We, along with our in-venue restaurants, bars...
Food, Hotel, James St
A hotel lobby is often the first, last and most frequently visited the area during a hotel stay. It’s the hub of a hotel so to speak, with people coming, going or in our case passing time at Lobby Bar, where not only guests feel at home but locals too. A place to be social or socially removed, to enjoy simple pleasures or to indulge in new predilections and new flavours both of which are now being served thanks to a reinvigorated menu by new Head Chef, Andrew (Andy) Gunn. Craving a preview? Read on…
Breakfast: Andy’s internationally inspired menu, will give you that “anywhere in the world” feel. It’s intercontinental but not in a traditional sense, rather the flavours are an expression of the kitchen team’s worldly heritage – take a tastebud tour to France with the Croque Monsieur, the Middle East with Shakshuka and the America’s with the Aprea.
Fellow Chef and wife Amélie Gunn provides French flair while sous-chef Eduardo Obando introduces a rich Colombian food heritage. Andy? Well, Mr Gunn has local, national and international experience at one, two and three Michelin-starred restaurants – most notably, Le Cinq at Four Seasons Hotel Georg V in Paris. “I’ve spent a long time in Europe training and learning about food all around the world and have come back to Brisbane wanting to share that unique knowledge and experience,” said Chef Andy.
Lunch: Whether you have twenty minutes or two hours on your side, Lobby Bar has light and hearty options for passers by or those wishing to while away the afternoon... The range of equally continental fare – Ajiaco Soup and Pork Cotoletta, provide something for every appetite from 12:00 – 3:00PM.
Dinner: Get set for a “palate party” with an array of plates designed for sharing. Called simply “Tasters” – this dinner menu focuses on enjoying an extensive range of tastes all promoting fresh seasonal produce such as baby squid fished locally in Moreton Bay and Brisbane Valley Quail “the best in Australia,” says Andy. Quality ingredients are a priority in Andy’s kitchen – so much so that Andy’s next project is establishing a rooftop culinary garden to service the kitchen.
On weekends, brunch and afternoon bar snacks are also available – we understand that frequent grazing is an essential part of a good holiday. All menus are accompanied by an enviable drinks list (insert cocktails here) that includes our very own Calile coffee blend – an award wining flavour, roasted right here in Brisbane by Fortitude Coffee Roasters.
Let your palate do the travelling at Lobby Bar and allow the beautiful vibe along with the freshest local produce transport you to the flavours of far-flung places all whist comfortably settled in at The Calile.