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.
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39 Dixon St, Sydney, NSW, 2000
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