Tag Archives: Rydges Southbank

Magic Potions of Halloween

The relaxed yet chic Soleil Pool Bar is one of Brisbane’s premier destinations wrapped around a stunning pool and bar area looking down onto the bustle of South Bank against a palette of gold and white.  It’s high altitude setting allows you to properly harness the lunar magic imperative in all forms of magic.

Soleil Pool Bar Manager William Mahe conjures the power of the hellish yet deliciously seductive realm of the other world in two cocktails available from Monday 28th October through to All Hallow’s Eve!

 


It’s all just a bit of Hocus Pocus (Serves 2) – $36Cocktails.003Havana Especial, Coconut & Kaffier syrup, Lemon juice, Lemon zest, pumpkin puree and top with bitters. Shaken, served in stemless wine glasses with mint spring over crushed ice topped with bitters. Place in pumpkin shell with ice. Add spider.

Eye of a Newt (Serves 1) – $18

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Hayman’s Gin, Pomme Verte, Ginger syrup, Hibiscus syrup, Persian Fairy floss.  Build in wine glass, add whole ice, top soda, garnish with fairy floss, eyeballs and spider. Drizzle hibiscus syrup over fairy floss.


It’s a great spot we visited after a night at next door’s Bacchus with its deck chairs right under the night sky.  You’re taken to another place with its vacation vibes as you hear the splashing from the pool with each sip. Pumping music and cheery staff it’s a great place to start or end your night!

Soleil Pool Bar Menu, Reviews, Photos, Location and Info - Zomato

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Autumn at Bacchus Restaurant, Brisbane

Bacchus Head Chef Massimo Speroni has welcomed Autumn with a new standout dish headlining the a la carte menu, called, quite simply,  Crocodile.

Chef Speroni joined Bacchus direct from the 2-Michelin starred Ristorante San Domenico over two years ago, bringing with him an extraordinary cache of experience, having worked under owner-chef Valentino Marcattilii. Through Speroni’s flavour-lens, the menu features fresh, classically created dishes.  Entering Bacchus is a special moment – the rich chestnut interior throws hues of deep mahogany, tobacco and marble, creating a welcome that is only heightened by Restaurant Manager Kevin Puglisevich, who is seamless in his command of the space. The wine list of more than 600 offerings celebrates the great grape growing regions of the world and is curated by Sommelier Andrew Giblin, himself an almanac of stories of ancient vineyards and colourful winemakers.

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8 reasons to book your stay at Rydges Southbank today

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With so much action exploding through Brisbane, Rydges Southbank have just dropped 4 packages for locals and visitors to take their summer experience to the next level. 

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