QT Gowings Bar & Grill Review

Our friends have been here once and recommended this place whilst we’re up in Sydney. Part of the QT Hotel groups which seem to be focused more on their arts and design. This place is located in the heart of town and is one funky, retro and creepy restaurant. We came as our friend had a Black Priority Rewards Card (part of the rydges group) where you can get 50% off your bill which seems to be an amazing deal. There was a big exclusion which I’ll explain later.

Entrance to QT is like going into a theatre or some show.

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QT Sydney

The ground floor has all these mannequins dressed in 60s costumes. Even the door bitches were dressed like this.

60s Mannequins
60s Mannequins
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Funky Mannequins

It’s even a grand entrance to get in. You have to go up the lift and then go up the stairs to the restaurant. The restaurant itself is large, and also has a bar lounge area which was closed on this Saturday.

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Entrance

Just a few more mannequins for you.

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Another Mannequin.

There is a large bar when you first enter and a few bar stools.

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And a wine cellar on display. I really like the layout, everything is open which makes it looks spacious and big. The kitchen is open and practically you can see the whole restaurant from your table.

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Menus were laid out on the seats as they were that big. Menu has quite a few seafood dishes and steaks to choose from, sides, desserts. Modern / some American influence into their dishes.

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Pretty packed on a Saturday. Decor was pretty cool

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Drinks menu was a bit smaller.

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This place was probably ideal for groups. Waiters and waitresses wore slim cut dresses and were funkily dressed.

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Elvis on the roof? hmmmm.

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Alright we had a group of 6. So we could almost order most of the menu which is great. Bread to start. Food Blogging 101. Camera eats first. Hands off my bread you guys.

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Gowrings Bread

First dish – Seared yellow fin tuna “Nicoise Salad”. It has Marinated Ortiz & White anchioves, Duck Egg, Liguarian Olives, Green Beans, Kipfler potatoes, tomato and seeded mustard dressing. It was quite nice.

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DSC_9666 Seared Yellow Fin Tuna belly “Nicoise Salad”

So we ordered a few starters and a main each and a couple of desserts to share. The next dish was the kingfish carpaccio. Who doesn’t like buffalo mozzarella? It was fresh and a nice dish.

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Kingfish Carpaccio with buffalo mozzarella

Next up, Tartare spoons of “Petuna Ocean Trout” comes in a spoon for each person, includes soft cooked quail eggs, creme fraiche, avocado mousse, blood orange & chilli dressing. The starters were good, totally no complaints about them.

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Tartare spoons of “Petuna Ocean Trout”
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Tartare spoons of “Petuna Ocean Trout”

Onto the mains, IK had the Seafood Pie. She said it was divine. I believed her… Sometimes simple dishes are not easy to make, and she said it was really good – so it must be good! Inside had snapper, trout, scallops with a nice puff pastry over the top.

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Seafood Pie

Quite alot of seafood tonight. My mate had the line caught SA snapper. Pan fried, classic lemon butter sauce, frisee, mint shallot salad. I had a bit and never knew how good grilled snapper can be!

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Line caught Griled SA Snapper

I ordered the beef rib and when this came i thought hmmm…. bit odd. It was for out other friend fortunately this didn’t look as appealing as the other dishes. “Old School Chicago Veal” which was topped with mozzarella, mild red chilli, baked in tomato passata, marjoram, black olive capers, splash of brandy.

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Old School Chicago Veal

10 Hour Cooked Moorish Beef Ribs. This was my dish. What I liked about it? Well it was extremely tender, fell off the bone sorta stuff. I did like the sultanas which gave it the sweetness but the rib itself was lacking taste. This came with a side of macaroni as well. Massive dish.

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10 Hour Moorish Beef Rib

Side of macaroni as well. Nothing too special about the macaroni. Also ordered a serve of gratin.

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Gratin
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Macaroni

Friend’s wife had Lemon crumb pan fried “the king of all All George Whiting”. Apparently it was very good as well. The seafood dishes were spot on.

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Lemon Crumbed Pan Fried “The King of all George Whiting”

We also ordered some chips and onion rings as well.

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Sides of Chips & Onion Rings

We were pretty full at this stage but again we had to soldier one, peering across the table we saw this some spectacular desserts we could not turn down. Originally our table was only till 8:45pm. We told them I was from the “peckish connoiseur” and they let us stay lol. kidding. They were nice enough to let us have desserts as well.

Fourless peanut butter double chocolate cake. This was so friggin rich, also topped with salted caramel gelato cigar scented peanuts and basil. A bit too sweet for our liking.

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Fourless Peanut Butter Double Chocolate Cake

This was probably my favourite dish. My Pavlova – Soft and Sticky baked Meringue, passionfruit sauce, sugar bananas, green coconut flesh, candied coconut vanilly chantilly. The combination of textures and sourness and sweetness was superb. Excellent dish.

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My Pavlova

We also shared a Baked White chilled chocolate pot – A tartare of pickled pears in vanilla and rosewater syrup, salty crispy caramel bits and almonds. Another good dish but the pavlova just hit my sweet spot.

