After a long day walking round and exploring Sydney, and getting over the jet lag, it was time to head off for a bite to eat. When I say a bite, I mean lots of bites at Quay…
I had been looking forward to this all day and had high expectations for a fabulous meal. I had already checked out the tasting menu on line and knew what to expect.
When I arrived I was shown to a nice big spacious table and had the most amazing view in front of me, the Opera House, beautiful blue sky and a full moon coming up. I instantly relaxed and placed the only order that was required, which was the matching wines. 9 Courses and 8 wines on the way.
While I was waiting I had a good chat with one of the waiters and he kindly brought over the book from the Executive Chef, Peter Gilmore. Brilliant for me as a single diner as I could then flick through that and get a sneak peak of what was going to be coming.
During the meal another couple came to sit on the table next to me and towards the end of the evening we started chatting. Excellent move as they lived in Melbourne so gave me a good heads up on some of the places to go while I was there, the slight irony is that the female of the couple was originally from Surrey just up the road from home.
As per normal I was really looking forward to the food I had never tried before, always got to try something new and was hoping for some amazing wines and I was not let down on either front. Some of the new foods I had heard of but not tried and others just not even heard of.
Quite possibly the best view I have had from a dinning table and it was great to see the Opera House all evening, going from daylight, through dusk and on to night. The one disadvantage is that the light was not great for photos so these do not do the food justice
A little extra not on the menu, an added bonus of intense beetroot
Greenlip Abalone, Saltwater Poached Chicken, Eggplant, Smoked Eel Jelly, Agretti, Takuan & Kai-lan
Congee of Northern Australian Mud Crab, Fresh Palm Heart & Egg Yolk Emulsion
Smoked and Confit Pig Jowl, Roasted Koji, Shitake, Kombu, Sea Scallop and Sesame
XO Sea – Five Sea Textures
Not the easiest picture to take at night hand held in a restaurant but just wanted to show what a great view it was
Flinders Island Salt Grass Lamb, Spring Garden Vegetables, Smoked Oyster, Seaweed and Anchovy
Slow Cooked Duck, Cultured Rice & Barley, Spring Garlic and Black Garlic
Snow Egg a MasterChef Classic in Australia. I have seen this made on pervious Masterchef programmes and it definitely lived up to my expectations
Chocolate Ethereal, I understand this is a new Masterchef Classic and I hate to think how complex this would be to make but for someone who does not eat chocolate a lot I could have licked the plate clean
Petits Fours
After all of that it was time for a nice stroll around the harbour and back to Pyrmont to the hotel. Such a good relaxing and chilled out experience
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Published by The Mr Smith
Photographer, Gourmet, Cook, Oenophile, Traveller, International Athlete, Investor, bit of a Geek and observer of life
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