This is our first time coming to Quay, Mr Piggy and I were extremely excited also because we were invited here by our best friends for their wedding. Because of this very special day, we were able to enjoy good food
with great company as well as the most stunning view you could get in Sydney!
Passion fruit and grapefruit mocktails were severed to begin the feast, followed by four starters. Each
was interesting in its own way.
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| Prawn dumpling |
Prawn dumpling - this deep fried dumpling had a crunchy
outer shell while the inside was filled with small chunks of juicy and springy prawn
meat.
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| Arancini with truffle |
These crunchy rice balls carried a hint of truffle flavour.
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| Jamon |
The jamon had a nice cured flavour to it, the
richness of the oil from the meat went well with the crispy bread.
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| Scallop pearl |
The scallop was very fresh and carried a
hint of natural sweetness. It was shaped into a ball shape, which kind of
resembled a real peal. The citrus topping gave it a refreshing touch.
Nothing better than freshly baked bread!
When we got it, it was still hot. The golden crust was sooo crunchy, and
when teared in half a soft and airy inside was revealed.
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Uni, Koshihikari Rice, Cured Egg Yolk, Fish Maw, Ama Ebi, Umami Broth |
Each rice grain was smooth and silky, almost like a Japanese version of risotto. The prawns were so fresh that they carried a slight sweetness.The umami broth was rich in flavour and
brought everything to harmony.
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| Raw Smoked Blackmore Wagyu, Horseradish Soured Cream, Fermented Rye Crisps, Raw Fungi |
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Murray Cod, Luffa, southern Squid, Sea
Cucumber Crackling, Sake, Lemon
|
The steamed cod was cooked perfectly,
and topped with tender calamari rings. The thin sea cucumber crackling added
extra texture to the dish.
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| Roasted Duck, XO Stone Pot Rice, Pickled Mountain Turnips |
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| Snow Egg |
Quay's signature dessert 'Snow Egg' is
cleverly mastered to create an egg-like appearance. This dessert is served
using seasonal ingredients, and our version consisted of strawberry guava
granita, strawberry and rhubarb fool, and strawberry ice cream. The best part
was the moment when the crispy meringue shell was cracked open and the the
strawberry centre oozed out. The granita was a refreshment to the palate.
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Quay’s Seven Texture Valrhona Chocolate
Cake
|
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| A selection of cheeses |
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| Dark chocolate & salted caramel |
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| Vegan petits fours |
Food: 8.5/10
Service: 10/10
Atmosphere: 10/10
Highlight:
- Interesting entrees that were beautifully presented
- Stunning view
- Impeccable service
- Mains could be more innovative
Website: http://www.quay.com.au/contact/
Address: Overseas Passenger Terminal, Hickson Rd, The Rocks NSW 2000
Hours: Mon-Thu 6pm-9:30pm
Fri-Sun 12pm-1:30pm, 6pm-9:30pm
Phone: (02) 9251 5600
