Quay

Quay is one of Australia’s most respected Restaurants. Perched above Sydney harbour Quay is a magnificent setting for the highest culinary endeavour with a true sense of occasion. Day or night the views from the Restaurant – the Sydney harbour bridge to the left and the Opera House to the right are spectacular. Quay was established in 1988 originally named Bilson’s. Quay’s philosophy under Executive Chef Peter Gilmore is to deliver a dining experience with an emphasis on nature. The diversity and beauty of nature is his inspiration. Harmony of flavours and textures combine to create a sensual dining experience.

Quay has been awarded Three Chefs Hats consecutively for the last six years in the annual Sydney Morning Herald’s Good Food Guide and was named Restaurant of the Year in 2003 and 2005.

Peter works closely with farmers and providores to source and develop exceptional ingredients. Quay offers a 4 Course A la Carte Menu in the evening adding an additional course to the traditional 3 Course menu structure. We feel this enriches the dining experience at Quay giving customers a greater diversity of dishes to experience.

Quay also offers some of the country’s most exclusive private functions. The Upper Tower, Sydney’s most spectacular Private Dining Room seats up to 32 guests and The Green Room designed to cater for Corporate Events, Product Launches, Celebrations and some of Sydney’s most exclusive and beautiful Wedding Receptions seating up to 100 people. The Restaurant can cater for up to 150 sit down or 250 person Cocktail Party.

restaurant of the year 2003 & 2005

Owners Leon and John Fink together with Head Chef Peter Gilmore have emerged victorious in a field of over 400 establishments reviewed in the Australian Gourmet Traveller 2009 Restaurant Awards as Restaurant of the Year - 2009.

In the past seven years, Quay's reputation has grown. The restaurant has garnered attention, both locally and internationally, as a place of repute. The restaurant now supports a farm in the Blue Mountains, where crops of chinese artichokes, tiny purple onions, native violets, white carrots and white borage are grown and managed for Quay's kitchen.

Gilmore hopes people will come to the restaurant with an open mind. "I really want them to experience things they can't experience anywhere else" he says. "We're sitting on one of the most beautiful harbours in the world, and Quay is in a very fortunate position because it showcases it like no other restaurant can, so the nature on the plate is a really beautiful marraige with the setting of Sydney Harbour."

It's the union of contemporary technology and thinking with cool and unusual fruits of the natural world that puts Quay up there with the world's best. It certainly gets our vote.
Pat Nourse, Australian Gourmet Traveller, September 2009.

"Experience culinary perfection... and I'll be darned if that's not exactly what I did." "I've visited every three-star restaurant in Australia... Peter Gilmore's style of cooking, as is highlighted through Quay's new signature menu, is so wholly formed, so complete in its conception, execution and presentation that to dine at Quay today is to see a gun chef coming to the height of his powers."
Pat Nourse, Australian Gourmet Traveller, January 2008.

"Maestro Chef, Peter Gilmore continues to scale new heights. Young, courteous and knowledgeable service is the right match for this culinary artist, now showcasing masterworks in a bold new four course menu with a quartet of choices per course."
Good Food Guide 2008.