Nestled in the heart of the picturesque Sydney Harbour, Quay is one of Australia’s most celebrated dining experiences, and an ode to some of our country’s most beautiful natural produce.
Boasting an innovative, nature-based menu created by renowned Executive Chef, Peter Gilmore, Quay’s cuisine builds on the four elements that, in Peter’s view, create perfect unison in a dish: nature, texture, intensity and purity.
Owned by the Fink Group, a third generation family of restaurateurs who also own Bennelong; OTTO in Sydney and Brisbane, and co-own Firedoor and The Bridge Room, Quay sets the benchmark for some of the most exciting food in Australia. It’s a name you’ll find on many a foodie’s bucket list.
Since Peter took the helm in the kitchen at Quay in 2001, the restaurant has welcomed a steady stream of awards and accolades. Quay was listed for five years in the World’s 50 Best Restaurants and in 2015 was placed at 58th in the World’s 100 Best Restaurants. That’s on top of being awarded three Chef Hats for 15 consecutive years, and being named Restaurant of the Year five times in the Good Food Guide.
With a spectacular panorama that encompasses Circular Quay, the Sydney Opera House and the Harbour Bridge, Quay truly is the epitome of ‘dinner with a view’. Once you’ve absorbed the jaw-dropping visuals, you’re invited to settle in and embark on an unforgettable journey through contemporary Australian cuisine.
A passionate gardener himself, Peter works in partnership with small artisan producers across New South Wales and Australia who cultivate bespoke produce exclusively for Quay. This includes everything from line-caught seafood to rare breed animals with superior flavour and texture, allowing Peter’s nature-driven food philosophy to really shine through each dish.
Quay’s menu is a continually evolving repertoire and no matter the season, each dish is always a beautifully understated ode to the diversity of each ingredient. The raw hand-dived scallops with mountain kabu turnips, cultured cream and silver dory roe are a testament to the simplistic beauty of fresh Australian seafood; while the smoked pig jowl with black barley koji, shiitake chawanmushi and shaved sea scallop is a melt-in-your-mouth crowd pleaser. A selection of plant-based dishes like globe artichoke salad with sheep’s milk feta, and stone-pot organic green rice with silken tofu help to balance the menu.
Quay’s highly respected and awarded wine list is as equally impressive as its food counterpart, boasting an incredible variety of old and new world drops, curated by passionate Head Sommelier, Amanda Yallop.
Whether you opt for three or four courses for lunch or dinner or delve into the eight-course tasting menu, each dish is a harmony of flavours and contrast in textures.
Whatever you do, be sure to save room for one of the signature desserts – perhaps an eight-textured chocolate cake, or the famous Snow Egg – a rather innocent looking yet deceivingly complex dessert of meringue perched atop a bed of fluffy seasonal granita.
Quay is a dining experience like no other, combining the absolute best in seasonal produce, with outstanding flavour combinations, impeccable service and dreamy harbour views.