Circular Quay - Home to one of the most iconic Australian restaurants made famous by Peter Gilmore and the lustrous Snow Egg.A dining experience is heavily reliant on service. It is no wonder the staff at such a highly renowned restaurant as Quay, are so articulate and refined. I cannot fault the staff even if I tried, and topped with the beautiful setting, it was an invitingly calm experience without disturbances of over played music or crammed seating.
Beverages
Citrus caviar. A unique concoction. Egg whites beaten to form a light, fluffy foam. The bubbles dissolve instantaneously leaving a zesty palate. Finger lime adding a popping texture while the citric flavours refined the bitter alcoholic notes from being too harsh.
Sumoki momo. Refreshing cocktail to sip on a sunny afternoon. Lime playing an aromatic reminder of the classic combination. A prominent note of sweet and tangy flavours which complimented well with the smoothness of the gin.
Amuse Bouche
Silver dory roe. Served in a little tumbler, invigorating curiousity whilst peering in. Vibrant umami flavoured bombs which burst with resistance in the mouth. Creme fraiche cutting through with a creamy subtlety, with an aerated wakame wafer which dissolved easily within the mouth.
Bread and butter. Comes out nice and warm, so spreading butter comes quite easily. Chewy but light and fluffy. A nice crust to add a bitter yeastiness. Salt infused with seaweed served on the side to season to preference. A light pinch to add required depth.
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First Course
Terra Preta truffle. A resting bed of silky, creamy and smooth potato. Invigorating childhood memories of mashed potato and gravy. The aged comté cheese adds a buttery sweetness. Egg yolk is cooked through but adds a denser texture. Further play on consistencies with roasted walunts, and the milk skins.
Hand shelled mud crab. Flesh is delicate with a generous serving of cultured cream. Lemon purée made for a refreshing citrus accompaniment. Pops of cold pressed cauliflower jelly to refresh the palate.
Second Course
Uni. An island of Koshihikari rice, where each grain of rice still holds it integrity. Gems of ama ebi; soft andn full of voluptuous flavour. On top, fine crumb-like fish maw adding a brittle feel. A tame, umami broth with cured egg yolk to subtly tie the dish.
Slow cooked quail. Like a hidden blushing bride when discovered amongst the elemnts.Earthy notes from the fermented mushroom custard and nutty sauce. Crunch from a seed crackling. Heavier notes from the brioche porridge.
Third Course
Roasted duck. Well seasoned with a beautiful dark skin, while the meat had a bit of chew. XO stone pot rice somewhat puffed. Had a little war with the teeth getting stuck. Pickled turnips to cleanse - a light tang of the vegetable cut through the rice caramelisation.
Murray cod. Cooked to perfection, that its juices were still in tack and the fish flaked away tenderly. Southern squid rings beautifully sitting on top with a sea cucumber crackling which added to the texture of the cod skin. A clear light consomme of sake and lemon.
Fourth Course
Snow Egg. Beautifully refined custard apple ice-cream in the centre, encased within a soft pillow-like meringue globe. Coated with a golden toffee-like tuiele to add the satisfying 'crack' from its crispiness while breaking in, and a refreshing granita base of feijoa and green pear.
Eight textured chocolate cake. Dynamic moment watching the ladle of chocolate ganache melt the tempered chocolate disc. Rich notes of bitter and milk chocolate mixed with smooth textures from a chocolate mousse and chewy base. Indulgent but heavenly.
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Overseas Passenger Terminal
Hickson Rd, The Rocks NSW 2000
9251 5600