Hilton Brisbane’s executive chef Jeremy Clark and former Vogue Australia editor Kirstie Clements have paired up to create a three-course menu that reflects the quintessential tastes of Brisbane. Using local and organic produce and simple cooking techniques, the menu focuses on fresh, light, clean and uncomplicated flavours tied together by a motif of the colour pink. To start, the menu offers salmon sashimi with pink grapefruit, seaweed and ocean trout roe, followed by rib eye of lamb with zucchini flower, green peas, polenta panisse, romesco and red vein sorrel. To close, a refreshing dessert of local organic berries, yoghurt sorbet and raspberry juice is paired with a kir royale cocktail. The menu will be running at Vintaged Bar + Grill all through March, alongside an Instagram competition using the hashtag #thebrisbanetaste. The competition challenges local foodies to snap and upload their personal interpretation of the Brisbane taste. The collaboration for the menu was inspired by Kirstie’s involvement in the QueensPlaza documentary Uncovering the Brisbane Look.