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Hibiscus Room

Perched above the Queen Street Mall, this rooftop bar pairs cocktails, 70s- and 80s-inspired dishes, tropical decor and poolside hangs.
By Sarah Ward
February 09, 2022
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By Sarah Ward
February 09, 2022
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Brisbanites, sipping cocktails on a rooftop overlooking Queen Street Mall — and between splashes, too — is back on your agenda. For years at 72 Queen Street, the level four pool terrace has been one of the CBD's favourite drinking spots. Now part of the Hyatt Regency Brisbane, the space has been given a retro-themed makeover — and has reopened to the public.

Meet Hibiscus Room, which still includes the spot's key features — those views out over the city and the pool, obviously — but now comes with decor and a menu that nods back to the 70s and 80s. Think: coral and green hues, tropical prints, nostalgic dishes and a name that not only references the building's long history, but is also taken from the former venue on its 25th and 26th floors that even hosted The Beatles back in the day.

Indeed, this is a site with a lengthy past, and that's undergone plenty of changes over the years. The hotel dates back to 1972, starting off its life as Lennons — a brand that was first established in Brisbane in 1884. Then, it became Next Hotel Brisbane in 2014, before Hyatt took over the spot early in 2021.

Hisbiscus Room boasts ample seating surrounding its infinity pool, a heap of greenery and a big screen surrounded by leaves, as well as umbrellas to help shade away the sunny days and strung-up fairy lights for twinkling evenings. Accordingly, segueing from daytime hangs to afternoon cocktails and then to evening meals is all part of the experience.

Menu-wise, Head Chef Ricky Cheung (Mandarin Oriental Hong Kong, Nobu Melbourne) is going big on seasonal produce while conjuring up culinary blasts from the past. Moreton Bay bug cocktails and pork Scotch eggs sit on the starters list, while mains include king prawns with chilli and mango salsa, and a casserole du jour that'll serve up a seafood pot during the summer months. For dessert, choices span black forest trifle, crêpes suzette, and rice pudding with butterscotch

Top image: Mitch Lowe.

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