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.
PUBLIC HOLIDAY OPENING HOURS
Thursday 24th December: OPEN lunch and dinner
Friday 25th December: OPEN lunch
Saturday 26th December: CLOSED
Sunday 27th December: OPEN dinner
Monday 28th December: CLOSED
Tuesday 29th December: CLOSED
Wednesday 30th December: OPEN dinner
Thursday 31st December: OPEN dinner
Friday 1st January: CLOSED
Saturday 2nd January: OPEN dinner
Sunday 3rd January: OPEN dinner
Monday 4th January: Resume trading as normal
A 12.5% surcharge applies to all bookings made on a public holiday.
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.
A signed copy of the book is available at the restaurant for $100 or 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 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, Saturday and Sunday: Bookings from 12pm - 1.30pm.
Daily: Bookings from 6pm - 9.30pm