Pascale Bar & Grill
When QT launched a few years ago, they chose for their flagship restaurant Pascale Bar & Grill. It was a ballsy opening. Black glass, Baroque flourishes, ladies in Mia Wallace wigs out front, boobs in the toilets (long story) and a scattergun menu than ran 40 dishes deep.
Well now it’s time for an evolution, with a new chef at the helm. Executive Chef Andy Harmer’s new menu has just been unveiled, and it’s looking seriously fancy (and, let’s just say it, a lot more cohesive). Pascale just leapfrogged its way into the discussion for Best Hotel Dining In Melbourne.
The bar is running an express lunch for busy CBD corporate types, but let’s focus on the dinner menu. It’s broken down into raw seafood, entrees, grill and rotisserie/Josper oven (the Josper is definitely the equipment de jour right now).
Harmer cut his teeth at Paul Heathcote Lancashire in England and Vue de Monde over here, so you know this is gonna be A-Grade stuff.
Here’s how you should do it. Start with the delicate tomato consume (served with a theatrical teapot flourish), then the crab cakes with pickled Kohlrabi and apple. After that, move on to the grill: a 250g Sher Wagyu Porterhouse should set you right, served with herb watercress and pickled burnt onions (you can grab potato puree as a side).
Fom the Josper, it’s gotta be the wood-roasted Flinders lamb rack with eggplant, iceberg and black olives. Sounds like a weird combo, but trust us, it works.
Pascale is never going to be an every-night sort of venue. That’s not the space it’s trying to own. Think more special occasions: anniversaries, birthdays, Tinder dates you REALLY want to impress.
Oh yeah, one last thing: save space for the Snickers Bar for dessert (you’ll see why when it arrives on the table).
Image credit: Pascale Bar & Grill