Don't think you could ever get tired of this view. C+K re-visited a old favourite recently for C's mum's 60th birthday - Yuki's at the Quay. Don't get fooled by the relaxed and simple restaurant decor - Yuki's is situated in a prime CBD position next to Quay Restaurant with stunning uninterrupted views of the Opera House. This has become a go-to for us over the years when there is a special occasion and we can't agree on anywhere else to go!
Yuki's offers an a-la-carte menu as well as number of different degustation options. However, since it was a special occasion, we opted for the Chef's Winter Course.
First up, we had the sashimi carpaccio with Japanese vinaigrette dressing. The dressing complements the freshness of the sashimi well and does not overpower the delicate freshness of the sashimi. A really refreshing start to the meal. The sides of salmon roe, yuzu jelly and radish also gives the dish a little something extra.
Sashimi carpaccio with Japanese vinaigrette dressing |
Roast duck with yuzu miso sauce and scallops dressed with prawn mousse cooked in tempura style |
Wagyu shabu shabu ramen with pork broth |
By this stage, our stomachs were starting to struggle but there was more food to come - the mains had not yet made an appearance! You have a choice of 3 options: an assortment of sushi with scampi miso soup, wagyu beef steak (MS 7+) or a grilled half size lobster. C (of course) opted for the wagyu and I opted for the lobster.
The lobster is perfectly cooked and the flesh has already been thoughtfully removed from the shell to make for easy eating. The tartar sauce is not as creamy as it appears and does not overpower the sweetness of the lobster but because K was so full by this stage, it was a struggle to finish it - which is unfortunately because it really was a very tasty dish!
Grilled half size lobster dressed with tartar sauce and salmon roe |
Wagyu beef steak (MS 7+) with chef's special sauce |
Home made assorted desserts (creme brulee and chocolate tart) |
woahhh that wagyu!
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