QT Melbourne, which opened on 6 September, has added four new concepts to the city’s hospitality scene.

The first, Pascale Bar & Grill has “bold industrial chic and an emphasis on high-fashion” and will offer an all day French-inspired bistro menu, designed by QT Melbourne’s executive chef Paul Easson together with QT Hotels’ creative food director, Robert Marchetti.

The open kitchen includes woodfired ovens and the menu will use produce grown in QT Melbourne’s rooftop garden as well as locally sourced ingredients selected by QT’s forager, Georgie Neal.

Pascale’s Bar, considered the hotel’s ‘social hub’, offers a cocktail menu inspired by the New Orleans French Quarter, together with an extensive wine list and a home-made collection of syrups, fusions and shrubs. Signature Classic cocktails include a barrel aged Vieux Carre, Espresso Martini with cognac and ‘Spiced Pear’.

Freshly made pastries are on offer at The Cake Shop, alongside 5 Senses Coffee, Tippity Teas, Mork Hot Chocolate and bottled cocktails.

Finally, Hot Sauce Laneway Bar offers a series of Korean and Japanese inspired dishes at the bar space, which accommodates 30 and is expected to be a late night haunt amongst Melbourne’s hospitality workers. Next door to Hot Sauce Laneway Bar will be the Tanto knife store, selling 10th generation Japanese knives and offering sharpening facilities as of 14 September.


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