The restaurant is an organic space reflective of Peter Gilmore’s nature inspired cuisine. The interplay of textures and colour brings 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 has been thoughtfully considered at Quay Restaurant.
Fine dining no longer ascribes to the idea that indulgence requires being fed into a stupor, which is why you can safely opt for an elegant six courses at executive chef Peter Gilmore’s world famous restaurant. Of course, if you’re here for a little excess, there’s always ten, which adds marron, truffles, and extra desserts to the mix.
Video Credit: QuaySydney Image Credit: Quay Restaurant Facebook: An Osetra caviar, smoked eel, walnuts, sea cucumber crackling.
Comments
What an amazing place to celebrate our combined birthdays. We booked exactly 1 year ago today, and we had the best seat in the place. View, food, staff were amazing and will make today a day we will remember for a long time. Snow Egg was amazing. White Coral was even better. There was not one dish that wasn’t worth the wait.
Maria R Landrelli recommends Quay Restaurant.
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From the sublime to the rustic, an ancient purple corn variety from Peru is ground down and cooked into the smoothest of polentas spiked with parmesan and chicken stock. A rich and sticky oxtail broth is the final umami KO punch. An unlisted break to proceedings heralds the arrival of slow fermented poolish crumpets with cultured cream and salmon roe, but then along comes a wobbling savoury custard run through with sweet mud crab meat and bolstered by an unapologetic bouquet of sea vegetables, seaweed and young garden greens finely curated right here at Quay Restaurant.
