While Easter may be over for another year, that doesn’t mean the good (egg) news stops. Quay, one of Australia’s best restaurants overlooking Sydney’s aquamarine harbour, is bringing back its iconic snow egg dessert for a limited time next month. Created by executive chef Peter Gilmore back in 2009, the dreamy dessert – which was catapulted to national fame after its guest appearance on MasterChef in 2010 – was a signature on the fine diner’s menu until it was retired in 2018. Now, in truly eggcellent news, Gilmore is bringing it back for a good time but not a long time: the snow egg will be available in Quay’s Green Room over 10 nights from May 25 to June 15 during Vivid.
Consisting of a cloud-like sphere of poached meringue and custard-apple ice cream, sitting on a nest of fruity pink fool and granita, the snow egg is an impossibly beautiful dessert, one which took Gilmore more than two months from ideation stage to conception.
Peter Gilmore said: “I am honoured to be bringing back the snow egg for a very limited time. It has had a cult following since the early days of it being on the menu at Quay and holds such a special place in my heart.”
Ears pricked? Quay is offering four options where diners can taste the snow egg, which will be served in a Riedel wine glass alongside a glass of Charles Heidsieck Champagne or a non-alcoholic pairing. For more information and to make a reservation, click here. Run, don’t roll.
Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, travel inspo and activity ideas, straight to your inbox.