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.

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

Staples

HOUSEMADE CREPES
with choice of nutella, strawberry compote, lemon & sugar, maple syrup, salted caramel or honey
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

GREEN BOWL
glossary
spiced dahl

made from: red lentils, coconut cream, chilly, garlic, ginger, onion and turmeric and cooked down slowly until soft

spiced dahl rooftop greens, avocado, pomegranate, dukkah
gluten free   vegan  
26
add: 2 poached / fried / perfect eggs
8
add: smoked salmon
7

SEASONAL SALAD
rooftop leaves, roasted potato and spring onion, soft boiled eggs, feta, rocket pesto, croutons
gluten free on request   vegan on request   vegetarian  
26
add: grilled chicken
5

CASSOULET
white bean ragout, pork & fennel sausage, confit duck, toasted sourdough
note from the chef
CASSOULET

Hailing from the South-Western region of France, the raw white beans soak overnight before cooking them slowly with tomato, onion, garlic and chicken stock to create a rich flavour.

gluten free on request  
28
add: 1 poached / fried / perfect egg
4

AREPA
avocado, ricotta, 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

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: 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

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

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

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

MIXED OLIVES
gluten free   vegan  
8

MIXED NUTS
gluten free   vegan  
5

FAIS TA TARTINE (MAKE YOUR OWN TOAST)

SOURDOUGH TOAST WITH YOUR CHOICE OF
3 SIDES
24

4 SIDES
28

Sides

SOURDOUGH / ONE PIECE
4

2 PERFECT EGGS / FRIED / POACHED / 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