The much anticipated relaunch of Quay sees Executive Chef Peter Gilmore, Chef de Cuisine Rob Kabboord and Sous Chef Tim Mifsud fully reimagine and design the menu so that it will continue to evolve and grow.
The formality of both the service and the room has seen significant changes too. Consciously pared back, with less seating capacity, and a more accessible wine list, the result is a far more vibrant room.
With a choice of menus and wine-matching options, the diner can shape the dining experience. The beautifully presented ‘oyster intervention’ delivers the full spectrum and nuance of flavours without the traditional textural expectation. Next, an exquisitely plated pea garden is counterpointed by miso and anchovy, followed by a rockpool of hand-harvested seafood with virgin soy, seaweed and aged vinegar. The signature smoked pig jowl has survived the transition and remains a triumph, the sum of its parts being the essence of a perfectly balanced dish.
PSST! The famed snow egg may be officially retired, however, its dessert successor – white coral – is sure to win over a new generation of diners.