Although it doesn’t snow during Queensland winters, Spring Hill’s Chalet Bar is fully equipped to warm your frosty fingers.
Spring Hill’s Chalet Bar looks like an après-ski bar you’d stumble across in the Swiss Alps.
The newly renovated downstairs cellar of the 150 year-old Alliance Hotel has become a cosy hideaway for Brisbanites to grab a drink and some great food.
Taking inspiration from an alpine lodge, the Chalet Bar has wooden skis mounted on the wall, lavish red walls, deer taxidermy and a cosy fireplace.
While you warm up on a chilly night, tuck into these food options:
Wagyu beef burger with rocket, tomato, Swiss cheese, onion ham and bbq mustard.
Chargrilled chorizo with lime wedges
Chilli beef empanada with chilli jam
Pulled pork with hot mustard slaw and bbq sauce
Cheese burger: wagyu pattie, blue cheese, maple bacon, onion jam and bbq mustard.
Duck spring rolls with hoi sin and coriander pesto.
The Chalet Bar offers an extensive beer, wine and cider list, as well as 150 year-old absinthe.
Five signature cocktails are also available:
Ron Zacapa Old Fashioned: Ron Zacapa rum, Pedro Ximenes sherry, bar spoon of sugar syrup, chocolate bitters and orange peel.
Sazerac: Elijah Craig bourbon, Calvados liqueur, Peychands bitters, absinthe rinse and lemon peel.
The Artisan: William Pear schnapps, Zubrowka vodka, elderflower liqueur, vanilla syrup and edible microherbs garnish
Rum Treacle: Rum, sugar syrup, cloudy apple sphere and Angostura bitters.
Chalet Iced Tea: Peach Nectar schnapps, Barenjager honey liqueur, apple juice, lemon juice and lemon peel for garnish.
To find the Chalet Bar, walk downhill beside The Alliance Hotel, on the corner of Leichhardt and Boundary Streets, and through the cellar glass door.