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

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

Congee of Northern Australian mud crab,
fresh palm heart, egg yolk emulsion

Salad of celery heart,
Pantelleria capers, aged feta,
rare herbs, flowers

Young Northern Australian bamboo shoots,

black lipped abalone, eggplant, smoked eel


Two

Smoked and confit pig jowl,
roasted koji, shiitake, kombu,
sea scallop, sesame

White summer squash, umami juices, bay lobster,
clams, garlic scapes, sea urchin, chicken fat



Summer tomatoes, wilted day lilies,
young almonds, golden aromatic broth



Gently braised quail, tiger abalone,
shiitake mushroom, chawanmushi, smoked quail broth,
kampot pepperg almonds, golden aromatic broth

Three

Slow cooked duck,
cultured rice and barley,
spring garlic, black garlic

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

Flinders Island lamb, native coastal greens, hatsuka radish, eggplant, capers, smoked oyster crackling




Steamed pink snapper,

shaved southern squid, pink turnips, xo sauce


Four

Citrus and almonds

Muscovado, prune,
jersey, dulcey, coconut

Chocolate ethereal

Snow egg

A selection of cheese,
raisin and walnut sourdough

dinner MENU

One

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

Congee of Northern Australian mud crab,
fresh palm heart, egg yolk emulsion

Salad of celery heart,
Pantelleria capers, aged feta,
rare herbs, flowers

Young Northern Australian bamboo shoots,

black lipped abalone, eggplant, smoked eel


Two

Smoked and confit pig jowl,
roasted koji, shiitake, kombu,
sea scallop, sesame

White summer squash, umami juices, bay lobster,
clams, garlic scapes, sea urchin, chicken fat



Summer tomatoes, wilted day lilies,
young almonds, golden aromatic broth



Gently braised quail, tiger abalone,
shiitake mushroom, chawanmushi, smoked quail broth,
kampot pepperg almonds, golden aromatic broth

Three

Slow cooked duck,
cultured rice and barley,
spring garlic, black garlic

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

Flinders Island lamb, native coastal greens, hatsuka radish, eggplant, capers, smoked oyster crackling




Steamed pink snapper,

shaved southern squid, pink turnips, xo sauce


Four

Citrus and almonds

Muscovado, prune,
jersey, dulcey, coconut

Chocolate ethereal

Snow egg

A selection of cheese,
raisin and walnut sourdough

tasting MENU

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

Congee of Northern Australian mud crab,
fresh palm heart, egg yolk emulsion

White summer squash, umami juices, bay lobster, clams, sea urchin, chicken fat




Smoked and confit pig jowl,
roasted koji, shiitake, kombu,
sea scallop, sesame

Flinders Island salt grass lamb,
spring garden vegetables,
smoked oyster, seaweed, anchovy

Slow cooked duck,
cultured rice and barley,
spring garlic, black garlic

Snow egg

Chocolate ethereal

Coffee, Tea & Quay Petits Fours

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


Optional accompanying wines $95 per person
Optional accompanying premium wines $175 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 if you have any additional or specific dietary requirements and we will do our best to accommodate your request.

Please notify us at least 24 hours in advance of the booking.

In addition, we are also able to offer a vegetarian or gluten free tasting menu upon request if the booking is made at least 24 hours in advance.

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
WIN A MASTERCLASS
WITH PETER GILMORE

To celebrate the launch of Peter Gilmore’s app for iPad, we’re giving away 4 double-passes to a masterclass with Peter Gilmore.

ENTER NOW

Get the Peter Gilmore App for iPad

Upper Level,
Overseas Passenger Terminal
The Rocks, Sydney 2000

(61 2) 9251 5600


Lunch service

Friday to Sunday from 12pm - 2pm, We are open for Thursday lunch in December


Dinner service

Daily from 6pm - 10pm