Pushing the Boundary on Pub Classics
The Boundary Hotel
Poached prawn rolls, char grilled octopus, prawn tostadas & spicy lamb ribs are now on the menu at this historic West End hotel, which has reopened to the public with new head chef Andrew Musk at the helm.
With The Boundary now able to fully reopen and welcome its patrons back, it has been the perfect time to launch this new menu.
Musk, who has previously worked at Palazzo Versace, Ricky’s River Bar & Restaurant Noosa and Howard Smith Wharves, brings a new taste to the venue, as not just a great place for a drink but for a foodie experience.
While pub classics like steaks, schnitzels and burgers are still available, the menu now offers patrons a wider range of high quality dishes, using as many local ingredients as possible and making the most of what Queensland producers have to offer.
Good to know - The new poached prawn roll is already proving to be a hit, especially for guests to enjoy while sitting in the winter sun in The Backyard. Meanwhile, the whole lamb shoulder, with some share plates, is a must-try with a group of mates.
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