Brunch
weekends & 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
- 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.
- HOUSEMADE CREPES
- with choice of nutella, strawberry compote, lemon & sugar, maple syrup, salted caramel, honey from the Calile rooftop
- vegetarian  
- 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.
- 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
- vegetarian on request  
- 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  
- SMASHED OR SLICED AVOCADO
- sourdough, avocado, dukkah, lemon
- vegan  
- add: 1 poached / fried / perfect egg
- tiramisu French toast
- mascarpone cream, coffee, cocoa
- gluten free on request   vegetarian  
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. A must for any sweet tooth.
- 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
- Cassoulet
-
glossary
confit duck & potato cromesqui
A small croquette.
- dairy free  
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.
- Shakshuka
- two baked eggs, mum's kasundi, toasted sourdough
- gluten free on request   vegetarian  
- Buckwheat blini
- dill crème fraiche, smoked salmon, poached egg
- vegetarian on request  
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.
- 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  
- 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.
- 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