{"id":16699,"date":"2011-05-31T23:51:38","date_gmt":"2011-05-31T22:51:38","guid":{"rendered":"http:\/\/noexpert.co.uk\/?p=16699"},"modified":"2021-10-31T16:16:26","modified_gmt":"2021-10-31T16:16:26","slug":"quay-mana-from-heaven-and-8-textures-of-chocolate-wow","status":"publish","type":"post","link":"https:\/\/www.noexpert.co.uk\/food\/?p=16699","title":{"rendered":"Quay – mana from heaven and 8 textures of chocolate WOW!"},"content":{"rendered":"
A post from No Experts Australian Correspondent<\/h6>\n

Quay<\/a> is considered one of the best restaurants in Sydney, certainly at number 26 in the S.Pellegrino World’s Best <\/a>Restaurants list<\/a>, it is the highest placed Australian restaurant. It is also one of only 3 restaurants in Sydney to be deemed worthy of 3 hats in the Sydney Morning Herald Good Food Guide<\/a> this year. When we arrived, on a wet Sunday night, with a group of friends, our expectations were very high, and we had been saving this visit for a special occasion, my birthday.<\/p>\n

Now I have to confess that my experience of the service at Quay may have been extra special, as we had an ace up our sleeves.\u00a0 One of the guests at our table is a wine distributor for some amazing boutique wineries, and we were fortunate that Quay are one of his clients. As a result,\u00a0 we were treated to one of the best tables in the house, with views of both the Opera House and Bridge, fabulous service, and a delicious complimentary bottle of Clover Hill Sparkling<\/a> from Tasmania, courtesy of Daniel the sommelier.\u00a0 Service all night was exceptional.<\/p>\n

The food at Quay was delicious, although we opted for the four course menu, over what the Aussies call the “dego” (short for degustation – how that makes me cringe), primarily because Peter Gilmore’s signature dish, the Guava and Custard apple snow egg, did not feature on the taster menu.<\/p>\n