The details
For several years, The New Inchcolm Hotel & Suites has set the standard for boutique accommodation in Brisbane. In 2017, Ovolo Hotels purchased the establishment, looking to not only maintain this level on excellence, but to also instil a fresh avant-garde aesthetic – drawing inspiration from generation’s past to make what was once old, new again. A series of suites, lofts and rooms are available for travellers, imbued with a classic style, while Ovolo has undertaken significant refurbishments to the entry foyer and on-site restaurant Salon de Co, which opened to the public on Wednesday April 4.

The space
Great care has been taken to highlight the most gorgeous elements of the building’s heritage aesthetic, which dates back to its construction in the 1800s and past life as a medical practice in the 1920s. Stylist Anna Roberts has flexed her creative muscles to fashion an aesthetic that pays homage to the building’s past, from entrance foyer, bar lounge (which formerly housed the hotel’s eatery Thomson’s Reserve) to restaurant. The interiors of the 50-seat Salon de Co have been restored to reflect the building’s storied history, drawing inspiration from the memory of original owner Dr John Thomson and the dining scene of 1920s New York and London – otherwise known as the Années folles era (otherwise known as ‘the crazy years’) and its melting pot of cultural and social fusion. Shelves in the restaurant (and the ‘Cabinet of Curiosity’ in the bar) are stocked with assorted oddities that convey the establishment’s medical past, while eye-catching artwork and mirrored surfaces add a splash of fantastical colour to the space.

The food and drink
Executive chef Anthony Hales (ex-Esquire, Tartufo, Belle Epoque) and restaurant manager Charles O’Reilley have been given the task of steering the restaurant into new territories, charged with crafting a menu that is both fun and adventurous, that also draws produce from local growers and producers. The duo have fulfilled this mandate with style, crafting a culinary card that focuses on share-style dining with an Asian focus, inspired by Anthony’s work in Japan and travels around Korea and Australia. Patrons can opt for their menu of choice, or let Anthony and the kitchen team guide them on a personalised culinary journey with your palate in mind. Dishes that feature on the menu as of opening include Jerusalem artichoke fused with lemon and cultured cream, aged duck with kohlrabi and umeboshi, pork with daikon and sesame, and chocolate rice with dark fruits. A bar-snack menu is also available, offering a selection of cured meats and cheeses that is perfect for enjoying with a drink in hand (the drinks list is extensive and the signature cocktails are a must-try). Also good to know – Anthony is mindful of waste, so a large amounts of kitchen waste is used to fertilise his home vegetable garden.

You don’t need to be a guest to enjoy the tastes at Salon de Co. For booking details, head to the Stumble Guide.