Often the setting of an intimate rendezvous or a low-key nightcap after jetting in late, the quintessential hotel bar holds an undeniable romantic mystique. When it comes to this brand of atmosphere and charm, The Calile’s own Lobby Bar has it in spades, but in reality this light-filled nook is the epitome of a hospitality triple threat. The glamorous refuge’s modern and striking interior is matched perfectly by a curated stockpile of potables and a menu of progressive fare, creating a first-class experience for both the urban resort’s guests and walk-ins. Situated next to The Calile’s ultra-modern foyer and front desk, Lobby Bar exudes an aura of classic refinement that is bolstered by new-fashioned flourishes concurrent with The Calile’s luxe aesthetic. The pared-back waiting area proves perfect for those happy to sip while their table is prepared, but eyes are naturally drawn to the venue’s centrepiece – a stunning pink-marble bar, dotted with patterned stools. Tables run along the length of the space, which is lined by expansive windows looking out to The Calile’s forthcoming outdoor dining precinct Ada Lane.
Lobby Bar’s head chef Kitak Lee – whose impressive resume includes roles at two-hatted The Table at Kuro Kisumé, Sydney’s Momofuku Seiobo, Potts Point’s Cho Cho San and Sydney icon Bilson’s – has drawn from his classical European training and South Korean upbringing for the kitchen’s contemporary menu. A concise breakfast menu includes Japanese slow-cooked eggs with brown-butter mimi dashi, broken omelettes with spanner crab and jalapeno, and salmon confit bagels with cream cheese and capers. As the day wears on, the menu pivots to offer lunch and dinner morsels such as grilled calamari with yuzukosho, kingfish crudo with ponzu and kohlrabi, ume shiso poached-chicken salad with bitter greens, and wagyu beef with kombu salt French fries. Ending proceedings on a sweet note are the likes of the creme catalana with freeze-dried mandarin and raspberry espuma with lychee and apple sorbet. Lobby Bar’s food and beverage manager Katrina Ford (ex-Shoreditch House) has assembled a stellar inventory of libations to complement Kitak’s fare, with a selection that encompasses globe-spanning wines, classic cocktails, tap and bottled beers and more.
Lobby Bar is open for breakfast, lunch and dinner. For reservation and contact details, seek out Lobby Bar’s entry in the Stumble Guide.