Quay

If there is one menu that will never translate to an at-home offering, it's Quay's. Fortunately, Peter Gilmore was smart enough not to try. Instead, he left us to relish sweet memories of Quay's delicately balanced flavours; the theatre of eating hand-harvested seafood with tweezers. And of course, those spectacular harbour views. When Quay reopened its doors in mid-2020, joy flooded the room, making the light-filled dining space even brighter. Gilmore spent his time out of the kitchen cultivating new ideas for both Quay and its equally elegant sibling Bennelong. A new signature tasting menu was unveiled, featuring all the ingenious, puckish hallmarks of Gilmore's cooking. A walnut, truffle and purple corn flour dumpling made to look like a whole walnut was just one playful new arrival. Signature favourites, such as the white coral, were given fresh, seasonal updates. Months on, and a long lockdown later, Quay's menu will be different again but one thing is certain, it doesn't taste like this at home.