News & Events

Sunday 12^th May, 2013

Celebrate Mother’s Day in style, lunching at Quay Restaurant with views which sweep from the Harbour Bridge to the Opera House. 

Quay’s unique cuisine and location has long held Sydney in it’s thrall and won countless accolades including the coveted 2013 Sydney Morning Herald Good Food Guide and Australian Gourmet Traveller Restaurant of the Year Award.

On arrival guests will receive a glass of Bollinger Special Cuvee followed by a unique four course Signature Menu created by Worls famous chef Peter Gilmore.

Beverages will be charged at regular a la carte prices and our extensive wine list will be available for your perusal on the day.

Credit card details will be required to confirm all reservations.

Cancellations must be made 7 days prior to the event date otherwise a cancellation fee will apply to the amount of $220 per person to the number of attendees that the reservation was made for.

For reservations please contact us on 02 9251 5600. We look forward to welcoming you to Quay.

Great Barrier Feast ‘Best of Australia’ at qualia
12-14 July, 2013

Join Quay’s Executive Chef, Peter Gilmore, at qualia, in the heart of the Great Barrier Reef this July, for an intimate weekend showcasing the finest food and wine at Hamilton Island’s Great Barrier Feast.

Peter will be joined by award-winning chef Dan Hunter of the Royal Mail Hotel in Dunkeld, Victoria, and qualia’s Executive Chef, Alastair Waddell, as the three join forces to present the ‘Best of Australia’. Hosted by highly respected restaurant critic and columnist Simon Thomsen, this gourmet weekend includes two Masterclasses and a Showpiece Dinner, providing guests the exclusive opportunity to immerse themselves in a ‘behind the scenes’ experience and learn directly from world-class chefs in a world-class setting.

Accommodation packages are now available, to book now or find out more please visit www.qualia.com.au/feast or call 1300 780 959.

Quay named "Best Restaurant in Australasia" for the 3rd year in a row in the San Pellegrino World's 50 Best Restaurants 2012.

On May 1st, Quay was voted Number 29 on the coveted S. Pellegrino World’s 50 Best Restaurants list and for the third year in a row , was named The Best Restaurant in Australasia . Quay first broke onto the list in 2009, joining such hallowed establishments as Noma, Fat Duck and Per Se, and has been for the last two years the only Australian restaurant to be featured on the list . 

The S. Pellegrino World’s 50 Best Restaurants list makes headlines each year with its restaurant awards, and is regarded as perhaps the most important global restaurant ranking. The list  is compiled by the World's 50 Best Academy, an influential group of over 800 international leaders in the restaurant industry, each selected for their expert opinion of the international restaurant scene. The Academy comprises 27 separate regions around the world, each with its own panel of food critics, chefs, restaurateurs and highly regarded ‘gastronomes’.

Quay has appeared on the list for four years in a row (at No 46, No 27, No 26 and this year at No 29). With its stunning nature-based cuisine and breathtaking Sydney harbour setting, Quay is Australia’s most awarded restaurant, and has maintained three hats in The Sydney Morning Herald Good Food Guide and 3 stars in the Australian Gourmet Traveller Restaurant Guide for ten years in a row. This latest accolade comes as Peter Gilmore celebrates a decade at the helm as Executive Chef at Quay as well as his “Chef of the Year” gong at Good Food Guide 2012 awards. 

Peter Gilmore’s Snow Egg causes a sensation on MasterChef.

Touted as the toughest MasterChef challenge ever, Peter Gilmore’s signature dessert, the “Snow Egg”, was the deciding factor in the country’s most popular television food competition ever. Watched by almost 5 million food fans, the secrets of the mouth-watering dessert were revealed after being presented live on the show by Peter Gilmore.

While the Masterchef finalists Adam Liaw and Callum Hann struggled for three hours to recreate the dish, replacing guavas  and custard apples for nectarines, it became clear why Peter Gilmore is one of the world’s top chefs. One of Quay’s most    heavenly desserts, the Snow Egg is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy     golden praline maltose shell, sitting on a bed of guava granita and a slick of guava fool.

As Peter Gilmore has said, “The snow egg, really, is my favourite dessert”. Watch the creation of the Snow Egg, the way Peter Gilmore does it, as part of his  Inspiration Series .