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Quay
Where: Quay, Overseas Passenger Terminal, The Rocks
Phone: 9251 5600
What does $68 get you in Sydney's restaurants these days? A lot if you are having lunch at the Overseas Passenger Terminal's Quay. The three-hatted restaurant has a current special of two course lunch for $68 (three courses, $85).
The location couldn't be better - sweeping views of the Opera House and harbour, and Peter Gilmore's food is just as spectacular.
The deal includes his signature dishes such as the sea pearls and tuna sashimi entree - a surprisingly subtle dish of texture and lightness with smoked eel, octopus and eggplant.
The entree of rare pig breed belly, with a sweet, crunchy crackling, waves of shaved abalone and handmade tofu, Japanese mushrooms and chive flowers, is a gentle crescendo of silk and saltiness.
The main of brioche-crusted blue eye looked like it had just been styled for a magazine shoot - baby leeks glistened, shoot-green with peas in a rich celery heart cream scattered with nutty almonds.
The slow roasted Jerusalem artichoke with a... read on below advertisement
Flowers make a pretty addition to many of Gilmore's dishes. The dessert of organic autumn raspberries and milk mousse with almond ice cream was strewn with divinely pretty native violet flowers and sumptuous milk jellies set with tiny pink and blue petals inside.
The custard apple snow egg is a sugary toffee-encased sphere filled with gooey apple ice cream that oozes out once the hard casing is cracked and mixes with the bed of custard apple granita below.
With mastery like this, a lesser restaurant may come across as snooty, but Quay manages to remain light and inviting. The lunch special is an experience you can't afford to miss out on.
Still hungry? Go to Eat and Drink for more restaurant reviews
The location couldn't be better - sweeping views of the Opera House and harbour, and Peter Gilmore's food is just as spectacular.
The deal includes his signature dishes such as the sea pearls and tuna sashimi entree - a surprisingly subtle dish of texture and lightness with smoked eel, octopus and eggplant.
The entree of rare pig breed belly, with a sweet, crunchy crackling, waves of shaved abalone and handmade tofu, Japanese mushrooms and chive flowers, is a gentle crescendo of silk and saltiness.
The main of brioche-crusted blue eye looked like it had just been styled for a magazine shoot - baby leeks glistened, shoot-green with peas in a rich celery heart cream scattered with nutty almonds.
The slow roasted Jerusalem artichoke with a... read on below advertisement
strong toma della rocca cheese and sunflower seeds was presented with artistic flair, with quirky rosemary flowers used to decorate the dish.
Flowers make a pretty addition to many of Gilmore's dishes. The dessert of organic autumn raspberries and milk mousse with almond ice cream was strewn with divinely pretty native violet flowers and sumptuous milk jellies set with tiny pink and blue petals inside.
The custard apple snow egg is a sugary toffee-encased sphere filled with gooey apple ice cream that oozes out once the hard casing is cracked and mixes with the bed of custard apple granita below.
With mastery like this, a lesser restaurant may come across as snooty, but Quay manages to remain light and inviting. The lunch special is an experience you can't afford to miss out on.
Still hungry? Go to Eat and Drink for more restaurant reviews
Story: Hannah Rand
