Boutique hotel brand QT has a stellar reputation on delivering quality accommodation, so it should come as no surprise that QT Melbourne's bar and dining room, Pascale Bar & Grill, also meets the same high standards.
Here, Executive Chef Andy Harmer (Vue de Monde, The Point Albert Park, D.O.M Sao Paulo) ensures that hotel dining need not be drab, with several delicious twists and turns that allow his refined Modern Australian menu to shine.
Our dinner kicked off with some entrees; the Yellowfin tuna and QT beef tartare, both showcasing the exemplary quality of ingredients of produce sourced by the eatery straight off the bat. While the pairing of the delicate tuna with a tofu cream was perhaps slightly lacking on the flavour front, the silky backdrop of beef tartare studded with cured yolk and truffle aioli delivered a flavoursome punch that landed our taste buds in flavour heaven. Mains encompass the finest meat cuts, like our selection of the O' Connor eye fillet and wood roasted Flinders lamb rack, and fresh fish cooked on their charcoal grill, josper oven or rotisserie. And finally, the best was saved for last with their incredibly refreshing coconut, mango and passionfruit sable dessert. Featuring several elements, no two bites were quite the same and each spoonful had us reaching for another... it's a shame we got this one to share!
Yellowfin tuna - with tofu, apple and frozen yoghurt.
The QT beef tartare - with cured egg yolk.
O'Connor Eye Fillet (VIC) - served with herb watercress and pickled burnt onions.
Wood Roasted Flinders Lamb Rack - with eggplant, iceberg and black olives.
Coconut, Mango & Passionfruit Sable.
Pascale Bar & Grill
Level 1 QT Melbourne,
133 Russell St,
Melbourne, Victoria, 3000.
(03) 8636 8808
Disclosure: I dined as a guest of Pascale Bar & Grill. All opinions expressed in this post are based entirely on my experience and observations made during the time of my visit.