01 Feb 2013
Gowings Bar & Grill located at QT Sydney, takes on some ooh la la and New York cool this month with exciting additions to its already sensational menu. Based on the first floor of the hotel, the bold European style brasserie enhances its seafood offering with two additional fish dishes - Fennel & Black Pepper Crusted Yellow Fin Tuna Steak and Line Caught John Dory.
For the more adventurous of epicureans, Wood Roasted Garlic Snails baked in their shells and served with garlic, lemon and mint butter, or the crispy fried Oyster Burger encased in a toasted brioche sesame burger bun with Ox heart tomatoes, lemon mayonnaise and house made pickle, offer an audacious new alternative. The new Wall Street Flat Omelette, made from organic egg, dried cured bacon rashers, spanner crab, spring onions, chives and a sprinkle of cayenne pepper, is a satisfying addition to the Stockbroker omelette - a current menu favourite.
Fear not, those with a sweet-tooth have not been overlooked; The Best Summer Berry Pudding Berry Compote - served with baby purple shiso leaves and eggnog sauce is a dessert that promises to leave an enchanting aftertaste. Hot Beignets, French market doughnut heavily dusted in icing sugar, are also new to the menu and add a fanciful accompaniment to any after dinner digestivo.
Acclaimed restaurateur and QT Sydney Creative Food Director, Robert Marchetti worked closely with Executive Chef Paul Easson, former executive chef of Rockpool Bar & Grill Melbourne, to add a fresh new twist to the much-loved Gowings Bar & Grill menu - "we're always looking to enliven and excite and by adding a few innovative embellishments to the current offering, that's exactly what we're doing".
Marchetti, of North Bondi Italian food fame, and his team hand-select sustainable fish, crustaceans and shellfish creating a seafood offering traversing the traditional with the innovative. As well as the imaginative new add-ons, Gowings Bar & Grill continues with its wood fired oven favourites, coming into its own on a Friday, serving whole roasted quails and Suckling pig and Pinot.
Gowings bar & Grill is the ultimate CBD destination for a power breakfast, CBD working lunch, or a stylish night out. The 120 seat brasserie style restaurant entertains both Sydneysiders and international guests alike.
Wine industry stalwart, Ian Cook continues to hand selected a small batch, limited release wine list of fine Australian and international wines which compliment the menu additions, creating a punchy wine list that impresses and delights.
About QT Sydney
The culmination of some hefty restoration work, the historic Gowings and State Theatre buildings in Sydney's CBD have been artfully revamped to see the introduction of Sydney's newest hip designer hotel, QT Sydney.
An eagerly awaited development, with the gothic façades and features of the buildings carefully returned to their former glory, whilst inside the hotel possess cutting edge art and design featuring LED digital art, bespoke furniture and a strong use of bold colours makes clever interior design central to the hotel experience. And you can't beat the location - it couldn't be more in the heart of the city of it tried. The bowler hat lights are a favourite cheeky touch, but there's a huge focus on art and design here. QT isn't just about a place to lay your head.
Creative Food Director Robert Marchetti
Executive Chef Paul Easson
Wine Consultant Ian Cook
Parlour Lane Roasters 6am - 9pm 7 days a week
Gowings Bar & Grill Breakfast - 6am - 10.30am 7 days a week
Lunch - 12pm - 2.30pm 7 days a week
Dinner - 6pm - 10.30pm 7 days a week
QT Sydney
George & Market Streets, Sydney NSW 2000
For all media enquiries please contact:
Brett Galvin
The Mint Partners
Room 11, 285a Crown St, Surry Hills, NSW 2012
Ph: +61 2 9331 8115
E: brett@themintpartners.com.au
Stephen Howard
PR Manager
QT Hotel Sydney
49 Market Street Sydney NSW 2000
Ph: +61 2 8262 0000 | M: +61 409 840 238
