Gowings at QT Sydney gets a taste of New York this Summer
Fresh from Nomad in New York, acclaimed chef Jean-Paul Lourdes will join Gowings Bar & Grill for the summer to add his own dishes to the menu.
“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,” said Lourdes.
“I have a simplistic approach to food and I hope to strengthen our patrons enduring love for Gowings Bar & Grill.”
Gowings will draw on Lourdes’ gastronomic experience for the summer menu and will continue to source ingredients from its rooftop garden and bee hives, along with some of Australia’s best provedores.
Menu additions include Rangers Valley 1kg New York T-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.
“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,” said Brett Sergeant, director of hospitality at Event Hospitality and Entertainment Limited.