Brunch

Sundays 7.00am-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

Staples

SEASONAL FRUIT PLATE
with passionfruit pulp
gluten free   vegan  
18

GRANOLA BOWL
coconut yoghurt, fresh fruit, 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

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
18
add: 1 fried egg for croque madame
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

HOUSEMADE CREPES
with choice of nutella, strawberry compote, lemon & sugar, maple syrup, salted caramel, or rooftop calile honey
vegetarian  
23

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.

gluten free on request  
24

Shakshuka
two baked eggs, mum's kasundi, toasted sourdough
gluten free on request   vegetarian  
26

CASSOULET
duck and potato cromesqui, white bean sauce, 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.

gluten free   dairy free  
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  
28

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

LOBSTER BRIOCHE BUN
miso tartar sauce, cucumber
gluten free on request  
26

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.

comté celeriac remoulade, housemade pickles, horseradish
gluten free on request  
32
add: freshly shaved truffle
15

SALADE NICOISE
tuna rillettes, rooftop beans rooftop leaves crispy potatoes, pine nuts, crumbled eggs, olives
gluten free  
28

oysters
natural, finger lime vinaigrette
note from the chef
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.

gluten free   dairy free  
6/7ea

Camembert Roti
roasted gooey camembert (150g), rooftop Calile honey warmed grapes, toasted walnuts
note from the chef
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 sweet and salty combination

gluten free on request  
31

Grilled half tropical North Queensland Lobster
garlic butter, lemon
note from the chef
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 marvelous and visually striking product before you order

gluten free  
65

Stockyard Steak Frites (400g)
pepperberry sauce
note from the chef
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 smokey flavour. Our potato side is a decadent invention, a must try at the lobby bar.

gluten free  
85

Rooftop Leaves
vincotto vinaigrette
gluten free   vegan  
8
add: Lobster
25

Radis Au Beurre
rooftop radish cashew butter, kosho salt
note from the chef
Radis Au Beurre

We made yuzu kosho when we had bumper crops of chillies in the 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.

14

Potato Doughnut
black garlic , gruyere
note from the chef
Potato Doughnut

this snack celebrates our local produce and blends contemporary ingredient combinations with traditional french techniques. The doughnuts are light, moist and fluffy seasoned with black garlic and gruyere.

vegetarian  
6 Each

FRITES
chilli salt, aioli
gluten free   dairy free   vegetarian  
10
add: freshly shaved truffle
15

FAIS TA TARTINE (MAKE YOUR OWN TOAST)

SOURDOUGH TOAST WITH YOUR CHOICE OF
3 SIDES
24

4 SIDES
28

Sides

SOURDOUGH TOAST WITH YOUR CHOICE OF
SOURDOUGH / ONE PIECE
gluten free on request  
5

2 PERFECT EGGS / FRIED / POACHED / HERBED SCRAMBLED
8

PORK & FENNEL SAUSAGE
10

BACON
7

SMOKED SALMON
7

SLICED AVOCADO
7

POTATO ROSTI
10

FETA
7

ROASTED CHERRY TOMATOES
7

SAUTÉED MUSHROOMS
7

SAUTÉED SPINACH
4

MUM’S KASUNDI
4

BAGUETTES

GLUTEN FREE BREAD AVAILABLE ON REQUEST / 20

Half or full size available

PARIS BRISBANE
shaved ham, matured cheddar, spicy chutney, butter
12/20

PARIS SAIGON
confit duck, roasted vegetables, sweet soy, coriander
12/20

JAMBON BEURRE
shaved ham, butter,
glossary
cornichons

pickled cucumber

cornichons chives
12/20

OCEANIC
tuna rilette, hard eggs, cucumber, carrots, red onion
12/20

VEGETARIAN
pesto, avocado, spinach, feta
vegan on request   vegetarian  
12/20

explore lobby bar

Our rooftop garden

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

Menu Inspiration

find out more about how head chef Andy Gunn drew inspiration for the French-influenced new winter menu