Mietta's Review
The Walnut Room's been quietly going about its business of looking after hotel guests and visitors for, so the website tells us, "almost two generations". These days the food has taken on a distinctly modern Australian twist under classically trained chef, Greg Divine. It is all you'd expect from a well-run hotel restaurant. In 06 mains averaged $29.
Other Published Opinions
Brisbane News Tony Harper, 4-3-2009 Score: Food 8 Wine 6.5 Service 7 Ambience 7 "The restaurant offers both a buffet and a la carte, and even though I generally despise a buffet I took the time to check out the bains-marie that seemed to be the choice of almost every diner. The seafood looked impeccably fresh but, that aside, it mimicked every hotel buffet in town; limited in scope and uninspired in content. I guess that's what buffet eaters demand. The a la carte showed more promise. It's not lengthy and the main selection seemed a little limited, but it's obvious that chef Gary Farrell has both imagination and talent."
Courier Mail Lizzie Loel, 30-9-2008 Score: Food: 13 Wine: 14 Service: 13 Ambience: 12 "IS IT just me or do others think that naming a restaurant menu "Ladies, Let's do lunch" is just about the cheesiest thing on the planet? Naming menus for that matter, never mind the sexist quips, make my skin crawl. So what we've got at the Walnut Room within Royal on the Park hotel in Alice St is about as many menus as dishes on them. There's Food by Farrell, which is named after the chef, Gary Farrell, the ladies lunch and another called The Business, which is described by the hotel's public relations as "the more blokey menu""
Brisbane News Dining Out Guide 2007 "Upholding a fine tradition in one of Brisbane's landmark hotels, The Walnut is a relaxed and charming venue"
Brisbane News Eating Out Guide 2006 "Chef Greg Devine was trained in French classics, which he fuses with Asian and Mediterranean influences to create dishes like tempura quail with green papaya, pomelo and peanut salad."
Brisbane News Dining Out Guide 2004 "Classically trained chef Greg Devine's menu has a variety of influences. Try his Moreton Bay bug fritters on a caesar salad with parmesan crackling"
Brisbane News 2002 eating Out Guide