About

Multi Award-Winning Sophistication

Nestled away in the stunning surrounds of Treasury’s Heritage Hotel, the multi award-winning The Lab Restaurant and Bar offers a very contemporary sense of hospitality with a touch of timeless elegance.

Sous Chef Anita Green and her team of international chefs present a surprising modern-Australian menu, refreshed seasonally, featuring locally sourced produce and premium ingredients.

Watch the world go by from the beautiful bay windows over a leisurely breakfast; enjoy a pre-dinner drink with friends at the splendid mahogany saloon-style bar; indulge clients over a first-class business dinner or spoil your special someone with an evening to remember.

Location and opening/business hours

Location

130 William St
Brisbane QLD 4000

Hours

  • Breakfast
    Mon - Fri 6:30am - 10:30am
    Sat - Sun 7:00am - 11:00am
  • Dinner
    Open 7 days 6:00pm - 10:00pm
  • High Tea
    Sat - Sun 1:00pm - 3:00pm

MENU

LAB MENU

Menu

Breakfast

Lab Breakfast

Lab Breakfast

BREAKFAST

CONTINENTAL

 

Toasted Ham And Cheese Croissant 8
Danish Pastry 5
Plain Croissant 6
Cereal  5
Selection Of Seasonal QLD and Australian Fruits, Macadamia Crumb, Barambah Bush Honey Yoghurt  12
House-Made Bircher Muesli, Dried Fruits, Pepita Seeds, Berries, Macadamia Crumb, Baramba Bush Honey Yoghurt 15

HOT

 

Hot Breakfast - Two Free Range Eggs (Any Style), Choice of Thick Cut or Streaky Bacon, Seasonal Mushrooms, Pork Sausage, Fresh Heirloom Tomato, Potato Rosti, Toasted Ciabatta 25

 

Vegetarian Breakfast - Two Free Range Eggs (Any Style), Seasonal Mushrooms, Spinach, Fresh Heirloom Tomato, Spinach, Potato Rosti, Cannellini Beans, Toasted Ciabatta 21

 

Eggs Benedict - Two Free Range Poached Eggs, Spinach, Hollandaise Sauce, Toasted Ciabatta

with Portobello Mushroom (v) 18

With Gypsy Ham 19

With Smoked Salmon 22

 

Three Egg Omelette (Free Range)

Choose Four Items: Asparagus, Salmon, Feta, Bacon, Red Onion, Spinach, Tomatoe, Capsicum, Cheddar 22

 

Congee - Rice Porridge, Smoked Fish, Pickled Radish, Pickled Ginger, Pickled Ginger, Pickled Chilli, Sesame Oil, Fried Shallots (gf) 16

 

Eggs Any Style - Two Free Range Eggs, Toasted Ciabatta (v)   12

 

Banana Hotcake, Maple Syrup, Banana, Whipped Maple Butter (v) 18

 

Baked Free Range Duck Egg, Tomato, Cannellini Beans, Spinach, Goat's Cheese, Toasted Pane Di Casa 17

 

Haloumi, Avocado Cream, Choice of Thick Cut or Streaky Bacon, Toasted Ciabatta 19

 

SIDES

Egg, Toast, Turkish Bread, Hollandaise Sauce 4 Ea

Spinach, Cannellini Beans 5 Ea

Thick Cut Bacon, Gypsy Ham, Pork Sausage, Duck Egg, Seasonal Mushrooms, Chorizo, Streaky Bacon 6 Ea

Fresh Heirloom Tomato, Avocado Potato Rosti 7 Ea

Haloumi 9 Ea

 

 

Dinner

Lab Dinner

Lab Dinner

DINNER

SHARE

 

house baked bread, wattle seed churned butter (v) 11

house baked bread, wattle seed churned butter, mt zero olives, aged balsamic, evoo (v) 16

antipasto - cured meats, cheddar, cornichons, mt zero olives, rocket salad, ciabatta bread 28

 

            Oysters             

Natural (6) 28

Kilpatrick (6) 28

Nam Jim Dressing (6) 28

ENTRÉE

 

pumpkin risotto, fruit spice, spinach, goat’s cheese, pinenuts, chive crème fraiche (v) 19

tempura zucchini blossoms, polenta, baby beetroots, horseradish cream (v) 21

free range egg drop soup, shitake mushrooms, shallots 20

scallops, exotic mushrooms, cauliflower, eschallots 26

twice cooked pork belly,  celeriac, brussel sprouts, munthari berry vinaigrette 26

confit bendele farm organic duck leg, fennel, forest anise, macadamia dukkah, riberry green 28

 

MAINS

 

porcini maltagliata, eggplant, tomato, thyme, crème fraiche, talleggio cream (v) 30

atlantic salmon, rainforest lime and caper farro, spinach, potato glass, leek aioli 37

bendele farm organic chicken breast, fruit spiced carrots, baby leeks, lemon myrtle crisp, eschallot jus 38

kung bao chicken, capsicum, carrot, snow pea, shallots, cashews  36

bendele farm organic duck breast artichoke, radish, turnip, orange, davidson plum jus 43

great southern lamb rack,  zucchini, roast capsicum, roast garlic, quandong jus 45

scallops and prawns, xo sauce, asparagus, snow peas, exotic mushrooms 46

GRILL

 

200gm diamantina eye fillet, northern qld 48

300gm rangers valley rib fillet, northern tablelands nsw 56

served with root vegetable crisps, alpine pepper butter and your choice of sauce – mushroom, pepper, jus, béarnaise

