Tony and I dined at Quay when we visited Sydney in December last year (this is a backlogged post). Our reservation happened to be on one of the stormiest nights; with lots of thunder and lightning action behind two of Sydney’s most iconic landmarks — which in my opinon, made for the perfect dinner and show all in one.
Quay serves up contemporary Australian cuisine, with one of their most popular desserts (the Snow Egg pictured above) having been featured on Masterchef back in 2010.
Rocks Governor Golden Ale $12.0
When we arrived at 9:00pm for our reservation, we were told that our table was not ready yet. So we hung out at the bar lounge for a good 15 minutes prior to being seated.
Much to our surprise, fireworks started going off outside while we were waiting. We saw them in the being fired in the background behind the Sydney Harbour Bridge; and were lucky enough to have the best seats in the house at the time for the show.
Four course menu at $175 per person
We went with the four course menu where we got to taste four dishes each of our choosing as opposed to the eight course tasting menu for $235 per person.
Ewe Milk Curd
We started off the night with a starter of ewe-milk curd, served with radish, frozen soil and infused with a green apple parfait base.
Bread & Butter
Tasmanian Striped Trumpeter
One of our first dishes of the night was this raw striped trumpeter, served with oyster cream and coastal greens. I love sashimi style dishes in general so this was right up my alley. The oyster cream paired nicely with the fish as well.
Smoked Blackmore Wagyu
One of our favourites from the night: the raw smoked wagyu beef, with horseradish soured cream, fermented rye crisps and raw funghi mushrooms on top. The wagyu had a beautiful smoky flavour to it. When mixed in with the crips and mushrooms – it was so irresistibly good and had some interesting textures.
Black Lipped Abalone
Never have been a big fan of abalone but I always end up trying it in different dishes in the off chance that I just haven’t found the right way to enjoy it yet. This black lipped abalone was served with smoked confit pig jowl (cheeks), fermented shittake chawanmushi and some koji cultured grains. Fyi I still haven’t changed my stance on abalone yet, even after this dish 😝
On the other hand, there’s uni (sea urchin) — which I absolutely LOVE 😍 Served with koshihikari rice, salted yolk, sweet prawn, and topped off with umami broth as seen in the picture above.
This was one of the mains that I was most excited about but it was a bit too rich and salty in umami taste (and that’s something that I’d never thought I’d say!).
For the third main, Tony ordered the wagyu with black lentil miso, black garlic and some hen of the woods mushrooms on top (which came with a side of salad below as well).
King George Whiting
For my last main, I had the steamed King George whiting with scallop, southern squid, white turnips, hotsuka radish, and citrus anchovy butter. The fish was so soft and there was a lot of flavour thanks to the sauce.
Eight Textured Chocolate Cake
One of Quay’s signature desserts (besides the snow egg itself) was this eight textured chocolate cake. Just as it sounds, the cake itself is made up of eight complementary textures of chocolate; and is served at the table by having some hot chocolate sauce being poured into the middle of the cake, giving the illusion that the sauce has melted through the cake. (Although I don’t think that I photographed the desired effect very well above)
Cherry Snow Egg
Finally the highly anticipated dessert itself! Unfortunately when we dined, they were serving the cherry flavour instead of the guava which I was really looking forward to trying. (I even managed to capture this shot of the snow egg with the Opera House in the back during a burst of lightning. One of my favourite shots of the night!)
The snow egg itself was interesting – a meringue ball which is cracked open to reveal a fruity gelato centre. All this on a bed of granita, with a layer of custard cream and cherries underneath. Unfortunately the cherry flavour was a bit too tart for my liking, and so I didn’t enjoy the dessert as much as I thought I would. Other than that, the snow egg itself was good but a bit too overrated in my opinion.
Tea & Petit Fours $10.0
Tony ordered some tea afterwards and it came with these petit fours chocolate bites.
Wouldn’t have wanted to spend this night with anyone else! 💕
In the end we both enjoyed the spectacular views and delicious food that Quay had to offer. But for the price of a four course menu per person, it’s not somewhere that I’d be rushing back to try upon returning to Sydney.
Come here for contemporary Australian cuisine with superb views of Sydney’s iconic landmarks
Overseas Passenger Terminal,
The Rocks NSW 2000,