The other night, I popped on my party heels, swept a lipstick over my lips {I obviously don’t do this very often as Mr Moo asked ‘Mummy, what’s on your face?’} and headed out to attend a QT Canberra exclusive event to launch their newly updated Cocktail and Dinner menus; held at the QT Lounge, Capitol Bar & Grill, and Lucky’s Canberra.

I was greeted in the foyer of the QT Hotel and jumped in a gorgeous lift up to the 15th floor, where I was treated to a specular view of the city. Now, I had been up to this level when the hotel was ‘The Rydges’ and they served the seafood buffet on this floor – there has been quiet the transformation!

The space {affectionately know as the QT Lounge} was immaculately curated, intimate and sophisticated – I wished that I could have sat down and shared a drink with my husband {I’m definitely earmarking this venue for date night!}.

I was stoked to see a few familiar blogging faces and meet a few new friends, but before too much could be discussed we were introduced to our bartender {the wonderful Jared Thibault – AHL Group Beverage Manager} and we delved into the delicious world of cocktail flavour combinations that he had come up with.

Now, I am not much of a sweet tooth when it comes to cocktails, so his ‘Smoked Apple Sour’ really appealed to me. A delectable combination of Dewars White Label Scotch, Pomme Verte, Fresh Lemon, Sugar, Egg White, Peychaud Bitters and Laphroiag Spritz. Laphroiag is my husband’s drink of choice, so there was something familiar, supplicating yet sexy about this cocktail.

However, I think my favourite cocktail of the night was the ‘Smoked Pale Ale’ – and I’m not even a beer drinker! It had me at dehydrated pancetta {because who doesn’t love a little bit of pork?}. This drink was a magical fusion of chilli infused Illegal Mazcal Joven, Pale Ale, Fresh Lime, Agave, Habanero Shrub, Pancetta Chili Salt and Dehydrated Pancetta!

For those with a sweet tooth the ‘French Toast’ cocktail was standout – consisting of banana infused Bulleit Rye, DOM Benedictine, Demerara Sugar, Maple Foam and Chocolate Walnut Bitters. The cocktail inspiration came to Jared literally whilst he was enjoying a plate of French Toast. He thought ‘I’m enjoying all these flavours right now, so how can I combine them to form a cocktail?’

Like most Canberrans, I want to be wowed when I eat out now. We are spoilt for choice – both in terms of eating out and purchasing fresh produce to cook with at home {there seems to be a mini masterchef in everyone}.

Capital Bar and Grill seriously impressed from the first minute ‘The Rooftop Garden Vegetables Plate’ hit the table until we were served some serious drama in the form of their ‘A Kubrick Era Dessert’.

We sampled the following three starters and I seriously loved each one; ‘The Rooftop Garden Vegetables Plate’, ‘Bring Back The Tuna Belly Carpaccio’ and the ‘Crisp Buttermilk Chicken and Waffles’.

There was just something so fresh about ‘The Rooftop Garden Vegetables Plate’ – fresh and pickled seasonal vegetables grown on their very own rooftop, beetroot and mustard leaves, goats cream, black sesame and lemon. I think I’ll be popping some goat’s cream into my own shopping basket if I can find it at the markets!

If there is a Carpaccio on the menu, then I’m ordering it. Ice radishes, organic mint tea smoked grape tomatoes, young coriander and lime accompanied the most tender tuna belly. It literally melted away in my mouth and left me wanting MORE.

Chicken and waffles is a beloved soul food combination from America, and not something I’d honestly order. But there was seriously something moreish about the crisp buttermilk chicken that had been marinated for 24hrs, paired with waffles, pure maple syrup, green tomatoes, watercress and lemon salad.

For mains we devoured; ‘The Classic Spiced Duck Confit Leg’ matched with the side accompaniment of steamed green beans, smoked almonds, black sesame, garlic and lemon myrtle butter, the ‘“Italian Brooklyn Connection” Peppers and Pork Chop’ matched with the side accompaniment of the classic Chicago Wedge salad – Roquefort blue cheese dressing, Ligurian black olives, chervil, chives and lemon, and the ‘New York Sirloin’ matched with the side accompaniment of steamed united colours of baby carrots and pink fir apple potatoes, chopped dill and whipped green garlic aioli.

‘The Classic Spiced Duck Confit Leg’ was amazing, served with lentils, carrot chunks, chinese broccoli and a splash of organic soya sauce. Duck confit is probably the dish I always order when I see it on the menu and this was really done well. The flesh was delicate and the skin was delectable.

I almost skipped the pork chop – thinking that I might be too full to enjoy the 350g In house, dry aged, pastured fed, New York Sirloin served with parmesan and lemon crumbed artichoke hearts {Not that I was eating a whole 350g}. And that my friends would have been a tragedy because I think the pork chop was the best roasted free-range pork loin chop that I have ever eaten.

The moist pork was served with ‘Agro Dolce’ cumquats and yellow peppers, currants, pinenuts and crisp sage. It was a total ‘wow’ in my mouth. I loved that it was paired with the classic Chicago Wedge salad; because it was refreshing and I adore blue cheese.

And then it was time for a little ‘Heston Blumenthal’-esk drama in the form of their ‘A Kubrick Era Dessert’. A white chocolate dome filled with quince, double chocolate mousse, spearmint sorbet, bitter chocolate crumble, which collapsed when a decadent dark chocolate sauce was pored over. It was just what I needed to finish the night and if you are going to order it on date night, then order one each – because you won’t want to share.