I’m looking to nature for my inspiration. Letting the natural produce speak. There’s so much out there, so much elegance and beauty. To me, it’s about the organic nature of food and letting flavours and textures speak for themselves. - Peter Gilmore, Quay Restaurant
Quay Restaurants snow egg dessert: The “egg” sits on a bed of white nectarine granita with white nectarine purée and custard. It has a yolk of white nectarine ice cream encased inside soft white meringue, all enclosed in a shell made from maltose tuile dusted in icing sugar.