Enjoy a Taste of New York this Summer at Gowings

Combine delectable delights with a newly expanded wine list, then add in the infamous quirks and impeccable service of QT Sydney … Gowings Bar & Grill is definitely the place to visit this summer!

Collaborating with some of Australia’s best producers, Guest Chef Jean-Paul Lourdes is injecting some new energy into the Gowings Bar & Grill kitchen. Old and new dishes alike, expect to be wowed!

About the Food

Jean-Paul is all about fresh, fresh and the best. He’s focused on sourcing the highest quality produce from Australia and around the world, and bringing them to the plate at Gowings. One word … YUM.

“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!” says Jean-Paul Lourdes.

The kitchen will also continue to indulge us with all that the QT Sydney rooftop garden and bee hives have to offer. There certainly won’t be a shortage of flavours or freshness. A little piece of trivia for you: Jean-Paul started out as a perfume scientist! We are loving the play on texture, flavour, colour and scents that the kitchen is bringing to the table.

While there will be some tasty new treats added to the menu, some old favourites will remain so, never fear, regulars will still be super satisfied. With new blood, comes great expectations and Jean-Paul has delivered!

About the Chef

Fresh from Nomad in New York, Jean-Paul Lourdes has honed his eclectic cooking style at other world-class restaurants such as Les Maisons de Bricourt and Restaurant Kikunoi under industry greats such as Alain Ducasse, Joël Robuchon and Pierre Gagnaire. France, Japan, England, OH MY.

Salivate over the food menu for lunch and dinner here.