A Three-Hatted Culinary Symphony with Harbour Views 🌟

Finally ticked off my bucket-list meal at Quay, Australia’s pinnacle of fine dining—now with a dazzling new menu! The Setting 📍 Circular Quay Dine against a live postcard: floor-to-ceiling views of the Opera House and Harbour Bridge. New Menu Highlights 🦪 Raw Pearl Oyster Opener: Silky oyster kissed by kombu brine—umami fireworks. 🍚 Wild Greenlip Abalone & Sea Cucumber Paired with Koshihikari rice, yam, and aged vinegar seaweed broth. A poetic dance of land and sea. 🦀 Mud Crab Dumpling Signature showstopper! Bursting with sweet crab, drenched in burnt butter emulsion, topped with golden cassava crisps. Pure euphoria. 🐖 Smoked Pork Jowl Melts like meets dashi elegance, with seasonal greens and parsley. 🥩 David Blackmore Wagyu A9+ marbling meets maitake mushrooms and truffle shavings. Umami tsunami. 🍨 White Coral Dessert Quay’s iconic masterpiece—lychee sorbet, rose cream, and shiso snow. Edible art that tastes like frozen stardust. 🍯 Post Brood Honey Bee Finale: Honey-infused textures with whispers of chamomile. A golden farewell. Extras & Tips Complimentary Bites: Truffle-walnut bread, chocolates, and canelés. Non-Alcoholic Pairing: The Temperance Journey (herbal teas, pressed juices) is a revelation. Price: $365pp (excluding drinks). Worth every cent for a milestone celebration. Why Quay? Three Chef’s Hats (Australia’s Michelin equivalent). Service: Staff narrate each dish’s story—theatre on a plate. Timing: Book a sunset slot and savor each course like a slow sonata. #SydneyFineDining #QuayRestaurant #ThreeHats #HarbourViews #CulinaryArt #SpecialOccasion