F & B : Great Hotel restaurants
SeatS : 120 average dinner check : US $ 80 executive chef : Paul Easson
Menu focuS : European-style brasserie classics with an Aussie twist
Signature diSheS : Hand-picked spanner crab salad with avocado mousse , pickled asparagus , jalapeño , coriander and radish ; milk-fed veal with organic egg , Ortiz anchovy and nutbrown butter
Standout deSign featureS : An open kitchen features the wood-fired grill , rotisserie and oven while a fresh seafood display includes an artistic representation of a huge fresh yellowfin tuna .
What MakeS it great : The design takes over to create a great dining experience with the open kitchen leading the show complemented by great drinks and music .
Qt hotel Sydney Sydney
GowinGs Bar & Grill
ExEcutivE chEf Paul Easson
year opened :
2012 MealS Served :
Breakfast , lunch and dinner hawksworth rEstaurant
roSeWood hotel georgia vancouver , canada
ExEcutivE chEf DaviD hawksworth
year opened :
2011 MealS Served :
Breakfast , lunch , dinner and weekend brunch
SeatS : 110 average dinner check : US $ 102 executive chef : David Hawksworth Menu focuS : Contemporary Canadian
Signature diSheS : Hamachi sashimi with passion fruit , jalapeño , coconut and white soy ; black olive-crusted halibut with English peas , fennel and Manila clam vinaigrette ; Yarrow Meadows duck breast with duck confit crêpe , carrot and brown-butter jus
Standout deSign featureS : Created by Alessandro Munge of interior design firm Munge Leung , Hawksworth ’ s four dining rooms include the leather-paneled Cocktail Bar , the Pearl Room with pearl banquettes and a striking chandelier , the Art Room featuring a custom installation by local artist Rodney Graham and the York Room where huge arc windows overlook the Vancouver Art Gallery .
What MakeS it great : Drawing inspiration from its surroundings and Canadian heritage , Hawksworth brings to the forefront the bounty of Canada ’ s organic produce , meat and seafood .
26 HOTELS September 2014 www . hotelsmag . com