One of Queensland’s most iconic heritage buildings-turned-restaurant, the Osbourne Hotel, has appointed new Head Chef Ben King. His new menu is already impressing locals, with warm, welcoming and unexpected flavour combinations. King’s menu reflects a passion for simple, fresh food. The latest additions reflect the seasons of Queensland and showcase local, artisan produce, with updates to the sharing plates including macaroni cheese croquettes with bacon jam and baked jamon wrapped brie with locally sourced honeycomb and toasted flatbread.
The mains continue King’s simple and fresh approach with aesthetic elegance in the pulled pork waffle with charred corn salsa, chipotle mayo and fried egg. The pork cotaletta with prosciutto, sage beurre noisette, potato galette, herb salad and lemon newly added to the menu is also expected to be popular with foodies. Chef King has added a blondie almond praline with salted caramel gelato, a simple dessert filled with texture and flavours to the dessert menu. The menu rounds out with pizzas served all day, and old favourites steaks, plated oysters, fresh salads, burgers, mains and sides.
Chef King is passionate about native ingredients with seasonal cuisine focusing on the enjoyment of different flavours and texture profiles. Designed for Charles Osbourne by Brisbane architect James Furnival, the Osbourne Hotel opened in 1864. The hotel now stands proudly as one of Queensland’s most iconic heritage hotels. At home on the corner of Ann and Constance Street, The Osbourne was the second hotel to open in Fortitude Valley, and since that 1864 opening is has seen many interesting characters pass through, from the infamous Painters and Dockers in the 1970s, to Bjelke-Petersen pollies and punters, to fashionistas, and foodies of modern times.
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