Breakfast

weekdays 6.30am-10.30am

saturdays 7.00am-11.00am


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.

Staples

house made crepes
with choice of nutella, strawberry compote, lemon & sugar, maple syrup, salted caramel, honey from the Calile rooftop
vegetarian  
23

seasonal fruit plate
with passionfruit pulp
gluten free   vegan  
18

Kimchi bowl
fried rice,
glossary
house made kimchi

The kimchi is made from Gail Ian (Chinese broccoli) and pak choi from the rooftop garden. It is then fermented in house by our Korean chef, Olivia.

house made kimchi tofu, fried egg, coriander
gluten free   vegan on request   dairy free  
28

White bean ragout
chorizo,
glossary
pan con tomate

toasted bread, rubbed with tomato and condiments

pan con tomate
28
add: fried / poached / perfect egg
4

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  
18

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  
28
add:

SHAKSHUKA
toasted sourdough, mum’s kasundi, two baked eggs
gluten free on request   vegetarian  
26
add:

Arepa
avocado, fresh cheese, lime, coriander,
glossary
guiso

Guiso is a cooked salsa using Achiote oil. This is a spice similar to saffron in colour, it’s used widely throughout Colombia

guiso
note from the chef
Arepa

The Arepa is sourced from a local Colombian supplier who makes them in Brisbane using the traditional method. They are naturally gluten-free, made from ground corn.

gluten free   vegan on request   vegetarian  
24
add: 1 poached / fried/ perfect egg
4

SMASHED AVOCADO
sourdough, avocado, dukkah, lemon
gluten free on request   vegan  
18
add: 1 poached / fried/ perfect egg
4

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
note from the chef
Croque MONSIEUR

The bread is the sliced ‘Miche’ from the James Street Market bakery.

18
add: 11 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

fais ta tartine (make your own toast)

sourdough toast with your choice of
3 sides
24

4 sides
28

sides

SOURDOUGH / ONE PIECE
butter and condiment
5

2 PERFECT EGGS / FRIED / POACHED / HERBED SCRAMBLED
8

smashed avocado
8

roasted cherry tomatoes
7

feta
7

potato rosti
10

PORK & FENNEL SAUSAGE
7

Bacon
7

SMOKED SALMON
7

SAUTÉED MUSHROOMS
7

SAUTÉED SPINACH
4

Mum's Kasundi
4

explore lobby bar

Our rooftop garden

did you know we source some of our fresh produce close to home — on our rooftop!

Meet andy

meet our head chef, andrew (andy) gunn who is behind the ever-changing and delicious menu