Gowings is bringing a taste of NYC to the Sydney CBD. Inspired by New York’s Little Italy, the Sydney institution has reopened today as an old-school Italian grill with acclaimed chef Sean Connolly at the helm.

Prior to joining the QT team, Sean Connolly has overseen numerous notable venues including The Morrison Bar & Oyster Room in Sydney, Sean’s Kitchen in Adelaide, The Bon Pavilion in Gosford, and more recently, QT Auckland’s signature restaurant, Esther.

While the name remains the same, the rest of Gowings has been given a complete overhaul, QT’s Food & Beverage Creative Director Sean Connolly tells delicious.

“It’s an immersive experience, where the food and drinks are equal to the atmosphere, interaction, brought alive with high-fashion art, photography and music,” he said.

Diners can expect a bold new look inspired by the punk, rock ‘n’ roll and high fashion era of the 60’s and 70’s. The room features clothed tables surrounded by modern artworks, sculptural pieces and iconic photography, bringing together the QT’s obsession with food, music, fashion, and art.

“We’ve been talking about the menu for over a year now, and the idea was always to bring together two concepts – Italian and steak,” Connolly said. “We’ll be doing the classic bistecca alla fiorentina, but there’ll be a lot more to it than that,” Connolly teased.

The menu will revolve around the kitchen’s woodfire oven, with a selection of premium Australian pasture and grain-fed beef cooked and served on the bone. There will be smaller cuts for a quick steak lunch as well as a whopping 1.2 – 1.4kg bistecca alla fiorentina which will be sliced at the table.

It’s not the only dish that will be served with a side of theatre. Martinis will also be shaken tableside, while the house caesar salad will be tossed together from a dedicated trolley.

If you’re partial to pasta, the menu includes house-made specialties like the king prawn raviolo with brodo and ricotta gnocchi with pistachio pesto. There’s also a decadent lobster risotto that’s served theatrically in the shell.

“There will be something for everyone – antipasto, fresh bread, a red sauce spaghetti or ravioli, and at the same time if you want a big hunk of meat, you can have that too.”

For dessert, Sean recommends the zuppa inglese, an English trifle made from sweet Italian custard with berries, served in a long-stemmed martini glass. After dinner, a cheese trolley will do the rounds, offering up a selection of Australian and Italian formaggi.

For a more intimate experience, Gowings has introduced a Chef’s Table in the kitchen, where up to eight guests can see the care that goes into their meals, from handling the dough for garlic pizzetta, to the rolling of mafaldi pasta for octopus bolognese, and the assembly of the delicate yet decadent popcorn semifreddo.

QT’s Beverage Director, Chris Morrison and Head Sommelier, Samantha Belt have put together an impressive selection of vinos, with a focus on Australian winemakers with an Italian accent. The line-up includes over 800 bottles with 40 by the glass.

Gowings reopens Tuesday, March 1. For more information on Gowings, head to gowingsbarandgrill.com.au or click here to make a booking.