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Tip Sheet

we have three areas, lounge, courtyard, and bar area

Street parking

The Lark Food & Drink

Editorial Review

The Lark Food & Drink is the new venue from Perry Scott, formerly Bar Manager of The Bowery, 'Lychee Lounge and Match Bar Group in London. Perry was also a top 10 Finalist of Bartender Magazine's Bartender of the Year competition in 2006. Perry has brought his 10 years of hospitality experience and converted a colonial styled cottage (circa 1888) in the inner city suburb of Paddington, Brisbane into a stylish aperitif/cocktail/wine bar...

The Lark Food %26 Drink

Address

1/267 Given Terrace, Paddington, QLD, 4064

-27.46094 153.003977

Contact Details

Phone:

Work (07) 3369 1299

Email:

Website:

http://www.thelark.com.au/


Restaurant Summary

Cuisine:

Modern Australian

Speciality:

Disabled Facilities, Outdoor Seating, Function Rooms, Licenced, Group Bookings

Price:

$14.00

Entrees: $6 - $15, Main: $14 - $21

Hours:

Tue-Thu 5pm-midnight, Fri 4pm-midnight, Sat-Sun midday-midnight





Editorial Review

A focus on seriously good wines and seriously amazing cocktails makes The Lark the perfect local for those who appreciate the finer things in life. Situated in a colonial cottage built circa 1888 in the stylish inner-city suburb of Paddington, The Lark brings interior decor to life with mirrors, soft colours and lighting, beautiful finishings and fresh, colourful flowers. Three distinct spaces are available - an upstairs cocktail lounge, a bar ringed by leather stools, and a covered courtyard of timber bar tables for dining. The menu doesn't take itself too seriously, and there is a focus on wholesome food to match the quality of the wine. All the ingredients are sourced from the finest boutique suppliers, and the meats are top notch.

It's a homely cooking style, with a definite European feel; Italian and French elements are vividly present through the brief yet enticing meal offerings. The Wagyu meatballs are popular fare. The brunch menu is great, too, coming complete with the interesting and even more inviting offer of a Bloody Mary (or Virgin Mary) on the menu - and created by Perry Scott, this could only mean good things.

Ilana Tulloch, September 2008

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