Quay: The Finest Restaurant Down Under
Adorned with the billowy outline of the Sydney Opera House and the dramatic lines of the Harbour Bridge, the waterfront in Sydney, Australia, is among the world's most picturesque. But at Quay, a Luxist nominee in the best international fine dining category, the food rivals the spectacular views.
The restaurant reflects the tastes and whims of executive chef Peter Gilmore, who joined Quay in 2001. The Sydney native trained in the U.K. before returning to Australia, and his style reflects the combination of Eastern and Western influences that embody the land down under. For instance, Gilmore took the pork belly-an Aussie favorite-and updated it by adding a braise of green lipped abalone, handmade tofu, cuttlefish, Japanese mushrooms and chive flowers.
As dazzling as the restaurant's entrees and views are, Quay's desserts are just as impressive. Perhaps best of all is Gilmore's Snow Egg, a poached meringue egg in custard apple ice cream, coated in golden praline on a bed of guava foil. The delicate delicacy gained fame across Australia when it was featured on the television show Master Chef.
Dinner at Quay starts at $155 per person; the tasting menu starts at $210 and runs all the way up to $400 with premium wine pairings included. Depending on exchange rates, that means all prices are about 10% cheaper in U.S. dollars-making Quay quite a bargain compared to some of its European competitors.
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