Diners at Gowings Bar & Grill will be taken on a culinary journey with guest chef Jean-Paul Lourdes.

Fresh from Nomad in New York, the acclaimed chef will cook alongside with the Gowings Bar and Grill team over the summer.

Lourdes says, “I am excited to extend the Gowings menu with some new dishes to savour.  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!  I have a simplistic approach to food and I hope to strengthen our patrons enduring love for Gowings Bar & Grill.”

Nearly everything served is hand crafted by the team and the rooftop garden and bee hives at the hotel continue to be a source for produce, along with some of Australia’s best provedores supplying the restaurant.

The Gowings team is developing dishes with originality, utilising a diverse range of flavours, textures, colours and scents. Menu additions include Rangers Valley 1kg New York 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.

The Gowings wine list is influenced by both classic and unconventional wine makers who capture the essence of their region.

“The Gowings wine list has been carefully paired to our menu to heighten the overall experience,” said Shun Eto, QT Curator of Wine.