“Excitement! Dinner at Quay 
All dressed up. Mr NQN in sneakers and sailing shirt love it lol” I tweeted one Saturday night. As a way to celebrate moving into our new place Mr NQN and I thought we’d do it with a dinner out at Quay. It had been years and I mean literally years (the last visit was B.B. aka Before Blog) since I had last dined there and when I called up a couple of weeks before moving in I was told that the next table for two on a Saturday night was 6 weeks away (owing to the Restaurant of the Year accolade no doubt). It looks like I’d have to keep waiting.
View at 6pm
We chose to eat early as we like to watch the changes in the views and sky over nightfall (and we’d get better photos). We had almost had our wedding reception at Quay and we were all set to sign on the dotted line until I asked a seemingly innocent question about cakeage only to find out that cakeage was $10 per person. If you do the calculations that makes it $650 to plate up a slice of cake for 65 people. Hmm no-one told me that they had an Investment Banker doing the job of cutting up wedding cake at that pay rate…. 
Even at 6pm, there are a couple of tables enjoying the view. We’re shown to our table, one right at the front with a lovely view and service is uniformly polite with varying degrees of warmth from stiff politeness to effusively warm. Diners can choose from either the 4 course menu at $155 per person or the signature menu at $210 which includes their highlights but everyone at the table needs to have the same menu. We choose the 4 course menu as this allows us to try all of their signature dishes and then some.
Amuse Bouche: Hiramasa Kingfish sashimi with sour cream and tapioca
We’re presented with our amuse bouche, a kingfish sashimi with sour cream and tapioca. The sour cream is an unusual accompaniment to the kingfish as we’re used to sashimi kingfish being treated in a Japanese way and the pair is unexpected.
The three breads we are offered are all organic, a white sourdough, a polenta and seed bread and a wholemeal bread. The butter is unsalted so I ask for a little salt to go with it nad the favourite is the white sourdough followed by the wholemeal. The polenta and seed bread has an almost cakey, nutty flavour to it.
Poached Western Australian marron, seaweed jelly, cucumber, fennel, green almonds, lime crème fraiche
Our first courses arrive and the marron is sweet and delicate against the other components of the dish and the salty seaweed jelly in the centre which is very soft and a tad difficult to place on the fork. The sauteed spring onion bulbs are slippery to spear and I find myself muttering “Slippery little suckers” fearing a Pretty Woman moment.
Sea Pearls ($20 supplement)
Sashimi Tuna Sea Pearl
Smoked Eel Sea Pearl
Mud Crab, Yuzu and Tapioca Sea Pearl with silver leaf
Dashi and Abalone Sea Pearl
Sea Scallop Sea Pearl
We couldn’t go past the Sea Pearls which start with sashimi tuna, smoked eel, yuzu and mud crab coated in tapioca and silver leaf; dashi jelly with abalone and scallops. Our favourites were the simplest tasting sashimi tuna and the sea scallops with wasabi flowers with the scallops being so delectably soft and sexy. The Dashi Sea Pearl was perhaps one of the most beautiful in appearance and has a ribbon of abalone swirled throughout it although as abalone has a relatively mild taste and a firm texture, it tasted more like the dashi. The Mud Crab and Yuzu one was strong in Yuzu (a Japanese citrus fruit).
Gently poached partridge breast, bitter chocolate black pudding and walnut crumbs, truffle custard, fresh palm hearts, white borage buds
The partridge breast is shaped like a sausage and it has an unusual texture almost like a smoked chicken. The chocolate black pudding has the distinct flavour of chocolate to it and crunch via the walnut crumbs and the wobbly truffle custard and palm hearts complement it nicely. Although Mr NQN is rather naughty and points out that the partridge looks like a finger complete with nail.
Five textures of Southern rock lobster ($20 supplement)
This dish was given the white glove treatment literally as the waiter came out with a two part dish. She separates the two halves of the bowls and in one half is the lobster consomme with lobster custard and on the second plate is the lobster and tapioca dumpling on the bottom with some tail meat and a lobster velvet which is the texture of soft tofu. My favourite is undoutedly the richly flavoured consomme with the lobster custard although after this rich stock, the other lobster section was bland in flavour after it so I’d suggest eating the non consomme half first.
