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L'avis de Gault&Millau
Scottish-born Chef Sam Moore has adopted his native landscape and gives subtle nods to his background. A thoughtful experience is offered at room81, and with local sourcing at the heart of the cuisine, each plate is exciting.
While the small dining room is convenient for hotel guests and business meetings, it is also a space for intimate meals. With artfully presented dishes, it attracts a foodie crowd and diners in search of an experience that will deliver.
At room81, each dish comprises ingredients hand selected by the chef and presented on bespoke tableware. Start with Toowoomba organic tomato, basil and smoked vinegar: for this dish, each mouthful has been carefully considered. Individual herbs drape the plate and bring each tomato to life in a new way. A duo of umami-rich scallop kombu and a creamy scallop velouté is lifted by crisp chorizo bites. This rich and satisfying dish offers multiple levels of flavour.
PSST! The chef changes his menu often and does longer and shorter menus based on the season, and sometimes there are tasters sent to tables.
Reviewed for the 2019 Guide