Feed your curiosity at Quincy Melbourne
Throwing open its doors on Melbourne’s famous Flinders Lane, Australia’s first taste of the quirky-cool Quincy Hotel brand out of Singapore is serving up sensory experiences.
Built on individuality, Quincy Melbourne fuses the eclectic buzz of Melbourne’s laneway life with a tantalising of Southeast Asia, all under the watchful eye of Chef Adam Woodfield.
Woodfield is one of Australia’s most celebrated masters of Southeast Asian cuisine. Previously notching up accolades for venues like Sydney’s Jimmy Liks and Melbourne’s Chin Chin, Woodfield aims to open hearts, minds and tastebuds to the power and provenance of the life-changing dishes he first fell in love with two decades ago. He’s now relishing his dream role, heading up Quincy Melbourne’s unique trio of foodie encounters.
SingSong eatery offers bubble tea and coffee blends in the morning and Asian-inspired spritzes and bite-sized treats in the evening, flowing through the lobby to outdoor laneway dining; at The Q bar and Club Lounge on Level 28, you’ll find zesty rooftop bites and drinks with an outlook over Melbourne’s CBD; and for the pièce de résistance, Salted Egg, complete with bespoke bar and authentic Southeast Asian menu, spans Level One.
“We want to build a connection between immersive experiences steeped in rich culture and tradition and vibrant individuality of dishes that are true to origin,” Woodfield says.
“My dream is to bring back authentic, fresh, robust cuisine with its own story to tell. Something especially important for younger generations, who may never have experienced anything like the mind-blowing dishes I discovered on travels through Southeast Asia.”
Guaranteed to delight the most adventurous of palates, Woodfield is compiling his hits and classics, along with a swag of new dishes he’s itching to plate up, all made with fresh, locally-sourced and environmentally-sustainable ingredients.
“Eel betel leaf will be on every table,” he says. “This is a smoky-style dish like you find near the lakes or rice paddies of Chiang Mai, where they catch and smoke fish themselves.”
At Quincy Melbourne, foodie adventures extend beyond dining experiences to bespoke in-house perks – everything from “pillow menus” to DIY bubble tea kits and minibars stocked with kombucha, fresh coconut water and Southeast Asian-flavoured chips.
When guests arrive, they can enjoy drinks that supersede check-in, requiring only a simple QR scan. There are also cooking and cocktail classes and fun kids’ snacks (ask for a pool-side Magnum-inspired, choc-dipped calamansi ice cream); and even gourmet dog treats, courtesy of SingSong, for laneway diners’ four-legged friends.
For those who stay overnight, another surprise awaits – room service with a twist. “Tiffin service” is the joy of indulging in three-course degustation dining by the Salted Egg, delivered to your room in a traditional three-tiered tiffin box.
To find out more, head to quincymelbourne.com