Sydney – 3/11/18 – Saint Peter and Quay

Saint Peter
My first meal on this trip was off to a good start with a G&T with my favorite gin – Four Pillars – which I would go on to drink at every opportunity.  I am so glad that I managed to fit this in and a bit mad that I didn’t come back everyday for lunch as it was that good.


raw diced 10 day aged Mooloolaba broadbill, sour onion & egg yolk

BBQ Coorong pipis, burnt tomato, lemon thyme & garlic mayonnaise

Berry’s creek blue cheese VIC

Quay
Is there another restaurant that has a more spectacular view?  This was overall such a lovely experience and I am so glad I got to try the famous snow egg right before it was taken off of the menu.

Another Four Pillars G&T with an opera house backdrop.

And extra course that unfortunately I can’t remember

new season muntries, sheep’s milk feta, sour cucumber, herbs, pistachios, verjus

congee of hand dived scallops, heart of palm, black vinegar laver

bread & butter

slow cooked quail, fermented mushroom custard, green walnuts, brioche porridge, seed crackling

smoked confit pig jowl, southern squid, shaved shiitake, sea cucumber crackling

steamed coral trout, heirloom radishes, sake, lemon

Arkady lamb, barletta onions, ice plant, oca, lemon puree, roasted hemp seed

snow egg

oloroso caramel, muscovado, dulcet, muscatel, walnut