Quay
<p>Perched high above Circular Quay, this elegant fine-dining restaurant has some of the best mealtime views in the city: to one side is the <a href="/thingtodo/music_venue/sydney-opera-house">Opera House</a>; to the other, the Harbour Bridge; and in between are dozens of bright bobbing boats and puttering ferries. Chef Peter Gilmore's sophisticated global cuisine more than matches the thrilling vistas; try one of his prix fixe lunch menus (either two or three courses) and you'll experience one of the best high-end midday meals in the city. Gilmore cherry-picks his flavors and techniques from around the world: while his signature “sea pearls” dish of tuna sashimi, smoked eel, octopus, and egg-white “pearls” borrows from Japan, his roasted lamb loin with roasted root vegetables and his slow-braised rabbit with morels and carrot cream are straight from the Continent.</p> <p><strong>Tip:</strong> If it's available, don't miss the silky raspberry <em>mille-feuille</em> for dessert.</p>
AS FEATURED IN...
From Food & Wine , MAY 2009
Not-to-be-missed dishes include his signature trio of “sea pearls”: tapioca-crusted crab and yuzu; egg white set around a core of...MORE>>
Last updated May 2009
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