The Emporium Hotel is in a prime position in South Bank Brisbane, a striking build, that boasts some of the best views, Brisbane has to offer.
The hotel is locally owned, and prides itself on all things Queensland, from the ground up-to the rooftop terrace on level 21.
The Signature Restaurant, located on level one, is the hotels epicentre for food and the place to fine dine. More recently the hotel has launched its new menu, with a mission to source ingredients from the surrounding food bowl- made in Queensland.
Executive Chef Helen Thorrington and her team have created an honest menu, with the hero being the produce. Sourcing seafood from Moreton Bay, game meat from Brisbane Valley and Lamb from Longreach, plus a whole lot more.
The menu has been curated to pair with a selection of fine wine, and includes entrées such as Brisbane Valley Quail, Wild Venison and Mooloolaba Swordfish.
There’s a selection of vegetarian dishes to suit, like the cauliflower with heirloom baby beetroot, Little Acre Mushrooms, (just up the road) olives and buckwheat.
Mains include dishes like the Longreach organic lamb rack, fresh pea, sheep yoghurt, golden zucchini, that literally fly out of the swinging, kitchen doors. Along with a North Queensland Coral Trout, stuffed baby squid, celery oil and squid ink velouté, the combination is delicious.
A menu that is connected to the land, the produce speaks for itself and has a Signature twist. There’s only one rule per se, the ingredients need to be locally sourced within Queensland, where viable.
The talented team in the kitchen have created a dining experience, that reflects the seasons, with an array of unique, yet simple dishes. Did we mention, how good the sides are, like the duck fat potatoes and agave glazed Queensland blue pumpkin with pepitas and crispy kale.
You know what they say, you can tell a restaurant by its duck and Signatures Duck Breast and Confit Leg, with a touch of Sake emulsion, delivers on all fronts. The smoked eggplant, miso cream and macadamia curd, are a unique fusion of ingredients that work.
There’s an array of decadent desserts to choose from, such as Spiced Pineapple with rice pudding and coconut, an ode to the tropics.
The ‘Signature’ dessert served throughout, is the Emporium Honey Pecan Tart, ganache and vanilla ice-cream- said honey is sourced from the Hotels rooftop bees.
The Signature Restaurant at Emporium Hotel is styled to impress and is the ideal place to book for a special occasion. Finessed by the experience of Chef Helen and her team, the menu exoduses the flavours of Queensland and is a showcase of local farmers and producers.
Whether you’re a local foodie or a guest of the hotel, dress up and enjoy what Queensland has to offer, one plate at a time.
*Hot tip-Book in for the high tea at Belle Epoque Patisserie, an elegant café, located on the ground floor of the hotel. A three-tiered selection of house made savoury and sweet pastries, paired deliciously with tea, coffee and bubbles to suit.
