Inside the new Quincy Hotel Melbourne

Singapore-based Quincy Hotel has opened in Melbourne’s Flinders Lane, with three hospitality concepts channeling the colours and flavours of South East Asia.

The centrepiece of Quincy Hotel Melbourne’s hospitality trio is Salted Egg, a satellite restaurant that occupies the first level.

Hawker-inspired eatery SingSong flows out on to Flinders Lane, with Q Bar on level 28 serving up cocktails beside the lap pool.

Overseeing the hotel’s food and drink offering is executive chef Adam Woodfield. Woodfield joins from Sydney’s Jimmy Liks, Melbourne’s Chin Chin and Coco Chu on Hamilton Island.

The menu at Quincy Hotel Melbourne will draw on the cooking traditions of Thailand, Vietnam, Laos and Cambodia.

“My dream is to bring back what Sydney was so famous for in the 90s and early 2000s,” says Woodfield. “Fresh and deliciously robust cuisine with its own story to tell.”

Woodfield’s menu offers a selection of “hits and classics”, all with a focus on fresh, locally produced and sustainably sourced ingredients. The eel betel leaf is emblematic of his approach, comprising fresh-caught eel that is smoked and wrapped in betel leaf.

Quincy Hotel Melbourne is now open at 509 Flinders Lane.