Wednesday to Saturday
5 course menu $140 per person
Optional premium supplements available
Quay is one of the country’s most awarded restaurants with celebrated chef, Peter Gilmore at the helm.
In 2018, Quay paused service to undergo a major redesign: taking the dining room, kitchen and guest experience to the next level. The reinvention gave Fink and Peter Gilmore an opportunity to take a new look at fine dining. The gamble paid off, with the restaurant reopening to critical acclaim taking out a near perfect score of 19/20 in the Australian Good Food Guide.
The reimagination welcomed an organic space reflective of Peter Gilmore’s nature inspired cuisine. The interplay of textures and colour bring new life and a vibrance that embraces the restaurant’s place in the dress circle of Sydney Harbour. An ode to the Australian landscape, from the vast ocean floor, to the cracked bark of a paperbark tree, every detail from the ground up was thoughtfully considered.
The new era for Quay has given the restaurant an opportunity to fulfil even greater aspirations in delivering a personal and immersive dining experience.Visit Restaurant Make A Booking
Quay is a progression of rare and beautiful ingredients where texture, flavour and harmony is paramount.
Continually inspired by nature, the creative process for chef Peter Gilmore begins in working closely with the farmers, fishermen, producers and artisans who cultivate bespoke produce exclusively for Quay. For each dish, the growth of every element and the selection of every ceramic piece is carefully considered and crafted for its role in the dining experience.
The new incarnation of Quay has brought a welcome change; a chance to create a more personal, interactive passage for diners through Peter Gilmore’s culinary evolution.View Menu
Peter Gilmore is the Executive Chef at two of Australia’s most exciting and dynamic restaurants; Bennelong at the Sydney Opera House and Quay Restaurant across the harbour in The Rocks. Peter is Australian born and bred in Sydney. He was inspired to cook at a young age and started his apprenticeship at 16, then spent his twenties working in kitchens overseas and in country New South Wales, developing his own style.
Peter is now one of the most awarded chefs in Australia taking the helm of the kitchen at Quay in 2001. Quay has been awarded Three Chefs Hats for an unprecedented 18 consecutive years and named Restaurant of the Year six times in The Sydney Morning Herald Good Food Guide. Quay has also been awarded three stars in the national Australian Gourmet Traveller Restaurant Guide for 18 years. Quay was listed for five years on the World’s 50 Best Restaurant list and held the title of Best Restaurant in Australasia for three of those years.Meet The Team