Meet Brisbane’s slick new Osbourne Hotel | Gourmand and Gourmet

Meet Brisbane’s slick new Osbourne Hotel

  • Food & Booze
You’d be lying if you said that the old Fringe bar doesn’t feature in at least one of your early, booze riddled memories. And whilst that infamous corner on Ann Street in The Valley might not have been a recent staple on your regular haunt list, it should be now. Enter the brand new Osbourne Hotel. A Brisbane stalwart since 1864, the Osbourne’s facelift has blessed us with the coolest beer garden getting around this fine city (one we will be spending many afternoons in!). The fit out is all air and light and green lushness: think gastro pub meets after work drinks ft. epic function space. Add in the funky street art touches and ample seating, and we’re sure you’ll be spending your afternoons here too! Osbourne Hotel beer garden Fortitude Valley The modern Australian menu is laced with upscale pub grub classics, which means it’s definitely acceptable to order a crumbed wagyu steak with rustic fries as a second lunch to soak up those Friday post work beers. The new menu is basically a delightful, non-judgemental friend who doesn’t care if it’s wasabi oysters you’re chasing or the sticky pork ribs, karaage chicken and sweet potato empanadas. Who are we kidding, we’re ordering it all, and then going back for the daily $15 specials too. Osbourne Hotel beer taps The 92 rotating tap beers have got your inner hipster beer needs totally covered, plus a super cool Boiler Maker list that includes the Jamaican Polar Bear – spiced royal Jamaican ginger beer with a shot of Bundaberg Small Batch (who said Bundy couldn’t be sophisticated?!). Wine lovers are well catered to with an extensive list that celebrates boutique Australian drops and epic independent winemakers like BK Wines and Murdoch Hills. Craving a drink with a little more bite? Go for a barrel aged cocktail, or a classic crafted from their premium spirits, and take a seat in the comfy inside bar, monkey lamps included. See ya at the bar! Words by Ashley Beith