As Brisbane’s temperatures drop, W Brisbane’s signature restaurant, The Lex, is turning up the heat with a bold new winter menu that fuses its signature New York-inspired style with premium Queensland produce. This July, The Lex invites guests to indulge in a curated culinary experience that redefines comfort food – elevated, elegant, and utterly indulgent.
True to its philosophy of experimentation, quality and flair, The Lex’s new seasonal offering is a celebration of duality – rich local ingredients meet NYC-style sophistication. The highlight? A luxurious Truffle Tasting Menu, available for a limited time until 31 July 2025.
Staying true to its commitment to provenance and innovation, The Lex’s winter menu showcases the best of Queensland. More than 85% of ingredients are sourced locally, including standout cuts of MB6+ Wagyu and Warilba Lamb Rump – the latter smoked and slow-cooked to perfection, served with parsnip, green carrot oil and freshly shaved truffle.
It’s a menu where bold flavours meet luxurious touches, and no ingredient shines brighter this season than the French Perigord truffle. Sourced from Oak Valley Farm in Western Australia – home to Australia’s largest harvest, tracked down by 14 specially trained rescue dogs – this winter delicacy can be added to any à la carte dish for $15 per gram. Diners can even opt for a four-course tasting journey that puts truffle centre stage.
The Truffle Tasting Menu is a masterclass in indulgence. The Moreton Bay Bug Roll sets the tone, paired with a smoky truffle aioli, while the Tater Tots with crème fraîche and black truffle are comfort food, reimagined. The star main, the slow-cooked Warilba Lamb Rump, offers rich depth and texture, though diners can upgrade to the premium MB6+ Wagyu NY Strip – finished with garlic jus and a generous shave of truffle.
Sides are no afterthought. Expect Roasted Potatoes with rosemary garlic oil and truffle, Lobster Truffle Mac & Cheese, and Creamed Spinach with Gruyère and native Warrigal Greens. The dessert? A stunning finale of Macadamia & Bush Lemon Key Lime Pie, elevated with Quandong gelato and honey truffle.
Wine pairings, thoughtfully curated to match the menu’s richness and complexity, are available to enhance the full sensory experience.
The Lex’s Signature Touches
The Lex’s dining experience goes beyond the plate, offering theatrical touches that engage and delight. Guests can kick off their evening with a Caviar bump, witness a Dry-Aged Tomahawk Steak presented tableside, or wrap up with the iconic Cheese Trolley – featuring five distinct classifications of premium Australian cheese.
From Wagyu glazed in its own rendered fat to a commitment to local sourcing, every dish tells a story of craftsmanship and creativity. Whether you’re a truffle lover or just craving a little winter indulgence, The Lex’s new menu delivers an unforgettable journey of flavour.
The Lex’s Four-Course Truffle Tasting Menu is available now through 31 July 2025, priced at $145 per person, with optional wine pairings.
Dinner service runs Monday to Saturday:
5:30pm – 9pm (Mon–Thu) and 5:30pm – 10pm (Fri–Sat).
