Salted Egg signature dishesSalted Egg signature dishes

Salted Egg and Other Fabulous Food Experiences at Quincy Melbourne

Images: Quincy Hotel Melbourne

Victoria: Two worlds deliciously collide at Melbourne’s newest foodie destination which combines the city’s café culture with the buzz of hawker markets found in Bangkok, Bali, or Ben Thanh.

Introducing Salted Egg on Flinders Lane at the brand new Quincy Hotel Melbourne. A restaurant situated in a hotel, but definitely not a hotel restaurant according to Executive Chef Adam Woodfield.

Salted Egg, which opened in late April 2021, is already turning heads for rejecting the idea of fushion and boldly bringing the exotic colour and flavour of Southeast Asia – as they were meant to be eaten - to Australia in a time when travel is restricted.

It’s the kind of food you’d normally expect to trek far and wide through places like Thailand, Vietnam, Laos and Cambodia to discover. And with tummies rumbling and cutlery at the ready, we uncover the top three dishes in Chef Adam’s kitchen.

1. Love Actually (Son-In-Law Eggs)

Adam says: “This is one of my favourite dishes of all time. So moreish – and it can be eaten for breakfast, lunch or dinner. And while the food is divine – spicy, strong, salty and vibrant - we love the story behind it: 

Many, many centuries ago, a mother-in-law made her daughter’s suitor prove himself by cooking her a dish. The son-in-law, like most men at the time, who either worked or went to war, was pretty useless at cooking. He could only boil eggs. So, he did. At the back of the stove, he noticed a bit of caramel sauce left over from the night before, which he poured over the eggs and served to his mother-in-law with fried shallots. She loved the dish and that’s how it got its name. 

2. Sumptuously Slow (Salted Lamb Ribs)

Adam says: “I learned this dish from the legendary David Thompson, borrowed his creativity and added my own rendition. David used beef ribs, while I use lamb. It’s just divine! 

For lovers of lamb, the ribs are marinated in lemon grass and white pepper, palm sugar and lots of soy sauce for 48-hours – then taken out and braised for two hours in coconut milk, lots more lemon grass and bay leaves (wok-roasted in cardamom pods to release a nice smokiness), until the meat soaks everything up.”

3 Vibrantly Veggie (Yellow Curry of Spiced Pumpkin, Thai Basil and Ginger) 

Adam says: “Seriously, vegetarians – and vegans – will not be able to get enough of this dish. Think kent pumpkin delicately roasted it in spices – skin and all – with some nice shallots poached in it, before taking out the seeds and serving half a pumpkin with a light, yellow curry, crispy fresh basil leaves, lime, chilli and pickled ginger.”. Ummm Yummm!

And for those that want to add a side of pampering and a good night’s sleep, you can’t go past a sleepover at Quincy Melbourne… the city’s best and brightest new hotel.

Peace of mind when you stay with us: Introducing Clean Touch.

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