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Quay is the kind of restaurant for which you make reservations far, far in advance and pack an outfit just for the occasion. Chef Peter Gilmore draws a crowd of reality cooking show fans for his Oz-Asian fusion with experimental ingredients like “yolk emulsion.” But a meal at Quay is more than a novelty dining experience. Set on the harbor, directly across from the Sydney Opera House, every table has a panoramic view. Pair the scene with eight courses and you have a memorable meal, which might include pomelo salad with elderflower; a concoction of razor clam, shaved shitake, smoked pig jowl, and sea cucumber crackling; and, for dessert, the Snow Egg: a strange but delicious mix of lychee, coconut, vanilla, and rose.
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