We’ve been reworking how our restaurants operate over the past year. Our goal has been straightforward: make the food worth coming back for, whether you’re staying with us or not.
It started with our chefs. They began working collaboratively across Sydney, Melbourne and Brisbane to build a shared approach to dining that gave View Hotels a united approach to food. Source locally where it makes sense. Focus on quality ingredients. And cook familiar dishes with attention, bring them to life.
That last part matters. Our menus feature dishes you’ve eaten before, dishes that you want to et. Schnitzel with burnt caper butter. Steak frites. Handmade gnocchi. Whole grilled fish. They’re familiar at their core, but our chefs have brought them to life through technique, sourcing and a focus on executing, our way.
Each restaurant reflects where it is. At LB’s in Sydney, you’ll find Sydney Rock oysters and locally sourced beef. At Plates in Brisbane, Mooloolaba king prawns and Queensland grain-fed sirloin. At Woods in Melbourne, Victorian beef and Port Phillip snapper. Wherever we can, the ingredients answer to place, and the menus shift with the seasons.
“Our connection to the community by using local produce, and taking these guys on our journey, is just part of caring and looking out for your neighbours. We’ve been in these places for a long time, we care about being local.” — Jason Cooley, General Manager
This isn’t about chasing trends or reinventing what hotel dining should be. Our ethos is to do familiar things properly, with ingredients that come from nearby and kitchens that take the work seriously, and joyfully. We want to share food that makes staying in feel like the better option.
These new menus launch across LB’s, Plates and Woods from November 21.
View menus and book at viewhotels.com.au/eat-drink/