Market Street’s favourite Italian hangout, QT Sydney’s Parlour Cucina has reopened and is welcoming back Sydney-siders with a brand new menu. The inner-city haunt renowned for its espresso by day and laid back wine list by night, reopens with authentically prepared Italian fare, rich in locally sourced ingredients paired with petite seating in response to COVID-19 restrictions.
Led by QT Sydney’s Executive Chef, Nic Wood in partnership with QT Hotels & Resorts’ Creative Food Director, Rob Marchetti, Parlour Cucina’s new offering serves up homemade, simple flavours with classic generosity and a grab-and-go Panini menu for the returning CBD crowd including Pork + Veal Meatballs with provolone cheese and green olives on a pressed sub.
Locals on their lunch break can transport to Roma with a plate of Rigatoncini with pork, fennel ragu, dried chili and tomato from QT Sydney’s rooftop garden, paired with a glass of russo curated by QT Hotels & Resorts Group Wine Director, Chris Morrison. Or enjoy one of Parlour Cucina’s new salad selections including Roasted Butternut with feta, wild rocket, pine nuts and pumpkin seeds.
Guests can settle in for an evening of antipasti including Pickled Octopus from Western Australia’s Abrolhos Islands with cucumber and parsley, Mortadella, and Buffalo Mozzarella with grapes and parsley from New South Wales’ Vannella Cheese along with a bottle of macerato. Desserts to delight the senses are also on show with Parlour Cucina’s signature Tiramisu 1988 featuring layers of marsala-soaked sponge, creamy mascarpone and espresso from Little Marionette.
Wood said: “We’re all craving good food and good conversation. 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.”
Morrison said: “Our wine list brings together the very best of traditional and contemporary wine growing from Australia and Italy, with a focus on each countries emerging generation of new wine makers. It’s these next gen vignerons and their passion for innovation that create wines that not only suit the way we eat and drink today but the occasions that bring us together. For us, wine follows food so we are always looking for wines whose tastes and textures combine freshness and drinkability with structure and intensity to partner the flavours of Parlour Cucina’s menu.”
Parlour Cucina has also redesigned its breakfast menu. The kitchen will be passionately preparing guest favourite requests including a pork sausage, hash brown and egg breakfast muffin and a crispy bacon, fried egg, provolone cheese with BBQ sauce roll. The Italian eatery’s glass cabinet remains brimming with sweet and savoury pastry delights.
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.
.jpg){kind=tracking}