Gentle Braise of Bass Groper, sea scallops, periwinkles, abalone, winter melon, hasuimo
The groper is well seasoned and the dish with the baby abalone, periwinkles, scallops hasuimo and winter melon. It is delicious and beautifully cooked and soft and tender within.
As the darkness falls, the view…
Confit of pure bred milk fed Suffolk lamb, fresh milk curd, sunflower seeds, pine nuts, quinoa, Spring vegetables.
I’m getting the feeling one must really love jelly, tapioca, gels and custards as they feature so much and I’m hankering for something a little different in texture which arrives in the form of this dish. The lamb loin confit is soft and easy to cut and they ladle some milk curd and pinenuts, seeds and quinoa on top. The crunch from the toasted nuts and seeds is a much needed and welcome crunch against the milk curd custard and soft loin.
Raspberries, violet, almond, vanilla cream
We order dessert as I had heard fantastic things about their desserts. This was a rather ambiguously titled dessert but since it was on the signature menu and the waitress proclaimed it to be her favourite we chose this (although Mr NQN had his eye on the Jackfruit and Apple Snow Egg). It’s divine, with the sugar coated almonds giving a lovely crunch against the vanilla flecked cream and sweet fresh raspberries and violet jelly and there’s a sugar decoration that gives more crunch. I try and bargain Mr NQN to try and keep his half to no avail.
Eight texture chocolate cake eaturing Amedei ‘Chuao’ Chocolate
I’m not usually a chocolate dessert sort of person preferring fruit desserts but the description of an eight textured chocolate cake was too tempting. The round cake was accompanied by a waitress bearing a copper pot and a ladle. Now the sight of me taking this to bits whilst Mr NQN was busy taking photos of the other dessert must have seemed odd to other diners but I was determined to separate the flavours and then put them together again (call it the foodie version of a child taking apart a radio to see how it works). I thought I could discern 8 different elements: a soft ganache poured on top, a set ganache, the outer ring, mousse, biscuit, nut, the sponge base and wafer sphere in the centre (of course I am just guessing at this stage in the production process).
The closing view
Petit Fours Cigars filled with cream and praline discs covered in white Valrhona chocolate.
The white chocolate coated poraline discs are nice but not particularly nutty as some pralines are but I adore the cigars which are paper thin on the outside and with a brandy snaplike gingerbread-ish cream inside. The tea is a flower tea which unfurls while it steeps to show a pretty pink flower.
We go for a little walk and return to the car and watch as the fireworks explode on Sydney Harbour. I look to my right at the crowd next to us and I see Chef Peter Gilmore watching with his family.
So tell me Dear Reader, do you prefer to eat early or late and why?
And yes that’s right, it’s Wednesday again (doesn’t it roll by so quickly nowadays?) so here is your Wallpaper Wednesday! It’s a mouth watering Katsu sandwich (limited edition no less!) from Atomic Espresso.
Quay Restaurant
Upper Lever, Overseas Passenger Terminal
The Rocks, Sydney
Tel: +61 (02) 9251 5600
Open for lunch Tuesday to Friday Noon to 2:30pm
Open for dinner 7 days
Parking available for 20 cars for a $20 fee per car, book a space when making a reservation.
If you enjoyed this post, why not share it with your friends?
What is NQN up to now?
NQN on Facebook
RSS
56 Comments | Add your own
I’m sorry. This cheap duck is still stuck on $10 for cakeage. I have never heard of such a scam in my life!
Ahhh Lorraine – my mouth was watering with the sea pearls! I wish I knew what you were talking about when you asked me to ask PG how to make them! Now I regret it! Lovely pictures.
That meal looks amazing Lorraine – so much custard and jelly but not in the desserts! I prefer to eat early because then I don’t have to wait so long and it leaves plenty of time to do something afterwards.
I see what you mean about the textures – I think with all the mousses and sous vide cooking going on now, you’re pretty much stuck with soft textures until the chefs rediscover the grill. However, that is some very beautiful food – the abalone sea pearl and the lobster & tapioca, not to mention the desserts. So utterly perfect in the presentation!
