The European-style brasserie has just unveiled an extensive (and completely delicious sounding) new menu for winter. Our top picks: 10-hour slow-cooked Moorish beef ribs cooked in cinnamon with carrots, chickpeas, gremolata and a side of buttered macaroni and roasted pumpkin, maple and sweet potato soup. Could there be more tantalising options on a freezing winter's night?
For sweet tooths, new desserts include the Hot Apple Rose - red apple laced with Chinese Five Spice and served with fluffy cinnamon pastry, raspberry, vanilla custard and crisp raspberries - or the Gowings old favourite, Hot Beignets (French market doughnuts heavily dusted with icing sugar).
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The new menu is the work of Sydney restaurateur Robert Marchetti, the creative food director at QT Sydney, and the newly appointed QT Forager Georgie Neal. As official forager, Neal's role is to establish close relationships with the country's best farmers to secure the freshest seasonal produce while supporting local growers.
Wood-fired rotisserie meats and organic roast suckling pig have been the Gowings signature since the space opened, and paired with their dimly lit, design-led interior - think leather booths, metallic finishes and mood lighting reminiscent of an underground New York bar - the Gowings Bar & Grill makes for the ultimate cosy haven to hole up in on a rainy night. Book a table at qtsydney.com.au.
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