Harbourside restaurant Q Dining has undergone a full refurbishment. The venue, situated within Pullman Quay Grand Sydney Harbour underwent extensive work, taking inspiration from its location between the Botanic Gardens and Sydney Harbour.
Executive chef Brett Humphries has worked closely with Aboriginal communities to source ingredients, infusing native flavours across the a la carte menu. Sustainable, ethical and local produce features in dishes inspired by land and sea.
Small plates include pan-seared scallop with burnt vanilla butter and wild osmanthus flower; 12-hour Port Lincoln octopus, romesco and pickled basil leaf; and grilled emu fan fillet, emu powder, candied beetroot, parsnip puree and sticky balsamic. Large plates include Patagonian toothfish accompanied by saltbush leaves, amuse bouche carrots, candied muntries, macadamia crumb and bisque; Hunter Valley pigeon, sous vide leg, pan roasted breast, pepper leaf pancetta, fig vincotto, nameko mushroom and lemon aspen; and handmade ravioli aperto black ink dough with fresh caponata, ricotta fondue, basil and chive foam.
Signature dishes are also on offer, such as chateaubriand (600g) and whole baby barramundi (800g). Desserts include, textures of chocolate, which features feral plum, strawberry, eucalyptus oil and warm chocolate fudge.
A large display fridge showcasing mostly Australian wine varieties is housed within the dining room, while signature cocktails are also a drawcard. Think the lychee mojito with Paraiso lychee liqueur, mint, lychee syrup and soda water; the limoncello spritz with limoncello, rosemary syrup, Prosecco and soda water; the strose spritz with rose, strawberry syrup, Prosecco and soda water; and the passion spritz with Passoa, passionfruit syrup, Prosecco and soda water.
Floor-to-ceiling glass windows frame the view of Circular Quay and Sydney Harbour Bridge, while allowing for natural light to flood the space. Fresh white walls are offset with splashes of pastel and dove grey columns, all complemented by marble table tops and timber chairs. The atrium-style dining room is decked out with bold blue banquette seating with contrasting pink clay soft furnishings along with rose gold and brass tableware. Native botanicals are on display, including a bespoke display canopy which arches over the bar.
Q Dining is open for breakfast from 7am to 11am and lunch from 12pm to 2:30pm (last seating) Monday–Saturday. For dinner, the venue is open from 5:30pm to 9pm (last seating) Monday–Wednesday and from 5:30pm to 9:30pm (last seating) Thursday–Saturday.
Photography: Guy Davies