Situated in the dress circle of the harbour, Quay has some of Sydney’s most spectacular views, sweeping from the Opera House to the Harbour Bridge. The food created by Chef Peter Gilmore is equally awe-inspiring. Peter’s use of texture and his exploration of nature’s diversity are key elements to his continually evolving original style.
In 2012 Quay was voted Number 29 on the coveted S.Pellegrino World’s 50 Best Restaurant’s list, to become the highest ranked Australian restaurant and named The Best Restaurant in Australasia for the third year in a row.
Quay has long been one of Australia’s most awarded restaurants, and in 2013 was crowned Restaurant of the Year in The Australian Gourmet Traveller and the Sydney Morning Herald’s Good Food Guide for the third time. Quay held the coveted 3 Hat & 3 Star rating in The Sydney Morning Herald Good Food Guide & Australian Gourmet Traveller Restaurant Guide for 11 consecutive years. In 2012 Peter Gilmore was awarded Chef of the Year in The Sydney Morning Herald Good Food Guide.
Along with their award-winning restaurant, Quay hosts some of Australia’s most exclusive private functions. Every event hosted by Quay not only enjoys their world-class cuisine, but is surrounded by the iconic maritime panorama of the world’s most stunning harbour city.
Sashimi of blue mackerel, smoked eel flowers, sea scallops, pickled apple, nasturtium
Gentle braise of French breakfast radishes, prawns, octopus, diamond shell clams, pink turnips, young garlic custard
Raw native freshwater marron, young almonds, bergamot marmalade, grapefruit, green mango, elder, chamomile
Smoked and confit pig cheek, shiitake, shaved scallop, Jerusalem artichoke, juniper, bay
Chef Peter Gilmore
Correspondent Axel Ritenis
Photo Credit: Shane Rozario
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