Brisbane hotel The Calile has unveiled a fresh culinary direction inspired by its organic rooftop garden.
The James Street venue is using produce the rooftop as well as other ingredients grown in street-side wooden planter boxes to create dishes at the Lobby Bar, which is spearheaded by Head Chef Andrew Gunn.
“Our garden sets Lobby Bar apart from other venues,” says Gunn
“Guests know ingredients have been harvested directly from the garden and placed with care on their plate, and as a chef, it’s an amazing tool and privilege to have.”
Along growing organic produce such as 42 different types of lettuce, legumes, tomatoes, garlic, and sugar snap peas, the hotel has also installed four Langstroth bee hives, that have become home for thousands of bees.
Gunn has designed the menu with a flexible lense which allows ingredients to be easily replaced should there be availability issues.
The Lobby Bar is open throughout the day from breakfast until late, with a house crepe made with rooftop Calile honey; rooftop radishes with whipped cashew butter and yuzu kosho salt; and a confit duck consomme with rooftop herbs some of the highlights.
Pastry Chef Amelie Gunn is taking care of the sweet offering, with the chef inspired by the climate and local ingredients.
“At the heart of this menu, we respect the produce and the flavours,” she says.
Pastry options cover French toast tiramisu, freshly baked baguettes during lunch, chocolate fondant with salted caramel sauce, macadamia, and miso ice cream, and a mille feuille with white chocolate cream and fresh raspberries.
Thibaud Cregut has recently joined the team as sommelier, and has curated a revised wine list for guests which includes organic options as well as French Champagne and Chablis.
The Lobby Bar is open seven days a week.
