Chef Sean Connolly has reopened QT Sydney’s signature restaurant Gowings, with a fresh culinary direction.
The new iteration of the venue is inspired by New York’s little Italy and steakhouse concepts.
“It’ll be a melting pot of Italian food and great Australian beef and produce, what’s not to love? It’s an immersive experience, where the food and drinks are equal to the atmosphere, interaction, brought alive with high-fashion art, photography and music,” says Connolly.
Connolly has previously helped open venues such as Bells at Killcare and recently QT Auckland’s Esther.
The menu hones in on clean flavours made up of seafood, fresh pasta and Australian grain-fed beef.
Up to eight diners can enjoy a chef’s table experience which includes dishes such as garlic pizzetta, mafaldi pasta paired with octopus Bolognese, and popcorn semifreddo.
Beverage Director, Chris Morrison and Head Sommelier, Samantha Belt have created a wine list with over 800 wines and 40 by the glass.
Guests can also expect cocktails from Gowings Bar such as Aurelius in Rome which uses homemade limoncello; the QT Martini and the Dolce Caffe — a dessert cocktail.
“I’m very excited to be working with Gowings, a restaurant that was a pioneer in Sydney’s dining scene, located in a building that is a huge part of Sydney’s cultural fabric,” says Connolly.
“In this new venture, I’ll bring back old school hotel dining with a twist, combining the new interiors and menu with a flair for interactive theatre.”
Gowings is open for lunch Thursday and Friday, and dinner Tuesday to Saturday.
