Almost a year after opening Kristen Kish’s flagship Arlo Grey, the Line Austin hotel has finally completed the last of its four hospitality projects. P6, a rooftop lounge featuring sweeping views of Lady Bird Lake, makes its debut on March 1.
Architect Michael Hsu and Los Angeles designer Sean Knibb designed the space as a reimagined greenhouse, the hotel teases in a release. Walls of windows look out on a wraparound terrace complete with a cozy outdoor living space outfitted with a fireplace. Airy textiles, draped in swags or sewn in rectangles like Tibetan prayer flags, flutter overhead.
Using a watermelon pink and pale green color scheme straight out of the Golden Girls set, Knibb continues blurring the boundaries between indoors and out in the main dining room. There, old-fashioned elements like bentwood chairs, cafe tables, and doilies are countered sculptural stools and origami-like floral pendant lights. Continuing the overhead interest from the terrace, hexagonal mirrors dapple light throughout the space.
The menu, however is fully contemporary. Chef Justin Ermini mines the Mediterranean for inspiration, employing bold flavors like saffron, charred lemon, and Calabrian chili. Highlights include Spanish octopus dressed with tapenade and citrusy agrumato oil, roasted beets with cashew, pistachio, and orange; and a confit garbanzo dip with Greek yogurt and charred onion.
For the indulgent, the restaurant also offers a $55 platter royale topped with American paddlefish caviar, tuna tartare, aged prosciutto sottocenere cheese, truffle gougères, and Sardinian flatbread. The addition of a bottle or Perrier Jouet grand brut will only set guests back $75.
The sweets menu from pastry chef Ashley will rotate, but currently looks to Italy. A Stumptown espresso affogato is made with a scoop of toasted almond frozen custard and garnished with orange and cocoa nibs. And a limoncello layer cake is made with delicate lavender shortbread and lemon verbena sorbet.
Perhaps keeping in mind the vibrancy of the culinary offerings, beverage director Brian Floyd’s bar program is decidedly unfussy. Wines are used as modifiers in several drinks including a pair of gin sippers: the Sundown Cobbler with fresh berries and citrus and the Glyda Rose with blood orange and Campari. Elsewhere, French apéritif quinquina replaces traditional vermouth in a martini.
The menu also includes a trio of brunch cocktails. The P6 Bloody Mary kicks with wasabi and pepper vinegar, while the milk punch lightens a rum blend and vegan mylk. The Daybreaker plays with bitter flavors, mixing gin with Aperol, grapefruit, and white wine. Mirroring the platter royale, there’s also a sharable extravagance — a $60 Mai Tai.
With so much luxury, it’s only natural that the space would open in style. The March 1 launch party, kicking off at 4 pm, will feature a Cava toast above the lake and a musical performance from indietronica duo Classixx.