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

Salad of slow cooked carrots,

sheep milk feta, smoked almonds,

sherry caramel, pepitas, agretti



Hand shelled mud crab,

kombu jelly, pickled bamboo,

cultured cream, kabu turnips,

sour Mexican cucumbers, oca



Saltwater poached chicken,
cabbage stem pickles, seaweed, 
lotus seed, smoked eggplant cream, 
Oscietra caviar


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

Two

Congee of pearl oyster,

black lip abalone, heart of palm,

black vinegar laver 



Slow cooked quail,

koji grain & seed porridge,

oloroso prunes 




Smoked pig jowl,

fermented mushroom custard,

milk skin threads, young walnuts 



Uni, koshihikari rice,

cured egg yolk, fish maw,

ama ebi, umami broth

Three

Cape York king threadfin,

braised shimonita onions,

southern squid, sake, hatsuka



 Master stock duck,

pickled pink turnip, XO miso,

scorched amaranth leaf 




 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



Honey, honey



Eight textured chocolate cake 



A cheese of your choice

A selection of cheese of your choice

($20 supplement)

dinner MENU

One

Salad of slow cooked carrots,

sheep milk feta, smoked almonds,

sherry caramel, pepitas, agretti



Hand shelled mud crab,

kombu jelly, pickled bamboo,

cultured cream, kabu turnips,

sour Mexican cucumbers, oca



Saltwater poached chicken,
cabbage stem pickles, seaweed, 
lotus seed, smoked eggplant cream, 
Oscietra caviar


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

Two

Congee of pearl oyster,

black lip abalone, heart of palm,

black vinegar laver 



Slow cooked quail,

koji grain & seed porridge,

oloroso prunes 




Smoked pig jowl,

fermented mushroom custard,

milk skin threads, young walnuts 



Uni, koshihikari rice,

cured egg yolk, fish maw,

ama ebi, umami broth

Three

Cape York king threadfin,

braised shimonita onions,

southern squid, sake, hatsuka



 Master stock duck,

pickled pink turnip, XO miso,

scorched amaranth leaf 




 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



Honey, honey



Eight textured chocolate cake 



A cheese of your choice

A selection of cheese of your choice

($20 supplement)

tasting MENU

Salad of slow cooked carrots,

sheep milk feta, smoked almonds,

sherry caramel, pepitas, agretti



Hand shelled mud crab,

kombu jelly, pickled bamboo,

cultured cream, kabu turnips,

sour Mexican cucumbers, oca



Congee of pearl oyster,

black lip abalone, heart of palm,

black vinegar laver 



Smoked pig jowl,

fermented mushroom custard,

milk skin threads, young walnuts 



 Master stock duck,

pickled pink turnip, XO miso,

scorched amaranth leaf 




 Arkady lamb,

ice plant, seaweed,

black garlic, mountain spinach,

Barletta onions, nasturtium 

 



Optional cheese course ($25)



Snow Egg



Honey, honey

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