Quay

Add: Overseas Passenger Terminal, The Rocks, Sydney
Tel: +61 2 9251 5600
Website: http://www.quay.com.au/


Credits to Chef Peter Gilmore, the Quay has been voted No.29 on the World's 50 Best Restaurants List (which makes it the highest ranked restaurant in Australia on that list!) in year 2012.

Chef Gilmore is well known for his creation of sea pearls. Strangely, we didn't see that on the menu at all. In any case, we skipped the Tasting menu and went for the 4-course menu (4 choices per course) which was priced at A$165 per pax.

 

Great ale from Lord Nelson Brewery!

 

 

 

Amuse Bouche: raw native fresh water marron

 

 

 

 Congee of Northern Australian mud crab, fresh palm heart, egg yolk emulsion

 

 

 

Sashimi of Corner Inlet rock flathead, Tasmanian trumpeter, salt cured wild oyster cream, black lipped abalone, raw sea cabbage,  nasturtiums, warrigals, periwinkles

 

 

 

 Gentle braise prawns, octopus, diamond shell clams, heirloom radishes, pink turnips,  baby squid, sea urchin

 

 

 

 Gently poached southern rock lobster, hand caught Tasmanian squid, golden tapioca, lobster velvet

 

 

 

Berkshire pig jowl, maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil

 

 

 

Milk fed lamb slow braised in cumin scented butter, globe artichoke and white lentil leaves, parsnip cream, pea blossoms

 

 

 

Signature snow egg (jackfruit)

 

 

Very innovative... had to crack open the "shell" to get to the "yolk" which was jackfruit flavoured

 

 

Signature eight texture chocolate cake

 

 

Paper thin "wafers" that created an interesting combination of unique textures and flavours when eaten together... this was my favourite item for the night!