Three Chefs Hat: The Quay Restau­rant

悉尼港邊の雪球

Vision Magazine - - Contents - english Text By lucy lu chi­nese Text By Jer­lin lin

Con­tem­po­rary Aus­tralian cui­sine sourced from nat­u­ral lo­cally grown pro­duce and in­spired by its rich mul­ti­cul­tural in­flu­ences has been an evolv­ing culi­nary phe­nom­e­non this past decade. Hold­ing prime of place in Syd­ney’s com­pet­i­tive food world is the Quay’s Ex­ec­u­tive Chef, Pe­ter Gil­more whose sump­tu­ous tex­tured na­ture based cui­sine has won ex­tra­or­di­nary lo­cal & in­ter­na­tional ac­claim and raised the bench­mark of Aus­tralian fine din­ing.

Pe­ter Gil­more is an Aus­tralian chef who prides him­self in us­ing ar­ti­sanal, bou­tique Asian in­gre­di­ents, be­cause this is how Aus­tralian cui­sine has evolved. -- James Cran­field, As­sis­tant Man­ager.

The Quay is eas­ily one of Aus­tralia’s most cel­e­brated restau­rants, hold­ing three Syd­ney Morn­ing Her­ald hats for thir­teen years con­sec­u­tively, and main­tain­ing its place for sev­eral years on S. Pel­le­grino World’s 50 Best Restau­rants. Yet de­spite the Quay’s award win­ning pro­file, the staff re­main hum­ble and unas­sum­ing, de­liv­er­ing an im­pec­ca­ble ser­vice in this stun­ning har­bour side lo­cale.

Perched on the very edge of the Rocks, fac­ing both the opera House and Har­bour Bridge, the Quay’s un­beat­able lo­ca­tion of­fers an indulgent din­ing ex­pe­ri­ence that be­gins be­fore food is served. The chic dé­cor of the din­ing room is min­i­mal­ist and has stun­ning panoramic views of Syd­ney har­bour. The moment the guests step in­side the restau­rant’s din­ing room they will be awestruck by the beau­ti­ful day­time wa­ter views and by the spec­tac­u­lar city lights in the evening.

The 4-course A La Carte menu can be de­scribed as a rich and ad­ven­tur­ous jour­ney of the senses. Each dish is com­plete with an in­tense di­ver­sity of nat­u­ral flavours. Pe­ter says, “What we try to do is to pro­duce orig­i­nal, beau­ti­fully crafted food with a big em­pha­sis on lay­ers of tex­ture and flavours to cre­ate an over­all sense of bal­ance. Food that tastes beau­ti­ful, that takes you on a jour­ney of dif­fer­ent sen­sa­tions, that makes you think about where it came from.”

In­deed, the din­ing ex­pe­ri­ence at the Quay is ul­ti­mately an unforgettable one as it de­lights din­ers with its ex­cep­tional cre­ative menu, fine wine and the cour­te­ous and at­ten­tive ser­vice of its ded­i­cated staff.

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