For our 6th wedding anniversary, Alec and I dined at Quay Restaurant – Australia’s most awarded restaurant, and one of two Australian restaurants on the prestigious S. Pellegrino World’s Top 50 List. The menu, created by chef Peter Gilmore, is modern Australian with Japanese and Chinese influence.
Starters (same for both menus)
Goats curd with frozen sorrel and green tea.
Salad of summer squash, sheep’s milk feta, lemon jam, young almonds
Regular Tasting Menu
Raw smoked Blackmore wagyu,
horseradish soured cream,
fermented rye crisps,
Southern uni, koshihikari rice,
salted yolk, maw, sweet prawn,
caterpillar mushrooms, umami broth
Slow cooked abalone,
smoked confit pig jowl,
fermented shiitake chawanmushi,
bamboo, koji cultured grains
Crayfish, XO sauce, organic radishes
Roast masterstock duck,
scorched pickled cucumber,
sorrel, iceplant, agretti, karkalla
Vegetarian Tasting Menu
Eggplant tartare, horseradish soured cream,
fermented rye crisps, raw funghi
Green asparagus congee, egg yolk emulsion
Fermented shiitake chawanmushi,
hen of the woods mushrooms, bamboo,
koji cultured grains
Silken tofu, XO sauce, organic radishes
Stone pot organic green rice, mountain spinach,
spring cabbage stems, seaweed
Optional cheese course $25
Ours was an amazing swiss cheese cut into a flower shape, on top of a bed of grains and quince.
Desserts – same for both menus.
Cream, honey, almonds,
muscovado, oloroso caramel, prune
Coffee, Tea and Quay Petits Fours
The staff surprised us with an adorable bonus cupcake to celebrate our anniversary.
The view! Doesn’t get any better than this.
Gorgeous cocktails with a stunning outlook.
Even my bag was well taken care of with a Quay branded purse holder.
We had such a wonderful evening at Quay. From the kind, thoughtful and efficient staff, to the amazingly created food and the snow egg dessert that was well and truly the best dessert either of us has ever tasted, Quay went above and beyond to deliver a dining experience that we will never forget. What a wonderful way to celebrate our anniversary.
Quay Tasting Menu is $235 pp 8 course degustation
3, Overseas Passenger Terminal, George St & Argyle Street, The Rocks NSW 2000
COngratulations! And what a way to celebrate 🙂
Thank you! I’m dreaming about the snow egg. Alec looked it up online and there is a recipe! Raf feeling adventurous??
Gorgeous! We had lunch there for my husband’s birthday last year and it was AMAZING!!!
I just want to eat that snow egg over and over and over again!
I’d love to go there, but I would rather not know what it is I’m eating before I ate it, lol! I will try anything before you tell me what it is, but when I read things like funghi and pig jowl the preconceptions of those words can overshadow my tasting experience, even though I know they will taste amazing. Do you get what I mean? It’s why I sometimes let Dave order for me if we go somewhere new and super fancy so I can just enjoy the food as it comes and find out what it is afterwards.