Something swanky has popped up at QT Melbourne. Bid adieu to Cake Shop and pour yourself into a plush seat at the Champagne Bar, the sleek new space to sip pretty. Together with Champagne house, Perrier-Jouet, the QT have redefined lobby luxury. A fancy affair awaits with a swish champagne selection and polished martinis shaken just to your liking. Plus Executive Head Chef Paul Griffiths’ carefully curated bar menu was designed with masterful matching in mind. Think fresh live oysters, lobster rolls and mini wagyu burgers to complete your bon appetit. Pop around for an early evening aperitif or linger longer over a nightcap or two. Dapper duds and fabulous frocks encouraged as we toast to the return of the good life.

The Champagne Bar at QT Melbourne is open on Friday and Saturdays from 5pm until late. For more information, click here .




Chapel Street’s favourite European hideaway, Ines, is celebrating weekends with two new food offerings – Seafood Saturdays and Italian Sunday Roasts.

Promoting prime people watching, diners can choose to be seated outside in the sunshine at the 150 Chapel Street terrace, or inside where they can sink into the luxurious indoor banquet seating and be regaled with a feast of the freshest seafood of the season. Starting – as every banquet should – with freshly shucked oysters. Other items on the Seafood Saturday lunch at $89 include;

  • Lobster rolls
  • Calamari fritti
  • Kingfish crudo
  • Spaghetti vongole
  • Salads for the table
  • Dessert
  • Drink specials throughout the day

Sundays see a more familial approach – at the restaurant named after owner Matteo Bruno’s nonna – with an Italian Sunday roast. At $55 per person the lunchtime offering includes;

  • Rosemary roast beef
  • Sage porchetta
  • Duck fat potatoes
  • Truffles polenta
  • Salad
  • A glass of wine/beer

A hidden gem amongst the hustle and bustle of Chapel Street, Ines evokes happy memories of indulgent drinking and dining experiences in Europe, with its warm hospitality, produce driven dishes and extensive wine and cocktail list.

150 Chapel Street Windsor, 3181



David’s Master Hot Pot celebrates the first anniversary of its Swanston St Flagship store next month and to mark the occasion, the Sichuan master is revamping its very own Malatang! Malatang fans will finally be able to drink David’s signature broth, with Chef David Li adapting the recipe to reduce the oiliness, while maintaining the authenticity of the traditional Sichuan recipe. Translating to “spicy, numbing soup”, Malatang originated from the Sichuan region of China and is a staple of the menu at David’s Master Pot. A popular Sichuan street food, Malatang is a convenient and express version of traditional hot pot experiences.

But this isn’t your typical Malatang. Developed by renowned Sichuan chef David Li, David’s Master Pot Malatang is comprised of authentic beef tallow oil made from Australian-raised Angus Beef and premium Sichuan spices and chillies. Made on-site in Richmond, the Malatang is brewed fresh on a flame that has never gone out since it’s creation in 2018. Offering multiple soup broth and stir fry options, David’s Master Pot allows customers to prepare their very own customisable bowl of Malatang! Customers can select over 100 fresh ingredients, from $3.68 per 100g and four soup bases (Signature Spicy Soup, Pork Bone Soup, Golden Pickled Soup and Vegan Tomato Soup) and two stir-fry options (Signature Stir-Fry Spicy Pot and Sichuan Spicy Dry Pot). The ability to adjust spice levels means that everyone can enjoy a mouthwatering bowl, from mildly spicy to face meltingly hot.

Visit David’s Master Hot Pot at 301 Swanston St, Melbourne VIC 3000


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