QLA has welcomed the winter season with the launch of its new winter menu, a carefully curated offering that celebrates the richness, warmth, and depth of cold-weather ingredients. Designed under Chef Dipender Tiwari’s “flavour forward, ingredient led” philosophy, the menu reflects months of focused exploration, placing seasonal produce at the heart of every dish.

Winter-harvested roots, earthy mushrooms, and vibrant citrus form the foundation of the menu, bringing together comfort and complexity in equal measure. A highlight of the season is the Lion’s Mane Mushroom, paired with a demi-glace and smoked spring onion, delivering a deep and layered umami profile. The Morel and White Asparagus Soup offers a rich, indulgent start, while Pumpkin is transformed into crisp Japanese curry croquettes that balance texture and warmth. The Sous Vide Salmon, served with braised parsnip and a saffron-orange sauce, showcases winter produce at its peak, while the Afghan Cherry with Burrata and orange vinaigrette brings a refined brightness to the plate. Chef Tiwari’s approach blends European techniques with global ingredients, executed with clarity and precision.

Complementing the food is QLA’s winter-focused bar programme, crafted to mirror the mood of the season. Cocktails are designed to warm and comfort while maintaining balance and character. The Bourbon Tea blends saffron, kahwa, jaggery, and winter spices, while the Barrel-Aged Whiskey Cocktail combines chocolate, citrus, and oak smoke. The Spiked Hot Chocolate delivers indulgent warmth, and the Q’La Mule adds a lively note with ginger and lemongrass, staying true to the winter palette.

Thoughtful food and cocktail pairings elevate the overall experience. The Lion’s Mane Mushroom pairs seamlessly with the Barrel-Aged Whiskey Cocktail, balancing smoke and umami. The Pumpkin curry finds harmony with the Tamarindo’s sweet heat, while the Q’La Mule cuts through the richness of the Sous Vide Salmon. The Berry and Verde cocktail enhances the Afghan Cherry and Burrata salad, lifting the dish without overpowering it.

The menu also offers a strong selection for vegan and gluten-free guests, with dishes such as Silken Tofu Carpaccio, Thai Herb Curry with Assamese black rice, and an array of winter vegetables, roots, mushrooms, salads, and sushi, all treated as centrepieces rather than alternatives. Desserts continue the winter narrative with Burnt Pear, Strawberry Pannacotta, and Cinnamon and Hazelnut, offering warmth and balance to conclude the meal.

QLA’s ambience mirrors the menu’s seasonal spirit, with candlelit tables, rustic textures, soft lighting, and a welcoming courtyard setting. Live acoustic performances and interactive cocktail moments add to the experience, making both lunch and dinner inviting throughout the season. The winter menu is available for a limited seasonal run, inviting guests to experience winter dining at its most thoughtful and expressive.