Make a Reservation

If your reservation is successful you will receive an immediate email and SMS. Dinner bookings arriving prior to 7:30pm will be allocated a 2 hour dining time. A 15% surcharge applies on public holidays.

Evening

monday - thursday 3.00pm-9.00pm

friday & saturday 3.00pm-9.30pm

sunday & public holidays 4.00pm-9.00pm


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

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

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

OCEAN KING PRAWNS
cocktail sauce (six pc)
gluten free  
32

GRILLED KINKAWOOKA MUSSELS
glossary
parsley & garlic butter

the butter consists of parsley, lemon zest, panko crumb, parmesan, garlic and some olive oil

parsley & garlic butter (six pc / twelve pc)
note from the chef
GRILLED KINKAWOOKA MUSSELS

The mussels are sourced from Kinkawooka, South Australia.

15/24

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

QLD HALF SHELL SCALLOPS
miso butter, finger lime (six pc)
gluten free  
34

Staples

BEEF EMPANADAS
glossary
aji (three pc)

the perfect condiment, made from; spring onion chilli, coriander, vinegar, water, salt and pepper

aji (three pc)
note from the chef
BEEF EMPANADAS

This is your typical Colombian empanada, made from corn flour and deep fried. The chefs recommend taking a bit into the empanada and then spooning in the aji.

gluten free   dairy free  
21

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

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 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.

gluten free  
24

CRISPY CAULIFLOWER TACOS
glossary
mojo de frejoles

cooked black beans mixed with guiso and seasoned

mojo de frejoles roast peppers,,
glossary
adobo sauce

a spicy sauce made from chipotle peppers

adobo sauce sour cream
gluten free   vegan on request   vegetarian  
23

HIRAMASA KINGFISH CEVICHE
glossary
leche de tigre

A traditional cure from Peru for ceviche containing: chilly, garlic, ginger, lime juice, coconut water, fish, coriander and red onion

leche de tigre corn, sweet potato, pomegranate
note from the chef
HIRAMASA KINGFISH CEVICHE

Kingfish is ideal for sashimi or ceviche, ours is sourced from South Australia. The kingfish is lightly ‘cooked’ in the ‘leche de tigre’ before serving. In Peru sweet potato is a traditional accompaniment with ceviche.

gluten free   dairy free  
32

SOUPE VGE (VALERIE GISCARD D’ESTAING)
glossary
beef consommé

diced braised brisket and fresh truffle

beef consommé vegetables, puff pastry
note from the chef
SOUPE VGE (VALERIE GISCARD D’ESTAING)

This soup has been created by Paul Bocuse in 1975 in the honor of former French President Valerie Giscard d’Estaing (VGE). Cooked to perfection with the pastry lid on top to form a lid and enhance the flavours of the soup. We recommend you break the pastry lid and dip into the soup.

30

FISH KATSU SANDWICH
home made kimchi aioli, sugarloaf cabbage , Humpty Doo barramundi
dairy free  
26

PETITE BAGUETTE
freshly baked mini baguette,
glossary
house made tapenade

Most common in the South of France made with black olives, garlic, capers, basil, lemon zest and of course extra virgin olive oil

house made tapenade porcini butter
note from the chef
PETITE BAGUETTE

This is Andy's mums recipe and a traditional way to start a meal in France - bread with dips. Butter is the most famous one, we infused this one with Porcini.

vegetarian  
20

HOME MADE DUCK PIE
duck and mushroom pie, rooftop leaves, jus
note from the chef
HOME MADE DUCK PIE

Known as Tourte de Canard in France. Simple, delicious and perfect for slightly cooler weather

32

OCEAN KING PRAWN DUMPLINGS
aromatic bisque, basil
note from the chef
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.

32

QLD STOCKYARD RIB-EYE (450g)
200 day grain fed rib-eye,
glossary
béarnaise sauce

This is a tarragon, shallots, black pepper reduction in white wine, emulsified with egg yolks and butter. Similar to a hollandaise sauce

béarnaise sauce
note from the chef
QLD STOCKYARD RIB-EYE (450g)

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 seasonal greens.

gluten free  
75

Additions

SHOESTRING FRIES
aioli, chilli salt
gluten free   dairy free  
12

GRILLED BABY COS
caesar dressing,
glossary
pangrattato

made of garlic, parsley, EVOO and breadcrumbs

pangrattato
note from the chef
GRILLED BABY COS

The baby gem cos is cut in half and grilled on the hibachi until slightly charred.

vegetarian  
15

SEASONAL GARDEN GREENS
dukkah, lemon dressing
vegan  
15

MIXED OLIVES
gluten free   vegan  
8

MIXED NUTS
gluten free   vegan  
5

To Share

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

CHARCUTERIE
with pickles and condiments
gluten free on request  
35

To Finish

TARTE AUX FRAISES
strawberries, mascarpone cream, strawberry compote, house made strawberry sorbet, shortbread
vegetarian  
15

CHOCOLATE FONDANT
salted caramel, hazelnut ice cream
note from the chef
CHOCOLATE FONDANT

Made from 69% bassam dark chocolate with strong cacao flavor and richness. ‘Fondant’ in French means runny or soft, the exterior is cooked but there is a ‘fondant’ centre. The fondant, salted caramel and hazelnut ice-cream are made in-house.

15

CHEESE PLATE
with condiments and lavosh, selection of one / two / three cheeses
12/21/30

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