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Quay Restaurant Review: Jutting out over the harbour like yet another mighty ship, Quay understandably has one of the best views in Sydney. In the years that executive chef Peter Gilmore has been at the helm, he has ensured that the food --- both in flavour and presentation --- equals the surroundings. Diners have acknowledged this, booking weeks (sometimes months) ahead. While the venturesome contemporary cuisine which he has evolved is exceptional, many diners pace themselves in order to enjoy the eight-textured chocolate cake. In this seriously romantic territory, with a view of Sydney's jewels --- we’re talking Sydney Harbour Bridge, the harbour itself and Sydney Opera House --- this has to be the ideal finale for a meal. The set three- or four-course lunch menu features such a range of esoteric flavors and techniques that many feel they must dine several times to explore tastes thoroughly. By night (book early to secure a window seat), enjoy either the four course prix-fixe menu or the eight-part tasting menu. Diners can consider dishes such as raw smoked Blackmore Wagyu with fresh Dory roe, poached duck with forbidden rice, smoked and confit pig cheek, or roasted grass-fed Angus beef with mushrooms and eggplant. Quay’s international wine list offers half bottles and thirty or so wines by the glass.