Quay will open its doors on Thursday 19 July after undergoing a multi-million-dollar renovation.
Executive chef Peter Gilmore is now back in the Quay kitchen after developing the new menu at Bennelong during the closure, and the chef has revealed some of the new dishes diners can expect to see at Quay.
After the famed snow egg was, Gilmore has replaced it with White Coral; a dessert he feel is its equal.
“This dish took the longest to evolve and get right, I’m calling it White Coral,” says Gilmore. “It is a very light white chocolate ganache that has been super aerated under vacuum and then frozen with liquid nitrogen. The effect is a light, porous structure that resembles an organic piece of white coral.
“This is served on a feijoa ice cream with a coconut cream. The white coral is shattered with a spoon by the diner and the flavours of feijoa, coconut and white chocolate harmonise in a light and refreshing yet intense way.”
Oyster Intervention is another confirmed dish, with a ceramic shell filled with oyster cream and topped with crackling made from a deep-fried sheet of tapioca, chicken skin and dehydrated oysters. Ossetra caviar finishes off the dish that will be served with a mother of pearl spoon.
For the first time in Quay’s 30-year history, linen tablecloths will be removed and replaced with custom timber tables made from sustainable solid spotted gum by Planet Furniture.
The Fink Group have commission Australian designer Adam Goodrum to create “The Quay Chair”, purpose-built for the restaurant in a range of organic colours with chevron detailing to reference the Opera House shells.
Long-time collaborators TZG architects have spearheaded the renovation which features an open kitchen and showcases views of the Harbour Bridge. The dining capacity has also been reduced from 100 guests to 80.
Quay will offer a tasting menu-only experience for the first time when it opens, with the 10-course tasting menu guiding the diner through Gilmore’s new dishes. Additionally, a six-course menu with a choice of main will be available Sunday to Thursday for dinner, and Friday to Sunday for lunch.
Image credit: Gourmet Traveller