I love today’s photos! The Bridge, the food……
Sorry, that was the Opera House and the food. Got confused in my excitement …
wow that food looks amazing…. too good to eat!
i must admit im a bit of an old granny when it comes to dinner, i always eat early at 5:30 or 6… which isnt so bad when you are going out for dinner, its never too busy! =)
all those little balls are so unique and enticing! their shape is such that i could probably eat 100 and not realize it. and come on—dribbling chocolate! meanwhile, i don’t consider 6 pm to be an early dinner.
Overall, was it a great dinner or not? From reading your review it seems a few of the courses were rather ’samey’ with the tapioca, custards etc.
My wife and I are heading to Sydney for 3 nights in early January and Quay is one of our choices on a long list of where to eat. We’ll be staying at the Quay Grand apartments on the otherside fo the Quay so the view won’t be what we’d go there for…it’d be the food.
Worth the expense or not?
(LOL. You beat me to the review! Mine is coming shortly but my PC almost died so it will be slightly delayed)
Love your review! We had similar dishes too.
The dashi and abalone pearl looks like a monster’s eyeball ….!
All the dishes there are fantastic. Everyone should try it at least once.
Now that is a view to dine by. The food is all so pretty – the amuse bouche looks like it should be on a hall table to greet guests, and the sea pearls are pretty enough to wear. And don’t mention the desserts …
What a great way to celebrate moving in to your new place! Everything looks amazing, lots of jelly, tapioca and gels! Hehe. The patridge does look like a finger, I was thinking that when I saw the pic
!
I can definitely see why this was restaurant of the year! The food looks really fab and the view is divine! That 8 texture chocolate cake sounds so interesting, I would have ordered it too! By the way, Pretty Woman is one of my favs too!
How great do the sea pearls look! I am very jealous of this dinner, have been suggesting to both my hubby and my parents that Quay should be the site of an extra special dinner but currently to no avail!
As I am not a night person I definitely prefer to eat early.
Very enjoyable post!
Thank you for sharing your experience NQN! =) How cool to get the progressive view shots too.
I laughed when I first heard the term cakeage! What is the world coming to?
Those sea pearls look amazing. The attention to detail in the food is captured beautifully by your excellent photos. Thanks!
Wow, it all looks so beautiful, but I’m not a huge seafood fan – now the desserts looked amazing! Haha
I like to have dinner between 6 and 7 when dining out – anything after 7 is getting too late for me!
How great is Quay!! I loved my visit. Everything is gorgeous.
Amazing photos of amazing food! I actually prefer to eat later but yes, early dinner means better lighting and better photos so it’s a bit of a trade off
I can see what you mean about the textures, they all look quite similar. The dashi and abalone sea pearl looks like something you would have served at your Halloween party – a big eyeball!
I like to eat at dinner time
but if I had to choose between early and late I guess I’d choose early, as I tend to get up quite early in the morning. Although, if it is a weekend then perhaps I would choose late. Erm, I seem to be skirting the question.
the detail you go to present these reviews is incredible!
thanks for the effort!
Oh, I loved my dinner at Quay, too, especially that raspberry dessert! I want to go back, and soon.
As to dining early or late, I think you had the right idea, to get there while it’s still light (and better for photos), and then enjoy the night views. Though it’s difficult in winter when it gets dark at 5pm!
Interesting review and great attention to all the details. Would have to agree with it all, particularly the service which could have used some warmth especially with some members of the staff. Whilst they were polite, they did tend to be coldly polite.
Lovely pictures, and that chocolate dessert looks like heaven to me.
I prefer eating early, although as other have said 6pm to me isnt early being the nana that I am.
Oh wow, the sea pearls and the desserts look wonderful. I’m not so much for jelly and gel like textures with my dinner, so those are definitely what caught my eye, the sea pearls mainly because they’re so beautiful. I want to skewer them on a chain to create a fabulous necklace!
I prefer eating late to be honest, but as much as I love Sydney, it’s not that convenient/common to do here, so I normally stick to 7.30/8 when eating out, but maybe even 7 on work nights
what a stunning view! i like to eat early, because there will be natural lighting for taking photographs! HAHAHHA
The food here looks absolutely perfect. One of the best in presentation. And the view is amazing too. We are lucky to live in such a gorgeous city!
how are sea pearls put together? I would have been disappointed to have so much tapioca and jellies with a lack of texture (esp. with high prices)color, and crunch. Photos superb with balance and great lighting and shadow making the color intense!
