At Quay our aim is to match the breathtaking harbour setting with quintessential modern Australian cuisine. Warm, knowledgeable, professional staff will extend genuine hospitality as they guide you through your dining experience.
NATURE, TEXTURE, INTENSITY, PURITY
Photography by Brett Stevens. Designed by Reuben Crossman.
While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity.
In his new book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.
Book is available at the restaurant for $100 or the book can be purchased online.
My second book Organum delves deeper into my cuisine philosophies and celebrates some of the farmers, producers and providores who share my passion for quality produce.
FOOD INSPIRED BY NATURE
Photography by Anson Smart. Designed by Reuben Crossman.
From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated, ground-breaking book. Quay’s stunning design and photography perfectly echoes Peter’s nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay . Peter’s recipes, including the irresistible eight-textured chocolate cake and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey.
A signed copy of the book is available at the restaurant for $95 or the book can be purchased online.
I am inspired by nature and have coined the term nature-based cuisine to describe my food. Nature offers us so much diversity - a natural elegance and beauty - and it is the organic nature of food, its textures and flavours that is at the heart of my cooking.
Overseas Passenger Terminal
The Rocks, Sydney 2000
Friday to Sunday from 12pm - 2pm
Daily from 6pm - 10pm