With a cocktail menu inspired by the lively ‘French Quarter’ in New Orleans, QT Melbourne’s Pascale Bar launches their new seasonal menu of winter warmers
Pascale Bar is a place for all occasions, enticing guests and locals to linger in its cleverly designed communal space with an extensive drinks menu that features wine, cocktails and spirits.
Themed around the oldest neighbourhood of New Orleans (and the birthplace of American cocktail culture), there is a focus on French Quarter Classics such as the barrel-aged Vieux Carre, a decadent concoction of Cognac, rye whiskey, Dom Benedictine, Dolin Rouge, bitters and orange zest.
Guests are invited to take a seat in the venue’s highly curated surroundings designed by QT collaborator and Public Space Designer Nic Graham and soak up the vibrant atmosphere, whilst sipping on selection of creative cocktails. Signature features on the seasonally-changing menu include the Spiced Pear with pear cognac, dry curacao and ginger and pink peppercorn syrup – the most commonly ordered on the list – and a Pascale Espresso Martini, a twist on the popular classic that is enriched with Cognac instead of the more traditional vodka. Cognac adds great depth from its oak, vanilla and nut characteristics, and blends perfectly with the French chestnut liqueur and chocolate walnut bitters.
This season, nestle in and sip on a specialty cocktail, such as a house-made Mulled Wine; Jack Sparrow – Ron Zacapa 23yr dark rum, PX Sherry, Demerara sugar, chocolate walnut bitters, orange twist, and chocolate covered kirsch cherries; or Brandy Alexander – St Agnes brandy, dark crème de cacao, cream and nutmeg.
Fans of old-world wines will be pleased; the list includes Burgundy, Chianti and German Riesling, as well as new-world styles from regions closer to home such as Martinborough and the Barossa Valley. Local favourites are well accounted for, the list being dotted with notable names such as Yarra Valley, Kooyong, Crawford River and Mt Langi Ghiran.
QT Melbourne Food & Beverage Director Alex Mouzos proudly states that many of the ingredients and garnishes used at Pascale Bar are made in-house. “Our passionate bar team spends about six hours a week prepping our house bitters, syrups, fusions and shrubs made from only local ingredients”.
“Our culinary team is a key part of this process and helps by sourcing the finest local produce along with prepping ingredients such as house-made tomato consommé and dehydrated pancetta, which is used in my personal favourite, our version of a Bloody Mary which we call the Ghost of Mary”, adds Alex.
Nobody need go hungry in Pascale Bar either, with a variety of hearty bar snacks available, such as Scotch Eggs, wrapped in wagyu beef, mortadella, sesame and sticky black sauce, and a chicken bao with American yellow mellow cheese and kimchi that is a nod to sister venue, Hot Sauce Laneway Bar.
Open 12noon – 12am, 7 days, with bar snacks available up until 11pm, Pascale Bar brings decadence minus pretention to Melbourne’s thriving late night cocktail scene.