California has a poisonous periwinkle; there is also a snail under that tag. Which one did they serve? A beautiful and fascinating post.
I’m an early eater for sure. Nothing worse that getting towards the end of a fabulous meal with my husband falling asleep at the table!
WOW that looks like an amazing night to remember. The whole review is really really good. Thank you !
Hubby and I had lunch at Quay when we visited Australia last September. We still rave about the desserts: I had the Green Apple Snow Egg and he had the Eight Texture Chocolate cake. The fact that we are still talking about them 14 months later suggests just how fabulous they were!
Great review – it’s as if we were sitting with you
I am planning to go there in Feb next year… The dish I would love to try the most is those beautiful pearls…. thanks for amazing review and photos
The Eight texture chocolate cake looks like a chocolate whirlpool. I want to jump in. Your shots of the Opera House are stunning.
Highland Foodie: You should prob book now if you want to go to quay, I called for a table for four three weeks ago and was told the next available was the eigth of January!! Went to Aria instead, and as much as everyone raves about quay, restaurant of the year etc etc, I think I prefer to recognise all the food I am eating, and not have to deal with custards and jellies in every course (but of course I have not actually tried said custards and jellies at quay…)
I admit that after a day out, I was unable to actually read the blog, but the photos look amazing! I love the look of the sea pearls!
Being Italian and hubby is Indian later is better for us,we rarely eat before 7.30pm but anytime is perfect to eat at Quay. We dined there for Valentine’s Day a few years ago, it was wonderful but not the type of eclectic dishes that Peter Gilmore does now.Hope to go real soon.
Love the pic of you in the latest edition Vogue Entertaining
Cakeage charges are common in a lot of restaurants these days but $10.00 seems a over the top.
Don’t you just love those views and the food is amazing
Wow, A killer meal! Loved this post and your photos were terrific!
Stunning views, stunning food, stunning pictures! We eat dinner around 6:00 in the evening.
lovely, lovely post. great descriptions, terrific photos!
Ohmygod. The food looks absolutely divine! Especially those sea pearls, and the eight textured chocolate cake. The wonderful view makes it all even better!
By the way, I love the B.B. reference.
Just beautiful!!!! This meal is amazing. So glad you chose to share this experience with all of your foodie friends.
What a stunning restaurant. Those sea pearls look like gems. I could wear a necklace made of those, they are that beautiful! And what a view!!!
I prefer eating early. Y? Cause i am obsessed with food. I cant wait to eat, so the earlier the better
Those sea pearls look like jewelery! so pretty!
Everything is so pretty there!! Haven’t been there before, but I think I will soon
Any more photos of the inside of the chocolate dessert? Heaven!
Those pearls look lovely! The prices definitely help with the view. Would love to try this place one night. I prefer to eat early as it doesn’t tend to be too busy
Hi Blond Duck-Oh you guys don’t have cakeage in Texas? I wonder if it’s an Australian thing?
Hi Trissa-Yep these are the ones I was intrigued by. He probably needs special equipment or something!
Hi Amy-I agree! Although sometimes I like eating late. Depends on who I;m with ad where I suppose!
Hi Alison-Yes I was yearning to give my teeth something to crunch on!
Yes the presentation was amazing! 
Hi romaverona-Thankyou! Hehe
Hi buggy-Thankyou! That is very true and there’s usually no hold up with the food too!
Hi grace-Haha I know, I know I could eat 100 of those scallop ones! Hehe don’t you?
Hi Highlands Foodie-Well I did think that the soft textures dominated which I did tire of. It was a very good dinner I would say but I like a variety of tastes and textures. I can’t say whether it is worth the expense (that can be very subjective).
Hi joey-Hehe yours wasn’t far behind! I thought they looked like large marbles
Hi Cakelaw-Ahh maybe for when you visit Sydney next?
Hi Betty-Thankyou!
