Chef Andrew Gunn joins The Calile’s Lobby Bar

06 August, 2020 by
Annabelle Cloros

The Calile in Brisbane has snapped up a new head chef for the hotel’s Lobby Bar.

Andrew Gunn has taken on the new role after spending time in Michelin-starred kitchens across France including Le Taillevent, Les Ambassadeurs and Le Cinq and Brisbane venues The Euro and Urbane.

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Gunn has designed new breakfast, lunch and dinner menus which all have a focus on local Queensland produce. But the chef says diners will find a range of culinary influences on the menu, with the team taking cues from across the globe.

“With influences from my travels overseas and international cooking experience, I believe cooking the food you love is how you become the best version of yourself,” says Gunn.

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The breakfast menu features everything from French toast with caramelised apple and salted caramel Messina dulce de leche ice cream to a croque monsieur, shakshuka and an avocado, fresh cheese, lime, coriander and guiso arepa.

The lunch and dinner menus feature a range of fresh dishes including a seasonal salad, Ajiaco soup, buckwheat risotto, chorizo-stuffed baby squid and quail escabeche.

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The culinary offering at The Calile Hotel will continue to evolve, with plans to utilise the rooftop to install beehives and a kitchen garden.

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