QT Museum Wellington’s new bar, Hot Sauce, will aim to bring the hustle and bustle of Tokyo, the heat of Bangkok and the vibrant street flavour of Hanoi to Wellington from Thursday September 21.
QT Museum Wellington’s newest restaurant bar will be dishing up Asian inspired share plates and unique cocktails, seating up to 150 guests indoors and outdoors.
The Hot Sauce culinary journey has been carefully considered with the appointment of executive chef, Wylie Dean. Passionate about fresh and exotic ingredients, Mr Dean has experience working in kitchens run by Neil Perry, Kylie Kwong, David Thompsen, Cheong Liew and Christine Manfield.
The cocktail list will include unfamiliar Asian ingredients that aren’t commonly found on any cocktail menu, introducing the shiso leaf (minty cinnamon), gyokoro (sweet seaweed), and specialty liquors such as; Kaido Imo Shochu, Kubota Senjyu and Sekitoba Imo.
QT Museum Wellington’s design style extends into Hot Sauce. Interior designer and architect, Shelley Indyk, describes the identity as “elegant quirkiness, perfect for intrigue and lazy lounging with an unbeatable atmosphere.”