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HIGH DRAMA IS ON THE QT
“WE’RE going to take people on a journey,” says Marie Gallien of the latest in the QT group of hotels, which opens tomorrow. Gallien is manager of the new hotel’s signature Pascale Bar and Grill, a 120-seat space which takes its name, if not influence, from the 1956 Oscar-winning French short film, Le Ballon Rouge.
A Parisian film noir vibe pervades the 188-room hotel, where guests and diners are greeted by costumed, bewigged “directors of chaos”, and continues through the restaurant where executive chef Paul Easson will serve up a “produce-driven, Euro bistro, modern menu”. Easson, formerly executive chef at Rockpool at Southbank, has been cooking at QT Sydney’s Gowings and is returning to Melbourne for Pascale.
Meat is a major theme. “We’ll have an extensive steak offering, including a crazy big wagyu tomahawk rib eye for four,” he says.
Along with steaks on the woodfired grill, a Josper oven will be put to use on such prime produce as Milking Yard Farm chicken and King George whiting from Corner Inlet, while a raw bar is another on-trend feature.
“We’re trying to source as much as we can from Victoria,” Easson says. “Even from our roof, where we’ll have beehives and herbs.”
Diners with a sweet tooth are in for a treat, with an in-house patisserie and cake shop filled with quirky confections. And for those who prefer drinks to dessert, Hot Sauce is the late night bar. In the morning, a generous breakfast will please early risers. “It seems breakfast is the new lunch,” Gallien says. “Everyone is having breakfast meetings now.” And here they are strictly on the QT. Pascale Bar & Grill at QT Melbourne, 133 Russell St, will open for breakfast and dinner daily with lunch served weekdays. qthotelsandresorts.com/melbourne