Restaurants
Quay Restaurant
Quay Restaurant
Situated in the dress circle of the harbour, Quay has some of Sydneys most spectacular views, sweeping from the Opera House to the Harbour Bridge. The food created by head chef Peter Gilmore is equally awe-inspiring; innovative cuisine that celebrates the diversity of nature, and takes the diner on a journey of discovery.
This year Quay was voted Number 27 on the coveted S.Pellegrino Worlds 50 Best Restaurants list, to become the highest ranked Australian restaurant in the world, as well as rewriting Australian restaurant award history by scoring a double double win, having been named Restaurant of The Year for the second consecutive year in the industrys two top awards, the Australian Gourmet Traveller Restaurant Awards 2010 and The Sydney Morning Herald Good Food Guide 2010. For a sneak peak into the mind of chef Peter Gilmore take a look at our Inspirations Series.
It’s as much about art as anything for Peter Gilmore, a chef devoted to beautiful detail: flowers appear in salads, they might well be wasabi flowers flown to Marque Sydney in a postal bag from Tasmania. Sea pearls are practically a rite of passage… Savour the flavour of the famous crisped pressed duck confit with turnips, winter melon, garlic chive buds, and sea scallops and duck juice. Quay cleans up ‘best lists’ every year and it’s certainly not just for the view. ...read more
Probably the most well-known restaurant in Sydney, Quay won restaurant of the year again and there's no surprise here. The setting is breathtaking and the design perfectly frames the iconic Sydney harbour view. We went early evening and the mirror on the ceiling reflects the lighting and makes you feel like you are surrounded by fairy lights. The staff were excellent, their attention to detail and their knowledge of the food was just insane. They must be under a lot of pressure but never showed it. Every course was a culinary delight and the whole experience, although it took four hours, was hard to walk away from. My favourite course had to be the umami broth which I had never tried before but was so delightful. I thoroughly enjoyed Quay and the experience we had there thanks to the talented chef and knowledgable staff.
GREAT FOOD GREAT CUSTOMER SERVICE GREAT VIEWS AND GREAT ATMOSPHERE.
The tasting menu was fantastic and all dishes had great flavour and tastes. I really loved the Uni, koshihikari rice, salted yolk, fish maw, sweet prawns, umami roth and the Roast masterstock duck, scorched pickled cucumber, native coastal greens, orach, barletta onions.
One of the most well-known fine dining restaurants in Sydney. There's no doubt you're in for an elegant and classy evening overlooking the magical landscape of the harbour and Sydney Opera House. Despite it being fine dining, the portion sizes were quite substantial. However, I found most of their dishes resonated with a smoky flavour throughout. Nonetheless, the snow egg dessert seriously lives up to the hype! It is absolutely divine!
I visited Quay for lunch with my partner last week. We had an amazing time! A really special thing to do. We had the tasting menu and enjoyed many delicious, well considered and beautifully presented courses. We particularly loved the quail with brioche porridge and, of course, the snow egg! It does not dissapoint.
