Sydneys Most Magnificent Lunch
Quay has introduced what is arguably Sydney’s most magnificent lunch; a two course lunch for $70, a three course lunch at $85. Throw in the culinary talents of Quay’s three hat chef Peter Gilmore, dress circle views of the harbour and Opera House, complimentary parking at the front door for lunch and waitstaff who respect your wish to either stick to a timetable or while away the hours, and you have the recipe for the perfect afternoon.
The lunchtime menu includes Quay signature entrees such as Peter’s intriguing sea pearls and delicate crab congee, and a slow cooked quail breast with French breakfast radishes, truffle custard and baked milk skin. Mains are a culinary tour de force with such dishes as crisp skin Northern Territory barramundi, white turnips, hand made silken tofu, samphire, spring onions, nasturtiums. For those who choose the three course option, there is the famous five texture chocolate cake and Peter’s legendary peach granita and ice-cream on offer.
Quay’s unique cuisine has long held Sydney in its thrall and has won countless accolades, including the coveted Sydney Morning Herald Good Food Guide Restaurant of the Year Award in 2003 and 2005 and the Guide’s three chef’s hats for five years in a row. The Quay lunch menu will be offered from April and bookings are necessary.
Lunch Menu
Two course $70
Three course $85
*****
Sea pearls
sashimi tuna, smoked eel, octopus, egg white pearls, sea scallop, tapioca
Mud crab congee
hand-shelled mud crab, Chinese inspired split rice porridge
Slow cooked quail breasts, shaved baby squid
Joselito Iberico Jamon de bellota
hazelnuts, truffle, Chinese artichoke, chestnut mushrooms
Rare breed pig belly, gentle braise of green lipped abalone
handmade silken tofu, Japanese mushrooms, chive flowers ($10 Supplement)
Slow roasted Jerusalem artichokes, toma della rocca
sunflower seeds, almods, rosemary flowers
*****
Brioche crusted Blue Eye, young leeks, spring onions
baby turnips, broad beans, celery heart, pea shoots
Slow braised South Australian milk fed lamb shoulder
roasted globe artichokes, fresh milk curd, spring herbs
Roasted Veal fillet, truffle custard, nuts, seeds, pulses, grains, shoots,
fungi, organic baby garlic
Truffle Risotto with wild cultivated mushrooms
baby broad beans
Potato puree $10
Mixed leaves $10
*****
Pear Crème caramel, Sauternes jelly, pear icecream, caramel cream
Green apple snow egg
Eight texture chocolate cake, Featuring Amedei ‘Chuao’ Chocolate
A selection of cheese, toasted hazelnut brioche, raisin and walnut sourdough
Coffee, tea, petits fours $8