Quay
Overseas Passenger Terminal. The Rocks, New South Wales 2000, Rozelle
(02) 9251 5600
Lunch menu
3 course menu $125; 4 course menu $145One
Salad of preserved wild cherries, albino and chioggia beetroots, radish, crème fraiche, violets
$
Sashimi of local lobster, bergamot, green almonds, pomelo, elder flowers
$
Fragrant poached chicken, white radish, sea scallops, smoked eggplant cream, pea blossoms
$
Congee of Northern Australian mud crab, fresh palm heart, egg yolk emulsion
$
Two
Corner Inlet rock flathead, salt cured oyster cream, ice plant, sea cabbage, garlic scapes, abalone
$
Poached breast of squab, anchovy and seaweed broth, spring garlic, daylillies
$
Line caught iki jime Tasmanian squid, squid ink custard, society garlic, pink turnips
$
Smoked and confit pig cheek, shiitake, shaved scallops, Jerusalem artichoke leaves
$
Carrot seedlings, white lentils, almonds, Reggiano emulsion, cumin, daylilies, Job's tears, coriander flowers
$
Three
Poached hapuka
Tasmanian pink flesh potatoes, scorched beet leaves
$
Milk fed lamb slow braised in cumin scented butter, globe artichoke and white lentil leaves, parsnip cream
$
Hawkesbury free range chicken cooked in Vin Jaune and cream, steamed brioche, egg yolk confit, Alba truffle
$
Korean green rice, mountain spinach, barletta onions, green radish asparagus, sea lettuce, chestnut mushrooms
$
Four
Andalucia citrus and almonds
$
Jersey cream, salted caramel, prunes, walnuts, ethereal sheets
$
Quay's Eight texture chocolate cake
$
White nectarine snow egg
$
A selection of cheese, raisin and walnut sourdough
$
Tasting menu
Sashimi of local lobster, bergamot, green almonds, pomelo, elder flowers
$
Salad of preserved wild cherries, albino and chioggia beetroots, radish, crème fraiche, violets
$
Line caught iki jime Tasmanian squid, squid ink custard, society garlic, pink turnips
$
Smoked and confit pig cheek, shiitake, shaved scallops, Jerusalem artichoke leaves
$
Hawkesbury free range chicken cooked in Vin Jaune and cream, steamed brioche, egg yolk confit, Alba truffle
$
Poached Rangers Valley beef, bitter chocolate black pudding, morel, ezekiel crumbs
$
Andalucia citrus and almonds
$
White nectarine snow egg
$
Coffee, Tea Petits Fours
$
Dinner menu
Menu $165One
Salad of preserved wild cherries, albino and chioggia beetroots, radish, crème fraiche, violets
$
Sashimi of local lobster, bergamot, green almonds, pomelo, elder flowers
$
Fragrant poached chicken, white radish, sea scallops, smoked eggplant cream, pea blossoms
$
Congee of Northern Australian mud crab, fresh palm heart, egg yolk emulsion
$
Two
Corner Inlet rock flathead, salt cured oyster cream, ice plant, sea cabbage, garlic scapes, abalone
$
Poached breast of squab, anchovy and seaweed broth, spring garlic, daylillies
$
Line caught iki jime Tasmanian squid, squid ink custard, society garlic, pink turnips
$
Smoked and confit pig cheek, shiitake, shaved scallops, Jerusalem artichoke leaves
$
Carrot seedlings, white lentils, almonds, Reggiano emulsion, cumin, daylilies, Job's tears, coriander flowers
$
Three
Poached hapuka, Tasmanian pink flesh potatoes, scorched beet leaves
$
Berkshire pig jowl, maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil
$
Hawkesbury free range chicken cooked in Vin Jaune and cream, steamed brioche, egg yolk confit, Alba truffle
$
Poached Rangers Valley beef, bitter chocolate black pudding, morel, ezekiel crumbs
$
Korean green rice, mountain spinach, barletta onions, green radish asparagus, sea lettuce, chestnut mushrooms
$
Four
Andalucia citrus and almonds
$
Jersey cream, salted caramel, prunes, walnuts, ethereal sheets
$
Quay's Eight texture chocolate cake
$
White nectarine snow egg
$
A selection of cheese, raisin and walnut sourdough
$
Tasting menu
Sashimi of local lobster, bergamot, green almonds, pomelo, elder flowers
$
Salad of preserved wild cherries, albino and chioggia beetroots, radish, crème fraiche, violets
$
Line caught iki jime Tasmanian squid, squid ink custard, society garlic, pink turnips
$
Smoked and confit pig cheek, shiitake, shaved scallops, Jerusalem artichoke leaves
$
Hawkesbury free range chicken cooked in Vin Jaune and cream, steamed brioche, egg yolk confit, Alba truffle
$
Poached Rangers Valley beef, bitter chocolate black pudding, morel, ezekiel crumbs
$
Andalucia citrus and almonds
$
White nectarine snow egg
$
Coffee, Tea Petits Fours
$