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 www.quay.com.au
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