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

Pippies, cured pork belly, almonds,

daylilies, fermented corn cream,

leeks, seaweed




Raw hand-dived scallops,

mountain kabu turnips,

cultured cream, silver dory roe 



Salad of slow cooked carrots,

sheep milk feta, smoked almonds,

sherry caramel, pepitas, agretti



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

Two

Southern squid, shimonita onions,

green almonds, milk custard,

sake, lemon rind



Palm heart congee,

pearl oyster, abalone, 

black vinegar laver 



Smoked pig jowl,

black barley, koji,

shiitake chawanmushi,

sesame, sea scallop



Uni, koshihikari rice,

cured egg yolk, fish maw,

ama ebi, umami broth

Three

Northern lobster,

organic radishes, 

garlic, xo 



Sommerlad heritage bred chicken,

brioche, grains, morel,

coco button mushroom



 

Arkady lamb,

ice plant, seaweed,

black garlic, mountain spinach,

Barletta onions, nasturtium 

 



Stone pot organic green rice,
silken tofu, orach, 
cabbage stems, seaweed

Four

Walnut, oloroso caramel,

muscovado, dulcey, muscatel



Snow Egg



Confit of prunes with 15 year old Madeira,

bittersweet ganache, brûlée cream



Eight textured chocolate cake 



A cheese of your choice

A selection of cheese of your choice

($20 supplement)

dinner MENU

One

Pippies, cured pork belly, almonds,

daylilies, fermented corn cream,

leeks, seaweed




Raw hand-dived scallops,

mountain kabu turnips,

cultured cream, silver dory roe 



Salad of slow cooked carrots,

sheep milk feta, smoked almonds,

sherry caramel, pepitas, agretti



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

Two

Southern squid, shimonita onions,

green almonds, milk custard,

sake, lemon rind



Palm heart congee,

pearl oyster, abalone, 

black vinegar laver 



Smoked pig jowl,

black barley, koji,

shiitake chawanmushi,

sesame, sea scallop



Uni, koshihikari rice,

cured egg yolk, fish maw,

ama ebi, umami broth

Three

Northern lobster,

organic radishes, 

garlic, xo 



Sommerlad heritage bred chicken,

brioche, grains, morel,

coco button mushroom



 

Arkady lamb,

ice plant, seaweed,

black garlic, mountain spinach,

Barletta onions, nasturtium 

 



Stone pot organic green rice,
silken tofu, orach, 
cabbage stems, seaweed

Four

Walnut, oloroso caramel,

muscovado, dulcey, muscatel



Snow Egg



Confit of prunes with 15 year old Madeira,

bittersweet ganache, brûlée cream



Eight textured chocolate cake 



A cheese of your choice

A selection of cheese of your choice

($20 supplement)

tasting MENU

Raw hand-dived scallops,

mountain kabu turnips,

cultured cream, silver dory roe 



Salad of slow cooked carrots,

sheep milk feta, smoked almonds,

sherry caramel, pepitas, agretti



Uni, koshihikari rice,

cured egg yolk, fish maw,

ama ebi, umami broth



Smoked pig jowl,

black barley, koji,

shiitake chawanmushi,

sesame, sea scallop



Northern lobster,

organic radishes, 

garlic, xo 



 

Arkady lamb,

ice plant, seaweed,

black garlic, mountain spinach,

Barletta onions, nasturtium 

 



Optional cheese course ($25)



Snow Egg



Walnut, oloroso caramel,

muscovado, dulcey, muscatel

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 $75 per person        

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

ADDITIONAL
INFORMATION

Quay offers vegetarian options and can cater for most special dietary requirements for all of our menus.

Please 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.


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