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