Quay restaurant, Sydney

For a brief stay in Sydney my immediate thoughts are centred around which restaurant I will choose. Without much procrastination I headed to Quay in the Overseas Passenger Terminal in The Rocks.  The restaurant warned a cruise ship would be sitting out front and blocking view to Opera House. So what, I was there for the food.

Restaurants with a breathtaking view in Australia have had a chequered history but that has changed in the past few years, particularly in Sydney.  A number of restaurants in this category have overturned the prejudice we food lovers held for many years, that height or stunning outlook did not equal a good food experience.  At Quay we were given a table that faced the Sydney Harbour Bridge, nothing shabby about that.  That’s it, no more view photos!

Amuse bouche

This is not a review – paid or otherwise, just a simple report on what three friends ate for lunch at one of Australia’s most divine restaurant’s.

Sea Pearls - sashimi tuna, sea scallop, crab, smoked eel, octopus

Braise of pearl oyster, shaved squid, lettuce hearts, golden tapioca, lobster velvet, pea flowers

Quail breast, pumpernickel, morel and ethical foie gras pudding, walnuts, quinoa, truffle custard, milk skin

Confit of Gippsland lamb loin, smoked white carrot cream, fennel infused milk curd, Pantelleria capers, nasturtiums, fennel pollen

Slow braise of mushrooms & white asparagus, truffle custard, mushroom consomme

Wild pink snapper, diamond shell clams, winter melon, baby onions, kabu turnips, pea seedlings, clam juices

White nectarine snow egg

Preserved wild cherries, coconut cream, chuao chocolate crumble, cherry juice and chocolate sorbet

Eight texture chocolate cake made with Amedei chocolate

More chocolate - petit fours made with my favourite Italian chocolate

N.B. Chuao chocolate is from a village of same name in North Venezuela. Chuao’s prized beans are not sold to just anyone – Amedei have the rights to buy it from this region. I have bought the chocolate in Australia but first discovered it in Sienna, not far from where Amedei are based. And whilst you might think chocolate is chocolate, it definitely is not. Chocolate has flavour notes just like wine, lots of different influences. Here is the website as it is worth looking up if you are a chocolate lover. Most chefs use Valrhona chocolate when working with high-end cuisine and I consider Quay’s use of Amadei chocolate ground breaking.

Great classic cooking combined with some Japanese influence and techniques. If Pierre Gagnaire and Michel Bras were operating in Australia, they would have to share the limelight with Peter Gilmore.

Quay restaurant, Sydney.

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  1. #1 by Louise Martin-Chew on April 1, 2011 - 4:45 am

    I’m there! Thanks for this – having the experience vicariously.

  2. #2 by Debra Kolkka on April 1, 2011 - 5:39 am

    What a delicious lunch. I wish I had eaten it.

  3. #3 by Celia on April 1, 2011 - 7:34 am

    Magnificent! My husband’s favourite restaurant of all time. We can afford to eat there about once every three years.. 🙂

  4. #4 by maryd on April 1, 2011 - 7:38 am

    Oh my goodness – what a fabulous looking meal. Must go there…x

    • #5 by tastetravel on April 2, 2011 - 6:48 am

      Yes do put it on your list, at the top if possible. I bought the book and it is as good as anything Tetsuya or French Laundry or 3 Michelin star restaurants, we just don’t have Michelin rating in Oz.

  5. #6 by Lorraine @ Not Quite Nigella on April 4, 2011 - 7:49 am

    Lovely photos Roz and I adore Amedei Chuao chocolate. It’s so distinctly wonderful and worth the extra expense 🙂

    • #7 by tastetravel on April 4, 2011 - 10:32 am

      Lorraine I was inspired by your class at Quay to hotfoot it there as quickly as poss.

      Roz MacAllan Sent from my iPad

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