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Premium produce & sustainable fare: A way to a guest’s heart

An awarding winning, Hatted Chef is redefininng dining at QT Newcastle with sustainable fare, a focus on pickling and preserving that pays homage to lessons from his grandmother

The newly appointed award-winning Executive Chef, Shayne Mansfield will spearhead  QT Newcastle’s new era, elevating the current success of the hotel, and winning guests’ hearts with a very special dining experience.

With Mansfield at the helm, the designer hotel’s signature restaurant Jana will continue its bold culinary direction, transcending generations with sustainability at its core.

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General Manager of QT Newcastle, Michael Stamboulidis told AccommNews: “For us, offering an approachable neighbourhood dining destination in the heart of Newcastle not only excites us, it excites our guests.

“With Shayne at the helm, guests and Novocastrians can experience a culinary journey which pays homage to his grandmother’s cherished recipes. His style of cooking evokes a deep emotional response – it’s pretty special and something we’ve been able to witness in his short time with us already.

“With global experience, Shayne has a humility which perfectly aligns with the dining experience at Jana.”

QT Newcastle Jana Bar

Sourced from the earth and ocean of the region, premium produce and sustainable fare are the centrepiece to Shayne’s culinary philosophy.

His appointment comes with a winter menu highlighting locally farmed meats with NSW provenance; signature dishes include carrot tartare, Game Farm quail, Margra lamb and Rocky Point Cobia fish.

Ringing true to his ethos, the carrot tartare utilises all parts of the produce incorporating pickled carrots and stems repurposed as green-tinged crackers, resulting in a zero-waste dish. The Berkshire pork cutlet is a true winter comfort dish, served with baked squash and slow braised head and belly of the best quality.

“My approach to minimal food waste is a true passion and a key focus of mine, I’ll continue to bring this to life with my time at Jana. It allows me to unlock new flavours through parts of produce that often would end up in landfill,” says Shayne Mansfield, Executive Chef of QT Newcastle. 

Mansfield juxtaposes the past with the present, plating up modern renditions of recipes passed down through his family’s generations.

“Throughout the menu, we’ve included my grandmother’s pickling mix. We’re batching this 20 litres at a time,” said Shayne.

Guests will enjoy pickled rhubarb in the snapper crudo, to pickled carrots in the carrot tartare, bringing a balance of newfound flavours to old favourites.

Shayne has cooked shoulder-to-shoulder alongside Paul Walsh and Jason Atherton at Michelin Star, Pollen Street and City Social.

His experience spans Europe and North America. Shayne’s riotous return to home soil saw a string of accolades follow. Hailing from local restaurant Flotilla, Mansfield was awarded One Hat by Sydney Morning Herald’s Good Food Guide 2022, attaining the hat in 2023, during his appointment as Head Chef.

QT Newcastle

Mr Stamboulidis added: “We are beyond excited to have Shayne leading the team. Shayne’s modest approach to Jana will showcase the most premium ingredients with a touch of trickery. We cannot wait to release to the Novocastrians and visitors to Newcastle humble food, done very well.”

Through luxuriously curated modern design, QT Newcastle tells the story of reflection and renewal, celebrating the coastline and city surrounds. Located in Steel City’s East End precinct, Jana is a humble neighbourhood dining destination, with a premium produce-led menu and a sustainable heart.

QT Newcastle

About Shayne Mansfield
With a daring nature to push the boundaries of modern Australian dining, Shayne Mansfield, Executive Chef of QT Newcastle, has a virtuosic vision without veering far into the pretentious.

With a key focus on sustainability, pickling and preserving, Shayne plates up modern renditions of recipes passed down through generations. He pays homage to the lessons instilled by his grandmother, as his ardour for food became evident from his time with her from an early age.  

Under the tender leadership of Phillip Johnson at e’cco Bistro, Shayne commenced his culinary career before intrigue led him across the globe to widen his horizons. From Michelin star mentorship with Paul Walsh and Jason Atherton at Pollen Street and City Social, Shayne’s experience spans both Europe and North America. Mansfield made the move back to home soil and continued his run with star-studded leadership under Cameron Matthews at 2-hatted restaurant, The Long Apron.  

Boasting a string of accolades, Shayne was awarded One Hat by Sydney Morning Herald’s Good Food Guide 2022, attaining the hat in 2023, during his appointment as Executive Chef at local restaurant Flotilla. Shayne has been a leading figure in establishing the steel city as a world-class dining destination and continues to do so at the helm of Jana Restaurant & Bar. 

About Jana Restaurant & Bar
Sourcing inspiration and ingredients from pasture to vineyard, Jana Restaurant & Bar is a neighbourhood dining destination in the heart of Newcastle’s East End precinct. Celebrating the local fruits of contemporary Australia, Jana invites diners and imbibers to trace tastes from past to present.

With premium produce, locally farmed meats and caught-to-order seafood, sustainable fare is at the core of Executive Chef Shayne Mansfield’s menu – perfectly paired with pourings from the Hunter Valley and beyond. The scents and secrets of approachable dining spill from the open kitchen, straight through to stately scenes in a relaxed setting. With hardwood floors and heritage details, Jana harbours humble Newcastle nuances, heralding a culinary experience that’s altogether strange yet familiar.

Jones Private Dining Room

About QT Hotels & Resorts
QT Hotels & Resorts is one of Australia and New Zealand’s most dynamic hotel brands. QT are pioneers behind the philosophy of ‘expect the unexpected’, where every property delivers an experience that combines local influence with QT’s signature quirk, ensuring each hotel is a character in its own right.

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