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Saturday 2 March 2019

A new sweet treat from Australia's king of desserts

There is an exciting new dessert arrival from the man who created the snow egg and white coral.

Sydney's iconic Quay is now a 30-year-old restaurant, and chef Peter Gilmore has been in charge for 17 of those years, always looking to create something new.

Introduced to the Quay 10-course menu today is the greengage plum with fresh pistachio.

The dessert highlights greengage plums, a rare variety of stone fruit that is not readily available due to its very short growing season.

The dessert consists of a pistachio brûlée cream made from peeled and blanched pistachio nuts, vanilla custard and double cream. It is finished with a quenelle of greengage plum sorbet and a dusting of pistachio nuts.

The dessert will only be available for a limited time and will feature exclusively on the 10-course menu.

Call (02) 9251 5600 or visit

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