OUR MENUS

At Quay, our passion is to deliver a truly unique dining experience, one which is completely removed from the everyday. Quay’s menu is a continually evolving repertoire; some classics, some reworking of old favourites plus new dishes for each season.

lunch MENU

One

Smoked eel, young walnuts,

aged black pig pancetta,

black vinegar laver, grains,

fermented mushrooms



New season's muntries,

ewe's milk curd, sour herbs,

fresh pistachios, white cucumber



Mud crab congee

(est. 2003)



Raw smoked Blackmore wagyu,
horseradish soured cream,
fermented rye crisps,
raw funghi

Two

Uni, koshihikari rice,

salted yolk, fish maw,

sweet prawns, umami broth



Slow cooked abalone,

smoked confit pig jowl,

fermented shiitake chawanmushi,

bamboo, koji cultured grains



XO XO XO



Slow braised quail,

brioche, grains, hazelnuts,

coco button mushrooms

Three

Steamed King George whiting,

sea scallop, southern squid,
white turnips, hatsuka radish,
citrus anchovy butter


Roast masterstock duck,

scorched pickled cucumber,

native coastal greens, orach, barletta onions



Blackmore wagyu

black lentil miso, black garlic,

coco button mushrooms



Stone pot organic green rice,
silken tofu, mountain spinach,
spring cabbage stems, seaweed

Four

Cherries, white chocolate,

nougat, coconut



White nectarine Snow Egg



Cream, prune, oloroso caramel,

sugar crystals



Eight textured chocolate cake 



A selection of cheese,
raisin and walnut sourdough

dinner MENU

One

Smoked eel, young walnuts,

aged black pig pancetta,

black vinegar laver, grains,

fermented mushrooms



New season's muntries,

ewe's milk curd, sour herbs,

fresh pistachios, white cucumber



Mud crab congee

(est. 2003)



Raw smoked Blackmore wagyu,
horseradish soured cream,
fermented rye crisps,
raw funghi

Two

Uni, koshihikari rice,

salted yolk, fish maw,

sweet prawns, umami broth



Slow cooked abalone,

smoked confit pig jowl,

fermented shiitake chawanmushi,

bamboo, koji cultured grains



XO XO XO



Slow braised quail,

brioche, grains, hazelnuts,

coco button mushrooms

Three

Steamed King George whiting,

sea scallop, southern squid,
white turnips, hatsuka radish,
citrus anchovy butter


Roast masterstock duck,

scorched pickled cucumber,

native coastal greens, orach, barletta onions



Blackmore wagyu

black lentil miso, black garlic,

coco button mushrooms



Stone pot organic green rice,
silken tofu, mountain spinach,
spring cabbage stems, seaweed

Four

Cherries, white chocolate,

nougat, coconut



White nectarine Snow Egg



Cream, prune, oloroso caramel,

sugar crystals



Eight textured chocolate cake 



A selection of cheese,
raisin and walnut sourdough

tasting MENU

New season's muntries,

ewe's milk curd, sour herbs,

fresh pistachios, white cucumber



Raw smoked Blackmore wagyu,
horseradish soured cream,
fermented rye crisps,
raw funghi

Uni, koshihikari rice,

salted yolk, fish maw,

sweet prawns, umami broth



Slow cooked abalone,

smoked confit pig jowl,

fermented shiitake chawanmushi,

bamboo, koji cultured grains



Steamed King George whiting,
sea scallop, southern squid,
white turnips, hatsuka radish,
citrus anchovy butter


Roast masterstock duck,

scorched pickled cucumber,

native coastal greens, orach, barletta onions



Optional cheese course ($25)



White nectarine Snow Egg



Cream, prune, oloroso caramel,

sugar crystals



Coffee, Tea and Quay Petits Fours

Optional cheese tasting course $25

Optional accompanying classic wine match $105 per person
Optional accompanying premium wine match $195 per person

Optional non-alcoholic drinks match $85 per person        

Tasting Menu available
12pm - 1:30pm & 6pm - 9pm

ADDITIONAL
INFORMATION

Please note Quay offers vegetarian options and can cater for most dietary requirements.

Please feel free to contact us at least 24 hours in advance of the booking if you have any specific dietary requirements and we will do our best to accommodate your request.

In addition, we are also able to offer dietary specific tasting menus upon request.


Menu content and prices are subject to change.

Please be aware that the food images displayed on our website may not reflect the current dishes available on our menu.

FOOD
PHILOSOPHY

Over the years my food philosophy has evolved into a personal style that celebrates being a cook in Australia. It embraces natures diversity and seeks to achieve a sense of balance and purity through produce, technique, texture, flavour and composition.

LEARN MORE

OUR PRODUCE

I am very inspired by nature’s diversity and have been a passionate gardener for years. We have set up close relationships with like minded passionate farmers.

Continuing on this journey with small independent growers will see even more beautiful and unique produce grace Quay’s menus.

THE PRODUCERS

Upper Level,
Overseas Passenger Terminal,
The Rocks, Sydney 2000

(61 2) 9251 5600


Lunch service

Friday, Saturday and Sunday: Bookings from 12pm - 1.30pm.


Dinner service

Daily: Bookings from 6pm - 9.30pm