Though it has been a convenient favourite with tourists and theatregoers since 2000, Quayside has thus far lingered at the edge of the media spotlight, which has instead shone on its high-profile neighbours. Could times be changing? Chef Andy Evans has taken over the reins at Quayside after a lengthy stint juggling pans as one of Neil Perry's main men at Rockpool, a period at Perry's XO and at China Doll in Woolloomooloo.
The waterside restaurant serves a brasserie-style menu of modern Australian fare, which might include such dishes as cured wagyu beef with horseradish cream; or blue eye tagine with roast tomatoes, cannellini beans and minted butter. Of course, the old attractions still remain: solid-gold views of Sydney's iconic Opera House and Harbour Bridge, the leisurely progress of ferries over the blue water and some of the best people-watching in the city.
Open
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Breakfast
Lunch
O
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Dinner
O
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Late
Mon-Sat 11am-4pm, 5pm-10pm Sun noon-4pm, 5pm-8pm
Modern Australian
Signature dish: Slow-roasted pork with pumpkin, fennel and sage
Entree: $14-$16
Mains: $28-$36
Dessert: $14
Degustation menu:
3 courses,
$65
Set menu:
2 courses,
$55
Payment accepted: MasterCard, Visa, Diners Club and American Express
Licensed. Wine is available by the glass.
Children's menu
This venue accepts bookings. Group bookings are supported. Pre-theatre bookings are recommended
Seats 90
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
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