Haha yes as soon as he said it I saw it (and then saw it as I was eating it 
)
Hi Faith-haha there are so many moments in that film. Of course my favourite is the shopping revenge scene
Hi Jo-Ahh keep at it! After all it’s for a special occasion
Hi Jenny-Thanks very much!
Hi Brianna-You’re very welcome!
Hi Penelope-Yes sadly a lot of places are charging cakeage. I understand charging something but $650 to plate up wedding cake is a bit of a joke!
Hi Suzanne-Thankyou so much, you are too kind!
Hi Zam-Hehe I wish I could present things this beautifully!
Ahh really!
Hi Anita-Ahh that’s great to hear!
Hi Jacq-Haha yes what we do for good photos!
Hi Conor-Haha that would be the fanciest Halloween party I could think of! Yes I love soft but not for everything
Haha no not at all! 
Hi brussellsprout-Aww thankyou so much!
Hi Belle-Yes how amazing was that dessert? Even better as it sounded so plain from the description! I know, at Winter it’s just dark or dark
Hi Mike -Yes some staff do need to warm up a bit. I love the service at Becasse, they seem to get the balance just right there!
Hi sandra-hehe I like eating early sometimes too so I must be a part time Nanna!
Hi Alex-I know, they look like gorgeous beads don’t they! Seemed almost a shame to eat them (but you bet I did hehe). Ahh yes most kitchens close at around 10:30pm!
Hi ladyironchef-Hehe a girl after my own heart!
Hi Brenda-We are aren’t we!
Hi lizzie-I don’t know although I’d love to know! Yes we ordered pretty much their degustation menu except for with one dish so I think that would have been representative but it was very soft indeed! Thanks very much!
Hi rose-Hehe I don’t know! Although it would have been an edible one!
Thankyou!
Hi Jen-Haha yes that would be so disappointing!
Hi sally-Thankyou very much for your kind words!
Hi Michelle-Aww thanks! That’s how I like readers to feel so that’s great!
Hi Ja-Oh yes they’re a must have! I bet you could figure out the eight textures!
You’re welcome!
Hi Katherine-It looks like one doesn’t it!
Thankyou!
Hi Jess-Yes it’s getting very busy there! I really must get to Aria again, it’s been so long!
Hi Alice-Thankyou so much!
Hi Matilda-Ahh interesting to see how it has changed! Thankyou so much!
Hi di-Yes I don’t mind paying some sort of cakeage but $650 is too much
The view is fabulous!
Hi Barbara-Thankyou so much!
HI Lea Ann-Thanks so much
That means plenty of time to go out afterwards!
HI LK-Thankyou very much!
Hi Su-yin-Yes a view like that can sooth any tortured soul
Haha thankyou!
Hi Velva-You’re welcome, it was my pleasure!
Hi Heavenly Housewife-Me too, hwo gorgeous would they be as a necklace? Hehe I can understand that!
Hi Veggie Belly-Don’t they just?
Hi YW-Oh cool! I’d love to know what you think!
Hi Mary-Sadly no, it’s a bit indiscernible once you cut into it!
Hi clekitty-Oh cool! Yes you never have big hold up with the food then!
The dessert looks like the best to me, but I have always has a personal preference to dessert then to any main dish
As for eating early or late, I prefer to eat, especially when Pascal and I head out. It means we can enjoy each others company all the more, while the sun has already passed through the lovely sky, and the moon overhead illuminates the world -sigh-
Aww looks soo good!
Quey doesn’t disappoint us, especially with the presentation does it? (oh thank god that they got rid of the purple carpet)
I actually like to eat early – less people /no waiting queue. But I tend to get hungry later lol
I’ve actually called and booked a table
can’t wait !!! I’m now looking at the menu and planning what to order 
Hi Lorraine, Went there a few months ago. Was a touch underwhelmed – the same-samey flavourings and that they had taken off the abalone (as a main course, not as part of the pearls) as well as the suckling pig. Boo. And we still don’t get the Ken Done curtains at the entrance. Is Quay sticking its tongue out at stylistas?
Wow looked amazing Lorraine! Would love to know how you compare it to Pier – went there on the weekend – you can see our degustation on my blog. This one was definitley pricier though Pier did cost a bomb too
but was well worth it!
Post a Comment