Quay mo­ment

The next level in fine din­ing is here.

Qantas - - QSPIRIT. - Story by AKASH ARORA Pho­tog­ra­phy by NIKKI TO

Peter Gil­more has con­founded ex­pec­ta­tions. At a time when most restau­rants are go­ing ca­sual with shared plat­ters and open kitchens, he’s taken Syd­ney’s Quay (quay.com.au) in the op­po­site di­rec­tion with a dé­gus­ta­tion-only menu, hand­crafted ce­ram­ics, en­cy­clo­pe­dic wine list and a din­ing room that’s bro­ken up into in­ti­mate zones.

Those gob­s­mack­ing har­bour views still hit you as you step into the re­vamped restau­rant but the show is just as riv­et­ing in­side. Li­nen-less ta­bles, Adam Goodrum-de­signed chairs and ocean-blue car­pet set the scene for fine din­ing, a choice be­tween six or 10 cour­ses that are all down­right de­li­cious. Oys­ter In­ter­ven­tion – silky, light oys­ter cream topped with Os­se­tra caviar – is one ex­am­ple; but­ter­soft smoked pig jowl is an­other.

But the pièce de ré­sis­tance is White Coral – a fluffy ball of white choco­late ganache, aer­ated and snap-frozen with liq­uid ni­tro­gen to cre­ate one of the most ethe­real desserts you’ll ever lay your eyes on. Is it time to get over the Snow Egg? You bet.

Chef Peter Gil­more at the re­vamped Quay

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