Dining at Quay is guaranteed to grace a few aspirational to-eat lists. Here and around the world. Renowned chef Peter Gilmore’s inimitable fine diner – one of Australia’s most influential restaurants – sits in the Overseas Passenger Terminal at Circular Quay, delivering views of Sydney’s iconic bridge and across the water to the Opera House. The eight- or six-course set menu is simply flawless, guiding you through Gilmore’s precision with technique and flavour. But now you can stop in without having dinner.

Desserts by Quay launches today, offering a seat at the table for a choice of sweet finisher alongside a glass of Charles Heidsieck champagne. It’s a quick, late-night-only trip that, at $90 per person, is a fraction of the usual bill.

The restaurant is near synonymous with the Snow Egg, Gilmore’s fluffy sphere of poached meringue – hiding a yolk of ice-cream – that shot to fame on season one of Masterchef, was put to bed in 2018, and made a triumphant (yet quick) return last winter. While that egg remains in retirement, the pretty White Coral is yours if you choose.

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And it’s just as spectacular: white chocolate ganache is aerated then snap-frozen, served artfully atop a seasonal ice-cream (currently mulberry) and granita.

Want to take it up a notch? Add the cheese course, caviar, the signature Poolish crumpets – the golden rounds crowned with a melty round of truffle butter – or another dessert.

Desserts by Quay runs from Wednesday January 8 till Saturday March 1, 2025. Bookings are $90 per person, available at 8.45pm and 9pm.

@quayrestaurant
@chefpetergilmore