The ultimate view of Sydney Harbour, the bridge and Opera House is laid out before you as you dine virtually on top of the water. The view is worth a million bucks, but since Peter Gilmore's arrival in the kitchen the food has also become the centre of attention. It's original, sophisticated and always outstanding, and when coupled with exquisite service from the professional and knowledgeable floor staff, Quay provides the quintessential Sydney dining experience. On Friday, Saturday and Sunday evenings, there's only an eight-course tasting menu for a fixed price, though there's a two- and three-course menu available for lunch, and an a la carte menu available Monday to Thursday evenings.
Open
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w
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Breakfast
Lunch
O
O
O
O
Dinner
O
O
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O
O
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O
Late
Tue-Fri noon-2.30pm, daily 6pm-10pm
Modern Australian
Signature dish: Slow-braised Berkshire pig jowl, maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil
Degustation menu:
8 courses,
$210
Set menu:
4 courses,
$155
Lunch: Two courses $75, three courses $95
Payment accepted: MasterCard, Visa, Diners Club and American Express
Licensed with bar. Wine is available by the glass.
Vegetarian options available
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
Seats 80
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
Gourmet Traveller Feature Review - "If three stars weren't enough, Peter Gilmore's food at Quay has risen higher yet with a new degustation menu - and the views still rock."
Gourmet Travller 2009 Australian Restaurant Guide - "Turnips the size of peas. "Ethically fished" sharkfin. Half of Peter Gilmore's brilliance is his shopping list. The other half is his preternatural sense of balance and restraint."
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
brissymike
|
15 January 2012, 2.26pm
faultless
The ultimate dining experience!!!
Went here for my wedding anniversary. Was totally blown away by the food - amazing flavours/textures. The service was exceptional and views of the habour were spectacular.
Every dish that was served kept getting better than the previous dish.
The snow-egg at the end was the icing on the cake- still can not get over how amazing the entire experience was.
I've had the privilege to eat at Gordan Ramsey's (London) & Heston's Dinner (London), but Quay was defintely the better restaurant.
Highly recommend it :)
Food:
Visit: Wed 23 November 2011
Mealtime: dinner
Service:
Atmosphere:
Posted by:
Review Random
|
20 June 2007, 9.14pm
The Quay to Fine Dining
As the title might suggest Quay has certainly and impressively pushed the boundaries of fine dining. Having completely spoiled myself by frequenting 5 of the 3 hat establishments in Sydney in the course of two months I can easily say that Quay deserves its ranking as part of Sydney's elite. The Sea Pearls are sublime, my partners Blue Fin Tuna was equally astounding. Murray Cod has never tasted so good, and the Pig Belly was perfect. The Ravioli of Carrot and the Northern Territory Barramundi a highlight (if that were possible). Finally to course four... I did not think it possible to be able to taste 5 different chocolates in one mouthful, nor have a more succulent Pear dessert. It is an absolute credit to all at Quay that a restaurant with such a high turnover can maintain the quality of food presented, as well as maintain the high and friendly standard of service. On the other hand with such high turn over comes a lack of appreciation. The wedding guests we encountered on the walk to the restaurant, and extremely overbearing outspoken customer next to us who took great delight in verbally chastising every attendant in the venue, left myself feeling sorry for a restaurant that deserves every honour bestowed upon it.
Food:
Visit: Sat 26 May 2007
Mealtime: dinner
Service:
Atmosphere:
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