Quay- Sydney

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You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.”    Kurt Vonnegut

 Luxurious dinning, sightseeing the Sydney’s magnanimous opera. Upon arrival, you bump into a modern metal grey building, so strange that you didn’t realize how to get in; after walking  around you’ll find the elevator that would get you up to the main entry.

Glass everywhere, from floor to ceiling this place is where your and your ego can be delighted; Everything is meant for enjoying the fabulous food and environment.

Red, Blue, Gold velvet everywhere, mirrors also in the ceiling a decadent view from every perspective, some romantic lights that are being handled according to the movement of the sun in order for you to enjoy the perfect view of the chromatic colors of the sunset that’s mise en scène perfectly through the harbor bridge.

Picture yourselves there, with the menu on your hands, what would you think when you see one course that’s named:“Steamed King George Whitening, native coastal greens, hatsuka radish, smoked oyster crakling”.

That’s right! If you read my mind (and if you are not an adventurous type) you will consider twice in ordering the eight course tasting menu, because in all the other seven courses you will only recognize 3 ingredients top!. But given that my husband is the adventurous type, and that you are not any given day on Sydney’s best restaurant; I went for it.

I’m going to let you experience it yourselves, but I can describe it as an outburst of surprisesBeautifully set in perfect portions and presentations. The mix of flavors and textures in each course where designed to match entirely with each other.

The Snow egg Berry flavored was my favorite, is the culminating ending. This dessert reminded me as when you see the snow for the first time, stunning and powerful, but fragile at the same time… this dessert is so different and original you would think twice on breaking it. The exterior seems like white fleece, and when you get to the center of the meringue is like the finale of a impeccable savory composition.

As many of the top restaurants there are options of wine pairing, whichever you choose, your experience would be even more remarkable. I choose the premium option, on which they offer you selected brands and vintages. You will never forget this wines, and you better write them down, so you can look for them later on.

Peter Gilmore’s experience is a must when you find yourself in Sydney.

 

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