Peter Gilmore’s Snow Egg to make its comeback at Quay during VIVID Sydney
Dessert lovers rejoice. Acclaimed chef Peter Gilmore’s Snow Egg is making a 10-night triumphant return to three-hatted restaurant Quay.
The iconic dessert has been off the menu for six years, however it will return with a twist: a crowdsourced flavour variation that will be determined over social media.
Snow Egg will make its comeback from Saturday, May 25 to Saturday, June 15, during VIVID Sydney at the Green Room at Quay.
The dessert was made more famous during the 2010 MasterChef finale, with four million viewers tuning in to see if contestants could emulate the masterpiece, which is a perfect sphere of poached meringue and custard-apple ice-cream, delicately perched atop fruity layers of pastel-pink guava fool and granita.
Following the finale, curious diners lined up at the door for a takeaway taste, however it was only available as part an a la carte menu starting at $140.
It took Gilmore two months to create the dish and exemplifies his attention to detail. It also changed with the seasons.
Quay sold 500,000 snow eggs during its tenure.
“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.
After a six-year hiatus and many requests, the Snow Egg is back. It 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.
There are four packages available:
- 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
Jonathan Jackson, 22nd April 2024
