Found in The Point Brisbane Hotel on Lambert Street in Kangaroo Point, Lamberts Restaurant serves up modern Australian fare seven days a week for breakfast, lunch and dinner. Head chef Marcus Turner keeps true to his paddock-to-plate, trawler-to-table mantra, which dictates the journey of every dish that gets served from his specially curated seasonal menu, from the grass-fed beef to the locally caught seafood. While the majority of produce is locally sourced, Marcus and his team of kitchen wizards make almost everything else in-house, from pasta to sorbets and biscotti that top Lamberts’ decadent desserts.
The mouth-watering new winter menu includes a selection of soul-warming dishes that are sure to satisfy. Start off your feast with a choice of Asian-spiced sticky beef brisket with pomegranate, kale, chilli and lime, South Australian sashimi-grade yellowtail kingfish cured and served with ruby grapefruit, wild rice and finger lime, or try out the Canadian scallops served with nicoise salad, black garlic, red pepper, saffron potato and quail egg. Mains include Mooloolaba-caught swordfish, honey-glazed duck breast and confit leg served with sweet potato, baby turnips and dates, or the crowd-favourite seafood fettuccini, a delectable homemade pasta with fish, prawns, mussels, squid, garlic and chilli. Carnivores can enjoy grass-fed eye fillet, black Angus sirloin and scotch fillet from the grill, which come served with spinach, truffled Paris mash and glazed baby carrots. Those with a sweet tooth can savour a treat from the indulgent dessert menu, which features a retro bombe Alaska, a Golden Gaytime-inspired toffee mousse, and a ruby chocolate delice served with pineapple, raspberries and Turkish delight ice-cream.
If you’re keen to have a cheeky pre-dinner drink, you can make use of Lambert’s cocktail bar and lounge area and its extensive booze list, with choice tipples including the likes of the Watermelon Lychee Cooler made from a mix of vodka, lychee, lime and watermelon jam, as well as the Signature Eagles Nest Club Cocktail made from Bacardi, St-Germain, Noilly Prat, pineapple, mint and agave syrup. You can also take a quick elevator ride up to Eagles Nest Brisbane (which is set to reopen shortly for Friday and Sunday sessions), where you can sip cocktails, graze on tapas platters and treat your ears to some live music. Along with serving some sumptuous sips, Eagles Nest boasts some stellar sky-high sunset views overlooking Brisbane River, the city skyline and the Story Bridge.
Ready to wine and dine this weekend? To make a reservation, call 1800 088 388 or book online via the Lamberts Restaurant website.
This article was created in partnership with our friends at Lamberts Restaurant.