARIS SAIGON

confit duck, roasted vegetables, sweet soy, coriander

12/20

JAMBON BEURRE

shaved ham, butter,

glossary

cornichons

pickled cucumber

cornichons,  chives

12/20

OCEANIC

tuna rilette, hard eggs, cucumber, carrots, red onion

12/20

VEGETARIAN

pesto, avocado, spinach, feta

vegan on request   vegetarian  

12/20