Iconic Six-Course Private Lunch Degustation with Premium Wine Pairing, Signed Cookbook & Head Chef Visit at Quay
Revel in the summer season with a six-course lunch at Sydney’s iconic dining destination, Quay. Awarded Three Hats by the Australian Good Food Guide for 22 consecutive years, Quay promises a lavish dining experience to remember, overlooking the spectacular harbour. Your warm welcome starts with a glass of Charles Heidsieck champagne and amuse-bouche served on the private terrace.
Proceed to a table in the dining room and savour Executive Chef Peter Gilmore’s six-course seasonal degustation. Be greeted tableside by Quay’s Head Chefs Tim Mifsud or Troy Crisante, and delight in each course expertly paired with bespoke Australian premium wines by Head Sommelier Wilem Powell for an exceptional culinary journey. Bid adieu with a signed copy of Peter Gilmore’s ‘Organum’ to cherish at home and remember this once-in-a-lifetime experience.
Inclusions
- Valid for one adult (18+)
- A glass of Charles Heidsieck champagne on arrival, served on the terrace with amuse bouche (weather permitting)
- Executive Chef Peter Gilmore’s award-winning six-course degustation menu
- Table hosted by a Quay senior Sommelier, with a bespoke premium Australian wine pairing crafted by Head Sommelier Wilem Powell
- Quay’s Head Chef Tim Mifsud or Troy Crisante to greet guests tableside to introduce a course
- One signed copy of Executive Chef Peter Gilmore’s book, Organum, per couple
- Available: Saturday – Sunday: Sittings at 12pm, 12.30pm and 1pm
- Bookings valid to 28 January 2024
Sample Six-Course Menu:
- Course One: Wild blacklip abalone, Armenian cucumbers with raw Abrolhos Island scallops, seaweed, aged vinegar
- Course Two: Smoked eel cream with sea cucumber crackling, Murray cod roe, flowers
- Course Three: Southern squid, pipis with chrysanthemum buds, Barletta onion, hispi stems, umami custard, schmaltz, garum
- Course Four: Tasmanian rock lobster with bone marrow pasta, young almonds, koji butter
- Course Five: Pasture-raised duck with roasted lettuce, black garlic, agretti
- Course Six: Diamond Coral with lychee, rose, vanilla, nectarine
- Served with bespoke Sommelier premium wine pairing
*Please note: Menu is subject to change. There is a potential for cruise ships to be in port (see Conditions of Offer for further information)