Simon Food Favourites: Quay

Showing posts with label Quay. Show all posts

07 September 2012

Launch: Wolf Blass Luxury Collection Release 2012 at Quay Restaurant, Sydney (4 Sept 2012)

Upper Level, Overseas Passenger Terminal, The Rocks, Sydney 2000

http://www.quay.com.au

Wine in wolf's luxury clothing

Thanks to Tessa Kerestes from Liquid Ideas for inviting me to the media launch of the Wolf Blass Luxury Collection Release for 2012 held at Quay Restaurant. Nice timing with the announcement of Quay as ‘Restaurant of the Year’ by Good Food Guide. Uninterrupted views towards the Harbour Bridge and Opera House were spectacular from the function room matched with three-hatted canapés and no shortage of wines selected from the White, Gold, Grey, Black and Platinum Labels. Mr Wolf Blass was quite a jovial character and celebrated his birthday in good spirits with a large chocolate mud cake decorated with an eagle. Guests could play spot the TV celebrity with a small entourage of MasterChef contestants joined by My Kitchen Rules winners, Tracey Spicer and Kerri-Anne Kennerley minus the dancing.

Savoury and dessert canapés were served starting with the Sea scallop pearl, lime, cucumber, fennel — scallop sashimi in a ball I guess. I only tried one but I should have tried more to better appreciate the flavours. The Crostini of smoked ocean trout, crème frâiche, lemon marmalade was a win for me with its simplicity that hit the mark as a bite-sized joy and I could have happily munched my way through a tray of Peking quail, peanuts, sesame, cinnamon, hoisin, pickled cucumber. Dessert canapés were the highlights of the night though. The Salted caramel, prune, walnut tart and Lime curd, meringue tarts had exceptional shortcrust pastry — I suspect a pastry god must have been in the kitchen. Quay has been on my wish list to dine since October 2008 when I tried their Let’s Do Lunch. Since then the famed snow egg and eight-texture chocolate cake has been calling my name — matched with some Wolf Blass dessert wine perhaps?

SNAPSHOT REVIEW:

PROS: Stylish canapés and friendly event staff, Quality ingredients, Enjoyable wines supplied by Wolf Blass

CONS: There was a large break between some of the canapes leaving me quite hungry at one stage, Would have loved the wines and food to be paired up for better appreciation

MUST TRY: Returning to Quay to try their a la carte menu
VERDICT: Great function space with spectacular harbour views but I'm sure it doesn't come cheap

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Time for wine tasting

Wolf Blass whites

Wolf Blass reds

Sea scallop pearl, lime, cucumber, fennel

Beetroot, sheep’s milk curd, pomegranate molasses tart

Peking quail, peanuts, sesame, cinnamon, hoisin, pickled cucumber
SIMON FAVOURITE :-)

Tuna tartare, eggplant cream, dashi jelly, shiso

Braised pig belly, cauliflower cream, px sherry, prune

Risotto of young garden vegetables, aged reggiano

Blue swimmer crab cakes

Confit of tomato, goat’s curd and olive crumb crostini

Crostini of smoked ocean trout, crème frâiche, lemon marmalade
SIMON FAVOURITE :-)

Salted caramel, prune, walnut tart
SIMON FAVOURITE :-)

Lime curd, meringue tarts
SIMON FAVOURITE :-)

Coconut macaroon with coconut cream, raspberries

Speech time with Wolf Blass

Happy Birthday Mr Blass

All hands on deck lighting the birthday candles

Birthday cake for all

No shortage of glasses that's for sure

No shortage of Wolf Blass wine — I'm calculating there's at least one bottle available per guest so no one will go home thirsty

A relaxing night off presenting for Natarsha Belling

MasterChef meets My Kitchen Rules: Julia, Audra, Amina, Bella and Sammy — time for a cook off guys

Lyndey Milan and Kerri-Anne Kennerley looking good

Tracey Spicer with her entourage

Adam Liaw (left) busy times with food and funny tweets

Hayden Quinn enjoying the MasterChef afterglow

MasterChef contestant Lucas Parsons still enjoying his golf these days

George Gregan and Linda Duncombe (Citibank Australia)

Denéa from Gourmet Rabbit (right)

Wolf Blass team enjoying the outdoor view

Fine wine lovers

Country Home Ideas team from Express Publications

Where's Citibank amongst the Liquid Ideas team?

