Diners can take advantage of a range of spaces, including the Chef’s Table, restaurant, bar, private dining room and a long table for groups and wine tasting classes. Upon entering, one is greeted by the Maître D who operates from a stainless-steel drum, framed by the backdrop of the restaurant’s glazed wine room.
A chef’s table sits in front of the open cooking area, which is constructed entirely of black stone to highlight both the ageing beef and the chefs who prepare it. These dark finishes extend the length of the dining room and public corridor along which it runs. Mirrors dress this public space and are fitted with vertical lights for added glamour.
Within six months of opening the restaurant increased its turnover several fold and is now a Brisbane landmark, being awarded a ‘Chefs Hat’ three years running, almost unheard of for a hotel.
Photography by Sharrin Rees.