|I wanted one very special meal on my trip, and as soon as I read about Quay, I knew that this had to be it.! Quay is one of the most acclaimed restaurants in Australia, currently ranked #29 on the coveted S.Pellegrino World’s 50 Best Restaurant’s list. For the third year in a row, it was named the best restaurant in Australasia. (On a side note, no Canadian restaurants made this list). I actually made my reservation two months in advance, and I had to send in my credit card information to secure the reservation. And then I proceeded to plan my whole trip around this meal to ensure that nothing, and I mean absolutely nothing, would possibly interfere with my lunch plans. This was undoubtedly the most anticipated restaurant visit of my trip.|
|The bread was accompanied by a few shards of sea salt and the most elegant butter presentation I've ever seen.|
Smoked and confit pig cheek, shiitake, shaved scallop, Jerusalem artichoke, juniper, bay
This dish was so awesome on so many levels that I don't even know where to begin. The pig cheek was marvelously tender and fell apart at the lightest touch. The crispy artichoke and shaved scallop added a lovely textural dimension to the tender meat. Above all, the pig cheek was insanely flavourful without any greasy mouthfeel. I thought that it was the single most delicious piece of pork I've ever eaten (until the next course arrived). This was my mom's first course but I think I devoured most of it.
Berkshire pig jowl, maltose crackling, prunes, cauliflower cream, perfumed with prune kernel
After my 3rd course, I learned that all things pork are delicious, especially at Quay. I'm not quite sure what the difference between pig jowl and pig cheek is, but I now pronounce it my favourite cut of pork meat! We were instructed to take in the fragrance of the dish before consuming it. To be honest, I couldn't really smell anything special, but the dish truly delivered in taste! The maltose crackling was sticky, crunchy, and incredibly fun to break into, just like the top of a crème brûlée! The sweet prunes and savoury cauliflower cream worked remarkably well together and perfectly complemented the amazingly fork-tender meat (just as tender as the pig cheek from the previous course). Everything on the plate was phenomenal and I just wanted to lick it clean!
|Our meal was also included a side salad, which was pleasant but a complete waste of stomach space in my opinion. I still needed to save room for the most anticipated course- dessert!|
Jersey cream, salted caramel, prunes, walnuts, and ethereal sheets
As if I wasn't already extremely impressed with the meal, the desserts completely blew my mind off to the moon! My dessert was stunningly beautiful and absolutely took my breath away. Ethereal sheets turned out to be paper-thin sheets of hard caramel, chocolate, and milk skin, all resting on a pool of milk cream and salted caramel. The combination was dreamily decadent and satisfying, and I loved the whimsical yet elegant presentation.
Guava snow egg
And last but certainly not least, the star of our meal was arguably Quay's famous snow egg dessert, which was featured on MasterChef Australia. I could hardly contain my excitement when my mom tapped open the maltose praline shell to unveil a core of guava ice cream as the yolk, enveloped by a fluffy marshmallow meringue which served as the egg white. The "egg" was dusted with icing sugar and rested on a bed of guava granita, guava purée and custard. This dessert was a complex construction that tasted wonderfully light at the same time. The meringue egg white was pillowy soft and melted in my mouth. The cool granita was a breath of fruity freshness, and then you hit the creamy custard and guava purée, which provided a richer balance. It really was an extraordinary experience. For me, the snow egg lived up to its hype and I thought it was truly incredible in every possible way.
My other Australia posts:
Red Door Cafe
Lindt Chocolate Cafe
Bangbang Espresso Bar and Cafe