After chef Jean Paul Lourde brought the flavours of New York to QT Sydney for a four-month residency, Grant King has taken the reigns as executive chef working across the hotel’s venues. That includes Gowings Bar & Grill, Parlour Lane Roasters, The Gilt Lounge and the hotel’s room service. His initial focus, though, will be on Gowings Bar & Grill.

The former owner and chef of the now-closed Gastro Park, which became Antipodean before closing in in November 2017, will bring a new menu to QT that will be rolled out over for the next four to six weeks. King is known for pushing the limits with his cooking, serving everything from liquefied pumpkin dumplings (a house speciality at Gastro Park) to edible balloons and “dirt”.

The concept for the Gowings Bar & Grill menu is “garden, earth and ocean”, which equates to suckling pig from Crack Willow Farm in the NSW Tablelands, line-caught seafood, and Rangers Valley and Cape Grim beef.

“This is an exciting chapter in my career, an opportunity [to] work closely with an outstanding brand and break my mould of typical hotel hospitality,” says King.

Grant King is now cooking at QT Sydney’s Gowings Bar & Grill, and will soon be working at the hotel’s other venues.

qthotelsandresorts.com/sydney-cbd

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