Fortitude Valley’s Favourite Bar Welcomes a Stylish New Menu and Head Chef
Brisbanites, 2020 has brought modern global cuisine to Lobby Bar at The Calile Hotel, thanks to a new head chef.
If you’re still feeling the non-travel blues, never fear, as we’ve found the cure. And it’s a pretty easy (and delicious) one.
Whether you’re after a scrumptious Insta-worthy brekkie, a sophisticated light lunch or a refined tapas-style date night experience, whatever the time, the pink-hued and marble-clad Lobby Bar (nestled within The Calile Hotel) will exceed your expectations thanks to new head chef, Andrew Gunn and his elegant revamped menu. Inspired by culinary destinations around the globe including the likes of Japan, Spain, France and Columbia, the former Urbane and The Euro head chef is bringing his vast international experience to Fortitude Valley.
Chef Andrew Gunn says, “I’ve spent a long time in Europe training in 1 to 3 Michelin starred restaurants and learning about food all around the world and have come back to Brisbane wanting to share that unique knowledge and experience with locals and visitors alike! Our cuisine focuses on locally sourced Queensland produce that speaks for itself on the plate. I believe cooking the food you love is what makes you the best version of yourself and that’s what we’ve done here at Lobby Bar.”
Working closely with local suppliers and producers, Gunn has spent some time getting to really understand what will be available and when to allow for the best premium in-season produce to craft the freshest and most diverse menu for Lobby Bar. And with this, the kitchen will serve up some of the freshest local fruit and veggies thanks to local owner-operated Suncoast Fresh, where Gunn worked for six months prior to taking the role at Lobby Bar. Some other favourites include Brisbane Valley quail and baby squid that are fished off Moreton Bay.
Featuring an expansive range of options that is strictly made inhouse; some of the chef’s favourite dishes include the Shakshuka for breakfast, with its red pepper and tomato ragout taking its inspiration from his mother’s kasundi – a real crowd-pleaser; the Buckwheat Risotto which is vegan, gluten- and dairy-free and made with a whole lot of love; and from the dinner tasters menu, the Baby Squid that is stuffed with a spicy chorizo mix and sits on a chorizo crumb finished with a Spanish pil-pil sauce – the perfect complement to the dish.
The new menu will be refined and updated seasonally, keeping up with the fresh local trend. There are also plans to utilise the rooftop space of The Calile Hotel and build a culinary garden and beehive to service the Lobby Bar kitchen. Other special events, chef collaboration dinners and special menus to be announced throughout the year. In the meantime, be sure to explore the sensational cocktail list and splurge on the fresh and fruity-infused dessert dishes.
Want to explore our other top picks for Brisbane? Be sure to eat your way through our favourite plant-based restaurants and cafes the city has to offer, or grab a group of mates and head out for one of these delicious banquets.