Melbourne’s food scene is legendary, and Quincy Hotel is no exception. My journey began at Salted Egg, the hotel’s flagship restaurant helmed by executive chef Adam Woodfield – a name that sends ripples through the Southeast Asian food world.
Salted Egg is more than a restaurant; it’s a storytelling experience. Woodfield’s menu is a love letter to Southeast Asia, drawing from his extensive travels through Thailand, Vietnam, Laos, and Cambodia. Each dish feels like a personal narrative – from the famous son-in-law eggs (trust me, they’re as intriguing as they sound) to the dry green curry of beef that transported me straight to a bustling Bangkok market.
But the adventure doesn’t stop there. The Q Rooftop Bar on level 28 is a destination in its own right. Imagine sipping a Pandan and Coconut Margarita while overlooking Melbourne’s skyline stretching all the way to Port Phillip Bay. The cocktail menu is a creative playground, with bar manager Hugh Hamilton ensuring each drink tells a story of Australian spirits with a Southeast Asian twist.
The small plates at The Q are equally impressive. Crispy soft-shell crab bao, shitake mushroom dumplings, and loaded char siu pork fries became my dinner. Each bite was a perfect companion to their cleverly crafted cocktails – all vegan, with a commitment to minimising waste that’s as refreshing as the drinks themselves.
What sets Quincy’s dining apart is the intentionality. It’s not about fusion or watered-down flavours. As Woodfield puts it, it’s about authenticity – capturing the essence of Southeast Asian cuisine with respect and creativity. The restaurant team, many of whom hail from countries across the region, ensure every dish is steeped in tradition while feeling wonderfully modern.
Quincy Melbourne doesn’t just offer a meal – it offers a journey. And trust me, it’s a journey your taste buds won’t want to miss.