If you tuned into season two of Masterchef in 2010, you’d have seen Adam Liaw and Callum Hann take on Quay’s snow egg in the final pressure test. It’s a remarkably complicated dessert. A cloud-like sphere of poached meringue – coated in a fine tuile – hides a yolk of ice-cream. The egg then sits on a nest of fruity fool and granita. A true show stopper. The dessert was catapulted to fame – there were more than 100,000 hits on the Quay website the night the episode aired – and, spoiler, Liaw was crowned winner.

In 2018, Sydney’s exceptional fine diner Quay closed for a three-month renovation, and when it reopened, its revered dessert was no more – after an impressive 10-year run on the menu. But its creator (and Quay’s executive chef) Peter Gilmore is resurrecting the beauty next month.

For 10 nights only, from Saturday May 25 until Saturday June 10, you can savour a yet-to-be-decided flavour of the renowned dessert in Quay’s Green Room. It will arrive in a Riedel glass, alongside a glass of Charles Heidsieck champagne or a non-alc option. Pricing for the one-off sweet experience ranges from $98 to $175 per person.

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“I am honoured to be bringing back the snow egg,” Gilmore said in a statement. “It has had a cult following since the early days of it being on the menu at Quay and holds such a special place in my heart.”

Tickets go on sale at midday on Friday April 19, and American Express cardholders have a 24-hour head start.