Lunch - Late
Monday - Saturday 12.00pm-9.00pm
Sunday 4pm - 9pm
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.
this icon indicates ingredients harvested from the calile rooftop gardens.
Apéritifs
- PAIN DU JOUR
- freshly baked bread of the day - see our team for details
- oysters
- natural, finger lime vinaigrette
- gluten free   dairy free  
oysters
Our oysters come from St Helens in Tasmania, we shuck each of them to order. Enjoy natural or pair with a balanced vinaigrette that complements the saltiness of the oyster.
- RADIS AU BEURRE
-
rooftop radish, 
cashew butter,
glossary
kosho salt
Kosho is made from fresh chillies picked from our rooftop, fermented with salt, along with zest and juice of yuzu.
- gluten free   vegan  
RADIS AU BEURRE
We made yuzu kosho when we had bumper crops of chillies in summer, the chillies have been fermenting for over 4 months. A 'vegan cashew butter' is made from roasted cashews, lemon juice, garlic and oil. This sits next to the radish, also hailing from our rooftop garden, a real celebration of our homegrown produce.
- JAMBON IBÉRIQUE
- compressed watermelon
- gluten free   dairy free  
JAMBON IBÉRIQUE
Iberico ham is some of the best quality Jamon in the world. We have paired it with compressed Pama Negroni watermelon for a sweet and slightly bitter contrast to the saltiness and fattiness of the protein. The perfect snack to enjoy alongside a drink.
- SCALLOP TARTARE
- granny smith apple, cucumber,  wasabi
- gluten free   dairy free  
- POTATO DOUGHNUT
-
black garlic,
glossary
gruyère
A hard cheese originating from Switzerland with a mild, nutty flavour.
- vegetarian  
POTATO DOUGHNUT
This snack celebrates our local produce and blends contemporary ingredient combinations with traditional French techniques. The doughnuts are light, moist and fluffy and seasoned with black garlic and gruyere.
- SALMON GRAVLAX
-
glossary
buckwheat blinis
Fluffy bite-sized pancakes that are made to order. Gravlax - Gravlax is a curing method to preserve fish. The Tasmanian salmon is cured in a mixture of salt, sugar, citrus zest, white pepper and fresh dill for a minimum of 12 hours.
glossary
dill crème fraîche
rooftop dill
- FLEURS DE COURGETTE BEIGNET
-
tempura of zucchini flowers,
glossary
sage salt
rooftop sage
- vegan  
- BOEUF TARTARE
-
glossary
gojuchang condiment
Hailing from Korea, gochujang is a fermented red chilli paste that’s sweet, savoury and spicy. Pomme sarladaise - Thinly sliced and layered potato, slow-cooked in duck fat, then pressed.
- gluten free   dairy free on request  
BOEUF TARTARE
A reinvented classic using stockyard gold butt tenderloin seasoned with gojuchang, a spicy fermented red chilli paste from Korea. The protein is paired with a layered pressed potato rectangle slow-cooked in duck fat and finished with a small spoon of caviar and crème fraîche.
- LOBSTER BRIOCHE BUN
- miso tartar sauce, cucumber
LOBSTER BRIOCHE BUN
freshly baked brioche bun filled with queensland lobster, zesty mayonnaise sauce and cucumber
- PANISSE
- crunchy chickpea fries, condiment citron, chilli salt
- gluten free   vegan  
PANISSE
crunchy chickpea fries served with a preserved lemon condiment and chilli salt
- CROUSTILLANT DE CAILLE
- brisbane valley quail, filo pastry, jus, shiitake salt
CROUSTILLANT DE CAILLE
Brisbane Valley quail wrapped in crispy filo pastry served with jus, herb salad and shitake salt
- DUCK LIVER MOUSSE
- brioche, blackberry chutney
- gluten free on request  
DUCK LIVER MOUSSE
Toasted brioche served with a quenelle of duck liver parfait and a zingy blackberry chutney
- FRITES CHARGÉE
- cheese and truffle sauce, crispy ham
- gluten free  
- add: shaved truffle
FRITES CHARGÉE
gourmet loaded fries
- CAMEMBERT ROTI
- roasted gooey camembert (150g), rooftop calile honey warmed grapes,  toasted walnuts
- gluten free on request  
CAMEMBERT ROTI
A warm and comforting snack to enjoy alongside your favourite glass of wine. We bake the Camembert cheese until gooey, and top with Calile Honey roasted grapes and walnuts – a classic salty and sweet combination
Mains
- SALADE NICOISE
- tuna rillettes, rooftop leaves,  pine nuts, crispy potatoes, olives, crumbled eggs, rooftop beans
- gluten free  
- STOCKYARD STEAK FRITES (400g)
- rib eye fillet , pepperberry sauce
- gluten free  
STOCKYARD STEAK FRITES (400g)
A simple dish, prepared with precision and impeccable ingredients. We use Stockyard 200-day grain-fed gold label Angus beef from Queensland, charred over coals on the hibachi grill giving it a balanced smoky flavour. Our potato side is a decadent invention, a must-try at the Lobby Bar.
