quay

being sydney's best restaurant, the family was overly excited to dine here and with its glowing reputation in mind we went in with high expectations. patty reasons that she has an affiliation with peter gilmore because he occasionally comes into tastebuds for a coffee and fritters and in return she insists on visitingquayto keep it even. it doesn't really match up ... but whatever helps her sleep at night. opera house        we arrived via the lift entrance but you can also enter from the main entrance

in conjunction with the gradual revamp of the rocks,quaywill be closing for renovations from 1st apr 2018 for three months and we see the departure of their signature snow egg (whyyy! 😭). fortunately, there was a last-minute table availability two days prior and i quickly snapped up the booking in spite of a late dinner time.

the day arrived and the constant rain couldn't drown out my excitement for (finally!) visiting quay.

while i’m not at all a reality tv tragic nor do i watch masterchef (wtf kind of a foodie am i?), how could i not order the famous snow egg? i mean, c’mon, we’re atquayhere!

i had a really good time at quay. i thought the food was very good (except for the partridge) and the meal flowed very well. the service was very friendly and even weathered my silly questions like “sooo….how do you know this squid is hand caught?”. barry and the team enjoyed our company also and at the end of our meal, presented us with somequayheirloom seeds for us to plant in our gardens (something they don’t usually do for lunch times) and of course, as previously mentioned, bothered to pass on our cognac suggestions to the chef.

electrolux cooking ambassador and executive chef atquayrestaurant, peter gilmore is encouraging home cooks to experiment with new winter ingredients and bring some his renowned innovation into the home kitchen. chef peter gilmore with a truffle at the electrolux winter produce masterclass,quayrestaurant, circularquayi was feeling a bit special having been invited to an electrolux winter produce masterclass at quay; one of the country's best restaurants (and currently ranked 29th on the s.pellegrino world's 50 best restaurants list just recently, down from 26th last yea

quay is considered one of the best restaurants in sydney, certainly at number 26 in the s.pellegrino world's best restaurants list , it is the highest placed australian restaurant. it is also one of only 3 restaurants in sydney to be deemed worthy of 3 hats in the sydney morning herald good food guide this year. when we arrived, on a wet sunday night, with a group of friends, our expectations were very high, and we had been saving this visit for a special occasion, my birthday. now i have to confess that my experience of the service atquaymay have been extra special, as we had an ace up our sleeves. one of the guests at our table is a wine distributor for some amazing boutique wineries, and we were fortunate thatquayare one of his clients. as a result, we were treated to one of the best tables in the house, with views of both the opera house and bridge, fabulous service, and a delicious complimentary bottle of clover hill sparkling fr

we had a very enjoyable experience at quay. the service was great, the mains were good and the desserts were amazing!!! if for nothing else, i would highly recommend a visit toquayjust to try their desserts – you won’t regret it!

by house in tillford 11:14 am food ,quay, review on monday, thequaywas named the third best restaurant in australia at the the australian financial review top 100 restaurants awards. so of course we were like let’s dine there wednesday night! okay, maybe that’s not how it happened. maybe i made a booking in february and the first available date was coincidentally the day after they were announced number three. but still, it was a lucky coincidence. years of watching masterchef and seeing peter gilmore’s amazing creations like the snow egg and the layered chocolate cake has fuelled my desire to eat at the quay, so when i got my first grown up full time job i decided to celebrate by treating myself to dinner. so late february i called hoping for a booking within the month, but was told the earliest night available was in late may, and if i wanted a weekend night i would have to wait until october. we picked the may date, which suited us as it gave us time to save our pennies! tuesday night arrived, and in our little bit too fancy for work but suitable forquayattire, we arrived at the quay. we were warmly greeted as we entered and they offered to take our coats. one of the waitresses then showed us to the table. we were immediately impressed with the 360 view of the city, to one side of me was the harbour bridge, behind me was the opera house and to the other side was the spectacular skyline. not too bad quay, not too bad. although we had studied the menu options weeks before coming to the restaurant we were unprepared for the extensive drinks menu. we ended up settling for a white wine bottle that was in our “we were just uni students’” budgets. we then ordered our meals, our preparedness meant we were quick to pick and ready to choose our entire selection for the night. now i have to apologise for my bad food blogger move here. i not only forgot to charge my camera before going to thequaybut i also forgot a memory card so had to rely on the camera on phone, i

a hiatus. for once, sydney’s greatest name in fine dining – according to critics, and sydney’s greatest food blog – according to me at least*, share something in common. you may have heard the news thatquayrestaurant, under peter gilmore (neither name needing introduction) made a gamble to close down the fine diner for three months to undergo the biggest renovation since the last season of the block. which is to say it was big, expensive, and fit for prime time tv.

