From the Byron Bay burrata with chargrilled mango and witlof salad to the smoky Mooloolaba king prawns drenched in red gum and garlic butter, each dish tells a story of land and sea. Adventurous eaters can dive into the Crocodile and lemon myrtle spring rolls, while true-blue carnivores will relish the Bushranger Hotdog, loaded with grilled kangaroo sirloin and bush chutney. Even the sides stay patriotic, with skin-on Vegemite fries, dusted in house-made Vegemite salt.
The pizzas follow suit, with bold, playful creations like the Spicy Surfer, balancing fresh chilli, chargrilled pineapple, and prawns, The Outback, featuring lemon myrtle kangaroo and a Kakadu plum glaze, and the Sunburnt Peach starring grilled peaches and prosciutto. For those chasing a true steakhouse experience, the Carrara MB7 Wagyu rib fillet—paired with Granite Belt red wine jus—delivers pure Australian flavour.
Of course, no rooftop gathering is complete without a cocktail in hand. Sip on an Outback Blaze Marg, spiked with bush tomato and chilli-infused agave, a Milo Flip where spiced rum meets Milo syrup, and the Aussie Sunrise starring vodka, finger limes and kakadu plum syrup. For the bold, Release the Kraken shakes up coconut and macadamia rum with Mr Black Coffee Liqueur, offering the ultimate nightcap under the stars.
At The Beaumont, every bite and sip is a love letter to Australia—its ingredients, its landscapes, and its laid-back vibe. So, raise your glass, Brisbane—the rooftop is calling.
MENU HIGHLIGHTS:
- Byron Bay burrata chargrilled mango, witlof salad (gf)
- Chargrilled Mooloolaba king prawns herb & garlic butter (gf)
- The Bushranger Hotdog grilled kangaroo sirloin, leafy greens, onion, bush chutney, bread roll (gfo, v)
- Skin-on vegemite fries house vegemite salt (gf, vg)
- Crocodile & lemon myrtle spring rolls bush chutney
- Spicy Surfer pizza sugo, prawn, fresh chilli, chargrilled pineapple (dfo)
- The Outlaw pizza pepperoni, fermented honey, chilli (dfo)
- Sunburnt Peach pizza grilled peach, prosciutto (dfo)
- The Outback native anise & lemon myrtle kangaroo, native pepper berry & Kakadu plum glaze (dfo)
- 300g Carrara MB7 Wagyu rib fillet confit potato, Granite Belt red wine jus. 350 day grain fed
- Golden roots roasted red beetroot, pickled target beetroot, confit gold beetroot, smoked labneh, chargrilled pumpkin, rooftop honey glazed baby carrots (vgo, v)
COCKTAIL HIGHLIGHTS created by Bar Manager, Tiwene (TK) Kaimoana
- Rhubi Marg Olmeca Altos Plata Tequila, Rhubi Mistelle, Crawley's Orgeat, lime, rhubarb ribbon
- Outback Blaze Marg Olmeca Altos Plata Tequila, Cointreau, bush tomato & chilli infused agave syrup, lime, chilli salt rim
- Aussie Sunrise Wyborowa Vodka, Marionette Amaretto, finger lime, lime, kakadu plum syrup, lemonade
- The Great Reef Absolut Raspberry Vodka, Malibu, blue curaçao, lilly pilly syrup, cranberry, apple, pineapple
- Milo Flip Takamaka Spiced Rum, Licor 43, Milo syrup, condensed milk, fresh egg
- The Last Cheers Threefold Aromatic Gin, Luxardo Maraschino, green chartreuse, lime juice, lemon myrtle and pepper berry syrup Garnish: lemon myrtle and pepperberry caviar
- Release the Kraken Kraken Coconut and Macadamia Rum, Mr Black Coffee Liqueur, fresh coffee, macadamia syrup
- Rhubi Smoke & Petals Wahaka El Güel Mezcal, Rhubi Mistelle, smoked rhubarb & flora shrub, lime, agave & grapefruit soda, grapefruit soda air & zest, smoked sea salt
The Beaumont BEER GARDEN pays homage to an icon of Australia in The Great Dividing Range. Nestled in the heart of the city, this charming venue boasts an outdoor rooftop beer garden with the space featuring timber, iron accents, and vintage signage that evoke the character of a classic pub. Eucalyptus plants and warm festoon lighting add a cozy, natural touch, while wooden tables and benches encourage laid back gatherings. The atmosphere is quintessentially Australian, with a hint of nostalgia— perfect for sipping craft beers under the open sky and enjoying flavour – Australian style.
Group General Manager is Danny Webster-Clamp. Hailing from the UK, his lifelong passion for hospitality has taken him across the globe - from winning UK's best cocktail bar to running an Olympic village of venues in Beijing, managing luxury nightclubs in Moscow, creating concepts for world famous DJ's tavernas in Ibiza, managing multi-site premium pubs & boutique hotels in London and launching hatted restaurants in Australia.
Head Chef is Joshua Kelly. A chef with a deep commitment to local and native produce, Joshua has led kitchens across Brisbane and is excited about the shared vision for dishes at The Beaumont. The menu is a signature reflection of his style, with an exacting focus on both plating and flavour. Bon Appetit!
THE BEAUMONT opens April 7, 2025
21 Gipps Street, Fortitude Valley, QLD, Australia, 4006
http://www.thebeaumontbrisbane.com.au
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