Osbourne Hotel launched its autumn menu at a long table dinner at the Fortitude Valley restaurant on Thursday 16 May. Head Chef Ben King created the menu highlighting fresh, seasonal produce that is warm, welcoming and a little bit unexpected. The menu includes delights like Szechuan calamari with hoisin and kewpie mayo, Middle Eastern beef cheek, confit duck leg and more.

Readers also enjoyed seeing the Socials from this Little Valley event.