Brunch

sunday & public holidays 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

smalls

FRESHLY SHUCKED TASMANIAN OYSTER
natural or finger lime dressing
gluten free   dairy free  
6EA

ocean king prawns
cocktail sauce (six pc)
gluten free   dairy free  
31

HOUSEMADE SALMON GRAVLAX
blinis, dill créme fraîche
note from the chef
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.

28

Staples

SOURDOUGH TOAST WITH YOUR CHOICE OF
HOUSEMADE 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

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

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   vegetarian  
28

SEASONAL SALAD
rooftop garden leaves, rooftop basil, figs,
glossary
ricotta salata

slightly more crumbly and salty than traditional ricotta

ricotta salata serrano ham, vincotto, croutons
gluten free on request   dairy free on request   vegetarian on request  
26
add: grilled chicken
5

Shakshuka
mum’s kasundi, toasted sourdough, two baked eggs
gluten free on request  
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
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
18
add: 1 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

Stockyard beef brisket baguette
pickled cabbage, horseradish, spring onion
note from the chef
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.

dairy free  
26

CARAMELISED PORK SHOULDER TACOS
grilled pineapple, pickled cabbage,
glossary
salsa verde

a salsa consisting of green tomatoes, green chillies, onion and lots of coriander

salsa verde
note from the chef
CARAMELISED PORK SHOULDER TACOS

The pork shoulder is marinated for 24 hours 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.

gluten free  
24

FISH TACOS
glossary
humpty doo barramundi

Fresh barramundi from Humpty Doo, a sustainable barramundi farm halfway between Darwin and Kakadu

humpty doo barramundi
glossary
pico de gallo

A fresh salsa made from red onion, coriander, tomato, lime and green shallots

pico de gallo avocado, chipotle sour cream
gluten free on request  
25

VEGETARIAN TACOS
glossary
mojo de frejoles

cooked black beans mixed with guiso and seasoned

mojo de frejoles crispy eggplant from the garden , pico de gallo, coriander, chipotle sour cream
gluten free on request   vegan on request   dairy free on request   vegetarian  
24

FISH KATSU SANDWICH
home made kimchi aioli, sugarloaf cabbage, humpty doo barramundi
dairy free  
26

MIXED OLIVES
olive oil, marinated chillis
gluten free   vegan  
8

MIXED NUTS
gluten free   vegan  
5

charcuterie
with pickles and condiments
gluten free on request  
35

LOBBY BAR GRAZER
assortment of cured meats, cheeses, condiments & crackers
gluten free on request  
60

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

PORK & FENNEL SAUSAGE
7

BACON
7

SMOKED SALMON
7

SMASHED AVOCADO
7

POTATO ROSTI
10

ROASTED CHERRY TOMATOES
7

SAUTÉED MUSHROOMS
7

SAUTÉED SPINACH
4

MUM’S KASUNDI
4

FETA
7

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