Cat
- Jul 21

The Quay

During my recent trip to Sydney, I discovered a gem boasting stunning views of the Harbour Bridge and the Sydney Opera House but also offers a dining experience that is a true symphony of flavours and textures. The menu is a progression of dishes with a range of different dishes where they take a spin on classical dishes and turning them into a harmonious blend of flavour.

The first dish, a delightful surprise not listed on the menu, featured a salty and creamy oyster cream at its centre, paired with a sweet white chocolate. Alongside this was a caviar dish, creating the perfect balance of salty and sweet to begin the set menu.

Next up was the Wild Blacklip Abalone. This dish was a masterpiece, featuring young octopus, raw scallops, seaweed, and aged vinegar. The scallops were incredibly fresh and creamy, while the octopus had a tender texture and was packed with flavour. The seaweed added a salty note, perfectly balancing the dish.

Following this was the smoked eel cream, one of my favourites. The cream was thick and rich with a strong eel flavour, complemented by the crunch of walnuts and the subtle brininess of Murray cod roe. The combination of these elements added a delightful diversity of textures to the dish.

The native freshwater marron was quite a surprise with small caviar-like bubbles with a strong fish flavour. The egg yolk and mustard butter made the dish richer and more flavourful.

The next dish featured gnocchi paired with fresh mud crab and a delightful crunch from peanuts, perfectly blending surf and turf elements. However, I felt the bone marrow flavor could have been more pronounced; without prior knowledge, it would be difficult to know bone marrow was used, and it didn’t significantly elevate the dish.

The meal concluded with a refreshing dessert that truly impressed. This white coral dish featured a fluffy white chocolate made with liquid nitrogen, giving it a unique coral-like shape. Beneath this was a shaved apple ice cream, offering an unexpected texture. Both elements deviated from traditional dessert experiences, creating a surprising and delightful finale.

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