I recently stayed at the QT Hotel in our nation’s capital, Canberra and one thing that really sets it apart is the fact that there’s no buffet breakfast! Instead, it’s an à la carte experience. While some might say the portions are on the smaller side, I actually think they’re the perfect size for me, someone who rarely eats breakfast, but absolutely loves breakfast foods. Plus there is no lining up and picking soggy food from a bain marie! It’s a great way to enjoy all the things I love about breakfast without feeling like I’ve overdone it first thing in the morning.
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Located in the Capitol Bar and Grill, breakfast is served from 6am to 10am on weekdays, and from 6:30am to 10:30am on weekends. It’s a relaxed, welcoming space to enjoy a leisurely breakfast and start the day on a delicious note.
On my first morning, I ordered the Watermelon+ juice, made with watermelon, green apple, strawberry and lime. It’s delicious and refreshing, although I would have loved a little more lime, as I prefer my juices with a slightly tart finish.
Alongside the refreshing watermelon juice, I ordered the mushrooms on toast, which arrived beautifully presented an tasted every bit as good as it looked.
I’ve always had a love affair with mushrooms, whether in rich sauces, tucked into a hearty meat pie, or simply piled onto toast. This dish certainly doesn’t disappoint: exotic mushrooms with macadamia romesco, kale, pecorino and a perfectly poached pasture egg, all served on wholesome soy and linseed sourdough. The romesco is a rich, rustic Spanish style sauce traditionally made with roasted red peppers, tomatoes, nuts – in this case macadamias – garlic, olive oil and vinegar. The egg was perfectly poached, the albumen (white) was perfectly cooked and thin while the yolk was warm and runny, it added a lusciousness to the whole dish. This felt like such a healthy way to start the day.
The next morning, I started again with a juice, the Valencia orange, made from 100% Australian Valencia oranges. Perfect for juicing, they have a naturally sweet flavour with just a hint of tang, which I really enjoyed.
Alongside the juice, I selected the sausage and eggs dish which is described as LP’s pork, parsley and pecorino sausage with potato rosette, poached pasture eggs and herb salad. Founded by chef Luke Powell, Sydney based LP’s Quality Meats specialises in seasonal sausages, smoked and cured meats and charcuterie, all made using 100% free-range Australian pork.
This was a wonderfully hearty dish. I particularly loved the crisp sausage casing, which gave way to a beautifully soft, flavourful centre. The potato rosette was equally impressive, crisp on the outside yet soft in the middle, and far better than a hash brown! A perfectly poached egg completed the dish. Definitely a standout breakfast.
On the third morning, I returned to the refreshing watermelon juice and paired it with the avocado toast, a simple, delicious breakfast that was beautifully presented.
The Avo on Toast comes with avocado, Egyptian dukkah, herbed labneh and confit cherry tomatoes on soy and linseed sourdough, finished with lemon. The avocado was blitzed into a wonderfully creamy paste, although I generally prefer mine a little chunky. The labneh — a tangy Middle Eastern yoghurt cheese — added a lovely contrast to the mild avocado, while a squeeze of lemon lifted the flavours beautifully. The fresh herbs added another layer of freshness, bringing the whole dish together. I did find the sweetness of the confit tomatoes slightly distracting from the other flavours, but overall, this felt like another wonderfully healthy way to start the day.
These were delightful breakfasts, with fresh juices and tasty food. I wouldn’t hesitate to return here for breakfast next time I’m in Canberra. Which dish would you choose?
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