Hot Sauce is bringing the hustle and bustle of Tokyo, the heat of Bangkok and the vibrant street flavour of Hanoi to Wellington from Thursday 21st September 2017.
QT Museum Wellington’s newest restaurant bar will be dishing up Asian inspired share plates and unique cocktails and seating up 150 guests indoor and outdoor.
The Hot Sauce culinary journey has been crafted with the appointment of executive chef, Wylie Dean. Passionate about fresh and exotic ingredients, Dean has experience working in kitchens run by Neil Perry, Kylie Kwong, David Thompsen, Cheong Liew and Christine Manfield.
The exceptional cocktail list will spotlight wonderfully unfamiliar and underrated Asian ingredients that aren’t commonly found on any cocktail menu. Tradition meets innovation with adventurous signature tipples which introduce the complexity of 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 strong design DNA 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.”