Inspired by New York's Little Italy and steakhouse scene, Gowings restaurant at QT Sydney is a vibrant array of international cuisine. Gowings’ summer menu has shaken up the season with a saturation of vibrant verde. Led by QT Chef and Creative Culinary Director, Sean Connolly, dishes are awash with green and colour on the plate, brimming with zesty flavours from pickling and preserves.
Fresh seafood is a focus, with dishes such as Kinkawooka pickled mussels with green tomato and salt cod baccala with radish and crostini. In an ode to Gowings’ Italian roots, the handmade ravioli verde is a deep emerald dish with prawns and burnt sage.
“I want to excite people’s palates, for them to feel reborn when they take a bite and see the pop of colour. Already, the Kinkawooka pickled mussels are a hit. The combo of the acidity of the green tomatoes and the vinegars and salts from the pickled mussels creates an explosion in the mouth”, said Connolly.
The restaurant’s award-winning wine list, which recently won three glasses at Australia’s Wine List of the Year Awards, evolves alongside the seasonal menu, and is led by QT Sydney’s Head Sommelier, Samantha Belt.
“Our Pieropan ‘La Rocca’ Soave Classico from Veneto Italy has the hallmark soave acidity paired with a rich exotic palate, making it a perfect pairing for our summer dishes.”
Where Italian food and great Australian beef and produce come together, Gowings’ 1.5kg grain-fed T-bone bistecca alla fiorentina from Riverine, NSW, is a carnivore classic and is here to stay.
