SPICERS BALFOUR HOTEL

Escape the crowds and enjoy an intimately unique dining experience at The Balfour Kitchen at Spicers Balfour Hotel. Currently open for breakfast and high teas to the public from 7am every day. Guests and locals have the choice of dining in our stylish dining room, out on our Queensland wrap-around verandah, or in the beautiful courtayard.

The Balfour Kitchen, now open for dinner to in-house guests, private functions, dinner parties, and boutique weddings, is a bistro-style, neighbourhood restaurant with alfresco and indoor dining focusing on uncomplicated, wholesome and locally-sourced food. Dinner mains range from Gremolata gnocchi to market fish, from scallops to eye fillet, and are priced from $14-30, designed to be consumed individually or shared.

Please call reception to find out more on 1300 597 540

Our Chef

Peter van Lunn, head chef

Peter van Lunn grew up and developed his trade in the Brisbane region in restaurants such as the James St Bistro, Mondo Organics and Emporium Hotel. He also spent several years at some of the top restaurants in Paris such as La Societe and Spring. He recently returned to Australia with his family and brings a wealth of international and Australian experience back to Brisbane and to The Balfour Kitchen.

“The Balfour Kitchen is a friendly, bistro style concept which still offers fine dining but with a much more familial atmosphere,” head chef Peter van Lunn said.

“The food is flavour and produce-driven but it’s not elaborate, in fact there’s only three to five prime ingredients per plate. There’s a lot more heart and soul in it, it’s a lot more honest and simple.”

Mains include market fish with macadamia, fennel and lemon crust served with a large mixed leaf, sprout and tendril salad; and a corn-fed, corn-stuffed chicken breast with smoky bacon mash. Diners can also choose from a scallop dish with pea puree, fennel and watercress salad and saffron beurre blanc.

Mains are priced from $14-30 and are designed to be consumed individually or shared.

For dessert, diners can indulge in a berry, citrus and almond trifle, a flourless chocolate pudding and an apple pizza served with homemade vanilla ice cream.

“It’s hearty soul food,” Peter said. “It’s healthy food but it’s also a little bit decadent at the same time.  I try not to touch anything too much but let the flavours and produce speak for themselves.

“We’ve also tried to keep with the theme of the old converted Queenslander – classic dishes but with a twist.”

Maria Hobcraft, breakfast chef

Maria Hobcraft has more than a decades' experience in the industry, starting in restaurants in New Zealand and the UK before moving to Australia and settling into some of Brisbane's most iconic restaurants and cafes. Her most recent work experience began at Tangalooma Resort, before moving onto some of Brisbane's fast paced cafes including Jam Cafe and Queenie's - where she found her natural flair for high tea