FOR TWO

 

650gm grainge chateaubriand, south western nsw 126

850gm grainge rib eye fillet, darling downs, qld 126

served with  root vegetable crisps,  seasonal vegetables, house salad, alpine pepper butter, and your choice of sauce – mushroom, pepper, jus, béarnaise

LIVE SEAFOOD

 

mud crab, singapore chilli sauce MP

lobster, ginger, shallot, chinese wine sauce MP

coral trout, ginger soya sauce MP

subject to availability please check with your waiter

 

SIDES

 

house salad (v) 10

green vegetables, garlic butter (v) 10

roasted root vegetables (v) 10

potato mash (v) 10

sweet potato fries, sweet chilli aioli (v) 10

thick cut fries, aioli (v) 10

steamed rice (v) 10

combination seafood fried rice 15

asian greens, oyster sauce 15  

green bean shrimp sambal (v) 15

Dessert and Cheese

DESSERT

 

coconut mousse, mango lime gel, pineapple and basil sorbet 16

green tea mousse, blood orange gel, peach and champagne sorbet, orange sherbet 16

white chocolate cheesecake, raspberry gel, meringue, maple pecan ice cream 16

baked chocolate tart, rosella gel, honeycomb, salted caramel ice cream 16

CHEESE

 

Tarwin Blue – Nsw
From the Gippsland Region This is A Beautifully Balanced Blue Cheese; Firm But Moist And Not Too Crumbly.  

 

Maffra Cheddar – Vic
Award Winner Of Australia’s Best Cheese (Two Years In A Row) Hand Crafted With Sweet And Rich Up Front Notes With Complex After Tones. The Texture Is Moist And Slightly Crumbly

 

Blackall Gold Washed Rind – Qld
Blackall Gold Has Been Developed To Be Uniquely Mild While Young; When Mature, Blackall Gold Will Present A Meaty Nose And Flavour That Will Delight And Surprise

 

Woombye Triple Cream Brie – Qld
The Delicate White Bloom On The Outside Hides A Deliciously Rich And Creamy Center. The Addition Of Extra Cream To The Already Rich Jersey Milk Creates An Exquisite Masterpiece That Has Become One Of Our Flagship Cheeses

 

Served With Native Fruits, Lavosh, Crispbread
One Cheese 12
Two Cheeses 22
Three Cheeses 28

 

 
Degustation

Lab Degustation

Lab Degustation

Degustation Menu

Five Course $120 | Wine Pairing $160

Degustation is designed to delight the whole table

 

amuse bouche

 

scallops, exotic mushrooms, cauliflower, eschallots

domaine chandon brut, yarra valley, vic

 

Pumpkin risotto, fruit spice, spinach, goat’s cheese, pinenuts, chive crème fraiche

villa maria two valleys, marlborough, nz

 

twice cooked pork belly, celeriac, brussel sprouts, munthari berry vinaigrette

shottesbrooke estate series gsm, mclaren vale, sa

 

palate cleanser

 

confit bendele farm organic duck leg, fennel, forest anise, macadamia dukkah, riberry jus

coldstream hills pinot noir, yarra valley, vic

 

baked chocolate tart, rosella gel, honeycomb, salted caramel ice cream

 grant burge 10yo tawny port

 

 

V – Vegetarian, LG – Low Gluten  

*Additional cost applies. Please see The Lab team for details.

Group

Lab Group Menu

Lab Group Menu

Group Choice Menu

Two Course $75 | Three Course $85

Entrée | Choice Of

 

scallops, exotic mushrooms, cauliflower, eschallots

twice cooked pork belly, celeriac, brussel sprouts, munthari berry vinaigrette

pumpkin risotto, fruit spice, spinach, goat’s cheese, pinenuts, chive crème fraiche (v)

tempura zucchini blossoms, polenta, baby beetroots, horseradish cream

 

Main | Choice Of

 

atlantic salmon, rainforest lime and caper farro, spinach, potato glass, leek aioli

bendele farm organic chicken breast, fruit spiced carrots, baby leeks, lemon myrtle crisp, eschallot jus

porcini maltagliata, eggplant, tomato, thyme, crème fraiche, talleggio cream

 

Extra Main Option

200gm Diamantina Eye Fillet, served root vegetable crisps, alpine pepper butter and

your choice of sauce –mushroom, pepper, jus, béarnaise at an extra cost of $10.00

 

 

Dessert | Choice Of

 

baked chocolate tart, rosella gel, honeycomb, salted caramel ice cream

coconut mousse, mango lime gel, pineapple and basil sorbet

green tea mousse, blood orange gel, peach and champagne sorbet, orange sherbert

(V) – Vegetarian, (LG) – Low Gluten

Banquet

Lab Asian Banquet

Lab Asian Banquet

ASIAN STYLE BANQUET

$120 per person
Minimum 6 guests

ENTRÉE

 

szechuan hot and sour seafood soup

SHARE

 

ocean trout fillets, ginger, shallot, chinese wine sauce, wok fried noodles

salt and pepper king prawns, asian salad, nuoc chum dressing

grain fed peppered beef eye fillet, green vegetables

pork belly, sweet chinese sauce, mixed vegetables

asian green vegetables, oyster sauce

green beans, sambal, shrimp

steamed rice

seafood combination fried rice

DESSERT

 

seasonal fruit plate

 

the above prices are per person and include gst
A 1% surcharge applies to all credit card transactions
(including where you select the 'credit' option when using a debit card)

Book Now