
We are surrounded by the best in the food business here on James St. It’s an inspiring place to be and encourages us too, to be the very best we can when it comes not only to good food, but to investing in where that food comes from and the many people that are involved in it.
Our culinary focus has always been on fresh, consistent and delicious food – this includes Lobby Bar of course, but also our room service and in-house bakery. Our team deliver quality fresh catering daily, 365-days, 24-hrs a day. It’s a big job, and one that is graciously helmed by our culinary leader, The Calile Executive Chef, Mark Godbeer.
We spoke with Mark to gain insight into the fresh new menus and to learn why culture and legacy are also on the plate when eating at The Calile.
What is your food philosophy?
Our food philosophy revolves around creating dishes that are not only tasty and visually appealing but also offer guests a unique dining experience. We focus on simple yet delicious dishes that celebrate fresh produce. Our culinary style blends simplicity, tradition, and innovation, ensuring that every meal is authentically tied to the natural beauty of our ingredients.
What can people expect with the new menu?
Fresh local ingredients that sing on their own or other harmonious ingredients without muddling the end result. Fresh forward, less unnecessary detail and more focus on ingredient honesty. This falls in line with all our outlets from Lobby Bar, our on-site bakery and In Room Dining.
Can you reveal a little bit about the approach to the menu?
We strive to ensure that every customer experience feels personalised and unique. The Calile is a remarkable destination, and our goal is to help create lasting memories while maintaining a high standard of consistency and confidence. We prioritize fresh, seasonal ingredients and maintain a well-structured offering that adapts to seasonal changes without compromising the overall experience.
How have you drawn upon your 20+ years of experience when developing the menu?
Understanding that a meal or dining experience does not start and finish on the plate, but rather starts with the culture you instil in the kitchen. From there anything is possible if you have a proud, dedicated and inspired team with the common goal of not only guest satisfaction but their own. So, when pen hits paper, the menu encompasses not only what’s seasonal and using 100% of our rooftop garden but also the team’s passion and approach to delivering the new menu with unique methods to extract all that natural flavour and place it on the plate. My experience allows me to realize and teach chefs to use a peripheral approach and take that extra step to enjoy whatever job they are prepping so that that happiness is apparent on the plate. Give the team something to be proud of, keep it uncomplicated and emphasize freshness.
How does the offering capitalise on local / regional / seasonal produce?
Paramount. Honesty, it’s non-negotiable. As our new menu leans heavily on fresh and flavourful we ONLY seek that which is local and in season. We will keep within the QLD borders as much as possible where it makes sense. Our suppliers are given a brief with regards to what we will accept and keep on the menu and this comes down to even the ripeness of a fruit. We only put on that plate which is second to none.
How important is local provenance?
Most all of our suppliers are local, or locally sourced. I have always been an advocate for supporting what is local and small batch, as this provides a beautiful nuance to our offering and heightens the level and inclusion of bespoke.
Are you incorporating any new techniques or processes with the introduction of the new offering?
Absolutely, having developed and run my last few kitchens as 100% sustainable, has allowed me to fill my repertoire with out-of-the-ordinary recipes and techniques to extract or emphasize all the parts of all our ingredients. This menu is designed to incorporate as many of the rooftop garden ingredients on the plate – which means bearing in mind the capacity of natural production and utilising techniques which are designed to bring all the natural flavours to the forefront. This is also kept in mind when working with our amazing farmers for seasonal plantings and harvests, to get the most out of the house-grown, hand-picked and hand-made fare we offer at The Calile.
Is there a dish on the menu you are most proud of?
No, not one dish by itself, as they are all designed to lean on each other. Dishes like our Koji Kingfish Tataki with passion fruit dressing and chilli oil is visually very appealing and tastes sensational. The method involved is great, the shio koji breaks down the amino acids into sugar and allows for a beautiful flavour and colour with keeping texture premium. I love this dish not only for the end result, but how the team can learn different methods of fermenting, flavour enhancement and development utilising traditional, and not commonly used methods.
Again, it’s about the culture and legacy.
If this conversation has made you hungry as hungry as it did us, reserve a table at Lobby Bar pronto.