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Pascale Bar & Grill

By Ben Stephens

As with any QT hotel, there comes a statement restaurant that produces a certain level of gastronomic quality that leaves diners wanting more. From Bazaar at both QT Port Douglas and QT Gold Coast to the luxe of Gowings Bar & Grill at QT Sydney and the prowess of Capital Bar & Grill in Canberra, the nature of each menu is designed to reflect the surrounding environment.

As the doors swing open on QT Melbourne, as the doors on Pascale Bar & Grill, bringing with it two familiar faces, crafting a unique Euro bistro experience, Creative Food Director Robert Marchetti and Executive Chef Paul Easson.

Both are highly regarded QT Alumni, having opened both the Sydney and Canberra culinary operations, Pascale Bar & Grill is the first offering by the duo in Melbourne and have hit the ground running with a menu full of the luxuries you would expect.

The interior in which Pascale Bar & Grill exists in was designed by a QT favourite, Nic Graham. Creating a space that pays admiration to the history of the fashionable end of Collins Street, while being playful with industrial chic.

The breakfast menu is what you would expect, staked with dishes like Black Truffle Scrambled Eggs, Waffles ‘n’ Cream with banana and dark chocolate sauce and Eggs Rockefeller with Avruga Caviar and a hollandaise sauce. Pair this with Five Senses coffee and this creates a specific flavour that is right for the morning.

When you are looking for a meal other than breakfast, Pascale Bar & Grill delivers the goods once again. With the QT favourites like the Minute Steak and Truffle Roasted Chicken you begin to feel at home, though look a little deeper and the dynamic duo of Rob and Paul and have weighted Pascale Bar & Grill with an individual style and flavour.

Take for example the Sommerland Chicken Ballotine served with a mushroom & chicken fricassée, crisp masala dosa and topped with a Lebanese garlic sauce. This dish stands out by working with a quality of chicken that is typically reserved for the French Bresse hen. Farmed by the team at the Milking Yard Farm, just over an hour away from the Pascale kitchen, the birds thrive in small batches, roaming freely throughout the forest, living a life without hormones or antibiotics. This ensures that the end product quality is second to none.

For something a little sweeter, I would like you to image a thousand layers of delicate puffed pastry with raspberry jam and vanilla cream sandwiched between the sheets. Now to cover this little slice of nirvana, I want you to wrap it in a blanket of jelly, made with raspberries, though cut with a dash of lemon juice. What you have just created in you mind is an actual reality; Rob and Paul call it the Napoléon Blanky, something that Mr Bonaparte would be proud of.

Now would be the time to check out the newest addition to the Melbourne culinary scene, before everyone knows about it.

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