- STOCKYARD BRISKET BURGER
-
glossary
comté
A cheese hailing from the french alps with a floral finish, Remoulade - A french slaw made of thinly sliced celeriac, aioli and rooftop chives.
- gluten free on request  
- add: freshly shaved truffle
- BOUILLABAISSE
-
reef fish,
glossary
rouille
A fragrant aioli consisting of saffron, garlic and potatoes from our rooftop.
- gluten free  
BOUILLABAISSE
We have reworked a classic from Provence in Southern France; our Bouillabaisse is a must-try for seafood lovers. It consists of an aromatic seafood and saffron broth, seasoned crushed potatoes, rouille and a beautiful piece of local reef fish. Fresh and full of light flavours.
- GRILLED HALF TROPICAL NORTH QUEENSLAND LOBSTER
-
glossary
garlic butter
rooftop garlic
- gluten free  
GRILLED HALF TROPICAL NORTH QUEENSLAND LOBSTER
Our premium Lobster comes from North Queensland, fished and delivered the same day with a blue-grey patterned shell. Hibachi charcoal grilled to order. Ask our team for a preview of this marvellous and visually striking product before you order.
- JERUSALEM ARTICHOKE SOUP
- hazelnut, pear, truffle
- gluten free  
- add: freshly shaved truffle
JERUSALEM ARTICHOKE SOUP
This creamy velouté of Jerusalem artichoke comes with a fresh, textural salad of pear, Jerusalem artichoke and hazelnut seasoned with a dash of truffle paste. Add freshly shaved truffle if desired.
Sides
- ROOFTOP LEAVES
- vincotto vinaigrette
- gluten free   vegan  
- add: Lobster
- FRITES
- chilli salt, aioli
- gluten free   dairy free   vegetarian  
- add: freshly shaved truffle
- TARTELETTE DE RATATOUILLE
- puff pastry, zucchini, roasted tomato, red peppers, smokey eggplant, ricotta salata
- vegetarian  
TARTELETTE DE RATATOUILLE
Crispy puff pastry tart shell filled with smokey eggplant, roasted tomato, zucchini and red peppers.
- SEASONAL GREENS
- charcoal grilled cabbage, green pepper sauce
- gluten free   vegan  
TO FINISH
- CHEESE 1/2/3
- accompaniments, house made lavosh
- gluten free on request  
CHEESE 1/2/3
Choose between a blue, soft and hard cheese - ask your server for our current selection. We pair your choice of cheese with honeycomb, fruit paste and fresh fruit as well as crispy lavosh made in house.
- FONDANT CHOCOLAT
- salted caramel, macadamia and miso ice cream
FONDANT CHOCOLAT
A small chocolate cake made from 69% Bassam dark chocolate with strong cocoa flavour and richness. We cook the exterior just enough to allow a soft/fondant centre. Served with salted caramel and a miso and macadamia ice cream for an original touch, the special dessert is made in house.
- MILLE FEUILLE
-
white chocolate cream,
glossary
strawberry gum
Native Strawberry Gum leaves harvested in Northern New South Wales, refined into a light syrup with a fragrant berry flavour.
- vegetarian  
MILLE FEUILLE
House made puff pastry, layered with white chocolate crèam pâtissière and fresh strawberries marinated in a light strawberry gum syrup. A classic French dessert with a local twist.