Executive Chef Joshua Davidson has worked in London and Canada, and been Head Chef at Margan Restaurant in the Hunter Valley and The Apollo at Potts Point. Since joining Q Dining in early 2018, the menu has come to reflect his talent for creating interesting combinations of quality ingredients.
Q Dining is located on a mezzanine floor in the Pullman Quay Grand Sydney Harbour. It’s friendly and modern, with dark leather upholstered chairs and banquettes and small marble tables. Spherical light fittings resembling balls of stars dangle from high ceilings and echo the sparkling harbour lights outside.
The menu is not large but offers a selection of meat, fish, poultry and vegetarian dishes. An entree of kangaroo carpaccio sees creamy aioli, fresh and dried tomatoes and crisp baby rocket teamed with the game meat. A main of pink duck breast and tiny baby beetroot in a rich Pedro Ximenez sauce is complemented by creamy curd with a sprinkling of pistachios and fresh baby sorrel leaves.
PSST! For those headed to the Opera House, there are two- and three-course pre-theatre menus for $70 and $85 respectively.