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!
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.
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.