ECQ BAR - SYDNEY CBD

ECQ Bar
Pullman Quay Grand Sydney Harbour
61 Macquarie St
Sydney

Want style, sophistication and a bit of class - then drop in to ECQ Bar for a drink, a bite to eat and for some of the most breathtaking views of the Sydney Harbour and bridge going around.

ECQ Bar is a few floors up inside the Pullman Quay Grand Sydney Harbour. You need to go up past their lovely restaurant - Q Dining - to discover this oasis - peering pout across the water from it's great location.

They have recently launched their Tapastry Menu - a selection of dishes created by their Culinary Ambassador, award winning chef Justin North. When you pair these with the dishes created in-house by Executive Chef Daniel Simpson you end up with a suite of delicious choices that can satisfy any palate.

Our first dish for our journey through the menu was the potted smoked rainbow trout with linseed sourdough crostini.

The pot came nicely presented topped with a big dollop of aioli and caviar pearls.

It was bright, vibrant, substantial and most importantly also very tasty.

Then it was on to some lovely fresh oysters.

The serving consisted of six freshly shucked Pacific oysters with a side of echallot mignonette dressing and a nice touch with wedges of both lemon and lime.

Oysters are a great start to a meal and these were not only so fresh but also full of flavour.





















This was followed by torched Glacier 51 tooth fish served with green papaya salad and ginger and lime dressing.

This fish lives 2,000 feet below the sea level in the sub-Antarctic and is caught off Heard Island there - which is actually Australian territory.

This delicacy is high in oil and as a result has a wonderful taste.

Next, a more traditional salt and pepper squid was enhanced with a vibrant and contrasting squid ink mayo.

This dish was delicious.

The squid cooked to perfection - golden on the outside and so tender inside - and the pitch black mayo adding a wow factor to both the plate and the palate. 

KFC - or Korean Fried Chicken - is one of the "it" dishes these days and this variation was amazing. It was crispy fried free-range chicken served on a pour of fermented red chilli emulsion with pickles and fennel salt.

The chicken was crisp outside and the meat was tender and juicy inside. The emulsion and pickles cut through it perfectly.

The confit pork cheek and hock terrine with pear textures was a dish that had elegance and substance all in one.

The piece of terrine was a good size and packed with flavours from the cheek and hock.

The fruity pear puree and slivers counterbalanced the richness of it nicely too.  

Then some liquid gold arrived at the table in the form of a 1983 Pedro Ximenez. This drop was divine. We both have a soft spot for this rich, silky sweet Spanish sherry - we drank plenty of it earlier this year across Spain.

Dessert next and the espresso martini with Zokoko chocolate mousseline was pretty to look at and delicious to eat. The serving glass really showcased it well but the taste was even better.

We love good churros. Again, our recent journey through Spain only added to this. These ones were great. They were cinnamon tossed churros interestingly served with candied jalapeno and a rich chocolate ganache.


ECQ Bar is somewhere to kick back at the start of a night out, only to discover later on that you've spent the entire evening there.

They have a great wine list and once you start their Tapastry menu you'll probably work your way through several choices - they're very good! These are all good sized servings of extremely tasty combinations.

Then there's the views - the million dollar views. This place is so ideally located and they use their lovely views so well.

Sir and Mlady dined as guests of ECQ Bar, the Pullman Quay Grand Sydney Harbour and Accor. Special thanks to Atsuko and Edgardo for looking after us so well. Big thanks also to Janelle Neeve for this invitation.