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

Aged black pig pancetta,

walnuts, grains, pickled mushrooms,

pepitas, black vinegar laver



Raw hand-dived scallops,

mountain kabu turnips,

brook trout roe, wasabi flowers



Mud crab congee

(est. 2003)



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

Two

Uni, koshihikari rice,

cured egg yolk, fish maw,

ama ebi, umami broth



Wild blacklip abalone,

fermented shiitake chawanmushi,

smoked pig jowl,

roasted koji, sesame



Roasted local octopus,

slipper lobster,

pickled endives, XO



Inca Gold potatoes,

Tasmanian truffle, 

hazelnuts, aged comte 

Three

Murray cod,

hatsuka radish, young leeks,

orach, coastal greens 



Sommerlad heritage bred chicken,

brioche, grains, morel,

coco button mushroom



Oxtail, Black Angus beef,

castelfranco radicchio,

black garlic



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

Four

Walnut, oloroso caramel,

muscovado, dulcey, muscatel, pecan



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

Aged black pig pancetta,

walnuts, grains, pickled mushrooms,

pepitas, black vinegar laver



Raw hand-dived scallops,

mountain kabu turnips,

brook trout roe, wasabi flowers



Mud crab congee

(est. 2003)



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

Two

Uni, koshihikari rice,

cured egg yolk, fish maw,

ama ebi, umami broth



Wild blacklip abalone,

fermented shiitake chawanmushi,

smoked pig jowl,

roasted koji, sesame



Roasted local octopus,

slipper lobster,

pickled endives, XO



Inca Gold potatoes,

Tasmanian truffle, 

hazelnuts, aged comte 

Three

Murray cod,

hatsuka radish, young leeks,

orach, coastal greens 



Sommerlad heritage bred chicken,

brioche, grains, morel,

coco button mushroom



Oxtail, Black Angus beef,

castelfranco radicchio,

black garlic



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

Four

Walnut, oloroso caramel,

muscovado, dulcey, muscatel, pecan



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,

brook trout roe, wasabi flowers



Aged black pig pancetta,

walnuts, grains, pickled mushrooms,

pepitas, black vinegar laver



Uni, koshihikari rice,

cured egg yolk, fish maw,

ama ebi, umami broth



Wild blacklip abalone,

fermented shiitake chawanmushi,

smoked pig jowl,

roasted koji, sesame



Murray cod,

hatsuka radish, young leeks,

orach, coastal greens 



Oxtail, Black Angus beef,

castelfranco radicchio,

black garlic



Optional cheese course ($25)



Snow Egg



Walnut, oloroso caramel,

muscovado, dulcey, muscatel, pecan

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