REVOLUTIONISING THE WORLD WITH CREATIVE FLAIR
Echoing the resurgence of hotel dining seen in New York and London, Salon de Co represents a fusion of modern hospitality and home-style warmth and plays on the idea of mixing a home with an artistic hospitality venue. Salon de Co draws inspiration from Art Deco style, the Années folles (crazy years), and the idea of revolutionising the world with creative flair.
Reservations are recommended.
Indulge in delectable dishes and beverages by renowned chef Andy Ashby amidst the charm of Georgian-Art Deco style décor.
Utilising his favourite flavours, ingredients and techniques, Andy brings together a fun and modern offering with a homely twist. Salon de Co’s menu utilises flavours, ingredients and technique from Australia and abroad and brings them together in a simple way. Dishes are designed to share, using fresh and seasonal produce, whilst working directly with local farmers, artisans and producers.
The Salon de Co bar is a lively space with an eclectic and warm neighbourhood vibe. The bar features theinterest-piquing ‘Cabinet of Curiosity’, a display cabinet parading a seemingly unsystematic assortment of trinkets and artefacts. Savour our signature cocktails, beverages and share plates of charcuterie with friends amidst the charm of Georgian-Art Deco style Décor.
OUR ROCK'N'ROLL HIGH TEA IS TRADITION BREAKING
Saturday session-stating experience that will be center stage of every weekend.
Drawing on the eclectic design and bold attitude of the modern Australian restaurant, the menu jumps between traditional items and edgier morsels. Afternoons will be filled with Daintree chocolate lamingtons with Davidson plum; to Negroni and Whiskey Sour Pate de Fruit; English eye crumpets with Queensland spanner crab, macadamia & caviar; to tomato marshmallows.
At Salon de Co's Rock'n'Roll High Tea, you're further spoilt with three different two-hour packages on offer, every Saturday from 1pm or 3pm
STYLESalon de Co’s design interiors include wooden parquetry flooring, brass archways and heritage wall paneling featuring vibrant experimental and aspirational artwork. The eclectic styling has numerous ornaments which tie into the medical history of the building and bring to life Ovolo’s Rock n roll attitude.
Anthony Hales leads the kitchen team at Salon de Co, a born-and-bred Australian with experience from all across the globe. Hales apprenticed and worked in a number of kitchens while still in school, including Alchemy and Dolci Sapori before heading to the central Japan to refine his skills. He then followed up in Brisbane with stints at Spicers Peak, Medusa Dining, Esquire and Tartufo. Anthony has run several restaurants including Thomson’s Reserve and Deer Duck Bistro where he achieved several accolades and received his first chef’s hat.
Once again venturing to Asia, he journeyed to Korea to learn about its traditional cuisine, before taking a three-month culinary trip around Australia to understand the country’s gastronomic culture. His final return to Brisbane saw him take on his current Salon de Co role, where he’s already won numerous accolades, including finalist in Appetite of Excellence, best fine dining restaurant 2017 from Restaurant and Caterers, and Chef of the Month from Export Fresh.
Giddy Up At Ovolo Inchcolm -
Get amped for Melbourne Cup at Ovolo Inchcolm and combine your love of friends, fashion, food and fast fillys.
$149 per person // Early bird special $139
- Aperol Spritz + Canapes on Arrival
- Fromage + Charcuterie Grazing Stations
- 3 Course Alternate Drop Lunch
- 3 hour Beverage Package | Flowing Wine including Prosecco, French Rose, Craft Beers + Ciders
- Dress to impress to be in the running for our Annual Fashion Show – Fabulous Prizes up for grabs
- Sweeps (bring extra change!)
- Live Music on the Day
- Make some new friends with shared seating
For any enquires please contact email@example.com or call 3226 8854.
Giddy Up At Ovolo InchcolmRead More
Ovolo Inchcolm Christmas -
Ovolo Inchcolm ChristmasRead More
Curly Flat at Salon de Co -
Salon de Co which is hidden inside Ovolo Inchcolm will be playing host to a spectacular Curly Flat dinner on 13th of November.
Together, Ovolo Hotels’ Creative Culinary Partner Ian Curley and Head Chef Andy Ashby of Salon de Co have curated a four course European inspired menu. The menu features Salon de Co favourites, abundant with fresh Queensland produce, selected to complement a range of Curly Flat wines. Curly Flat’s owner Jeni Kolkka will be joining all the way from Victoria’s Macedon Ranges, and will be on hand to speak with all guests through their memorable selection of wines.
Smoked Eel Eclairs/Yarra Caviar
2018 Curly Flat Pinot Gris
Curly Flat Macedon NV Sparkling
Queensland Cobia with Kohlrabi, Wasabi Creme and Shiso
Smoked Stracciatella with Spring Peas, Buckwheat and Sorrel
Salt & Vinegar Churros with Whipped Camel Fromage
2011 Curly Flat Chardonnay
2017 Curly Flat Chardonnay
Maremma Smoked Duck, Beetroot, Radicchio and Rosella
Charred Carrots with Honey Miso, Coriander and Buttarga
Roasted Curry Leaf Cauliflower with Pomegranate and Caramelised Tahini Creme
Baby Cos with Pistachio, Pickles and Pecorino
2016 Curly Flat Pinot Noir
2012 Curly Flat Pinot Noir
Quickes Cheddar, Sheep Yoghurt, Celery Granita and Candied Walnuts
Curly Flat at Salon de CoRead More
Salon de Co is a restaurant and bar with freedom of expression and artistic passion at its heart. The Roaring ‘20s through to the Crazy ‘40s serve as the inspiration for the venue’s concept, drawing from the period’s ardent mix of social, artistic and hospitality cultures. Think Gertrude Stein’s Paris salon, where Hemingway, Fitzgerald, Picasso and Matisse would comfortably rub shoulders while sharing trailblazing ideas and indulging in gourmet food & wine.
BOOK IT NOW!
Reservations are recommended.