Quay Restaurant: Citibank Dining Program & McWilliam’s Wines

The Citibank Dining Program has announced a new partnership with McWilliam’s Wines Group at an intimate lunch held at Sydney’s Quay restaurant.

Quay Restaurant, Sydney
Harbour View from Quay Upper Tower

Renowned for offering a free bottle of wine to customers who dine at select restaurants and pay with the Citibank card, the Program has offered more than 100,000 bottles of wines from casual bistros to hatted restaurants around Australia since it launched in 2011. The partnership with McWilliam’s Wines brings a wider range of participating restaurants such as Cafe Del Mar (Sydney, NSW), Roberts Circa 1876 (Pokolbin, NSW) and Richmond Oysters (Richmond, Vic) as well as offering a new range of award-winning wines.

Quay Restaurant, Sydney
Quenelle of Butter

Citi has become synonymous with food and wine, partnering with several high key events such as Good Food Month and the Sydney Morning Herald NSW Food & Wine Festival.

To celebrate the new partnership, Citi hosted a lunch at Quay restaurant’s Upper Tower dining room with sweeping views of the Sydney Harbour Bridge and the Opera House. The restaurant has won accolades over the years including the coveted 3-hat rating in the Sydney Morning Herald Good Food Guide and has been listed in the S.Pellegrino World’s 50 Best Restaurants list in 2013. The food created by chef Peter Gilmore has an emphasis on texture and balance, with a harmony of flavours on a plate.

Quay Restaurant, Sydney
Beetroot, Goats Curd, Rosehip

An amuse-bouche of Beetroot, Goats Curd and Rosehip is light and fresh priming the palate for the three courses to follow.

Quay Restaurant, Sydney
Congee of Northern Australian Mud Crab, Fresh Palm Heart, Egg Yolk Emulsion

Smooth and silky, the Congee of Northern Australian Mud Crab, Fresh Palm Heart, Egg Yolk Emulsion is a harmony of delicate flavours and textures, with generous amounts of fresh crab. The elegant dish is complemented with a glass of 2012 Mount Pleasant Leontine Chardonnay from the Hunter Valley.

Quay Restaurant, Sydney
Duck Poached in Fermented Green Plum Master Stock

Duck and plum join in harmony in the Duck Poached in Fermented Green Plum Master Stock, Scorched Amaranth Leaves, Forbidden Rice, Umeboshi. The forbidden rice adds a lovely crisp texture to the dish and the umeboshi, or salt plums balance the sweetness with a hint of saltiness. The dish pairs well with 2013 Last Horizon Pinot Noir from Tamar Valley.

Quay Restaurant, Sydney
Quay’s Seven Texture Valrhona Chocolate Cake

Quay’s Seven Texture Valrhona Chocolate Cake is a all about texture. A rich chocolate and hazelnut mousse sits on top of a crisp dacquoise and the dessert is covered with a delicate chocolate disc that is a pleasure to break into the mousse. The signature dessert is perfectly paired with 2009 McWilliams Morning Light Limited Release Botrytis Semillon.

The Citibank Dining Program and McWilliam’s Wines lunch was held on Wednesday 14 May 2014.

Citibank Dining Program

Quay Restaurant
Overseas Passenger Terminal
The Rocks, Sydney, NSW 2000
Ph: (02) 9251 5600


This article is posted on - All rights reserved - Copyright © 2018.

About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.