Traveling on business, I dined at Quay with a friend. - Quay Restaurant The Rocks - Buy Reservations
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π 5/5 - Traveling on business, I dined at Quay with a friend.
By π» @Francis D., 09/24/2023 3:00 am
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With the 8-course degustation, the portion size was ideal and left us pleasantly sated. Four of the courses were truly exquisite. The 2nd course was raw Albrolhos Island scallops from Western AUS, which were firm textured, buttery, and naturally sweet. Served on a bed of katsuobushi cream (smoked and fermented skipjack tuna) with sea cucumber crackling and topped with Murray cod roe, the crunchy sea cucumber absorbed the savory flavor of katsuobushi with a truly memorable result. Moreover, the cod roe accented the dish perfectly. The 4th course was dancing Japanese mushrooms (Maitake), black lip abalone, magical schmaltz (nondairy butter flavor from goose fat), garum, and koji. In short, an umami wet dream. The 6th course was Maremma duck (free range pasture-raised) served with a medley of tasty, fresh vegetables - white sprouting broccoli, Jerusalem artichoke, Chinese cabbage (Hispi), and heirloom spigarello (like broccoli). The duck was perfectly prepared (medium rare), with crunchy skin and incredibly succulent meat. Mouthwatering, although arguably out of place given the seafood leitmotif. Nonetheless, had I dined on duck alone, the meal would not have been any less memorable. Of course, I'd be remiss if I didn't mention the famous White Coral dessert (7th course) - French white chocolate, cream & eggs treated with liquid nitrogen (giving a coral appearance), atop chocolate mousse, mango ice cream, and coconut cream. A perfect near finish. Stunning views of Sydney's harbor and semicentennial opera house offered world-class ambience. Kudos to the attentive waitstaff, especially Monique, as well as to the maestro himself, Head Chef Troy Crisante.
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