lunch
Monday - Friday 12.00pm-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
lunch
lunch
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
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glossary
stracciatella
stracciatella is pulled mozzarella curds mixed with heavy cream.
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glossary
pangrattato
made of garlic, parsley, EVOO and breadcrumbs
grilled baby cos
The baby gem cos is cut in half and grilled on the hibachi until slightly charred.
staples
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glossary
gochujang aioli
Hailing from Korea, gochujang is a fermented red chilli paste that’s sweet, savoury and spicy
Brisbane Valley quail karaage
Brisbane Valley quail is a local as it gets. They are sourced just 45 minutes from Brisbane, near Wivenhoe dam.
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glossary
humpty doo barramundi
Fresh barramundi from Humpty Doo, a sustainable barramundi farm halfway between Darwin and Kakadu
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glossary
pico de gallo
A fresh salsa made from red onion, coriander, tomato, lime and green shallots
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glossary
salsa verde
a salsa consisting of green tomatoes, green chillies, onion and lots of coriander
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.
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glossary
mojo de frejoles
cooked black beans mixed with guiso and seasoned
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glossary
cucumber
Rooftop cucumbers
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glossary
ricotta salata
more crumbly and salty than traditional ricotta
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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.
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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.
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.
