Diners at Gowings Bar & Grill will be taken on a culinary journey this summer through collaborations with some of Australia’s best provedores, tasty menu additions and the appointment of Guest Chef, Jean-Paul Lourdes.
Fresh from Nomad in New York, acclaimed chef, Jean-Paul Lourdes, joins Gowings Bar and Grill for the summer and is inspiring the restaurant’s culinary team to create delicious plates, in addition to the favourite dishes that have earned Gowings its excellent reputation.
“I am excited to extend the Gowings menu with some new dishes to savour. With food, it is about sourcing the finest produce and we have the best Australia has to offer – Rangers Valley Beef, Cape Grim Beef, Palmers Island Seafood and Sonoma Single Origin Bread – just to name a few! I have a simplistic approach to food and I hope to strengthen our patrons enduring love for Gowings Bar & Grill,” said Jean-Paul Lourdes.
The Gowings menu remains true to its heritage, whilst also drawing on Lourdes’ rich gastronomic experience. Virtually everything served is hand crafted by the team. The QT Sydney existing Rooftop Garden and Bee Hives continue to be a source for produce, along with some of Australia’s best provedores supplying the restaurant.
Brett Sergeant, Director of Hospitality for Event Hospitality and Entertainment Limited said “Gowings has always been a very popular bar and grill. Through working with some of Australia’s most acclaimed producers and welcoming Jean-Paul as Guest Chef, the restaurant is well positioned to elevate the dining experience”.
“We are so excited to be working with QT. Since opening in 2010 Gowings has been providing quality, consistency and hospitality all laced with a bit of fun – Vic’s Premium Quality Meat shares and loves this philosophy,” said Anthony Puharich of Vic’s Meat. “The collaboration with Gowings is all about providing diners with a unique selection and range of meat which are of the absolute highest quality.”
The Gowings team is developing dishes with originality, utilising a diverse range of flavours, textures, colours and scents. Menu additions include Rangers Valley 1kg New York Bone, Roasted Snapper served with Slipper Lobster and Persian Saffron, and Portuguese Octopus served with flavours of Chorizo. Desserts include a signature New York Cheesecake, Passionfruit Pavlova and Chocolate Ganache.
The Gowings wine list is influenced by both classic and unconventional wine makers who capture the essence of their region and complement the summer menu.
“The Gowings wine list has been carefully paired to our menu to heighten the overall experience,” said Shun Eto, QT Curator of Wine.
Since its inception in 2012, Gowings Bar & Grill has been a favourite with Sydney locals and travellers alike.