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, jamon jelly, eggplant cream,

shaved green walnuts



Raw beetroot, rosehip, aged feta,

pickled radish, molasses crumbs,

sorrel, violets, clover



Congee of mud crab,    
palm heart, egg yolk emulsion

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

Two

Bitter chocolate black pudding,

morel, brioche cream, walnuts,

chestnut floss, Manjimup truffle



Smoked and confit pig jowl,

roasted koji, shiitake, kombu,

sesame, sea scallop, milk curd, smoked broth



XO marron



Slow braised quail, black lipped abalone,

fermented chestnut mushroom chawanmushi,

cultured black barley

Three

Steamed pink snapper,

shaved southern squid,

pink turnips, umami juices



Slow cooked duck,

black rice miso,

celery heart cream, black garlic,

ice plant buds



Flinders Island lamb,

native coastal greens,

hatsuka radish, eggplant, capers,

smoked oyster crackling



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

Four

Quince, honey, almond



Green pear, coconut, feijoa, vanilla



Chocolate ethereal

Snow egg

A selection of cheese,
raisin and walnut sourdough

dinner MENU

One

Smoked eel, jamon jelly, eggplant cream,

shaved green walnuts



Raw beetroot, rosehip, aged feta,

pickled radish, molasses crumbs,

sorrel, violets, clover



Congee of mud crab,    
palm heart, egg yolk emulsion

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

Two

Bitter chocolate black pudding,

morel, brioche cream, walnuts,

chestnut floss, Manjimup truffle



Smoked and confit pig jowl,

roasted koji, shiitake, kombu,

sesame, sea scallop, milk curd, smoked broth



XO marron



Slow braised quail, black lipped abalone,

fermented chestnut mushroom chawanmushi,

cultured black barley

Three

Steamed pink snapper,

shaved southern squid,

pink turnips, umami juices



Slow cooked duck,

black rice miso,

celery heart cream, black garlic,

ice plant buds



Flinders Island lamb,

native coastal greens,

hatsuka radish, eggplant, capers,

smoked oyster crackling



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

Four

Quince, honey, almond



Green pear, coconut, feijoa, vanilla



Chocolate ethereal

Snow egg

A selection of cheese,
raisin and walnut sourdough

tasting MENU

Smoked eel, jamon jelly, eggplant cream,

shaved green walnuts



Congee of mud crab,    
palm heart, egg yolk emulsion

XO marron



Smoked and confit pig jowl,

roasted koji, shiitake, kombu,

sesame, sea scallop, milk curd, smoked broth



Slow cooked duck,

black rice miso,

celery heart cream, black garlic,

ice plant buds



Purebred wagyu harami,

oak grown shiitake,

golden orach, seaweed



Snow egg

Chocolate ethereal

Coffee, Tea & Quay Petits Fours

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 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 - Sunday 12pm - 2pm


Dinner service

Daily 6pm - 10pm