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.
MELBOURNE CUP LUNCH
Quay are collaborating with Starlight Children’s Foundation to host an exclusive event where you will be perched above Sydney’s exquisite Harbour whilst enjoying this year’s big race!
On arrival guests will receive a glass of Champagne and a selection of canapés. Our award winning Executive Chef Peter Gilmore is then honoured to treat you with a unique bespoke 3 Course Menu.
All additional beverages are charged for on consumption per booking.
We will have a special guest MC alongside sweeps, big screens, lucky door and best dressed prizes.
The cost is $250 per person. $100 per ticket will be donated to Starlight Children’s Foundation. Payment in full is required at time of booking.
Please contact reservations on email@example.com or 02 9251 5600
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, Saturday and Sunday: Bookings from 12pm - 1.30pm
Daily: Bookings from 6pm - 9.30pm