Set to open in September on the first floor of Sydney’s newest hip design hotel, QT Sydney, the Gowings Bar and Grill will boast stunning design and a bold brasserie style menu under the watchful eye of Robert Marchetti.
QT Sydney’s Creative Food Director, Marchetti is set to create a menu of future favourites for breakfast, lunch and dinner at the 120-seat brasserie to complement the stunning historical backdrop reimagined by cutting edge designer Nic Graham.
Marchetti, of North Bondi Italian fame, and his team will hand select sustainable fish, crustaceans and shellfish to create a sumptuous seafood offering including Beer Steamed Prawn Cocktail, Tartare Yellow-fin and Hand Picked Spanner Crab salad . The wood rotisserie will serve whole roasted quails, Suckling pig, and, while the wood grill will feature Kinkawooka Mussels, Whole Flouder or Wild Rock Flathead and the oven will feature Pasture fed long bone lamb chops, Yellow-fin Tuna and Kirishin Full-blood Wagyu.
The breakfast menu focuses on super foods including Clay roasted granola, a series of Seasonal fruit hits, Detox smoothies and an Omelette with asparagus, kale, swiss chard and shiitake mushrooms cooked in flax seed oil. QT favourites include Fish tortilla, Poached eggs Rockefellar and a Huevos Rancheros served with a free range egg.
Teaming up with Marchetti is former executive chef of Rockpool Bar and Grill Melbourne, and new QT Sydney Executive Chef, Paul Easson, taking charge of the kitchen brigade.
Wine industry stalwart Ian Cook has hand selected a small batch, limited release wine list of fine Australian and international wines creating a punchy wine list set to impress and delight.