In Food + Drink

Sydney’s Most Famous Dessert Is Officially Being Retired

Farewell snow egg, it's been real.

Australia’s famed snow egg – possibly one of the world’s most famous desserts, ever – will be officially retired on April 1 (no, not an April Fool’s Joke). Quay Restaurant has been serving up the seasonal fruit-inspired complex creation for ten years now, but have decided that the egg has finally cracked.

The dessert’s disappearance from the menu will coincide with a brief closure of the restaurant. Major renovation plans are afoot to give the restaurant its first dramatic renovation since opening 17 years ago, with the kitchen, restaurant and overall menu to change substantially. Expect the new look to debut mid-July.

Snow eggs in their natural habitat Photo: Nikki To

So how did a little ball of ice-cream become a global phenomenon? Cast your mind back to MasterChef 2010, when Quay’s executive chef Peter Gilmore lifted a silver cloche, revealing the egg to finalists Adam Liaw and Callan Hahn. It may not have blown up the internet, but it did blow up Quay, with more than 100,000 hits instantly crashing the restaurant’s website and throngs of sugar addicts lining up outside the restaurant to get a taste.

Gilmore has premiered more than 20 flavours of the dessert over its 10 year lifespan, with some iterations, such as blackberry, lasting as little as two weeks due to fruit seasons. The essential structure of the dessert is a fool (whipped cream folded with fruit puree) and granita base, topped with a delicate ball of poached meringue, hiding a centre of ice-cream. A maltose biscuit is placed on top to form the hard shell, blow-torched until it gently hugs the meringue, and then dusted liberally with icing sugar.

Pretty in pink Photo: Nikki To

“The snow egg has graced our menu for over a decade, but this is a time of change and I want to be looking forward. It was a tough decision but removing it gives me the opportunity to grow and evolve the menu to give guests a new dining experience” says Gilmore.

The final iteration of the snow egg will showcase autumn produce, with “custard apple and mangosteen fool, pear granita  and custard apple ice cream”. It’s only available for three more weeks, so get your skates on.

Published 13 March, 2018