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   dairy free  
32

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
glossary
yuzu kosho butter

Yuzu kosho is a type of Japanese seasoning made from chillies, yuzu peel and salt, which is then allowed to ferment. We make ours in house using our bumper crop of chillies from the rooftop garden. The yuzu kosho is added with fish stock then emulsified with butter.

yuzu kosho butter finger lime (six pc)
note from the chef
QLD HALF SHELL SCALLOPS

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.

gluten free  
34

Staples

Fried Calamari
chipotle aioli
note from the chef
Fried Calamari

The squid is fished from Moreton Bay, cleaned and fried meaning it is as local as it can get. This means no bleaching or tenderising leaving it with a slight chew, which is what Andy loves about it.

gluten free   dairy free  
18

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 meal and deep fried. The chefs recommend taking a bite 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

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 , chipotle sour cream, coriander
gluten free on request   vegan on request   dairy free on request   vegetarian  
24

Stockyard beef brisket baguette
horseradish, pickled cabbage, 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

HIRAMASA KINGFISH CEVICHE
glossary
kingfish ceviche

Kingfish is ideal for sashimi or ceviche, ours is sourced from South Australia.

kingfish ceviche
glossary
rooftop cucumber water

The rooftop cucumbers are mixed with salt, frozen and left to slowly defrost overnight. This gives a clean, transparent and full flavour.

rooftop cucumber water avocado, coriander
note from the chef
HIRAMASA KINGFISH CEVICHE

The kingfish is lightly ‘cooked’ in the cucumber water before serving.

gluten free   dairy free  
32

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

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 the perfect accompaniment to a glass of wine.

32

OCEAN KING PRAWN DUMPLINGS
glossary
aromatic bisque

A sauce made from prawn heads and shells, infused with tomato, cream and finished with fresh orange juice.

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
pepper berry jus

Pepper berries are native to Tasmania. They are infused in-house with the berries to create a jus with a delicious kick. The beef is also seasoned with Tasman pepper berry flake salt.

pepper berry jus
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 grilled aspargus.

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.

gluten free on request  
15

Roasted eggplant
glossary
muhammara

made from roasted red peppers, walnuts and pomegranate molasses

muhammara pinenuts, basil aioli
gluten free   vegan   dairy free  
15

Fried padrón peppers
feta, marinated olives, lemon
gluten free   vegetarian  
12

figs
glossary
stracciatella

stracciatella is pulled mozzarella curds mixed with heavy cream

stracciatella vincotto, basil, toasted sourdough
vegetarian  
22

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

SMASHED CITRUS TART
yuzu, meringue, shortbread
note from the chef
SMASHED CITRUS TART

Our take on a lemon pie. Including torched Italian meringue, yuzu curd and short bread.

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