Lunch By The Harbour Bridge At Quay | Sydney, Australia

24 April 2017

This dining establishment boasts stunning views of Sydney's iconic Harbour Bridge and Opera House and offers cuisine that matches the opulence of every detail, from decor to service. Reservations must be made at least 6 months in advance to secure a table at this highly sought-after restaurant: Quay, Australia's most awarded restaurant and, in my opinion, the pinnacle of fine dining.

Quay's gastronomic symphony is conducted by world-renowned chef Peter Gilmore, who consistently maintains the coveted 3-hat status. His dishes are delicate, intricate, and made with rare and unusual ingredients sourced only from Australia. Flavors are combined in a way that provides a rich and unique culinary experience, leaving your palate slightly mystified but exceedingly satisfied.

Dining at Quay is the ideal way to sample the diversity and complexity of modern Australian cuisine. It is both superb and pricey, meaning you may need to wash dishes out the back for the foreseeable future, but the experience is definitely worth it.

DETAILS

What: A fine dining experience by Chef Peter Gilmore.

When: We had the set lunch menu. Please check their website for dining timings and offers

Where: Quay Restaurant - The Rocks, Sydney, Australia

Amuse Bouche – Fermented corn purée, pork belly, and pippies

Course One – Hand-Shelled Mud Crab, Kombu Jelly, Pickled Bamboo, Cultured Cream, Kabu Turnips, Sour Mexican Cucumbers, Oca

Course One – Raw Smoked Blackmore Wagyu, Horseradish Sour Cream, Fermented Rye Crisps, Raw Funghi

Course Two – Master stock duck, pickled pink turnip, XO miso, scorched amaranth leaf

Course Two – Murray Cod, Braised Shimonita Onions, Southern Squid, Sake, Hatsuka

Fresh leafy greens served with the main course

THE SNOW EGG

This dessert masterpiece deserves more than just a typical caption and picture; instead, it warrants a paragraph about its perfection. Let me start by saying that it is the best dessert I have ever had in my life, and I doubt it will ever be surpassed. Very rarely do I delve this deep into the description of a dish; however, the Snow Egg is the most elaborate culinary creation that I have ever experienced, and just a picture will not do it justice.

To eat "the Snow Egg," you tap the exterior with slight force to penetrate the maltose praline biscuit, which is thin like the shell of an egg. You are then met with a light, fluffy poached meringue that encapsulates a perfectly balanced guava ice cream. However, this molecular masterpiece doesn't end there. The Snow Egg is positioned atop a creamy fool (fruit folded into a sweet custard) that is balanced by a refreshing bed of granita (semi-frozen dessert). This truly textural treat is opulently served in a thin-rimmed glass that simplistically showcases everything you could want in a dessert. Simply put, this dessert tasted like heaven! It wasn't too sweet, too cold, too hot, too rich, or too bland; it was pure perfection.

I dare say that if you're dining with someone you care about and wish to continue your relationship when you leave the premises, then I suggest the Snow Egg is not to be shared. I repeat... not to be shared.