The Calile Hotel in Queensland, Australia, is raising the bar for conferencing and event dining with the launch of a new menu crafted by executive chef Mark Godbeer.
Continuing his philosophy of celebrating local produce and time-honoured techniques, the menu emphasises seasonal flavours and sustainable practices, deeply connected to the hotel’s own rooftop kitchen-garden and apiary.
New additions like tamarind-glazed beef short rib with rooftop herbs and coconut vinegar offer exciting flavours, while popular dishes such as lamb shoulder with yogurt, harissa, spring pea, and mint will see seasonal adaptations to ensure the freshest ingredients are always featured.
Godbeer explained: “Our new menu leans heavily on fresh and flavourful, we only seek that which is local and in season. This menu is designed to incorporate as many of the rooftop garden ingredients on the plate – which means bearing in mind the capacity of natural production and utilising techniques which are designed to bring all the natural flavours to the forefront.
“Having developed and run sustainable kitchens has allowed me to fill my repertoire with out-of-the-ordinary recipes and techniques to extract or emphasise all the parts of all our ingredients.
A long-time advocate for local and small-batch producers, Godbeer has built the menu around the rooftop harvests and a strong network of trusted Queensland growers committed to sustainability.
“Almost all our suppliers are local, or locally sourced. We will keep within the Queensland borders as much as possible, where it makes sense,” he said.
