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Flavours of the Month at Capitol Bar & Grill

Oct 7, 2016  ·  3 min read

By Ben Stephens

 

Now that the clocks have been wound forward, NASA has discovered that the sun has entered a new phase – it’s aptly being dubbed long lunches and longer dinners. It’s crazy really, how after all these years, only now we discover that this grey area before the silly season is astrologically meant for extended dining periods – especially with weather that works well with such activities. The above may or may not be true, all know is that our QT Forager, Georgie Neal, has been out and about, catching sunsets and meeting local producers in a bid to make sure the QT kitchen is stocked with some awesome goodies, which just like last month, Georgie has nailed it. We’re talking Asparagus that is in the prime of its life cycle, Prosciutto Crudo that has been lovingly aged by a father and son team and locally smoked streaky bacon, that may actually cause hypersalivation.

While you think about that opening NASA fact, let me walk you through the new additions to the Capitol Bar & Grill menu this month.

Don Smith
Asparagus
If you check the calendar and then have look outside, you’ll see have signs that it is no doubt Spring – the winter side of Spring, but Spring nonetheless. It’s good to have a double confirmation on this but why not go for a third just to make sure. A sure-fire way is to check with Don Smith. Mr Smith is a from Numeralla River, just east of Cooma in southern inland NSW. Here, Don grows some of the best asparaguses in the country and when he is ready to harvest, you know that Spring has sprung. This month, we’ll be putting that fresh asparagus through its paces in the Pea Me Up side dish, matching well with the peas, purple carrots and the smoked bacon lardons, more on those later.

De Palma Salumi
Prosciutto Crudo
Antonio de Palma, or Tony, spent 3 decades in Italy learning the fine craft of butchery before moving his family to Australia in the 70s where he opened a number of butcher shops. In the years following this, Tony and his son, Robbie, decided it was time to specialise in smallgoods. De Palma Salumi now produces some of the nation’s finest slow fermented and aged guanciale, bresaola culatello and prosciutto. We will be shoing off the prosciutto Crudo in the Carb ‘n’ Grits In a Cup dish, with handpicked Spanner Crab Meat, White Mascarpone Grits and fresh Chilli.

Pialligo Estate
Dry cured & smoked streaky Bacon
After winning 52 national awards for their smoked goods, the team at Pialligo Estate know their way around a smoker. Charlie and Peter were on the lookout for a smoked bacon that would remind them of the shores of their Irish homeland. After searching high and low for a smoked bacon that came close, they decided to get amongst it themselves and that is about the time the awards started to be handed to them. Smoking not only the best cut from the pig, but also the duck, salmon and trout. The bacon will be scattered throughout the understated side dish Pea Me Up, along side that Asparagus from Cooma.

https://www.instagram.com/p/BJxSSWHBWKf/?taken-by=pialligoestate

QT Rooftop Garden
We have installed many a rooftop garden and to see them in the midst of a spring harvest is quite a sight. This month, you’ll find some rooftop fresh oregano, nasturtiums & rocket flowers spread throughout the menu.


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