Our passion at Quay is to deliver a truly unique dining experience, to explore harmonies of flavours and contrasts in textures, we work in close partnership with boutique farmers and providers to source exceptional ingredients and create food which excites and sometimes even challenges our customers… which takes them on a culinary journey of discovery,” says Peter Gilmore, Executive Chef.

Sunlight streaming in through the glass clad walls running the length of the restaurant lends an air of openness inviting guests to grace the interior to indulge in the exquisite cuisines served at the three dining spaces of Quay—the main restaurant, The Upper Tower and The Green Room. The interior of the restaurant is designed to grasp an ambience that fuses the food and the surroundings of the iconic city. 

Come night time, the city glitters with its jewel like lights twinkling in the backdrop of the harbour creating an intimate setting

The main restaurant, able to accommodate 150 to 300 guests depending on the type of function—be it a seated affair or a cocktail—imparts excellent fare and vistas ensuring that the memory will be etched in the hearts of those who step into the Quay’s embrace. 

The Upper Tower, with its floor to ceiling glass walls have perhaps rightfully earned the distinction of being one of the most spectacular dining rooms in Sydney. Offering sights of the Sydney Harbour that encompass the Sydney Harbour Bridge at one end and the renowned Sydney Opera House on the other, diners would be able to revel in the comings and goings of historical ferries, luxury liners and other beauteous views that seem to unfold continuously. Come night time, the city glitters with its jewel like lights twinkling in the backdrop of the harbour creating an intimate setting trapping the diners in a world of magical rapture. 

The main restaurant imparts excellent fare and vistas ensuring that the memory will be etched in the hearts of those who step into the Quay’s embrace 

The Green Room, situated upstairs from the main restaurant, derives its name from the Sydney Opera House Green Room and presents a 270 degree view of the surrounding area. Elegance pervade the interior where a delicate sculpture by late Bronwyn Oliver, an acclaimed Australian artist adds to the enchantment of the dining setting. Opening to spacious terraces facing the Circular Quay on one side and the Harbour Bridge on the other, the Green Room holds a reputation of being an ideal setting for weddings and other special functions, requiring that extra bit of ‘style and quality’. 

However, it is the food with its unprecedented originality that embodies the essence of Quay to enrapture the guests to keep them coming back for more. At the helm of these unique food creations is Chef Peter Gilmore who draws inspiration from nature where the dishes in their symmetry, geometry and overall balance of composition complement the dress circle of the Sydney Harbour. This is also reflected in the distinctive flavour of each dish. Further, he increasingly ‘draws on his background’ having grown up in Australia, a melting pot of cultures, to fuse different flavours and textures together to present dishes that are quite singular in its composition. 

The interior of the restaurant is designed to grasp an ambience that fuses the food and the surroundings of the iconic city

The menu at Quay is best described as a ‘celebration of the diversity of nature’ where the cuisines ‘explore the contrasts and harmonies in textures and flavours’ truly conveying a sense of innovation. Further, pioneering a new style of dining, a four course menu with five choices per course, the menu evolves seamlessly to include classics,some reworkings of old favourites plus new dishes for each season.

Peter’s exquisite eight textured Chocolate Cake:
This was created to celebrate his eighth year at the Quay. The combination is complex with an interplay of temperature and textures. The main flavour is given by dark chocolate, hazelnuts, caramel, vanilla and milk chocolate.

The eight layers
• Chocolate Mousse
• Caramel, Vanilla and Chocolate Ganache
• Chocolate and Hazelnut Dacquoise
• Cake base
• Milk Chocolate Praline Discs
• Chocolate Caramel Cream
• Dark Chocolate Top Disc
• Hot Chocolate Sauce

At the core of the dishes created at Quay is the concept of harmony or balance, which Peter pays attention to even as he experiments with textures and flavours in varying combinations and intensities.He explains, “the way that texture and flavour play off each other, the way they work together, is really the art of the cook and the possibilities are boundless.”He further elaborates, “we play with traditional ingredients techniques such as rice and fermentation, and give them a modern Australian interpretation.It’s the opposite of fusion, because it’s deeply respectful, but it reflects our unique multicultural heritage here in Australia. And as ever, we strive to create an overall sense of balance. Food that tastes beautiful, that is exciting, and that makes you think about where it came from.”

Offering sights of the Sydney Harbour that encompass the Sydney Harbour Bridge at one end and the renowned Sydney Opera House on the other, diners would be able to revel in the beauteous views

eter Gilmore’s signature dessert, Snow Egg, is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy golden praline maltose shell, sitting on a bed of guava granita and a slick of guava fool

Peter Gilmore’s signature dessert, Snow Egg, is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy golden praline maltose shell, sitting on a bed of guava granita and a slick of guava fool

Peter expresses that the menus at Quay are drawn ‘from the soil up’ as he travels extensively throughout Australia from the south to the highlands to the Blue Mountains, obtaining and at times collaborating to gain rare and exquisite ingredients to create exotic dishes. Some of these ingredients include samfire, sea kale, white raspberries, miniature beetroots and barely sprouted peas. His explorations related to traditional cooking and ingredients in fresh, new ways can be witnessed in the menu where rice is fermented, vegetables are pickled, classic Chinese techniques are re-interpreted giving a unique twist to many of the dishes. 

“My aim is to create original beautifully crafted food with a big emphasis on texture, harmony of flavours and a sense of overall balance. Food that tastes beautiful that takes you on a journey of different sensations. It’s all about what’s happening on your palate,” says Peter.  

AWARDS

Hottest Restaurant In Australia In The Australian Hot 50 Restaurant Awards 2013 

3 Hats In Sydney Morning Herald Good Food Guide 2014 For The 12th Consecutive Year

Restaurant Of The Year 2009, 2010 and 2013: The Sydney Morning Herald Good Food Guide

Restaurant Of The Year 2009, 2010 and 2013: Australian Gourmet Traveller Restaurant Guide

Best Restaurant in Australasia in 2010 and 2012: S. Pellegrino World’s 50 Best Restaurants

Chef of the Year 2012: Peter Gilmore Awarded Chef of the year in Sydney Morning Herald Good Food Guide 3 Chefs hats for the 10th Consecutive year

Restaurant of the Year 2008: Restaurant & Catering 2009 NSW Awards for Excellence

Restaurant of the Year 2008: Restaurant & Catering 2009 National Awards for Excellence

Under Chef Peter Gilmore, Quay has become one of the most awarded restaurants in Australia, one of only two restaurants in the country to have received the coveted “three-hat” rating for nine years in a row (The Sydney Morning Herald Good Food Guide).