W Brisbane has opened the doors to a new signature restaurant, The Lex, that takes inspiration from the brand’s birthplace of New York City.
Designed by Nic Graham, the original designer behind W Brisbane, The Lex features terrace style dining and classic panelled walls – a nod to the heritage Queenslander look – with sophisticated colours and contemporary accessories.
Burgundy and olive shades represent the colours of the natural ingredients used in the kitchen and the charred wood and embers of the open fire.
In the large open kitchen, a New-York inspired grill takes centre stage, allowing guests to witness cooking techniques such as dry-aging, smoking, roasting and grilling.
Chef De Cuisine Pawel Klodowski curates a seasonally changing menu that champions South East Queensland produce.
“We are lucky to have such an abundance of seasonal produce at our doorstep here in Queensland, from North Queensland Champagne Lobster to Native Citrus,” said Klodowski.
“We work closely with our producers to ensure that our ingredients are fresh and sourced locally. We work with the best local suppliers as it benefits the environment, supports the local economy and individual farmers, grocers and communities. And, of course, it reflects on the quality of our dishes which have a fuller and more distinct taste as a result.”
The restaurant serves up à la carte or buffet style breakfast and includes a Bagel Bar, where guests can personalise their bagel with a choice of toppings. The à la carte lunch and dinner menu features a variety of small dishes and shareable plates.
Cocktail service is available for group bookings with in-house mixologists brining a unique flair to signature drinks orders. In an effort to minimise waste, cocktails will use simple garnishes and make the most of all ingredients. The Powerhouse cocktail, for example, utilises the whole avocado with the husk and fruit infused and strained, the remaining liquid added to the cocktail and the fruit turned into a cracker as a garnish. The pit is then turned into bitters.
Queensland spirits and craft breweries will be highlighted in the extensive beverage list while the magnum wine program will allow guests to experience drops by the glass from small-grower champagne to world renowned Aussie wine labels.
Group bookings and events will be an important focus for The Lex which offers two semi-private dining spaces, seating groups of 25 people and up to 70 people. Larger groups will have the opportunity to book the restaurant as a private space and enjoy live chef stations, separate desserts stations, and roaming canapés.
“We look forward to hosting our first guests and groups at The Lex and delighting them with the offering we’ve worked so hard to curate,” said The Lex Restaurant Manager, Cedric Rinaldo.
“We can’t wait to bring to life a unique line up of events at The Lex in our first calendar year with culinary programming over Riverfire, the festive season, and other key holidays in our signature playful style.”