QT Sydney’s all-day eatery Parlour has been given a refresh by chef Sean Connolly who has chanelled all things “French avant garde” into the venue’s new chapter.
Like many in the industry, the chef spent his early career learning foundational French cookery techniques, and the influential experience has been chanelled into the dishes seen on Parlour’s new menu, which is a collaborative effort with Head Chef Kenny Radegonde.
“I get shivers talking about the technicality of French cooking, it’s thoughtful food that takes three days to get to the plate,” says Connolly.
“If I was a film director, Parlour is what a French restaurant would feel like. The venue feels like an evening in Paris.”
The new dishes are available for both lunch and dinner, with the menu divided into raw, starters, mains, sides, cheeses, and desserts.
Oysters served natural or with mignonette are available for $6 a pop, with baby radishes teamed with Lescure butter and lemon, and tuna tartare with horseradish, salmon roe, and chives.
A classic chicken liver parfait is a must-order starter alongside a twice-baked souffle, prawn cocktail, and crumbed lambs brains.
The grilled fish will change according to what’s best and is served with a herb beurre blanc, with mains also listing lemon and saffron macaroni, a pork cutlet with boudin noir puree, and steak with green peppercorn sauce.
The dessert options are short and sweet, covering a coffee creme brulee, chocolate mousse, and a rum baba with Chantilly cream.
Parlour’s wine offering is curated by Head Sommelier Samantha Belt and encompasses 250 drops sourced from France and Australia, with 25 options available by the glass. Classic cocktails are also available to order.
Parlour serves lunch from 11:30am and is open until 10pm on Sunday and Monday, midnight Tuesday to Thursday, and 2am Friday and Saturday.