In front of me is white coral. Though, I am not underwater, scuba diving with Steve along the Great Barrier Reef. Instead, I’m sitting – fully dry – on a comfy, brown leather seat with Sydney’s famous white sails in the background. It’s a glorious time of day – perhaps my favourite one – when the sun’s harsh rays transform into a warm golden glow, and pink, fairy floss-like clouds begin to appear in the sky. The only bubbles I can see are those gently rising to the surface of my glass of Champagne. And between you and me, they’re going to disappear pretty soon.
White coral is the name of one of executive chef Peter Gilmore’s signature desserts at Quay. A sphere of coral-like, melt-in-your-mouth white chocolate ganache rests on seasonal ice cream (it was white nectarine when I visited) and icy, fruit-forward granita. I reckon it shares DNA with Quay’s now-retired snow egg, Gilmore’s most famous dessert, thanks to its starring role in MasterChef’s grand final pressure test in 2010. Juicy, sweet, creamy and gloriously refreshing, the white coral dessert is as exquisite to eat as it is to look at.
Dining at Quay, one of Australia’s best restaurants – and arguably Sydney’s finest – is a dream for most food-loving Sydneysiders. But it’s not a cheap meal, with the tasting menu setting you back $365 per person, and that’s not including drinks. If you’ve always wanted to dine here, now may be your chance, thanks to its new offering: Desserts by Quay.
Guests can choose from two signature desserts by Gilmore, paired with a glass of Charles Heidsieck NV Champagne, for $90 per person – all while soaking up those incredible Sydney views. The other dessert option, post brood honey bee, features wild Blue Mountains and South Australian honey, and is like a love letter to the sweet nectar.
If you want to go all out, you can opt to add on caviar, Quay’s signature crumpets, or the cheese course. And because this is Quay we’re talking about, this isn’t just cheddar and Jatz, but an extraordinary tart filled with cheese-infused custard, topped with dozens of tiny teardrops of fromage, alternating between a semi-hard and a blue cheese from Australian artisan cheesemaker Long Paddock Banksia, as well as spiced ginger biscuits. Quay’s full drinks menu is also available.
Whether you’re after an extra-special experience for date night, are celebrating a milestone, or just really love dessert, Desserts by Quay will be the key to your heart (and tummy).
Desserts by Quay is available Wednesday to Sunday nights, with reservations at 8.45pm and 9pm, from now until April 27. Book here.
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