dinner menu

Welcome to Lamberts
Andrew McCrea has hit the ground running as new Head Chef for Lamberts Restaurant. He brings with him a strong modern and technical culinary repertoire. Andrew has created a menu of modern Australian cuisine for Lamberts Restaurants that incorporates high quality, locally sourced produce and only the freshest ingredients.
Meetings & Corporate Events The Point Brisbane is the ideal venue for your next meeting or corporate event. Our event facilities cater for 10 120 delegates in a range of settings and our staff can tailor event management solutions to meet your individual requirements.

The Eagles Nest features a roof top balcony with breathtaking views of the Brisbane River, city skyline and Story Bridge. This unique space is perfect for corporate events, product launches and other special occasions.
For further information please ask your waiter or contact our Sales & Events Department P. 07 3240 0888 E. functions@thepointbrisbane.com.au

starters & salads

SOUP DE JOUR Baby baguette ONION SOURDOUGH LOAF V Pink salt, churned butter, roasted butternut paste L O C A L O Y S T E R S T H R E E W AY S
LY C H E E T E M P U R A CANDIED GINGER & LIME GF W O R C H E S T E R G E L & P O R K S A LT G F DOZ 10.00 12.00

22.00

CONFIT OF GARDEN MUSHROOMS GF V L Black garlic soil, goats cheese whip CORIANDER SCALLOPS Curry cauliower, charred artichoke, preserved lemon YA K AT O R I Y E L L O W F I N N T U N A G F L Pickled cucumber, soy beans, citrus, wasabi leaf HAM HOCK TERRINE GF L Pumpkin seed, mustard cress and pea and ham SMOKED LAMB GF Red and gold beets, Persian fetta and tiger tomato emulsion

16.50

18.00

18.00

15.50

18.00

from the grill

WOOD HERB BRAISED HALF CHICKEN GF Buttermilk puree, sweet pea whip 300G BLACK ANGUS NEW YORK STRIP Salt and vinegar croquette, tempura onion rings 200G GIPPSLAND GRAIN FED TENDERLOIN Saltbush compression, spring vegetables, parma ham powder YOUR CHOICE OF: Porcini jus G F Hand churned braised garlic and pink salt butter G F Merlot reduction G F Spek and sweet corn ragout
36.00 39.00

37.00

V = Vegetarian G F = Gluten Free L = Lactose Free

= Chef Recommends

mains
MARKET FISH GF Charred asparagus, tomato and olive, pickled scallop, quail egg, sorrel emulsion C H I C K E N & TA R R A G O N B A L L O T I N E G F Sugarsnap whip, baby leeks, sweet corn powder L AV E N D E R & G R E E N T E A D U C K Sweet potato cookies, purple carrots, citrus and coffee GIPPSLAND LAMB & RIVER MINT GF Cauliower volute, heirloom vegetables, green pea dust and hibiscus puddles HOUSE-MADE GNOCCHI V Blistered baby tomatoes, smoked shallot espuma, parmesan M A L AY S I A N B E E F R E N D A N G Pickled cucumber, fresh herbs
32.00 32.00

35.00

35.00

26.00

26.00

sides
R U S T I C C U T C H I P S , S P I C E D T O M AT O C H U T N E Y V L B A K E D S W E E T P O TAT O W I T H B R O W N S U G A R & S P I C E G F V PA N A C H E O F G A R D E N V E G E TA B L E S , ROAST GARLIC BUTTER GF V GOLDEN PEAR, ROCKET & GORGONZOLA SALAD, WA L N U T D R E S S I N G G F V 8.00 7.00 8.00 8.00

desserts & cheese

L I N D T W H I T E C H O C O L AT E F O N D A N T Hot house berries, vanilla oss, chocolate textures, warm chocolate and Frangelico L E M O N M E R I N G U E TA R T Orange curd, blueberry soup, honeycomb WA R M C ORN B R E A D & B U T T E R MILK PU D D IN G Lemongrass parfait, pineapple cellophane, gingerbread crumb CAPPUCCINO MOUSSE Chai milkshake, white chocolate cookies LOCAL SELECTED CHEESES Please ask your host for todays selection of farmhouse cheeses Apricot paste, house-made chilli lavosh
14.00 14.00

14.00

14.00

22.00

V = Vegetarian G F = Gluten Free L = Lactose Free

= Chef Recommends