{"id":7162,"date":"2014-05-17T23:13:56","date_gmt":"2014-05-17T13:13:56","guid":{"rendered":"http:\/\/www.thefatwebsite.com\/?p=7162"},"modified":"2014-05-19T13:40:34","modified_gmt":"2014-05-19T03:40:34","slug":"quay-restaurant-2","status":"publish","type":"post","link":"http:\/\/www.thefatwebsite.com\/?p=7162","title":{"rendered":"Quay Restaurant"},"content":{"rendered":"

\"tagfood\"<\/a><\/p>\n

As mentioned in my recent blog about Sydney, I first visited Quay last year with my boss and had a chance to sample the standard four course dinner.\u00a0 I’ve been dying every since to come back again with Jen so she could try it out.\u00a0 With a bit of time and perspective on the restaurant, I think I’d rank Quay as one of my top three dining experiences in Australia, right up there with Buffalo Club and Tetsuyas.<\/p>\n

This time around we went for lunch (our first lunchtime degustation) and tried out chef Peter Gilmore’s incredible tasting menu with matching wines.\u00a0 It was everything I hoped for.\u00a0 The meals were well presented, tasted incredible and very creative.\u00a0 The only blemish on the day was that we seemed to catch the wait staff on an off day.\u00a0 One course was delivered incorrectly to the table next to us and the final course took half an hour to arrive after another logistical mistake.\u00a0 But the staff were deeply apologetic, offered coffee and petit fours on the house and were so nice otherwise that it didn’t really spoil our day.\u00a0 I must make special mention of the matching wines which were sensational.\u00a0 I’ll definitely make a special effort to track down that Krinklewood 2010 vintage which was particularly tasty.<\/p>\n

Anyway, here it is – the 2012 Quay degustation in all its glory.\u00a0 It took us about four hours to get through it all.<\/p>\n

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

Sashimi of Corner Inlet rock flathead,<\/em>
\nTasmanian trumpeter, salt cured wild oyster cream,<\/em>
\nblack lipped abalone, raw sea cabbage,<\/em>
\ngreen radish, warrigals, periwinkles<\/em><\/p>\n

Congee of Northern Australian mudcrab,<\/em>
\nfresh palm heart, egg yolk emulsion<\/em><\/p>\n

Gently poached southern rock lobster,<\/em>
\nhand caught Tasmanian squid,<\/em>
\ngolden tapioca, lobster velvet<\/em><\/p>\n

Roasted partridge breast,<\/em>
\nsteamed truffle brioche, confit egg yolk,<\/em>
\nnew season white walnuts, fumet of Vin Jaune<\/em><\/p>\n

Smoked and confit pig cheek, shiitake,<\/em>
\nshaved scallop, Jerusalem artichoke, juniper, bay<\/em><\/p>\n

Pasture raised milk fed veal,<\/em>
\npoached in smoked bone marrow fat,<\/em>
\nwild grey ghost mushrooms, raw buckwheat,<\/em>
\nyoung orach, land samphire, parsnip<\/em><\/p>\n

Nitrogen frozen vanilla mousse, fresh mangosteen,<\/em>
\ncustard apple, feijoa ice cream, coconut cream<\/em><\/p>\n

Jersey cream, salted caramel,<\/em>
\nprunes, walnuts, ethereal sheets<\/em><\/p>\n

Coffee, Tea, Petit Fours<\/em><\/p>\n

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Home of the snow egg<\/p>\n","protected":false},"author":6,"featured_media":15032,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[106,15,415],"tags":[905,1244],"class_list":["post-7162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-australia","category-blog","category-food-and-drink","tag-peter-gilmore","tag-quay-restaurant"],"_links":{"self":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/7162","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=7162"}],"version-history":[{"count":9,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/7162\/revisions"}],"predecessor-version":[{"id":15036,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/posts\/7162\/revisions\/15036"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=\/wp\/v2\/media\/15032"}],"wp:attachment":[{"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7162"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thefatwebsite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}