The long-lasting snow egg dessert crafted by Chef Peter Gilmore is about to make its return on the Quay menu for a restricted run all through Might and June.
The snow egg shall be accessible in Quay’s Inexperienced Room from 25 Might to fifteen June as a part of the Quay’s Return of the Snow Egg with American Categorical program.
Friends can select from three Charles Heidsieck Champagne pairing choices: Brut Réserve NV, $98; Rosé Réserve NV, $136; or Blanc des Millénaires 2007, $175.
There’s additionally a non-alcoholic possibility for the providing which options the Bastic cocktail made with vanilla and cardamom-infused feijoa fizz.
The snow egg shall be served in a Riedel O glass, which was the unique vessel used for the dessert throughout its time on the menu from 2009-2018.
It’s the primary time the snow egg has made an look on the Quay menu since its retirement in 2018.
“I’m honoured to be bringing again the Snow Egg for a really restricted time,” says Gilmore.
“It has had a cult following for the reason that early days of it being on the menu at Quay and holds such a particular place in my coronary heart.”
Bookings at the moment are open through the Quay web site for the Quay’s Return of the Snow Egg with American Categorical.
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