The hotel’s chef, Mark Godbeer, has introduced the new menu which blends rooftop harvests, local flavours and sustainable practices for a unique culinary experience.

The new conferencing and events menu aligns with the hotel’s other culinary offerings, including its Lobby Bar, onsite bakery and in-room dining, and is enriched by the hotel’s rooftop kitchen garden and apiary (pictured, above), which provide a steady supply of housegrown and handpicked produce.

“Our new menu leans heavily on fresh and flavourful,” says Godbeer. “We only seek that which is local and in season.

“This menu is designed to incorporate many of the rooftop garden ingredients on the plate, which means bearing in mind the capacity of natural production and utilising techniques that are designed to bring all the natural flavours to the forefront.”

The menu is rooted in sustainability, not only through rooftop harvests but through partnerships with local producers.

“Almost all our suppliers are local or locally sourced,” says Godbeer.

“We will keep within the Queensland borders as much as possible, where it makes sense.”

This approach reflects the hotel’s commitment to supporting the people and communities who provide its ingredients.

The menu features new additions such as tamarind-glazed beef short rib with rooftop herbs and coconut vinegar, alongside seasonal adaptations of classics such as lamb shoulder with yoghurt, harissa, spring peas and mint.

The cuisine offering is designed to evolve throughout the year, ensuring it stays fresh and relevant.

“A meal or dining experience does not start and finish on the plate, but rather starts with the culture you instil in the kitchen,” says Godbeer.

“From there, anything is possible if you have a proud, dedicated and inspired team with the common goal of not only guests’ satisfaction but their own.”