The Osbourne Hotel (corner of Ann & Constance Streets, Fortitude Valley) celebrates a new Head Chef and a flavourful new menu for autumn.
Reopening its doors last October, the heritage-listed and recently refurbished Osbourne has become a popular Valley local and hosted a number of very successful events over the past six months, including last December’s PinkNic as part of the Rosé Revolution and their “Paws and Pints” events, which allow your furry friends to join the Sunday session (check their FB for the next one!).
Last Wednesday, the Osbourne hosted a Long Table Dinner where guests enjoyed samples from the new seasonal menu – including macaroni-and-cheese croquettes, jamón-wrapped baked brie, and some seriously brilliant barramundi – and welcomed Ben King as the Osbourne’s new Head Chef. Ben is a well-respected flavour wizard in Brisbane, with previous experience including Blockhouse, The Mill on Constance, Claret House, and London Club, among others, and the new menu offerings highlight his passion for fresh, local produce and creative flavour pairings with flair. Live music, gorgeous cocktails from the Hemingway Bar, and the lovely atmosphere of the Osbourne’s leafy beer garden topped off the night.
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| A selection of starters from the new autumn menu: Baked Jamon-wrapped Brie with locally sourced honeycomb and toasted flatbread (L); Pork Belly Chicharrons with sticky maple glaze and Asian pickle (R, top); and Macaroni Cheese Croquettes with Bacon Jam (R, bottom). |
Backstreet Brisbane 
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