Empyre Hotel |
|
| Attraction | |
|
|
|
| The Empyre's restaurant is swaddled in the hotel's heritage charm. The balanced menu is a composition of regional produce, served in a contemporary style. Confit pork belly; twice-baked pumpkin korma souffle; and parmesan and herb-crumbed veal cutlet all might feature on the dinner menu, while the breakfast menu offers interesting variations on old favourites. Chef: Brad Hawker |