Brunch
sunday & public holidays 7.00am-3.00pm
how to use this menu
click this icon to see a description of the ingredient
click this icon to see a personal note from our chef
smalls
- FRESHLY SHUCKED TASMANIAN OYSTER
- natural or finger lime dressing
- gluten free   dairy free  
- ocean king prawns
- cocktail sauce (six pc)
- gluten free   dairy free  
- HOUSEMADE SALMON GRAVLAX
- blinis, dill créme fraîche
HOUSEMADE SALMON GRAVLAX
Gravlax is a curing method to preserve fish, traditionally eaten for breakfast. The Tasmania salmon is cured in a mixture of salt, sugar, citrus zest, white pepper and fresh dill for approximately seven hours.
Staples
SOURDOUGH TOAST WITH YOUR CHOICE OF
- HOUSEMADE CREPES
- with choice of nutella, strawberry compote, lemon & sugar, maple syrup, salted caramel, honey from the Calile rooftop
- vegetarian  
- SEASONAL FRUIT PLATE
- with passionfruit pulp
- gluten free   vegan  
- GRANOLA BOWL
-
coconut yoghurt,
fresh fruit,
glossary
compote
made in house with fresh strawberries
- vegan  
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.
- LOBBY BAR BREAKFAST
- herbed omelette, mum’s kasundi, cherry tomatoes, garden leaves, sautéed mushrooms, parmesan, bacon
- gluten free  
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.
- 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.
- gluten free   vegan on request   dairy free   vegetarian  
- SEASONAL SALAD
-
rooftop garden leaves,
rooftop basil,
figs,
glossary
ricotta salata
slightly more crumbly and salty than traditional ricotta
- gluten free on request   dairy free on request   vegetarian on request  
- add: grilled chicken
- Shakshuka
- mum’s kasundi, toasted sourdough, two baked eggs
- gluten free on request  
- 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
- gluten free   vegan on request   vegetarian  
- add: 1 poached / fried / perfect egg
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.
- SMASHED AVOCADO
- sourdough, avocado, dukkah, lemon
- vegan  
- add: 1 poached / fried / perfect egg
- 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
glossary
mornay sauce
mornay is a bechamel sauce made from comté cheese, nutmeg and egg yolks
- add: 1 fried egg
- 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
glossary
mornay sauce
mornay is a bechamel sauce made from comté cheese, nutmeg and egg yolks
- vegetarian  
- Stockyard beef brisket baguette
- pickled cabbage, horseradish, spring onion
- dairy free  
Stockyard beef brisket baguette
The brisket is left to brine for eight hours before being slow cooked for 24 hours at 75 degrees to give a juicy, seasoned and tender meat.
- CARAMELISED PORK SHOULDER TACOS
-
grilled pineapple,
pickled cabbage,
glossary
salsa verde
a salsa consisting of green tomatoes, green chillies, onion and lots of coriander
- gluten free  
CARAMELISED PORK SHOULDER TACOS
The pork shoulder is marinated for 24 hours in a mix of; beer, cider, onion, dried smoked chilly, garlic, marjoram, clove, fresh orange juice and the squeezed oranges. The shoulder (bone in) is then braised for 12 hours, shredded up and the braising liquor is added to keep it juicy.
- FISH TACOS
-
glossary
humpty doo barramundi
Fresh barramundi from Humpty Doo, a sustainable barramundi farm halfway between Darwin and Kakadu
glossary
pico de gallo
A fresh salsa made from red onion, coriander, tomato, lime and green shallots
- gluten free on request  
- VEGETARIAN TACOS
-
glossary
mojo de frejoles
cooked black beans mixed with guiso and seasoned
- gluten free on request   vegan on request   dairy free on request   vegetarian  
- FISH KATSU SANDWICH
- home made kimchi aioli, sugarloaf cabbage, humpty doo barramundi
- dairy free  
- MIXED OLIVES
- olive oil, marinated chillis
- gluten free   vegan  
- MIXED NUTS
- gluten free   vegan  
- charcuterie
- with pickles and condiments
- gluten free on request  
- LOBBY BAR GRAZER
- assortment of cured meats, cheeses, condiments & crackers
- gluten free on request  
FAIS TA TARTINE (MAKE YOUR OWN TOAST)
SOURDOUGH TOAST WITH YOUR CHOICE OF
Sides
- SOURDOUGH / ONE PIECE
- butter and condiment