Let me just say this: if you’re even mildly truffle-curious, run, don’t walk, to The Lex Brisbane before this limited-edition menu disappears into the fragrant, fungal ether.
This was my first visit to The Lex, tucked neatly inside the W Brisbane—a place so chic it practically winks at you from across the lobby. The view? Oh, stunning. Floor-to-ceiling glass showing off the QPAC skyline and the glittering curve of South Bank: it’s Brisbane showing off its best angle. And now I am secretly desperate to stay at the iconic hotel. Feast at The Lex, lounge by the Wet Deck pool area, maybe swim dramatically with a cocktail in hand. But I digress—let’s talk truffles.
To begin: Bread and butter, but make it black tie
They had us at sourdough. That crusty, golden-edged artisan loaf, still warm, arrived with whipped black truffle butter so silky and earthy it felt borderline indecent.
Starters: A tale of two tastings
My seafood-loving companion dove headfirst into the Tasmanian oysters—briny little gems dressed in apple cider mignonette and a whisper of celery salt. Apparently, they were “ridiculously fresh” and “delectable.” The Moreton Bay Bug Roll followed: soft, smoky, buttery.
As for me, The Lex was gloriously accommodating to my no seafood dietary. They swapped in a dish of smoky wagyu with parmesan, seeded mustard and, of course, a blizzard of truffle. It was rich. It was smoky. It was tangy. It was a meat-lover’s daydream. Then the curveball—small persimmon tarts with blueberry and truffle. Sweet. Earthy. Fruity. Faintly mysterious.
Entrées: Small plates, big feelings
You wouldn’t think “tater tots” and “elegant” belong in the same sentence. And yet. These were golden-crunchy, truffle-dusted miracles with a generous swoop of crème fraîche. Salty, crispy, creamy and heavenly.
Then came the caramelised winter figs—plump, tender, and deeply sweet, their natural richness enhanced by a delicate truffle-scented smoked sea salt and a glossy balsamic reduction that brought balance and depth to every bite.
Mains: From the grill, with love
Ah, the lamb. The lamb. Slow-cooked and smoked to the kind of tenderness that makes forks unnecessary and conversation optional. The parsnip was smooth and earthy; the green carrot oil? An unexpected delight that was bright and flavoursome in the best way. And the truffle—freshly shaved, luxurious—wasn’t a garnish. It was a co-star.
It was paired it with roasted potatoes (golden, rosemary-kissed, truffle-kissed, actual-kissed?) and the creamed spinach and warrigal greens, melting together under a dreamy veil of Gruyère. Let’s just say I was making embarrassing eating sounds and didn’t care.
Dessert: A sweet truffle finale
Truffle in dessert can be risky. But here? Genius. The macadamia and bush lemon key lime pie was tart and creamy, light as a secret. The quandong gelato was a pink surprise that zinged. And that honey truffle? Satisfying, lingering, and just a little wistful.
Final thoughts: I’m a little bit in love
The Lex is the kind of place you want to bring people you really like. Or maybe just yourself and a pair of stretchy pants. The service was warm and witty. We came for the truffles. We left with a new iconic restaurant to add to all our friends’ must-visit list. Now I’m plotting a W Hotel stay, a morning swim with skyline views, and maybe—if the universe is kind—one more bite of that truffle butter.
Go. Go now. Truffle season doesn’t last forever.
The Lex Brisbane, W Hotel, Brisbane Quarter, 81 N Quay, Brisbane City. Phone: +61 7 3556 8833.
In her spare time, she likes long walks down the makeup aisle and performing in Brisbane theatre. You can follow her adventures on Instagram and TikTok @thebeautypalate.
