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What to Eat and Drink Inside QT Melbourne

All restaurants are now open for business.
By Kelly Pigram
September 29, 2016
By Kelly Pigram
September 29, 2016

in partnership with

The doors to QT Melbourne have been thrown open. You've seen it by now –  it's an artisan playground. There's an interior filled with quirky spaces, lots of colourful lighting, mountains of creative furniture and loads of confronting wallpaper. As always, the most exciting thing about anything is the food. All the restaurants are now open for business, and here's what you can, and should, be eating.

Pascale Bar and Grill (on the first floor) is designed to pay homage to the 'Paris-end' of Collins St. That means it's industrial chic, with a French-inspired all day bistro menu courtesy of QT Melbourne's creative food director Rob Marchetti and chef Paul Easson. Easson used to work at Rockpool, so you know the food will be good, and you'll be able to see him utilising his very own wood-fire oven courtesy of Pascale's open kitchen. Cocktails at Pascale's are inspired by the French Quarter of New Orleans – our favourite option for a cheeky drink is the Spiced Pear, made with pear-infused cognac.

Pastries in The Cake Shop on the ground floor are made fresh, and served alongside 5 Senses Coffee, Tippity Teas, Mork Hot Chocolate and bottled cocktails. They're colourful and pretty as you would expect, especially because QT say that The Cake shop is made for a modern day Marie Antoinette.

Finally, the cosy Hot Sauce laneway bar seats 60 people and serves Korean and Japanese inspired dishes and drinks (try the fried chicken bao). Background music will be hip hop, and you can expect rare Japanese liquors and artistic, Asian-inspired cocktails. Neighbouring Hot Sauce is Tanto, a Japanese knife store that sells expertly crafted knives made by 10th generation sword makers, and will skilfully sharpen your knives should you choose to bring them with you.




Pascale's Bar and Grill


Pascale's Bar and Grill





Visit QT Melbourne at 133 Russell Street, Melbourne, 3000.

Words: Kat Hayes and Kelly Pigram. 

Images: Alexandra Anderson.

Published on September 29, 2016 by Kelly Pigram
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