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Baked White Chilled Chocolate Pot

Open kitchen was lovely with some open ovens as well. We had a great meal. Even ordered some whiskys after to cleanse the palate. Thought that we had a good deal too with the 50% off. However, they changed the rules and you have to STAY at the hotel to get the discount. Couldn’t believe it. Well, considering we had so much food for around $80 per head I thought it was a pretty good deal. Teed up with paying with my AMEX reserve and a serve of velocity points booked through their restaurant website, I couldn’t complain really.

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Open Kitchen

Rating : 16/20. Getting there!

Dish of the day : The Pav

Worth going : Hell yeah.

Quirkiness of the day : Dressed up door bitches

Atmosphere : funky as.

Gowings Bar & Grill on Urbanspoon

Lumi Bar & Dining Sydney Review

Been a long absence over the last few months! Theres still some of my end of year trip I haven’t posted up yet but since I’m in Sydney this long weekend, decided to post some reviews of some new places we haven’t been. On this rainy day we ventured to LuMi in Pyrmont, opposite Star City. Felt a bit like docklands in Melbourne – the only difference is I’d never time at Docklands restaurants. My best mate chose this venue. 1. he was looking for a good deal and 2. he booked via qantas restaurantsĀ which means he gets 100 QFF points per diner. Win win.

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Lumi Bar & Dining

It was absolutely empty when we got there. but was pretty packed by the time we left at 2pm.

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Lumi Bar & Bistro

Quite an open area with views of the harbour and decking surrounds.

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LuMi Menus

Lunch consists of a 4 course menu including a dessert. Lumi has some Japanese influence in their dishes fused with what I call ‘modern’ Italian. For $55 dollars, you get the following. 1. Chawanmushi 2. Tonnarelli, candied orange and bottled squid 3. Kurobuta pork jowl w/spinach, cauliflower, kale & quinoa and 4. Ginger Ice Cream, White Chocolate, Passionfruit. You can also order from the A La Carte Menu. All the courses even mains were under $30 dollars which was quite good value, but portions were quite small.

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Degustation Menu

Some drinks to start. I went for a La Mi Bionda Beer. Quite nice.

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Had some Starter to start. Rice Chips & Salt and Vinegar. Quite light, yet crunchy at the same time.

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Rice Chips & Salt and Vinegar

First course was the Chawanmushi. Basically looks like the Japanese egg custard, but its Italian. lol No It has parmesan Consumme with Tomato water. It was a perfect starter IMO. they still served this in a Japanese bowl which was a nice touch as well, respecting the Japanese roots of this dish.

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Italian Chawanmushi

Next course was the Tonnarelli, candied orange and bottled squid. Again it almost tasted like miso with pasta, the textures and the al danteness of the pasta was excellent. My only problem with this was, it was too little…. But less is more right!? Definitely a modern italian dish, not the traditional pastas you get.

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Tonnarelli, candied orange and bottled squid

We were going to order 4 of the same, but my mate had other ideas, wouldn’t let his wife order that and wanted to order some from the a la carte menu. So we ordered Veal Tartare, Tarragon and buckwheat served with flat bread. Again, wonderfully presented, it seemed to have a bed of tarragon puree, layered with the veal tartare and some crunchy buckwheat on top. Divine combination.

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Veal Tartare, Tarragon and buckwheat served with flat bread
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Veal Tartare, Tarragon and buckwheat served with flat bread

I didn’t have the next dish, but apparently it was also a nice dish to have. Amatriciana in the can. And literally, i reckon you can fit the pasta in a can. It was that sort of portion.

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Amatriciana in the can

For our main, we had pork jowl, quinoa, cauliflower with spinach leaves over the top. Reminds me of our Attica Dish.

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pork jowl, quinoa, cauliflower with spinach leaves

Crispy pork jowl underneath. Never was a fan of pork jowl as its quite stringy at times, no crunch, soft usually but I guess if you can change the textures a bit, it makes a big difference.

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Our friend had the Striped Trumpeter, black sesame seeds, daikon. Again lots of Japanese ingredients used in this dish. The fish was cooked perfectly and was delicious. Again portions were just too small.

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Striped Trumpeter, black sesame seeds, daikon

Finally for dessert – Ginger ice cream, white chocolate, passionfruit. Nice dish to finish with some meringue shards on top

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Ginger Ice Cream, White chocolate, passionfruit

Overall, the dishes were lovely, quite a novelty to have a mixed Italian/Japanese influence. And to be honest, I don’t think there are many around. Italians tend to stick to their roots, and as the world changes all the time, its nice to see that it works quite well.

Rating : 15/20

Dish of the day : Go for the pasta

Vibe : Misses something, not sure what, maybe it was the weather.

Most Disappointing part : Still hungry after.

Would I come back : Definitely, maybe 8 courses should do the trick next time šŸ˜›

LuMi Bar & Dining on Urbanspoon