Salted Egg

The arrival of chic, overseas hotel brands like Quincy has engendered a seismic cultural shift in Australia's drinking and dining culture. Boutique hotels are now seen as destinations for locals as well as travellers, with world-class restaurants on par with the country’s best – and you don’t need a room to enjoy them.

Situated on the first floor of the hotel, Salted Egg is the hotel’s fun and approachable Southeast Asian-inspired diner. It’s also the jewel of the Quincy Melbourne's hospitality offering, which also includes casual ground floor eatery Singsong, and slick cocktail bar and lounge, The Q, on level 28.

Executive chef Adam Woodfield (ex-Chin Chin and Jimmy Liks) serves a globetrotting menu inspired by his travels throughout Asia, drawing on punchy, fragrant flavours and traditional techniques native to the region.

At breakfast, you might order Vietnamese-style coffee with pandan waffles topped with poached ginger pears, whipped coconut butter and coconut sugar syrup; or chilli scrambled eggs with crab, sichuan oil and crispy salt bush.

Later, it’s familiar fare like dim sum, stir fries and Thai-style curries – but reimagined with contemporary flair. Start with a cocktail and some oysters spiked with red nahm jim, then crowd your table with dumplings and large plates such as twice-cooked duck with Chinese black vinegar sauce, ginger, coriander and chilli.

Dessert is no afterthought here either – finish up with Bombe Alaska or chilli and dark chocolate tart with whipped coconut cream and candied cocoa nibs.

This being an international hotel, it’s no surprise the drinks list showcases plenty of local talent such as Antagonist and Four Pillars distilleries. There are also Melbourne-inspired cocktails, a tight list of Tiki drinks and a huge selection of Aussie wines sourced mainly from SA, and of course, Victoria.