“Any favourite restaurants in Sydney?” I asked. ” If I’m looking for somewhere serious to eat and I’m taking people out for a celebration, probably go to Quay restaurant.” replied Sean Connolly of Astral/Sean’s Kitchen. I am not having a celebration however I am looking for somewhere serious to eat! Sean is an amazing chef and his advices are never wrong when it comes to food. Quay has been awarded three chef hats, restaurant of the year and this year Quay has gone up 19 places on the top 50 world’s best restaurants list making it the top 27th best restaurants in the world from top 46th last year which is a massive achievement I would say. so Congratulations Peter!
Peter Gilmore took control of the kitchens behind Quay since August 2001, with driven passion to provide balance of textures and harmony of flavors in his dishes. Located near the Opera house house in Sydney’s beautiful circular quay, it is the view as well as the food that will delight your dining experience.
I and my friends arrived in Quay for lunch and was quickly seated at a beautiful spot where we could see the opera house, Lucky us! We browsed the menu which took us almost 10 minutes to do so, menu was gorgeous with different variety of choices and mouth-watering selection of desserts!
The yellowfin tuna was fresh as it can be with the tapioca and sour cream, creamy and textural, violet adds a unique fragrance to the dish.
The sashimi tuna pearl was delicate and fresh, the dashi and abalone pearl looked beautiful with a abalone swirl in it, with a clean and fragrant finish from the dashi. Scallops were sweet and fresh and juicy. A gorgeous dish, a celebration of seafood really.
The medium rare beef was tender, cooked to my liking. The spinach puree was strong of taste complementing the wasabi hinted butter and the beef with a garlic bite from the garlic chive flowers as well.
The presentation of this dish is beautiful, filled with raspberries, a degustation of raspberries in my opinion. There is a beautiful creamy mini raspberry panacotta , fresh sharp raspberries. very textural with a crunch from the sugar coated almonds and the sugar tuille. Beautiful and fragrant violet flowers and violet jelly.
This chocolate dessert is beautiful and has very in depth of chocolate flavor to it, textural as the name says it.
Dining at Quay was a memorable one, the dishes were very unique and very balanced. Presentation was pretty with the use of flowers and the special fragrance and flavor from them is surprising, you do not expect such flavors coming out from the little thing. I definitely recommend Quay to any foodie who loves to eat out, but most of all, tasting dishes that is truly prepared with respect of the produce. A very romantic place as well to dine at, at night, where you can get the amazing view of the night scene of circular quay.
Can’t get enough of Quay? Join me as I interview Peter Gilmore to get more insides about the talented man himself. Chef Interview with Peter Gilmore in July. Stay tuned.
Level 3, Overseas Passenger Terminal
Circular Quay West, The Rocks, Sydney
New South Wales
(02) 9251 5600
Quay Youtube Page : http://www.youtube.com/user/QuaySydney
27th best restaurant in the world 2010 – San Pallegrino
Best Restaurant in Australasia 2010 – San Pallegrino
46th best restaurant in the world 2009 – San Pallegrino
Restaurant of the year 2009/2010 – Sydney Morning Herald Good Food Guide
Restaurant of the year 2009/2010 – Australia Gourmet Traveller Awards
Restaurant of the year 2008 – Restaurant and Catering Awards NSW/National
Peter Gilmore’s cookbook titled ‘Quay’ will be released end of this year, scheduled in November. Get it in any major bookstores or a signed and personalized copy of the book when it is released from the restaurant. (release date subject to change)
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