Valentine's Day at The Lab

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Valentine's Day at The Lab
Come play this Valentine's Day

Celebrate Valentine's Day with your special loved one in the stunning surrounds of The Lab Restaurant and Bar’s heritage building.  With sweeping views overlooking the city from beautiful bay windows, Treasury Brisbane is the centre of love this Valentine's Day.

When it comes to old-world sophistication and ultimate indulgence, The Lab Restaurant and Bar is in a league of its own.

Our multi award-winning restaurant is preparing a decadent offering where guests can indulge in a specially prepared 5-course à la carte menu, with the option to add a bottle of Moet & Chandon and special gift. Curated by Sous Chef Anita Green and her team of international chefs, this night will be sure to make your loved one feel extra special.

Guests can choose between two options:

à la carte menu (Five seatings available from 6pm to 8.30pm)

  • 5 courses $100pp*
  • 5 courses including one bottle of Moet & Chandon $135pp*

 

Valentine's Day bookings are now open. With limited seating available, click the 'Buy Tickets' button above and book now to avoid disappointment.

 

Subject to availability, change or cancellation. Places at each seating are limited. Packages available per person per couple. Menus are correct at time of publishing. *A Merchant fee of 2.9% + Service Fee of $1.00 applies to all bookings through Brisbane Tickets. The Star Club member discounts do not apply. Casino Dollars can not be used for this event. Booking cancellations must be made at least 48 hours prior to the day of the event (by 11:59am on 12 February, 2017). No refund will be provided to no-shows or cancellations made within 48 hours prior to the event. The Star Entertainment Group practises the responsible service of alcohol.

A La Carte Menu

$100pp five course menu

$135pp includes five course menu, bottle of Moet & Chandon NV Brut
& a gift for your special someone

 

Amuse bouche
Mushroom pate, port gel, candied walnuts, crouton

 

Entrée
Scallop, red dulse, pear, lemon myrtle gremolata, rain forest lime
Pork belly, smoked parsnip, Davidson plum compote
Oysters, watermelon and finger lime granita
Zucchini flowers, polenta, heirloom beetroot, horseradish

 

Cleanser
Pink grapefruit and tarragon sorbet

 

Mains
Veal, charred asparagus, balsamic figs, soubise, riberry jus  
Szechuan tuna, pear and eschallot salsa, mango gel, parmesan crisp
Bendele organic chicken breast, prosciutto, fruit spiced carrot, lemon myrtle, jus gras
Rissoni, pumpkin, pine nuts, sage, taleggio cream

 

Dessert
Share plate - chocolate marquis, cherry mousse, praline tart, petit four, pomegranate pearls, yuzu, lemon myrtle ice cream

 

Vittoria Espresso Coffee or loose leaf tea