Parlour Cucina opens to 100 Years of Negroni
This June marks 100 years of the beloved negroni, and Sydney’s cocktail houses have kick-started their celebrations with a selection of masterclasses, talks and tastings taking place around the city. QT Sydney has their finger on the pulse, and has paired the recent launch of their new Italian eatery, Parlour Cucina, with the celebration, offering up $10 Negronis all month long.
The humble yet chic negroni is typically made with equal parts Campari, gin, and sweet vermouth, and is served with a twist of orange over ice. Every part of this drink is classic, from the lick of citrus and crystal tumbler, to the age of the recipe itself. It’s only fitting that QT Sydney, a heritage icon itself, is getting behind Negroni Week and its centenary this year.
June 24 marks the official start of Negroni Week, hosted by Campari and Imbibe Magazine since 2013, which aims to unite cocktail aficionados from across the globe around one drink, and have a damn good time. And what’s better? In Negroni Week you can drink to your heart’s content and feel good, because a portion of all participating venues’ funds are donated to charities around the world. So far, approximately $2 million has been raised.
Parlour Cucina is the perfect addition to QT Sydney, reviving the old while highlighting the modern. It’s easy to forget how gorgeous the architecture of this Market Street monolith truly is, and Parlour Cucina has revitalised the space, giving patrons a reason to re-focus their attention. Located at ground level, the décor melds the old and the new, highlighting the site’s glamour with modern eats and stylish drinks. A flashy new bar fitout is matched with muted lighting, plush couches and the original ceilings, walls and fixtures. The art deco window panes are a neat finishing touch, and ensure the age of this establishment is not forgotten.
The delightfully smooth negronis served up at the Parlour Cucina bar couple perfectly with the aperitivo available, curated by QT Hotels and Resorts’ Creative Food Director Robert Marchetti. Favourites include the antipasto plate, which comes with grissini, prosciutto San Daniele, and two year old parmigiana; four cheese arancini; burrata with walnut pesto and beef carpaccio. There are also a variety of gorgeous mains, including the six-hour slow-cooked lamb ragu rigatoni and Lumaconi pasta shells stirred through tomato vodka sauce and served with mozzarella cheese and chilli.
Parlour Cucina pairs dark and moody with warm and glamourous, and transports its customers to the coolest corners of Rome – making it the perfect place to celebrate a cocktail just as classic and cool. Whether you’re visiting for lunch, dinner or drinks, there’s the menu to fit, and fortunately negronis pair well with all three.
Parlour Cucina
49 Market Street
Sydney
Mon – Fri, 6.30am–10pm
Sat, 8am–10pm
Sun, 8am–2pm
