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Leading Brisbane Hotel Set To Unveil New Standalone Restaurant
October 11, 2011
BRISBANE, Australia - Brisbane’s iconic Harry Seidler designed hotel – Hilton Brisbane – now lays claim to a restaurant befitting it’s visionary maestro.
With Seidler, one of Australia’s greatest architectural influences, the designers of Vintaged Bar + Grill have been keen to ensure his creative input was preserved with the new restaurant which will set new standards in dining for Brisbane’s foodie scene.
Remodelled as part of the Hilton Brisbane’s $13 million refurbishment, Vintaged Bar + Grill will open in early October, shaking off the ‘hotel restaurant’ tag to deliver a standalone and innovative dining experience. Hilton Brisbane general manager Martin Kendall said dining at Vintaged Bar + Grill would be fun, memorable and full of unexpected surprises.
“Vintaged Bar + Grill has been purposely designed to encourage an interactive dining experience with guests, wait staff and chefs, creating an exciting atmosphere,” Mr Kendall said.
“You’ll be able to step inside the restaurant’s centrepiece - the Wine Room - to handpick your own bottle from a collection housing 120 established Australian and New Zealand labels paired with French Champagne and a small number of Queensland stars.
“Guests can also savour the signature 1.7kg Tomahawk aged rib-eye steak or enjoy peppered conversations around the Chef’s Table and open grill.
"It’s really a new way of dining for Brisbane – more akin to some of the more impressive destination restaurants found in Sydney and Melbourne.”
The new restaurant will remain synonymous with high standards with the carefully crafted menu capitalising on fresh local Queensland produce sourced daily and premium Australian meat, aged to perfection in restaurant’s signature dry aged meat cabinet.
The unique cabinet forms a striking backdrop to the open grill and is illuminated by a Himalayan rock salt feature which serves a practical purpose in assisting the meat ageing process.
Australian and New Zealand suppliers will ensure seafood lovers are not excluded from the Vintaged Bar + Grill experience delivering a plentiful array of superior quality, fresh and distinctive ‘catch of the day’ varieties.
The country’s finest local and national meat suppliers will supply milk-fed veal tenderloin and Black Angus prime rib aged to achieve melt-in-your-mouth satisfaction, accompanied by loaves of fresh bread, baked fresh daily on the hotel’s premises.
Vintaged Bar + Grill’s dessert offering will also pack an impressive punch, fresh seasonal produce from boutique suppliers crafted by the restaurant’s in-house patisserie into an unexpected array of sweet and savoury dishes, from homemade sorbets through to caramelised brioche, in addition to a handful of Australian and international cheeses.
Despite its luxurious and decadent inclusions the restaurant will shun exclusivity in favour of balanced brilliance and playfulness.
Mr Kendall said Hilton Brisbane was the only hotel designed by Harry Seidler, the father of Modernism design in Australia, and Mark Landini from Landini Associates was charged with the restaurant’s $2million fit out.
Trademark Harry Seidler influences will be subtle throughout – the burst of colour greeting guests at the entrance in the shape of statement red leather Munich chairs and illuminated columns dotted throughout the space, creating a colonnade effect, a feature not a hindrance, and a respectful nod to the renowned Australian architect.
“Hilton Brisbane is a local icon, a landmark renowned for consistently delivering world-class produce and culinary expertise. The launch of the Vintaged Bar + Grill, and the revival of Brisbane’s inner city dining will reinforce this sentiment, offering a menu and experience to be savoured,” Mr Kendall said.
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