We’ve all grown up knowing breakfast is the most important meal of the day. Nowadays, it’s perfect for both an early morning business meeting or a chance to catch up with both yourself and friends on weekends. If you’re looking for a delicious new breakfast spot in Brisbane – look no further: Introducing Thomson’s Reserve at the Inchcolm Hotel.
The Inchcolm arrived with a splash early 2015. Originally the personal residence and medical practice of one Doctor John (Jock) Thomson it was built in the 1880’s. The striking neo-Georgian building was later expanded to 5 stories to house a number of doctor’s rooms.
After a multi-million dollar restoration, the New Inchcolm Hotel and Suites arrived as Brisbane’s smartest new hotel. Part of Accor’s M Gallery Collection it is undoubtedly Brisbane’s most distinctive 5 star property. With a combination of dark timber panelling, Art Deco elegance and contemporary pizzazz, the Inchcolm is also home to Thomson’s Reserve.
New Chef at Thomson’s Reserve, Anthony Hales has taken a sophisticated approach in designing an all-new breakfast menu. Anthony road-tripped across southern Australia staging (and learning) from some of the best including Biota’s James Viles, Guy Grossi of Grossi Florentino and Mark Best at the recently closed Marque.
Breakfast options are as different as heirloom tomatoes with pickled mackerel and basil on ciabatta or rye with a delicious triple cream Delice de Bourgogne and Serrano jamon. There isn’t a mason jar Frankenshake or ubiquitous smashed avo in sight. This menu is still Instagram worthy; just maybe not quite as colourful as those that clog your Instagram feed.
Instead Anthony has channeled his inner cheffiness and created a menu for just about everyone. With one chef’s hat under his belt from running the popular Deer Duck Bistro kitchen he comes to the also one-hatted Thomson’s Reserve with a singular vision. He has started with the most important meal of the day.
Lamb Rib with 63 degree egg is an homage to the once much loved staple of Aussie homes – the breaded lamb cutlet. Presented as five ‘croquettes’, the lamb is unashamedly fatty with all that concentrated lamb flavour that carnivores love. The two 63 degree eggs along with dollops of creamy avocado and lemon gel aboard flat loaf means you won’t be looking for lunch.
The omelette is elegant in its simplicity with just wilted bright green English spinach a perfect foil for the creamy tartness of the chèvre and lusciousness of the Portobello mushrooms.
We would have loved to try the oh-so-pretty Peach tart constructed of cottage cheese, the poached fruit and almond frangipane topped with whimsical fresh flowers. Smoked Salmon is a delight served with crème fraiche, dill and cucumber ribbons.
Cleverly, Chef has also added a straight-forward and inexpensive eggs any way option allowing diners to add proteins like bacon, house baked beans, pork and fennel sausage. For those who like their eggs with lighter companions there are mushrooms, hash browns, avocado or portobellos. This means everyone can now BYOB – build your own breakfast. There is also an express light buffet breakfast for the time poor with pastries, fresh fruit, salumi, cereals, toast and more.
For those who like to linger coffee is Julius Meinl an Austrian brand that was Europe’s first professional roaster, dating back to 1862 and traditional Viennese coffee houses. The striking and shapely red cups sport the logo of a young man wearing a Fez. It was the Ottoman Empire that bought the first coffee to Vienna in 1683.
Next task for the young chef is re-inventing the dinner menu. After seeing what he’s accomplished with mornings I can’t wait to see what he does for dinner.