{"id":4995,"date":"2011-05-21T10:07:53","date_gmt":"2011-05-21T00:07:53","guid":{"rendered":"http:\/\/www.thefatwebsite.com\/?p=4995"},"modified":"2014-05-10T12:18:32","modified_gmt":"2014-05-10T02:18:32","slug":"quay-restaurant","status":"publish","type":"post","link":"http:\/\/www.thefatwebsite.com\/?p=4995","title":{"rendered":"Quay Restaurant"},"content":{"rendered":"

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\"\"<\/a>In the recently released<\/a> S.Pellegrino World’s 50 Best Restaurants<\/em>, there was a single entry from Australia – Peter Gilmore’s Quay Restaurant<\/em> – which came in at 27th.<\/p>\n

Quay<\/em> was already widely recognised as offering one of Australia’s finest dining experiences.\u00a0 It has been recognized with a clutch of culinary awards – three chefs hats for nine consecutive years, Sydney Morning Herald<\/em>‘s Restaurant of the Year, Gourmet Traveller<\/em>‘s Restaurant of the Year and so on – and their trademark dessert, the snow egg, features in the finale of second season of Masterchef<\/em>.<\/p>\n

Chef Peter Gilmore takes an environmentally conscious approach to his cooking, sourcing all his ingredients from organic farms that emphasize sustainable growth.\u00a0 He also sources rare produce such as miniature beetroots and white raspberries thus supporting and giving farmers an opportunity to cultivate these exotic ingredients.<\/p>\n

I was in Sydney overnight for work this week and took the opportunity to make a reservation.\u00a0 For some assinine reason, I left the setting on my camera to a rather shoddy one so the pictures aren’t quite as sharp as I would have hoped.\u00a0 Anyway, here it is – our four course ala carte meals from Quay:<\/p>\n

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Amuse Bouche<\/p><\/div>\n

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Sea Pearls Sashimi tuna, sea scallop, crab, smoked eel, octopus<\/p><\/div>\n

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Smoked eel & egg white pearl, sashimi Hiramasa kingfish, pickled kohlrabi, octopus, nasturtiums, white dashi jelly<\/p><\/div>\n

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Slow braised pig cheek, ginger milk curd, fresh palm heart, green lipped abalone, Tasmanian wakame & chestnut mushroom consomm\u00e9<\/p><\/div>\n

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Gentle braise of southern squid & rock lobster, lettuce hearts, golden tapioca, lobster velvet, button squash, pea flowers<\/p><\/div>\n

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Confit of Suffolk lamb loin, smoked white carrot cream, fennel infused milk curd, Pantelleria capers, nasturtiums, fennel pollen<\/p><\/div>\n

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Berkshire pig jowl, maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil<\/p><\/div>\n

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Custard apple snow egg with guava<\/p><\/div>\n

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Petit fours<\/p><\/div>\n

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Digestif – a selection of calvados<\/p><\/div>\n

Quay<\/em> carries some exceptionally high credentials and my expectations coming in were sky high but I didn’t come away disappointed.\u00a0 They delivered on all fronts.\u00a0 I went with my friend Scotty and we chose the four course ala carte option.\u00a0 We asked the sommelier to accompany each meal with a complimenting wine which he did with aplombe.\u00a0 He was very knowledgable on his wines and was happy to take the time to talk through his selections.\u00a0 When we asked for some calvados at the end of the evening, he brought us a selection to choose from and even offered up an extra serving in a different glass so that we could appreciate how it affects the aroma (and our blood alcohol levels at that point in the evening).<\/p>\n

The meals were world class.\u00a0 As you can see in the photos, the presentation was varied, creative and showed a high degree of finesse.\u00a0 There was no double decker stacking of the ingredients or anything gimmicky.\u00a0 Just great care and craftsmanship.<\/p>\n

The courses were universally excellent.\u00a0 Neither Scotty nor I came away disappointed with our choices.\u00a0 The highlights of the night for us were both the main courses.\u00a0 The lamb loin was cooked to perfection and the pig jowl tasted incredible.\u00a0 And of course, the signature dessert dish, the snow egg, was delicious and unlike anything I’d seen before.<\/p>\n

In short, one of Australia’s very best.\u00a0 Recommended in the strongest possible terms.\u00a0 Great food, great views and great service.<\/p>\n

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Enjoying a view of the Opera House from our table<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

In the recently released S.Pellegrino World’s 50 Best Restaurants, there was a single entry from Australia – Peter Gilmore’s Quay Restaurant – which came in at 27th. Quay was already widely recognised as offering one of Australia’s finest dining experiences.\u00a0 It has been recognized with a clutch of culinary awards – three chefs hats for …<\/p>\n","protected":false},"author":6,"featured_media":5006,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[106,15,415],"tags":[907,905,904,906],"class_list":["post-4995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-australia","category-blog","category-food-and-drink","tag-calvados","tag-peter-gilmore","tag-quay","tag-snow-egg"],"_links":{"self":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/4995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4995"}],"version-history":[{"count":7,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/4995\/revisions"}],"predecessor-version":[{"id":14569,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/4995\/revisions\/14569"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/media\/5006"}],"wp:attachment":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4995"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}