Evening
monday - thursday 3.00pm-9.00pm
friday & saturday 3.00pm-9.30pm
sunday & public holidays 4.00pm-9.00pm
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
our rooftop garden
the grass is officially greener with our rooftop now home to an organic, edible garden and a hive of very happy busy bees. our menu is infused with fresh ingredients harvested directly from our own rooftop garden.
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.
- SHOESTRING FRIES
- aioli, chilli salt
- gluten free   dairy free  
- GRILLED BABY COS
-
caesar dressing,
glossary
pangrattato
made of garlic, parsley, EVOO and breadcrumbs
- gluten free on request  
GRILLED BABY COS
The baby gem cos is cut in half and grilled on the hibachi until slightly charred.
- Fried padrón peppers
- feta, marinated olives, lemon
- gluten free   vegetarian  
- figs
-
glossary
stracciatella
stracciatella is pulled mozzarella curds mixed with heavy cream
- vegetarian  
- MIXED OLIVES
- olive oil, marinated olives and chillis
- gluten free   vegan  
- MIXED NUTS
- gluten free   vegan  
Staples
- Crispy scampi
- miso tartare sauce (per pc)
- dairy free  
Crispy scampi
The scampi is wrapped in kataifi pastry giving it a fantastic crunch!
- Brisbane Valley quail karaage
-
glossary
gochujang aioli
Hailing from Korea, gochujang is a fermented red chilli paste that’s sweet, savoury and spicy
- gluten free   dairy free  
Brisbane Valley quail karaage
Brisbane Valley quail is a local as it gets. They are sourced just 45 minutes from Brisbane, near Wivenhoe dam.
- 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  
- 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 24hours 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.
- 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  
- Stockyard beef brisket baguette
- horseradish, pickled cabbage, 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.
- yellowfin tuna tartare
-
avocado,
glossary
cucumber
rooftop cucumbers.
glossary
plantain
We get the plantain in whole, cook and press by hand, then fry till crispy.
- gluten free   dairy free  
- FISH KATSU SANDWICH
- home made kimchi aioli, sugarloaf cabbage , humpty doo barramundi
- dairy free  
- HOME MADE DUCK PIE
- duck and mushroom pie, rooftop leaves, jus
HOME MADE DUCK PIE
Known as Tourte de Canard in France. Simple, delicious and the perfect accompaniment to a glass of wine.
- OCEAN KING PRAWN DUMPLINGS
-
glossary
aromatic bisque
A sauce made from prawn heads and shells, infused with tomato, cream and finished with fresh orange juice.
OCEAN KING PRAWN DUMPLINGS
The dumplings are made by hand in-house. Fresh prawns from North Queensland are used along with chilli, garlic, ginger, shallots, lime zest and olive oil for the filling. The prawns would normally be thrown away as they are not whole so cannot be sold, however, they are perfect for filling our dumplings. The shells are used in the bisque in an effort to create no wastage.
- QLD STOCKYARD RIB-EYE (400g)
-
200 day grain fed rib-eye,
glossary
pepper berry jus
Pepper berries are native to Tasmania. They are infused in-house with the berries to create a jus with a delicious kick. The beef is also seasoned with Tasman pepper berry flake salt.
- gluten free  
QLD STOCKYARD RIB-EYE (400g)
Stockyard gold label 200 day grain-fed Angus beef is used. Stockyard is the oldest family-owned beef producer in Australia from right here in Queensland. The beef is cooked sous vide to 50C (rare/medium rare) and then finished on the hibachi to give a nice crust and smokey flavour. The chef recommends this is shared with the grilled aspargus.
To Share
- LOBBY BAR GRAZER
- assortment of cured meats, cheeses, condiments and crackers
- gluten free on request  
- CHARCUTERIE
- with pickles and condiments
- gluten free on request  
To Finish
- Vincotto poached pear
- white chocolate custard, nut crumble
- gluten free on request  
Vincotto poached pear
Vincotto is the slow cooking and reduction of non-fermented grape must or ‘young wine’.
- CHOCOLATE FONDANT
- salted caramel, macadamia and miso ice cream
- gluten free on request  
CHOCOLATE FONDANT
Made from 69% Bassam dark chocolate with strong cacao flavour and richness. ‘Fondant’ in French means runny or soft, the exterior is cooked but there is a ‘fondant’ centre. The fondant, macadamia and miso ice cream are made in-house.
- CHEESE PLATE
- with condiments and lavosh, selection of one / two / three cheeses