Next time that you peer out on Brisbane from a lofty spot with a drink in your hand, you might want to make that tipple a boozy Milo, a margarita made with bush tomato and chilli-infused agave syrup, or a gin and green chartreuse concoction garnished with lemon myrtle and pepperberry caviar. They're all among the sips that The Beaumont Beer Garden will be pouring when it opens in Fortitude Valley on Monday, April 7, 2025, and gives the inner-city suburb — and Brisbane in general — a new rooftop bar. Gipps Street, running between Wickham and Ann streets, is your destination if you're keen to hit up the River City's latest sky-high watering hole. If you hadn't guessed from the above drinks, The Beaumont takes inspiration from Australia. The Great Dividing Range is a particular influence — spanning its flora, fauna, flavours and colours — as are classic Aussie pubs. "The Beaumont Beer Garden pays homage to these 'beautiful mountains' through our menu and cocktail list, and our design aesthetic and colourings. We borrowed the earthy tones (burnt orange, eucalyptus green and navy) with playful pastel accents of Australian flora from these ancient mountains," says Danny Webster-Clamp, Group General Manager. "The menu at The Beaumont Beer Garden shines the flavour light on Australia's rich culinary heritage, blending traditional flavours with modern twists," he continues. "We have a commitment real to local and will showcase high-quality, locally-sourced ingredients and unique native produce. From grilled barramundi with finger lime and macadamia crumble to slow-cooked eucalyptus lamb, our mains have bold flavours." First, those beverages, all courtesy of Bar Manager Tiwene Kaimoana. Expect the Milo Flip made with spiced rum, Licor 43, Milo syrup, condensed milk and fresh egg to be a hit. The Outback Blaze Marg — crafted on tequila, cointreau, bush tomato and chilli-infused agave syrup and lime, with a chilli salt rim — is sure to become a favourite as well. So is The Last Cheers, which is where that mix of gin, maraschino, green chartreuse, lime juice, lemon myrtle and pepper berry syrup, with lemon myrtle and pepperberry caviar as a garnish, comes in. Other cocktails to try include the Aussie Sunrise (vodka, amaretto, finger lime, lime, Kakadu plum syrup and lemonade), The Great Reef (raspberry vodka, Malibu, blue curaçao, lilly pilly syrup, cranberry, apple and pineapple) and Release the Kraken (coconut and macadamia rum, coffee liqueur, fresh coffee and macadamia syrup). Prefer beer? A range of craft brews is available. If the Milo Flip doesn't get you feeling nostalgic, the Vegemite fries among Head Chef Joshua Kelly's food options will. They're skin-on chips dusted in Vegemite salt, and they're ready to pair with a heap of other dishes. So, the Byron Bay burrata comes with chargrilled mango and witlof salad, the spring rolls feature crocodile and lemon myrtle, the Mooloolaba king prawns are coated with red gum and garlic butter, there's a wagyu rib fillet with Granite Belt red wine jus, and the venue's hot dog is made with grilled kangaroo sirloin and bush chutney. If you'd rather a pizza, topping combinations span chilli, chargrilled pineapple and prawns; grilled peaches and prosciutto; and lemon myrtle kangaroo with a Kakadu plum glaze. As for the decor, eucalyptus plants, vintage signage, timber aplenty — including wooden tables and benches — and iron accents all feature, as does festoon lighting beneath the open sky. Find The Beaumont Beer Garden at 21 Gipps Street, Fortitude Valley, from Monday, April 7, 2025 — and head to the venue's website for more details.