Sharon Muscat sings for the guests

Great view of Sydney Opera House

I wish I was in this spot for New Year's Eve

Nice balcony with city skyline and opera house view

I'm not sure why this hard reflective sphere is on the couch but it makes for a fantastic self portrait and I guess looks pretty cool

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18 April 2012

Masterclass with Peter Gilmore at Quay, The Rocks, Sydney (16 Apr 2012)

Upper Level, Overseas Passenger Terminal, Sydney NSW 2000
http://www.quay.com.au

The Quay is in the cooking

Thanks to Katrina Parker from Open Haus for inviting me to the Winter Produce Masterclass with Chef Peter Gilmore at Quay. Ever since October 2008 when I first visited Quay for a Let's Do Lunch I've been wanting to revisit but haven't had the chance. The event was hosted by Electrolux but surprisingly they didn't do a hard sell on their kitchen equipment which Peter was using like the Combination Steam Oven and Induction Cooktop. Perhaps the equipment is so impressive it simply sells itself? Peter first showed how to cook his Savoury Gouda custard with Autumn mushrooms, Jerusalem artichokes and hazelnuts which had nice earthy flavours although I wasn't quite sure about the addition of the hazelnuts since I already thought there was enough crunch in the dish from the tasty Jerusalem artichoke crisps — but that's just me. Next he demonstrated the Slow braised crisp skinned pork belly with prunes, sherry and cauliflower cream. I was surprised how well the prunes worked in the dish and it's probably best not to ask how much butter was used in the silky smooth cauliflower cream. I learnt some practical tips on how to cook the pork belly to achieve the much sort after crisp skin. If you're interested here's the recipes for these two dishes.

After the cooking demonstration it was time for a five course dinner menu with matching wines. The crusty Sourdough bread from Sonoma was very good and I loved the creamy butter they were using. The first dish was Salad of rhubarb, endive, beetroot, purple carrot, rosa radish, kohlrabi, goat's curd which was beautifully presented sitting on a bed of pomegranate molasses soil and fit for any vege lover to appreciate its unique flavours. I thought the 2010 Pennyweight Gamay was a great match to dish. Next was the Gently poached southern rock lobster, hand caught Tasmanian squid with a silky smooth base of 'lobster velvet' and noticeable seafood flavours coming through in the golden tapioca although I had trouble working out the pieces of lobster from the squid with each bite. Well matched with the 2010 Krinklewood Chardonnay. The Roasted partridge breast came with new season white walnuts possessing a delicate crunch. I wasn't a huge fan of the dish but wondered if a sauce would have persuaded me otherwise. Also I still really can't appreciate what freshly shaved truffle should taste like — it always seems too subtle on my palate.

When the Poached Wagyu beef, oxtail, morel, black pudding, farro, buckwheat, hazelnut, ezekiel crumbs was served I thought it looked like a chocolate fondant which put me off my taste game. It unfortunately was my least favourite dish — sorry Peter. I'm sure there was a lot of cooking technique in it but the outer crumbs texture really didn't appeal to me with the tender beef. I think I would have just preferred a nicely cooked wagyu (from the grill) with a flavoursome red wine jus, silky potato cream and some exquisitely cut seasonal vegetables with an edible flower thrown in for good measure. The dessert on the other hand was a winner for me making it a favourite of the night. Nitrogen frozen vanilla mousse, fresh mangosteen, custard apple, feijoa ice cream, coconut cream had flavours that all work really well together and apparently was a new dessert added to the menu just this week. I loved the addition of the pomelo giving it a pleasant popping texture and taste. For spectacular harbour views it's hard to beat Quay on location and if you get either Miori Shino or Kristian Savio as your waiter you'll be in great hands but I really wish they'd do something about their toilets. Guys, your tackle will be on show with all those mirrors around you when someone walks in unless you seek haven in the cubicle.

Masterclass video highlights

Other visits to Quay:

• 16 Apr 2012 - Masterclass with Peter Gilmore + 5 course dinner

• 23 Oct 2008 - Let’s Do Lunch

SNAPSHOT REVIEW:

PROS: Quality ingredients, Spectacular harbour views, Interesting dishes, Professional and knowledgeable service (Miori & Kristian), Very good wines, Function space available, Peter Gilmore seems like a very down-to-earth celebrity chef that still cooks in the kitchen most days of the week

CONS: Those toilets need a serious design overhaul in my books, Expensive, Being amongst the top 50 restaurants in the world I'm thinking you'll need to book well in advance, The sound of the cutlery on the stone-like plates was a bit like nails on a chalkboard

MUST TRY: Nitrogen frozen vanilla mousse with fresh mangosteen, Revisiting one day to try more of the menu when I can afford it

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