The making of Quay's new uni dish
From the hand-made ceramics to the seafood-loaded umami broth, the detail that goes into Quay's new menu dishes are mind-blowing. This is Peter Gilmore's uni dish, with koshihikari rice, cured egg yolk, fried fish maw and ama ebi.
Peter Gilmore shows us how he actually creates his new uni dish, on the menu now at three-hatted Quay restaurant in Sydney.