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”, says 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. Led by QT Sydney's Head Sommelier, Samantha Belt recommends, “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 here to stay.
Gowings is open Tuesday to Friday for lunch, and Monday to Saturday for dinner.
* QT Hotels & Resorts https://www.qthotels.com
* Beck Jones at beck_jones@evt.com
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