Dapl at Amora Hotel Brisbane is a restaurant that uses native ingredients across its menu of contemporary modern Australian fare. Executive chef Jamie Renfrey is applying an innovative approach to Dapl’s gastronomic offering, using unconventional ingredient pairings to put a playful twist on Australian cuisine’s past and present. Drawing upon a larder boasting 30 native ingredients (sourced locally, seasonally and sustainably), Dapl’s a la carte and two- and three-course set menu offerings give diners a taste of what the country has to offer. Highlights include entrees like Dapl’s native spice salmon gravlax with shaved sweet pickled beetroot and mains including Bakers Creek pork cutlet with sauteed mushroom assiette, rosella and honey mustard, and native greens, and 58-degree peppermint gum lamb backstrap with parsnip marsala, watermelon radish, native currant glace and chive. Dapl’s beverage program also celebrates locality. It leads with a botanical-heavy cocktail selection, which is backed by craft beer from Revel Brewing Co and a predominantly Australian list of award-winning wines.