lobby bar

smalls

FRESHLY SHUCKED TASMANIAN OYSTER

natural or finger lime dressing

gluten free   dairy free  

6EA

ocean king prawns

cocktail sauce (six pc)

gluten free   dairy free  

31

HOUSEMADE SALMON GRAVLAX

blinis, dill créme fraîche

note from the chef

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.

chef note

28

Staples

SOURDOUGH TOAST WITH YOUR CHOICE OF

SEASONAL FRUIT PLATE

with passionfruit pulp

gluten free   vegan  

18

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

HOUSEMADE CREPES

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

vegetarian  

23

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

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

vegetarian on request  

18

add: 1 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

SMASHED OR SLICED AVOCADO

sourdough, avocado, dukkah, lemon

vegan  

22

add: 1 poached / fried / perfect egg

4

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. A must for any sweet tooth.

gluten free on request   vegetarian  

chef note

24

SEASONAL SALAD

rooftop garden leaves, rooftop basil, figs,

glossary

ricotta salata

slightly more crumbly and salty than traditional ricotta

ricotta salata,  serrano ham, vincotto, croutons

gluten free on request   dairy free on request   vegetarian on request  

26

add: grilled chicken

5

Cassoulet

glossary

confit duck & potato cromesqui

A small croquette.

confit duck & potato cromesqui,  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.

dairy free  

chef note

26

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

CARAMELISED PORK SHOULDER TACOS

grilled pineapple, pickled cabbage,

glossary

salsa verde

a salsa consisting of green tomatoes, green chillies, onion and lots of coriander

salsa verde

note from the chef

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.

gluten free  

chef note

24

FISH TACOS

glossary

humpty doo barramundi

Fresh barramundi from Humpty Doo, a sustainable barramundi farm halfway between Darwin and Kakadu

humpty doo barramundi, 

glossary

pico de gallo

A fresh salsa made from red onion, coriander, tomato, lime and green shallots

pico de gallo,  avocado, chipotle sour cream

gluten free on request  

25

VEGETARIAN TACOS

glossary

mojo de frejoles

cooked black beans mixed with guiso and seasoned

mojo de frejoles,  crispy eggplant from the garden , pico de gallo, coriander, chipotle sour cream

gluten free on request   vegan on request   dairy free on request   vegetarian  

24

FISH KATSU SANDWICH

home made kimchi aioli, sugarloaf cabbage, humpty doo barramundi

dairy free  

26

Stockyard beef brisket baguette

pickled cabbage, horseradish, spring onion

note from the chef

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.

dairy free  

chef note

26

MIXED OLIVES

olive oil, marinated chillis

gluten free   vegan  

8

MIXED NUTS

gluten free   vegan  

5

charcuterie

with pickles and condiments

gluten free on request  

35

LOBBY BAR GRAZER

assortment of cured meats, cheeses, condiments & crackers

gluten free on request  

60

FAIS TA TARTINE (MAKE YOUR OWN TOAST)

SOURDOUGH TOAST WITH YOUR CHOICE OF

Sides

SOURDOUGH / ONE PIECE

butter and condiment

5