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Chef Peter Gilmore will crowdsource a new variation of his legendary dessert for a pop-up during Vivid Sydney.
After a six-year absence, the snow egg, chef Peter Gilmore’s career-defining dessert, will return to three-hatted restaurant Quay for 10 nights.
After retiring the snow egg in 2018, Gilmore today revealed plans for an unexpected final farewell tour: a crowdsourced flavour variation (to be determined over social media in the coming weeks) will be served at the Green Room at Quay from Saturday, May 25 to Saturday, June 15, during VIVID Sydney.
The dessert achieved national recognition during the 2010 MasterChef finale, when four million Australians marvelled at the perfect sphere of poached meringue and custard-apple ice-cream, delicately perched atop fruity layers of pastel-pink guava fool and granita.
That night, the Quay website crashed under the weight of 100,000 hits. The following day, viewers began making the pilgrimage to the waterfront restaurant, lining up at the door for a takeaway version that did not exist (it was only available as part an a la carte menu starting at $140).
“It developed a fame all of its own,” Gilmore says.
The snow egg became a signature dish at Quay, where it encapsulated Gilmore’s acute attention to detail and flair for juxtaposition, its outward simplicity belying the two months it took from ideation to completion. The dessert evolved with the seasons, taking on the flavour of guavas, peaches and mulberries, among others.
More than 500,000 snow eggs left the kitchen before the dessert was finally taken off the menu.
“It’s great that people love these dishes, but sometimes the only way to move forward creatively is to leave that behind and start a new chapter,” Gilmore told Good Food at the time.
But the snow egg remained collectively imprinted on the minds of diners, and for six years many have inquired after it.
Finally, Gilmore has acquiesced. This year, the snow egg will be served in a Riedel O glass with a choice of three pairing options of Charles Heidsieck Champagne, and one with a non-alcoholic alternative.
The packages available are:
- The snow egg with a glass of Charles Heidsieck Brut Réserve NV, $98
- The snow egg with a glass of Charles Heidsieck Rosé Réserve NV, $136
- The snow egg with a glass of Charles Heidsieck Blanc des Millénaires 2007, $175
- The snow egg with non-alcoholic cocktail, the Bastic (vanilla and cardamom infused feijoa fizz), $98
Diners will be able to try the snow egg over four weekend periods during the festival: from Saturday, May 25 to Sunday, May 26; Friday, May 31 to Sunday, June 2; Friday, June 7 to Sunday, June 9; and Friday, June 14 to Saturday, June 15.
Bookings open to the public at noon Friday, with a presale for American Express cardholders from noon Thursday.
Quay, Upper Level Overseas Passenger Terminal, The Rocks, quay.com.au
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