QT Sydney’s Italian eatery Parlour Cucina has joined a chorus of restaurants and cafes reopening in accordance with current health measures. But they haven’t just swung the doors open for dine-in guests, Exec. Chef Nic Wood has switched up the menu to sharpen focus on authentic Italian fare peppered with locally sourced ingredients.
Given the absolute magic Wood worked over at QT Perth’s immaculate Santini Grill, we’re expecting some fast favourites here, like the grab-and-go Panini menu which features crowd pleasures like the Pork & Veal Meatballs with provolone cheese and green olives on a pressed sub.
Other dishes comfort diners can expect include the Roman-inspired Rigatoncini with pork, fennel ragu, dried chili and tomatoes picked from the hotel’s rooftop garden, paired with a glass of rosso curated by QT Hotels & Resorts Group Wine Director Chris Morrison. There’s also plenty of salads to choose from, and antipasti like Pickled Octopus with cucumber and parsley, Mortadella, and Buffalo Mozzarella with grapes and parsley.
“We’re all craving good food and good conversation,” said Wood. “Parlour Cucina’s new menu promises uncomplicated Italian flavours so our guests can focus on the best part of dining out – connecting with family and friends. Everything you see on the menu can easily be prepared to take away and was created with traveling back to the office, park or home to enjoy in mind.”
Even the breakfast menu has been completely redesigned, with the kitchen doubling down on their Italian inspiration. Expect hearty dishes like a Breakfast Muffin with pork sausage, hash brown and egg, and a glass cabinet brimming with sweet and savoury pastries.
Parlour Cucina is open for dine in (reduced numbers) and takeaway adhering to strict COVID-19 government restrictions. Sanitisation bays are available in-venue and contactless takeaway. The team has increased cleaning frequency and are conducting extra disinfection of high touch points.
The full new menu can be found here.