Quay – The Rocks

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You may recall that a few months ago, my friends attempted to make the snow egg for my birthday dinner. As I savoured the homemade snow egg, I jokingly said “Now that I’ve had the snow egg I won’t have to go to the Quay.” A few of my friends gave a nervous laugh, because unbeknownst to both Peter and I – the group of them had organised a gift voucher for us to dine at the Quay!!

So once again, a big thank you to our friends. We are very thankful to God for our friendships and for the generous birthday/house warming gift.

Four months after we made our booking, we made our way to the one of the world’s best restaurants on a Sunday night. Whilst the voucher was enough to cover the 4-course dinner for the two of us, we decided to pay a bit extra for the 8-course tasting menu.

Amuse-bouche of potato, shaved black truffles and ox-tail consommé

This amuse-bouche was a great starter and got my taste buds excited about what was to come.

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1st Course: Congee of Northern Australian mud crab, fresh palm heart, egg yolk emulsion

This has got to be the best congee I’ve had in my life. There was an intense crab flavour with a few chunks of crab meat and palm heart, the congee had a good bite to it as it wasn’t mushy. My only wish was that it came in a bigger bowl!

2nd Course: Salad of albino and chioggia beetroots, preserved wild cherries, goat's curd, scorched beet leaves, violets

2nd Course: Salad of albino and chioggia beetroots,
preserved wild cherries, goat’s curd, scorched beet leaves, violets

I must admit that I didn’t expect a salad in a degustation, but the elements created different textures and it was a deliciously sweet salad.

Course 3: Red claw yabbies, garlic scented custard, yabby velvet

3rd Course: Red claw yabbies, garlic scented custard, yabby velvet

A full-on yabby dish, the yabby consommé that the waiter poured on topped off the dish.

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Butter and salt for the bread that was served

We were offered black sesame or white sesame sourdough bread. We had both but I didn’t take any photos of it.

Roasted goose,  forbidden rice, black miso, hatsuka radish

4th Course: Roasted goose, forbidden rice, black miso, hatsuka radish

This was a lovely dish, perfectly cooked roasted goose and I loved the “forbidden rice” that was mixed with the miso. I couldn’t work out what ingredients made this ‘forbidden’ but it tasted good.

5th Course: Smoked and confit pig cheek, shiitake, shaved scallops, Jerusalem artichoke leaves

5th Course: Smoked and confit pig cheek, shiitake, shaved scallops, Jerusalem artichoke leaves

This course was beautiful. The pig cheek melted in my mouth, I was able to smell the smokiness of the pork, I really enjoyed this dish.

6th Course: Pasture raised veal,  bitter chocolate black pudding,  green walnuts, slow cooked wallaby tail, salsify, smoked bone marrow, chestnut mushrooms

6th Course: Pasture raised veal, bitter chocolate black pudding, green walnuts, slow cooked wallaby tail, salsify, smoked bone marrow, chestnut mushrooms

By now I was feeling quite full (I shouldn’t have had so much bread!!). This was the first time I’ve had black pudding and kangaroo meat. I must admit that I didn’t know what black pudding was until this meal, it tasted and looked like silky chocolate but the idea of eating blood kind of freaked me out…so whilst I ate the food, my plate wasn’t sparkling clean.

8th Course: Andalucia citrus and almonds

7th Course: Andalucia citrus and almonds

I had no idea that the menu had two desserts until we were served this amazing looking dessert which was inspired by a Spanish dancer’s skirt. This dessert not only looked classy, the different components- almond nougat, almond cake, almond biscuit, roasted almond ice cream, marmalade, orange, frozen lemon-scented almond creme fraiche, lemon curd created a spectacular dessert! This dish certainly had a wow-factor to it.

I found this video where Quay’s Executive Chef Peter Gilmore prepares this dessert - http://www.youtube.com/watch?v=DAbFXKYx728.

8th  Course: Raspberry and vanilla snow egg

8th Course: Raspberry and vanilla snow egg

Finally, to end the night- the famous snow egg! It tasted and looked great!

After trying the real thing, Peter and I both think that Jason and Sammy did an extremely good job at attempting this back in March, besides from the different fruits used, it tasted very similar!

Petits Fours

Petits Fours

To end the meal, we were served coffee & tea along with chocolate petit fours.

This meal broke my record for the longest meal, we started at 7.30pm and went home at 11.30pm with a food coma.

My favourite dishes were undoubtedly the Mud Crab Congee, Smoked & Confit Pig Cheek, Andalucia and the Snow Egg.

With a perfect night view of the Sydney Harbour Bridge and Opera House and an attentive waiting team, Quay was a true fine dining experience. Everything was beautifully presented and the use of ingredients & techniques was inspiring.

Quay

Upper Level, Overseas Passenger Terminal, The Rocks
(02) 9251 5600
http://www.quay.com.au

*Foodsaurus

Quay on Urbanspoon

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