Circular Quay’s Q Dining nods to autumn flavours with new menu

Q Dining

Circular Quay favourite Q Dining prides itself on using Australian native ingredients and a bounty of fresh local produce. And with a new autumn-indebted menu, newly appointed Exec. Chef Steven Hartert is set to further that dedication to produce.

Promising prime views of the harbour yet set back from the crowds in the heart of the Quay, this elegant venue is your go-to when you want to eat fall in between casual and fine dining. Tables line the floor-to-ceiling windows overlooking the harbour, making this an inviting spot to sit and enjoy contemporary Australian food from the kitchen and sip cocktails like Campfire Espresso Martini and Chia Daiquiri delivered from Hyde Hacienda.

At a glance, the menu appears traditional, but you quickly discover that the details are in the dishes. Each presents a creative display of colour and authentic rich flavours that honour the kitchen’s ethos of cooking with only the freshest seasonal ingredients.

For small plates don’t go past the ‘Beetroot Cured Ocean Trout’ served with colourful shaves of beetroot, whipped feta and hints of pickled onions. Try the seared, delectably ‘soft scallops’ with sliced radish, daikon and horseradish cream, and for a larger starter, the lightly ‘seared tuna’ with papaya salad will certainly satisfy.

Q Dining

The dishes become more Autumnal with hearty and generously-sized mains, including the ‘Lamb Rump’ with heirloom carrot, goats curd, toasted sunflower seeds and lardon, and the Red Snapper with summer squash, black olive and a roasted tomato dressing with almond cream.

Add the large side of ‘smoked paprika baked pumpkin’ or the ‘baked carrots with whipped ricotta’, and if you find that you still have room for more, indulge in the ‘dark chocolate and raspberry’ dessert to finish.

Address: Level 2, Pullman Quay Grand Sydney Harbour, 61 Macquarie Street, Sydney NSW 2000
Website: https://qdining.com.au/
Contact: (02) 9256 4044

Photos by Esteban La Tessa.

Article by Amy Bryant.

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