i went on a journey with the 8 course tasting menu, and overall it wasn't as good as expected. however there was one dish that really stood out. guava and raspberry snow egg. may be i should've ordered this 8 times. i'd have paid $235 just for this dessert. it was magical, creative, creamy, refreshing and divine. i give the dessert 5 bears and overall 3 bears.
returned:
quay no doubt is the best fine-dining restaurant in sydney. i’ve been here before and when i tasted the food most recently, what i’ve noticed was they’ve lifted the game. the menu has changed for better. the food journey that i took was

1. oyster cream seaweed cup
2. raw hand harvested seafood
virgin soy, aged vinegar
3. poached marron
green almonds, pomelo, flowers
4. southern squid
fresh bamboo, pin striped peanuts, super chicken broth
5. slow cooked pig jowl
umami custard black pig salami
6. maremma duck
preserved morello cherries, black garlic, kampot pepper
7. white coral

every single meal that was brought in front of me was absolutely delicious. it’s good to seequayhas gone beyond snow egg! for this reason i give this place 5 bears

i’ve always wanted to try thequaybecause of all the great things i’ve heard about it and it did not disappoint. it’s definitely worth trying at least once. the service is impeccable, efficient and welcoming. they very much leave you to enjoy your meal in peace and respect your space. they’re attentive, ensure your table is cleared after a meal and pace the next dish shortly after to fully savour the taste.

the famous snow egg is even more delicious than it looks, it’s so creamy and the texture is unlike any dessert i’ve had before. the caramel and chocolate undertone in the moo dessert was a pleasant surprise and just as great as the snow egg. the distinct flavour in the pig jowl and bone marrow noodles was simply a delight, the intense flavour, softness and delicacy was noticeable from the first bite.

my only criticisms would be that the white coral dish was a little odd, i felt the flowers had a strange taste and did not compliment the seafood despite the lovely presentation. in terms of views, other harbour side restaurants do have better seating and thequayfeels a little tightly packed in terms of how close the tables are to one another.

instagram: @sydneyfoodreviewer

we were at thequayfor lunch and went for a 6-course set menu. it was a lovely experience: we enjoyed all courses, food was clean and sophisticated, staff were nice and friendly and the place had a great ambience with beautiful views. the only little downside for us was the dominancy of sea food elements in the whole menu. overall, a great place and a fabulous dining experience!

creating dishes not imagined before,quayhas combined ingredients and flavours to create harmony. a must in quay, is their drinks! alcoholic or non-alcoholic, they know how to make drinks sophisticated and delightful.

located on the upper floor in the rocks, the view of sydney harbour bridge and ocean floor is stunning. quay's personal touch can be seen in their menu, cutlery and plates which are uniquely designed.

there’s been quite a bit of fanfare sincequay2.0 opened its doors after a few months of renovations last year with a revamped menu and a sleek new look. we booked ourselves in to celebrate a special occasion and were treated to the best seat in the house – with stunning views of both the harbour bridge and the opera house (once the carnival cruise ship sailed away…) as we dined on the six course degustation menu (priced at $225 a head).

well what can i say?! i guess all that's there to it is just spectacular and beyond amazing!

had the one of the best night's out ever with a good friend of mine.
being a former chef at the restaurant and coming back to experience it from the other end was just fabulous!

the level of care and attention that it put into it all and the treatment that you get screams the highest levels of finesse and fine dine: and of that were not enough the food that's smashed out of those doors is perfection! the flavours, pairings and combinations just accentuate the whole experience!

but wait, might i had the vital elements of prime views of the harbour, the bridge and the opera house!?

sincere gratitude towards the entirequayfamily and to my kitchen team back of house, for all the really surprising and over and above gestures towards us that made the dining experience one of the most memorable ones ever!