Menu
Quay is a progression of rare and beautiful ingredients where texture, flavour and harmony is paramount.
Continually inspired by nature, the creative process for chef Peter Gilmore begins in working closely with the farmers, fishermen, producers and artisans who cultivate bespoke produce exclusively for Quay. For each dish, the growth of every element and the selection of every ceramic piece is carefully considered and crafted for its role in the dining experience.
Quay brings a personal, interactive passage for diners through Peter Gilmore’s culinary evolution.
The eight-course menu is available at lunch and dinner.
Eight-Course
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Wild Blacklip abalone
young octopus, raw scallops
seaweed, aged vinegar -
Tasmanian white asparagus
smoked eel cream, young almonds
Murray cod roe, white blossoms -
Southern Rock lobster dumpling
golden tapioca
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Maitake mushrooms, shaved squid
anchovy custard, schmaltz, garum
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Wild Fallow deer
white nasturtium buds, orach
black garlic, kombu -
Smoked confit of pig jowl
prunes, sherry vinegar, cauliflower
Kootingal pecans -
White Coral
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Apricot, Vin Santo, Panettone
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Menu subject to change
Eight-Course Menu $385
Temperance Pairing $150
Quay Wine Pairing $215
Sommelier Wine Pairing $270
Benchmark Wine Pairing $950
The six-course menu is available at lunch and dinner.
Six-Course
-
Wild Blacklip abalone
young octopus, raw scallops
seaweed, aged vinegar -
Tasmanian white asparagus
smoked eel cream, young almonds
Murray cod roe, white blossoms -
Southern Rock lobster dumpling
golden tapioca
-
Maitake mushrooms, shaved squid
anchovy custard, schmaltz, garum
-
Smoked confit of pig jowl
prunes, sherry vinegar, cauliflower
Kootingal pecans -
White Coral
-
Menu subject to change
Six-Course Menu $325
Temperance Pairing $120
Quay Wine Pairing $175
Sommelier Wine Pairing $230
Benchmark Wine Pairing $700
The 'Quay to Lunch' is a four-course menu of Quay's signature offering.
Available for lunch on Saturdays and Sundays only. The menu must be pre-booked at time of reservation.
Four-Course
-
Wild Blacklip abalone
young octopus, raw scallops
seaweed, aged vinegar -
Southern Rock lobster dumpling
golden tapioca
-
Smoked confit of pig jowl
prunes, sherry vinegar, cauliflower
Kootingal pecans -
White Coral
-
Menu subject to change
Four-Course Menu $220
With an emphasis on showcasing quality wines that communicate a sense of place and time, the Quay wine list champions locally sourced produce while still tipping its cap to international styles. A list of signature, classic, and non-alcoholic Quay cocktails has been crafted to complement the wine list.
Quay restaurant offers a wide range of pairing options curated by our beverage team, considering each diner’s unique experience. Discover our beverage pairings below.
For a limited time, Quay is welcoming guests to bring along their best bottles to enjoy over weekend lunch. Find out more about Dust Off Your Bottles here.Temperance:
A non-alcoholic pairing created by our bar team and expertly served by our sommeliers. Comprising special brews, cold-press beverages, and non-alcoholic cocktails, the Temperance is a playful combination exploring flavour and texture.
Quay Pairing:
Our classic approach to the world of wine, the Quay Pairing, explores familiar producers, grapes, and regions from all over the world, all expertly matched to enhance Executive Chef Peter Gilmore’s acclaimed food.
Sommelier:
For the more adventurous thrill seekers, Sommelier showcases local and international wines from smaller producers, regions, or villages you may have never heard of and offers a more textural pairing.
Benchmark*:
As the name suggests, we benchmark wines aged in our Quay wine cellar, patiently waiting for the right moment to enjoy them—wines you may have only read or heard of before. Benchmark offers a unique opportunity to taste the history and future of wine poured by the glass alongside Peter Gilmore’s incredible dishes.
*All wines served from Coravin