Dining Out Magazine

Quay, Sydney

By Foodisourreligion @food_religion
At this current moment in time, I don't even know what to say because my eyes are currently glued onto this orgasmic picture of the the famous snow egg create by Peter Gilmore at Quay. You have most likely seen it, watched about it, heard about it and of course been (and probably still) jealous about it! It was time for me to make others jealous =P

Quay, Sydney

The famous Guava snow egg

Quay, Sydney

Sydney Vivid Light Show

Timing at Quay was perfect because the Sydney Vivid Light Show was also on so it was practically free entertainment without having to squeeze through all the crowds. The opera house in particular was quite different to last year's but nevertheless still interesting and pretty to look at.
As this was my first time at Quay, I couldn't go past the full degustation (8 courses for $220). It was also the longest time I have ever spent at a restaurant. Seated by 7.30 pm and left the restaurant a bit before midnight. Sounds exhausting to spend a bit under 5 hours at a restaurant but it certainty didn't feel like it - was also worth the 6 months wait!

Quay, Sydney

Top left: Sashimi of Corner Inlet rock flathead, Tasmanian trumpeter, salt cured wild oyster cream, black lipped abalone, raw sea cabbage, nasturtiums, warrigals, periwinkles
Top Right: Congee of Northern Australian mud crab, fresh palm heart, egg yolk emulsion
Bottom Left: Roasted partridge breast, steamed truffle brioche, confit egg yolk
Bottom right: Pasture raised milk fed veal, poached in smoked bone marrow fat, wild grey ghost mushrooms, raw buckwheat, young orach, land samphire, parsnip


The entree's and mains were made with a lot of care, esp the way the sashimi were stacked! The mud crab congee was the best congee I have ever had. I my rents could make congee anywhere as near as good as that, I could have congee for the rest of my life.
I wasn't too sure if I liked the roasted partridge, the texture was a tad strange for me. It was interesting but still quite strange. It was also the first time I had veal cooked as rare as that. It made me take that extra brave step closer to trying out steak tartare one day.

Quay, Sydney

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

Quay, Sydney

Smokes and confit pig cheek, shittake, shaved scallop, Jerusalem artichoke leaves, juniper, bay

The poached rock lobster rocked my world that night. It was amazing! The lobster was so smooth and it practically melted in your mouth! Everyone says the lobster is amazing and I was worried at one stage it may have been overrated. No peeps, I can vouch for them, they are not lying. If I could choose to have another dish again, I would have to choose the lobster dish over the snow egg! Did I just hear everyone gasp? Big call but don't forget I always prefer savory over sweet!

Quay, Sydney

The famous snow egg

Before I begin dessert, I must warn you, I will not be able to stop saying the word 'egg'. I was quite lucky that night because Guava was in season and I have been told that Guava is one of the best flavours for the egg. Did I really need four pictures of the egg? Heck yes! It is my way of paying respect for the egg.
The best bit of the egg was when you crack it cos it actually feels like you are breaking a real egg. It was so fun! The snow egg and the 8 textured cake is mostly Quay is commonly know for so the real question is now, did the egg live to the hype?
The egg itself was amazing with the guava crushed ice and so forth but for someone who doesn't have much of a sweet tooth, I actually found the meringue to be too sweet (even with the ice). It was still very nice don't get me wrong and when I say 'very' I mean it lived up the hype. Though I think if the meringue wasn't as sweet (since the shell is already sweet), it would have been puurrfect!

Quay, Sydney

8 Textured Chocolate cake

Quay, Sydney

Petits fours

Although we had ordered the 8 course deugstation menu, the snow egg nor the chocolate cake wasn't on the menu. What you can do is you can alter the menu and request for them to swap both desserts (at no extra costs either). Being greedy, I wanted to try both the snow egg and the 8 textured chocolate cake. In the end, we swapped the first dessert for the snow egg for each person to have on their own. The 8 textured chocolate was quite a rich dessert so it was recommended to share. Done deal I'll say. 
The 8 textured chocolate cake was quite rich as expected so for people who do not like sweet or rich things or even chocolate in general, then best to stick to the snow egg if you are opting for the 4 course menu. I found it so rich that I could barely stomach down the petits fours. Too much chocolate for me for one night.
In saying that though, both desserts were still good. Definitely coming back to try the 4 course (maybe once my bank account has been replenished) and having the beloved snow egg again.
Quay Restaurant
- Upper level 3, Ocean Passenger Terminal, 5 Hickson Road, The Rocks NSW 2000
Gotta go eat!!

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