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😍 5/5 - How ironic.
By 👻 @Jason K., 01/13/2023 3:00 am
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Our day was spent hiking all around the harbour, and this evening we reserved a window view of all the places where we stopped to catch our breath. Ha! The panoramic view from our table was awesome -- God couldn't have made a better view if He tried. Katie's BFF and her FWB took us here for a couples date night out. The girls dressed in skimpy cocktail dresses, while Noah and I dressed in slightly slimmed-down versions of a tuxedo. Quay Sydney is one of the most expensive restaurants in town with an eight-course menu starting at $350 (AUD), and a "Benchmark Wine Pairing" for a cool $1,100 (AUD). Chef Peter Gilmore and Noah are friends, so tonight became a very special foursome dining experience. We started off with a bottle of Scotch -- the Talisker 40yo Bodega Series -- and paired it with pan-seared ribeye strips. The eight-course meal was a mix of all that is wild about this continent: raw sea scallops, Oscietra caviar, chamomile broth, bone marrow noodles, roasted duck with Morello cherries and black garlic, confit pig jowl, and prunes covered in dark chocolate. Eroticism for your mouth. As for the wine pairing, see below for some of the bottles we consumed (not in any particular order):*2008 Mount Difficulty Pinot Noir, Central Otago, New Zealand*2021 Best's Young Vine Meunier, Great Western, Victoria, Australia *2004 Château Mont-Redon Châteauneuf-du-Pape Grenache blend, Rhône Valley, France*1964 Henriques & Henriques Sercial Madeira Garrafeira, Madeira, Portugal *2021 Robert Weil Trocken Riesling, Rheingau, Germany*2020 André Perret Coteau de Chery Viognier, Condrieu, France*2021 Lake Folly Chardonnay, New South Wales, Australia *2017 Domaine Simha Beauregard Pinot Noir, Tasmania, Australia *2018 Jean Grivot Vosne-Romanee, Burgundy, France *2018 Massolino Barolo, Piemonte, Italy Not that we had any room for it, but Chef Gilmore insisted we try his specialty dessert: "the moment in time." Which, of course, he made personally. The desert was rushed to our table, then the magic happened. You're actually tasting the chocolate in a really pure form, and you think it would be heavy, but it's actually really light. It almost looks like a sponge cake, but it's lighter than air, and with the warmth of your mouth, the chocolate virtually disappears and leaves this beautiful chocolate essence in your mouth. It's perhaps one of the beautiful contradictions of the desert, that so much time, energy, and chocolate could be expended in pursuit of a single, perfect, ephemeral moment. It was a gastronomic orgasm to be sure -- like, OMG!!At 2AM we finally said goodnight to Chef Gilmore. Thank God we had hired a limousine that evening... but we should have also hired a forklift. LOL. Quay Sydney defines fine-dining in Australia. It's worth your time and your wallet. Say, "bucket list."
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