Quay

Happy New Year!
I was taken to Quay this evening for my birthday and what a wonderful experience it was.
Possibly the best dinner I have ever had!
We started with a complimentary amuse bouche of tuna sashimi with cucumber and creme fresh as pictured below.

We decided to go with the four course degustation menu.

My first course was Peter Gilmore's famous sea pearls; sashimi tuna, sea scallop, crab and octopus:

The sea pearls were just incredible, each one was unique in flavour, some of them had edible flowers and one, edible silver foil. The most beautiful course I have ever eaten.
My second course were the sea scallops with organic pink turnips, radish, oloroso caramel and society garlic flowers.

The scallops were melt in the mouth fresh and the crispy texture of the vegetables complimented them so well.
I had the mushrooms for my third course with white asparagus in consomme with shavings of black truffle.
Wow, what a delicious and hearty dish. A dream dish for vegetarians. Not that I am one, but this kind of dish is so amazing, you forget that there is no meat involved. The decadent lashings of truffle on top just add to the superb flavour.

For dessert, how could we go past Peter Gilmore's two signature desserts?
The snow egg and the eight texture chocolate cake.
The snow egg tonight was of the white nectarine variety and was out of this world. The bed of white nectarine granita was so refreshing.

White nectarine icrecream is inside the snow egg and is a delicious surprise when you crack the snow egg open.

The eight texture chocolate cake is a chocoholics dream cake. It comprises of chocolate mousse, chocolate, caramel and vanilla ganache, chocolate and hazelnut dacquoise, cake base, praline discs, chocolate caramel cream and a dark chocolate top disc plus a hot chocolate sauce poured over the top at the table. Divine!

We finished with Campos coffee and petit fours.

What an incredible dinner, with faultless service in a beautiful setting.

If they awarded four chefs hats, I think Quay would win them hands down.

http://www.quay.com.au/