Lunch - Late

Monday - Saturday 12.00pm-9.00pm

Sunday 4pm - 9pm


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.

rooftop-garden-icon
this icon indicates ingredients harvested from the calile rooftop gardens.

Apéritifs

PAIN DU JOUR
freshly baked bread of the day - see our team for details
10

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

RADIS AU BEURRE
rooftop radish cashew butter,
glossary
kosho salt

Kosho is made from fresh chillies picked from our rooftop, fermented with salt, along with zest and juice of yuzu.

kosho salt
note from the chef
RADIS AU BEURRE

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

gluten free   vegan  
14

JAMBON IBÉRIQUE
compressed watermelon
note from the chef
JAMBON IBÉRIQUE

Iberico ham is some of the best quality Jamon in the world. We have paired it with compressed Pama Negroni watermelon for a sweet and slightly bitter contrast to the saltiness and fattiness of the protein. The perfect snack to enjoy alongside a drink.

gluten free   dairy free  
8ea

SCALLOP TARTARE
granny smith apple, cucumber wasabi
gluten free   dairy free  
15

POTATO DOUGHNUT
black garlic,
glossary
gruyère

A hard cheese originating from Switzerland with a mild, nutty flavour.

gruyère
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 and seasoned with black garlic and gruyere.

vegetarian  
6ea

SALMON GRAVLAX
glossary
buckwheat blinis

Fluffy bite-sized pancakes that are made to order. Gravlax - Gravlax is a curing method to preserve fish. The Tasmanian salmon is cured in a mixture of salt, sugar, citrus zest, white pepper and fresh dill for a minimum of 12 hours.

buckwheat blinis
glossary
dill crème fraîche

rooftop dill

dill crème fraîche
17

FLEURS DE COURGETTE BEIGNET
tempura of zucchini flowers,
glossary
sage salt

rooftop sage

sage salt
vegan  
14

BOEUF TARTARE
glossary
gojuchang condiment

Hailing from Korea, gochujang is a fermented red chilli paste that’s sweet, savoury and spicy. Pomme sarladaise - Thinly sliced and layered potato, slow-cooked in duck fat, then pressed.

gojuchang condiment caviar, crème fraîche, pomme sarladaise
note from the chef
BOEUF TARTARE

A reinvented classic using stockyard gold butt tenderloin seasoned with gojuchang, a spicy fermented red chilli paste from Korea. The protein is paired with a layered pressed potato rectangle slow-cooked in duck fat and finished with a small spoon of caviar and crème fraîche.

gluten free   dairy free on request  
9ea

LOBSTER BRIOCHE BUN
miso tartar sauce, cucumber
note from the chef
LOBSTER BRIOCHE BUN

freshly baked brioche bun filled with queensland lobster, zesty mayonnaise sauce and cucumber

26

PANISSE
crunchy chickpea fries, condiment citron, chilli salt
note from the chef
PANISSE

crunchy chickpea fries served with a preserved lemon condiment and chilli salt

gluten free   vegan  
14

CROUSTILLANT DE CAILLE
brisbane valley quail, filo pastry, jus, shiitake salt
note from the chef
CROUSTILLANT DE CAILLE

Brisbane Valley quail wrapped in crispy filo pastry served with jus, herb salad and shitake salt

16

DUCK LIVER MOUSSE
brioche, blackberry chutney
note from the chef
DUCK LIVER MOUSSE

Toasted brioche served with a quenelle of duck liver parfait and a zingy blackberry chutney

gluten free on request  
16

FRITES CHARGÉE
cheese and truffle sauce, crispy ham
note from the chef
FRITES CHARGÉE

gourmet loaded fries

gluten free  
15
add: shaved truffle
15

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 salty and sweet combination

gluten free on request  
31

Mains

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

STOCKYARD STEAK FRITES (400g)
rib eye fillet , 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 smoky flavour. Our potato side is a decadent invention, a must-try at the Lobby Bar.

gluten free  
85

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

BOUILLABAISSE
reef fish,
glossary
rouille

A fragrant aioli consisting of saffron, garlic and potatoes from our rooftop.

rouille crushed potatoes
note from the chef
BOUILLABAISSE

We have reworked a classic from Provence in Southern France; our Bouillabaisse is a must-try for seafood lovers. It consists of an aromatic seafood and saffron broth, seasoned crushed potatoes, rouille and a beautiful piece of local reef fish. Fresh and full of light flavours.

gluten free  
32

GRILLED HALF TROPICAL NORTH QUEENSLAND LOBSTER
glossary
garlic butter

rooftop garlic

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 marvellous and visually striking product before you order.

gluten free  
65

JERUSALEM ARTICHOKE SOUP
hazelnut, pear, truffle
note from the chef
JERUSALEM ARTICHOKE SOUP

This creamy velouté of Jerusalem artichoke comes with a fresh, textural salad of pear, Jerusalem artichoke and hazelnut seasoned with a dash of truffle paste. Add freshly shaved truffle if desired.

gluten free  
28
add: freshly shaved truffle
15

Sides

ROOFTOP LEAVES
vincotto vinaigrette
gluten free   vegan  
8
add: Lobster
25

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

TARTELETTE DE RATATOUILLE
puff pastry, zucchini, roasted tomato, red peppers, smokey eggplant, ricotta salata
note from the chef
TARTELETTE DE RATATOUILLE

Crispy puff pastry tart shell filled with smokey eggplant, roasted tomato, zucchini and red peppers.

vegetarian  
15

SEASONAL GREENS
charcoal grilled cabbage, green pepper sauce
gluten free   vegan  
15

TO FINISH

CHEESE 1/2/3
accompaniments, house made lavosh
note from the chef
CHEESE 1/2/3

Choose between a blue, soft and hard cheese - ask your server for our current selection. We pair your choice of cheese with honeycomb, fruit paste and fresh fruit as well as crispy lavosh made in house.

gluten free on request  
12/21/30

FONDANT CHOCOLAT
salted caramel, macadamia and miso ice cream
note from the chef
FONDANT CHOCOLAT

A small chocolate cake made from 69% Bassam dark chocolate with strong cocoa flavour and richness. We cook the exterior just enough to allow a soft/fondant centre. Served with salted caramel and a miso and macadamia ice cream for an original touch, the special dessert is made in house.

15

MILLE FEUILLE
white chocolate cream,
glossary
strawberry gum

Native Strawberry Gum leaves harvested in Northern New South Wales, refined into a light syrup with a fragrant berry flavour.

strawberry gum
note from the chef
MILLE FEUILLE

House made puff pastry, layered with white chocolate crèam pâtissière and fresh strawberries marinated in a light strawberry gum syrup. A classic French dessert with a local twist.

vegetarian  
16

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