Quay

Rasberry sorbet and vanilla snow egg. Vanilla cream encased in a fluffy egg white meringue, torched with a crisp sugar casing and powdered with icing sugar. One of the most interesting and intricate desserts I've eaten

Top view of the cracked open snow egg. I'm sold on Quay and will come back in a heartbeat. It's worth every penny!

This is the best dessert I've ever had. Peter Gilmore's snow egg is Genius! Lifted the description below cause I couldn't have described it better. "...the Snow Egg is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy golden praline maltose shell, sitting on a bed of guava granita and a slick of guava fool."

Course 3 comprised pasture raised veal (done medium rare),
bitter chocolate black pudding, green walnuts, slow cooked wallaby tail, salsify, smoked bone marrow, chestnut mushrooms. Wasn't particularly into the smoked bone marrow but the rest of the ingredients went really well together. Can't believe I ate wallaby meat though.

Probably my final (and most expensive) meal in Sydney. Trying out the famous Quay by Peter Gilmore. This piece of art consist of fragrant poached chicken, white radish, sea scallops, smoked eggplant cream, pea blossoms. This was after an amazing appetizer of chestnut purée and black truffle in oxtail consommé.

Featured on Master Chef, The Snow Egg is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy golden praline maltose shell, sitting on a bed of guava granita and a slick of guava fool.