The iconic snow egg dessert crafted by Chef Peter Gilmore is set to make its return on the Quay menu for a limited run throughout May and June.
The snow egg will be available in Quay’s Green Room from 25 May to 15 June as part of the Quay’s Return of the Snow Egg with American Express program.
Guests can choose from three Charles Heidsieck Champagne pairing options: Brut Réserve NV, $98; Rosé Réserve NV, $136; or Blanc des Millénaires 2007, $175.
There is also a non-alcoholic option for the offering which features the Bastic cocktail made with vanilla and cardamom-infused feijoa fizz.
The snow egg will be served in a Riedel O glass, which was the original vessel used for the dessert during its time on the menu from 2009-2018.
It’s the first time the snow egg has made an appearance on the Quay menu since its retirement in 2018.
“I am honoured to be bringing back the Snow Egg for a very limited time,” says Gilmore.
“It has had a cult following since the early days of it being on the menu at Quay and holds such a special place in my heart.”
Bookings are now open via the Quay website for the Quay’s Return of the Snow Egg with American Express.
