Now Open: Dapl Is the New Restaurant Heroing Native Australian Ingredients Inside Brisbane's Amora Hotel
On the menu: peppermint gum lamb, jaffa mousse with eucalyptus honeycomb, and a beer that pays tribute to mango and macadamia Weis bars.
The grilled calamari comes seasoned with lemon myrtle. Warrigal green gnocchi is its pasta of choice. Peppermint gum lamb is one of its signature mains, jaffa mousse with eucalyptus honeycomb sits on the dessert menu, and a beer that pays tribute to mango and macadamia Weis bars is on the drinks lineup. They're some of the highlights at Brisbane's newly opened Dapl, which serves up modern Australian cuisine with a focus on native Aussie ingredients, and sits inside Creek Street's Amora Hotel.
The revamped five-star site was formerly known as the Novotel, then underwent a hefty revamp to the tune of $30 million, with the hotel itself relaunching at the end of 2023. At the time, it officially unveiled its new guise with a rooftop pool deck with skyline views, a lobby bar pouring cocktails and 296 rooms located over 14 floors. The next step: Dapl welcoming in diners.
Executive Chef Jamie Renfrey oversees the kitchen, with more than 30 native ingredients taking pride of place in his menu, which is available as à la carte dinner dishes and either two- or three-course set menus.
"I grew up experimenting in the back garden, growing various vegetables, such as heirloom tomatoes, which was my grandfather's passion. Dapl's menu celebrates that family spirit while intertwining innovative twists in a vibrant display of Australian cuisine, past and present," says Renfrey of a culinary lineup that also includes scorched king prawns with karkalla, native spice salmon gravlax, kangaroo loin served with a davidson plum jus, and a pork cutlet paired with rosella and honey mustard.
The beverage selection includes that Mango Mac kettle sour beer from Revel Brewing Co, gin and whisky from 23rd Street Distillery, and a range of wine and cocktails. Among the latter, the Tropical Punch combines tropical gin with seasonal tropical fruits, triple sec, prosecco and sugar syrup — and the Citrus Sparkler is made with red citrus gin, limoncello, rosemary and tonic.
Dapl's nature and botanical themes aren't just on display in its dishes and drinks. They're literally on display in the decor, too, with designers Cottee Parker overseeing the fitout. Think: a feature wall painted with a leafy scene, earthy hues all round and foliage watermarks elsewhere.
Find Dapl at the Amora Hotel Brisbane, 200 Creek Street, Brisbane City — open for breakfast from 6.30–10am Monday–Friday and 6.30–10.30am Saturday–Sunday, and for dinner from 6–9.30pm daily. Head to the restaurant's website for reservations and further information.
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