Luxe Wine & Dine: Jana Restaurant & Bar

Step into the playful world of Jana Restaurant & Bar, nestled inside the luxurious QT Hotel in the heart of Newcastle’s East End precinct.

Sourcing inspiration and ingredients from pasture to vineyard, Jana celebrates the tastes of contemporary Australian dining and is now helmed by the award-winning and hatted executive chef Shayne Mansfield. It’s a neighbourhood dining destination that thrives on top-notch produce and sustainability, both in its menu and ethos.

MORE THAN JUST A RESTAURANT, JANA IS A LUXURIOUS EMBODIMENT OF MODERN DESIGN, TELLING A STORY OF REFLECTION AND RENEWAL WHILE CELEBRATING THE STUNNING COASTLINE AND CITY THAT SURROUNDS IT.

Be welcomed inside by the luxe fnishings and gorgeous colour palette, stay for the delectable menu, inspired cocktails, and an outstanding wine list featuring both local favourites and some classic French tipples. Not to mention the extensive spirit collection, led by the hotel’s partnership with Australian favourite, Four Pillars Gin.

Sourced from the earth and ocean of the region, premium produce and sustainable fare are the centrepiece of Shayne’s culinary philosophy. His appointment comes with a menu highlighting locally farmed meats with NSW provenance: signature dishes include carrot tartare, Game Farm quail, Margra lamb and Rocky Point cobia fsh. 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 show-stopper, served with baked squash and slow-braised head and belly of the best quality.

Shayne Mansfeld’s dedication to minimising food waste is more than a professional duty, it’s a heartfelt commitment. In his own words: “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 favours through parts of produce that often would end up in landfll.”

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

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

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

Shayne has cooked shoulder to shoulder alongside Paul Walsh and Jason Atherton at Michelin-starred Pollen Street Social and City Social in London. 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, Shayne was awarded one hat by Sydney Morning Herald’s Good Food Guide 2022, attaining the hat in 2023 during his appointment as head chef.

With sustainability as his guiding principle and tradition as his foundation, Shayne is set to lead Jana into a new era of culinary excellence, offering Novocastrians and visitors an unforgettable dining experience.

Michael Stamboulidis, general manager of QT Newcastle, is delighted about Shayne’s appointment.

“We are beyond excited to have Shayne leading the team,” he says.

“Shayne’s modest approach to Jana showcases the most premium ingredients with a touch of trickery. Novocastrians and visitors to Newcastle can expect humble food done very well.”

Though located in the luxuriously curated modern design of QT Newcastle, Jana is a humble dining destination, with a premium produce-led menu and a sustainable heart that embraces coast and city.

When looking to book your next date-night dinner or meal out with friends, take a moment and remember what is written in bold on Jana’s menu:

YOU’VE GOT GREAT TASTE, AND WE KNOW JUST HOW TO QUENCH YOUR THIRST FOR EXCEPTIONAL.

Words by JACK BAILEY