Quay, Sydney, Australia – Lunch review

Restaurant with a view

On our travels we read an article including the 2009 list of the 50 best restaurants in the world and noted Quay in Sydney was included.  With Sydney being our next destination on our world trip, we took note and thought we may check it out when there.  Having located the restaurant easily in The Rocks area of Sydney, sandwiched between the Harbour Bridge and the Opera House, we booked a table for 1.15pm the following day with ease.  When we arrived for that booking we were instantly recognised and immediately shown to our table, which had a spectacular view to the Opera House.

We were taking advantage of the 2 courses for $75(AUD) menu and having deliberated over the choices we ordered our food and wine.  An appetiser was presented to us in a shot glass- Yellowfin Tuna sashimi with cucumber jelly and creme fraiche which was delicious, refreshing and light, giving a great start to our meal!

Sea Pearls

The Kiwi ordered the starter of Sea Pearls with Yellowfin Tuna, Octapus tentacles, Mud Crab & tapioca with silver leaf and finally a brown ball of some kind of Japanese stock all pretty and beautifully presented in a row.  This started out with two very interesting textures and flavours but slowly worked it’s way to mere mediocrity.
And so to the mains.  I ordered Cod with crisp skin, parsley, fennel, capers and garden veg in an oyster cream and this was a crisp dish of clean whites and crisp greens which offered a fresh, clean taste but I was disappointed that the fish was rather lacking in flavour and texture, I fear it was overcooked! As for the oyster cream it offered no flavour at all. The Kiwi ordered the Lamb and the waiter suggested it be cooked medium rare, and this met with the Kiwi’s approval.  Unfortunately the Roasted Lamb with baby carrots and olives was well cooked! We sent this back, and the excellent service meant that my dish was removed and kept warm so we could eat together.  When the second attempt of the Lamb dish arrived the flavours were strong and tasty but unfortunately the chef really doesn’t know the meaning of medium-rare! Top 50 restaurant in the world and they can’t serve Lamb medium-rare?!

Pretty plate

During our meal we watched with interest various desserts being served and felt that the Top 50 accolade may mean that this would be worth it, and so it was thus.  After a detailed description of how the Strawberry guava snow egg was created this quickly became my choice, the Kiwi going for the 8 layer Chocolate Cake.

Dessert heaven! The textures, flavours and experience of eating these desserts were extremely reassuring.
Staff were efficient, helpful and friendly so service could not be faulted.  Location, especially for us tourists, is fantastic and the restaurant is comfortable, offering pleasant surroundings.  Unfortunately the food didn’t quite match up to the reputation and expectations and I feel that this lies at the fault of the main courses.  Clever textures and flavour combining is all well and good, but it needs to be well executed and with the main course that was not the case.  For me, I would save your Aussie dollars and find another restaurant to dine in, but pop in here for a fabulous dessert!

Stunning Snow Egg

Chocolate layers