Award winning Executive Chef Daniel Simpson delivers a micro-seasonal Sydney dining experience in collaboration with artisan suppliers & primary producers within the Sydney basin. Q Dining offers customers an evolving culinary journey. Choose from hand crafted charcuterie samples, speak with our Chefs as they slice your specific order & fumble over the formidable fromagerie.Experience Sydney's newest dining experience that offers constant evolution, culinary creativity & exploration of the senses.
Formerly known as Quadrant restaurant, Q Dining is located on the mezzanine level of the luxurious Pullman Quay Grand Sydney Harbour, having undergone an extensive refurbishment and rebrand. Take in the stylish setting of Q Dining, inspired by its waterfront location just minutes from the Opera House, with views of the Harbour Bridge. Primary colours, glass and steel tones add to the chic, minimal design, creating a contemporary feel.
FOOD & BEVERAGE
The menu has a focus on local produce and indigenous spices; lemon myrtle enhances an entree of seared tuna with grilled king prawns, whilst Atlantic salmon is served with WA octopus carpaccio and spanner crab mayonnaise. Decadent desserts include a Pepe Saya crème fraiche and honey cheesecake with blueberries and macadamia streusel. The wine list is offers a well-priced range of Australian drops by the glass, whilst bottles span from France to Germany.
PROFILE BY BEST RESTAURANTS
Back and forth we traipse around the Circular Quay boardwalk. Where is this place? Finding a bench, I consult Google Maps and glance around. Normally when I'm lost and can't find a restaurant, I'm tottering down some dark alleyway in the middle of nowhere, with no battery left on my phone (admittedly, this seems to be an all too regular occurrence for me). Here, I'm treated to one of the most stunning vistas of the city skyline and Harbour Bridge lit up in all its twinkling glory. As I begin reprimanding my better half, "How beautiful is this? We should really do this more often", I look up and around. The restaurant is right there, above us.
We slip through the discreet harbour side entrance and up the stairs to an intimate little space that is known as Q Dining. I'm rarely distracted when reading a menu but that pinch-yourself view keeps diverting my attention. Finally focused, I'm quietly surprised by the dishes; scallops with black pudding, pork cheek with Moreton Bay bug. Edgy hotel dining? Sydney by night suddenly falls into insignificance and the plate takes centre stage. The 200 gram kobe bavette (7 +) at first looks blue, perhaps too blue but the fat has been rendered enough to ensure the marbled meat disintegrates in the mouth. Quaint bundles of prosciutto wrapped beans make vegetable eating a salty delight while a side of still-crunchy garlic mushrooms provide a textural contrast. The pan-fried barramundi is served with a cream sauce, poured over the once-crisp skin with macadamia-crusted clams that offer a much-needed crunch to the dish.
The location of Q Dining makes it an ideal restaurant to take interstate and overseas visitors, but with Chef Justin North as culinary ambassador and Executive Chef Daniel Simpson behind the pots and pans, it is the food that will ensure the locals keep coming back.