Quay had always been hovering at the top of my wish list, so you can easily imagine how excited I was when one of my bestie Lulu confirmed she was getting married… at Quay!!!
Quay is number 26 on S.Pellegrino World’s Best Restaurants list and named the Best Restaurant in Australasia in 2011. Led by Executive Chef Peter Gilmore, it is awarded the prestigious three hat status for nine years in a row. I can safely say they are definitely doing something (if not everything) right!
When we entered into the restaurant, the first thing that stroked us (besides the beautiful bride of course) was the magnificent view sweeping from the Harbour Bridge to the Opera House. The floor to ceiling glass walls allow us to bask in the spectacular view as well as letting in plenty of natural light for great photos.
|The day started off rainy - fortunately not for too long.|
The red and white building in the photo above is "Greenhouse" - a temporary, eco-friendly restaurant that promotes sustainable food. It had a 10-week season at Circular Quay that certainly made an impression.
|See how the sky cleared up!|
I'm sure it's God's blessing to Lulu and her hubby :)
Second thing we noticed were the lovely decorations Lulu’s sister-in-law organised.
|Our table, beautifully decorated.|
|Artfully designed menu for today’s lunch|
Lulu sourced these gorgeous duo colour macarons from Adriano Zumbo. I love the idea of having a sweet start to the meal!
|Toasted Marshmallow Macaron|
|Yummy warm bread – very crispy and chewy|
|Sashimi of Hiramasa kingfish, pickled kohlrabi, horseradish cream, octopus,|
tapioca, nasturtiums, rocket flowers
All the dishes were beautiful and delicate in taste and in presentation. Worthy to note was the entree of roasted sea scallops, which was absolutely delightful. Quay has its own organic farm so the vegetables on the plate were fresh and vibrate.
L Loves... Roasted sea scallops, lime creme fraiche, asparagus,
fennel, spring onions, leek, lemon jam dressing
|Roasted fillet of pure angus beef, truffle infused potato puree,|
baby spinach, bitter chocolate black pudding crumbs, morels
Mel and I agreed to share the mains and desserts so that we could get a tasting of each. I enjoyed the two mains equally - the beef was cooked perfectly, and the pork belly was the melt-in-your-mouth kind.
|Roasted pork belly, cauliflower cream, hazelnuts, prunes|
|Fresh lychees with coconut granita and rose scented milk ice cream|
|L Loves... Quay's Seven Texture Valrhona chocolate cake|
I’m not a huge chocolate fan but Quay’s seven texture chocolate cake had definitely won me over!
The first bite… it was smooth, rich, soft, moist and chocolaty...
The second bite… it was crunchy, solid, nutty and unbelievably good!
I see clearly why it’s one of Quay's signature desserts!
(Note that this dessert is normally referred to as eight-texture chocolate cake, but for big functions they do not serve the eighth layer, which is a hot chocolate sauce that they drizzle on the cake at the table.)
|A closer look at the cracking dessert!!!|
White chocolate truffle with hazelnut praline
Dark chocolate truffle with orange fondant
|Tea to finish off a wonderful lunch reception.|
I had an amazing time at Quay - it was a day filled with laughter, love and good food! Big congrats to the beautiful new couple Lulu & Jo and thanks for the perfect opportunity to visit Quay ^o^
Overall rating: 24/30
Overseas Passenger Terminal
The Rocks, Sydney, NSW 2000
Open: Tuesday - Friday, 12 noon - 2:30pm
Monday - Sunday, 6 - 10pm
Ph: (02) 9251 5600
Visited March 2011
Friendly advice: Quay accepts reservations as far as 6 months in advance, so if you have a special occasion coming up, make sure to book ahead. And oh, don't forget to try the eight-texture chocolate cake!