What is unique about Qbara?
Colin Clague: Qbara has a wow factor — the design, the fixtures, the visuals are stunning. The menu is designed to reflect this. The food is prepared for sharing; it is perfect for this part of the world where family dinners are still the norm.
Barbara Marie: Qbara is a complete sensory experience. From the design element, the food, entertainment and genuine hospitality, you never want to leave. From our guests we hear there is really nothing like it in the world!
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How do front-of-house and back-of-house complement each other?
Colin Clague: Firstly both Barbara and I agree there is no front-of-house/back-of-house. I know it sounds like a cliché but in an operation this big, everybody has to work for each other. So there is just Qbara: the kitchen has a duty to get the food right, the waiters have a duty to get it on the tables, make the guest experience exceptional and so on.
Barbara Marie: We are one restaurant with one goal and that is to bring the finest guest experience to all. Chef Colin and I are fully committed to building a team that embraces genuine hospitality and we do that together. There is no front-of-house or back-of-house, there is one house, and that is Qbara, where we welcome every guest and make them feel like it is their home.
How is the pricing policy justified?
Colin Clague: The main thing is everybody has a choice. It is possible to experience Qbara very reasonably; but if you want to celebrate lavishly there are high-end items like the Blackmore Wagyu beef whose quality comes at a premium.
Barbara Marie: Qbara is all about embracing our guests and allowing them to enjoy the experience they are looking for. We are not elitist; we want everyone to be able to enjoy an experience at Qbara from the simple to the lavish.
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