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
Lunch - Late
Lunch - Late
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.
this icon indicates ingredients harvested from the calile rooftop gardens.
Apéritifs
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glossary
kosho salt
Kosho is made from fresh chillies picked from our rooftop, fermented with salt, along with zest and juice of yuzu.
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.
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glossary
gruyère
A hard cheese originating from Switzerland with a mild, nutty flavour.
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.
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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.
glossary
dill crème fraîche
rooftop dill
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glossary
sage salt
rooftop sage
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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.
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.
Mains
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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.
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glossary
rouille
A fragrant aioli consisting of saffron, garlic and potatoes from our rooftop.
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.
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glossary
garlic butter
rooftop garlic
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.
TO FINISH
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glossary
strawberry gum
Native Strawberry Gum leaves harvested in Northern New South Wales, refined into a light syrup with a fragrant berry flavour.
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.
