QHA REVIEW April 2017
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INSIGHTS<br />
RENOWNED<br />
FOR RESERVE<br />
THE NEW INCHCOLM HOTEL & SUITES,<br />
A NEW YORK STYLE BOUTIQUE VENUE IN<br />
THE BUSTLING INNER-CITY BRISBANE<br />
SUBURB OF SPRING HILL, OFFERS<br />
A DISCREET YET BUSY RESTAURANT.<br />
The popularity of Thomson’s Reserve Restaurant<br />
has largely grown through word-of-mouth since it<br />
opened in November 2014 following the redevelopment<br />
of The New Inchcolm Hotel & Suites in savvy<br />
Wickham Terrace. This intimate restaurant with a<br />
mesmerising menu offers seating for 30 people and<br />
is frequently full to capacity on Thursday, Friday and<br />
Saturday nights. Together with the hotel’s Socialites<br />
Bar, the restaurant has become a popular destination<br />
for local business people and visitors to Brisbane<br />
enjoying a unique blend of refined yet relaxed ambiance.<br />
The New Inchcolm Hotel & Suites general manager<br />
Dan Meek recommends the venue to anyone wanting<br />
somewhere to rediscover the wonders of modern-day<br />
cuisine in an elegant setting.<br />
“The team at Thomson’s Reserve Restaurant aim to<br />
deliver more than just an opportunity to dine,” he says.<br />
“We strive to take our diners senses on a journey and<br />
offer them a delightful experience. Central to this is our<br />
food and wine offering.”<br />
In addition to a modern a la carte menu, the restaurant<br />
is also known for its signature dishes. Executive Chef<br />
Anthony Hales sources the best local, sustainable,<br />
organic produce available to create a well-balanced<br />
seasonal menu.<br />
<strong>QHA</strong> <strong>REVIEW</strong> | 35
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