The makings of gourmet perfection combine an epic 1930s building with the owners of Quay who team with chef Ross Lusted for a modern seasonal menu worthy of his name. The dining room is a tribute to mid-century design with exposed solid-oak tables adorned in ceramic place settings created personally by the chef. An open kitchen reveals a meticulous staff at word over a traditional Japanese robata built specifically for the location. A fashionable crowd of locals and visiting media types find a soothing décor alongside iconic Deer Chairs selected by designer Nick Tobias.
The Food
A lunch and dinner service includes prix fixe, theater and vegetarian options as well as a lengthier ala carte menu. Meals best begin with their incredible selection of local oysters followed by spanner carb with artichoke butter and cured John Dory in white sesame oil. Mains include ocean trout with crisp skin, ash grilled duck with candied walnuts and robata grilled Junee lamb. Sides vary between comforting Dutch cream potatoes and sweet vine tomatoes with pumpkin aioli to broccoli and butter lettuce hearts.
Last Word
Seasonal cuisine and robata grill at acclaimed Sydney eatery by Chef Ross Lusted.
