Wednesday, March 14, 2018

Quay Restaurant, Sydney

This place does not need any introduction. Quay has made it to the World’s Top 50 Best Restaurants at No. 26 in 2011. For 9 years running, they have been within the top 100. Various reviews and tv shows have continuously vouched for this prestige institution.

Quay is situated at the Overseas Passenger terminal area between Circular Quay area and The Rocks. One cannot deny that this iconic culinary instution stands out amongst its peers in Sydney. They are not just another fine dining restaurant. Chef Peter Gilmore and his team tries and succeeds at harnessing local produce and fusing styles and techniques from different parts of the globe. The breathtaking backdrop of the Harbour Bridge on one side and the Sydney Opera house on another adds to the elegant charm of this place.

My homie Brian of Ramen Adventures and I visited Quay back in December. Here are the dishes from our 8 course tasting menu degustation:

The raw smoked Blackmore Wagyu, fermented chilli miso, shaved fungi, Kombu, cultured cream, dory roe was all about showing the different facets of umami. The cultured cream gave balance to the dish.

Congee of hand dived scallops, heart of palm, black vinegar laver.

Slow cooked quail, fermented mushroom custard, walnuts, brioche porridge, seed crackling.

I have never had a pork dish quite like the fan shell razor clam, shaved shiitake, smoked pig jowl, sea cucumber crackling. The pig jowl meat was buttery and it almost melts in your mouth. Replacing the pork crackling with a sea cucumber crackling was a genius way to add extra umami and texture to the dish.

The steamed coral trout, Southern squid, green almonds, sake is one of the best fish dishes I’ve had. The trout was perfectly cooked and I really appreciated the extra layers of flavours and textures from the squid, almonds and sake broth.

Arkady lamb, barletta onions, ice plant, oca, lemon puree, roasted hemp seed.

Oloroso caram, muscovado, dulce muscatel, walnut.

The last and star dish of the night is Sydney’s most famous dessert, the Snow Egg. It is legendary and amazing as everyone says it is. Everything from the granita to the delicate meringue shell to the custardy core is pure bliss. It is indeed my favourite dessert in the world and I’m quite sad that it’s leaving Quay after the 1st of April this year.

The dining experience at Quay was nothing short of spectacular. Everything from the service, to the iconic views and the food. I now see what the hype surrounding this place is all about. My dear readers, if you haven’t had the Snow Egg, I suggest you get there ASAP!

Quay Restaurant
Overseas Passenger Terminal,
Hickson Rd,
The Rocks NSW 2000
Phone: (02) 9251 5600

Opening hours:
Friday, Saturday and Sunday: Bookings from 12pm – 1.30pm

Daily: Bookings from 6pm – 9.30pm
The reservations office is open from 9am – 7pm, Monday to Friday, and from 10am to 6pm, Saturday and Sunday.

Quay Menu, Reviews, Photos, Location and Info - Zomato

1 comment:

  1. I need to try the dessert before it goes off the menu!


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