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Inevitably plans change, so if your chosen date or time is not available, please sign up to our waitlist below
Join Our WaitlistIf your chosen date is not available, please sign up to our waitlist. Inevitably plans change for some of our guests so tables can become available. Our reservation team can then contact you directly.
Tables for two are in high demand and are usually the first to book out. Tables for four are more readily available. If your requested date is unavailable, gather friends or family for a table of four.
If you have any dietary requirements, please mention these when making your reservation.
Please view our reservation and cancellation policy ahead of your visit to Quay.
Menu
A progression of rare and beautiful ingredients where texture, flavour and harmony is paramount. Delve further into Quay’s reimagination with Peter Gilmore’s Ten Course Tasting Menu and thoughtfully curated Wine List by Wine Director Amanda Yallop.
Read moreEvents
Celebrate at one of Australia’s most awarded restaurants, with panoramic views encompassing the Sydney Harbour Bridge and Sydney Opera House. From intimate dinner parties in the Private Dining Room, to large cocktail events in The Green Room.
Read MoreGood Food Awards
Peter Gilmore Chef of the Year
After a $4 million renovation and menu overhaul in July, Sydney’s Quay was awarded three hats to make it 17
Quay Botanic Gin
Quay and Four Pillars Gin Collaboration
Available exclusively at Quay, Quay Botanic Gin is a collaboration between Peter Gilmore and Yarra Valley-based Four Pillars Gin. The
From The Earth
PETER GILMORE’S NEW BOOK LAUNCHES
Twelve years ago, Peter Gilmore planted his first garden. Starting with a herb garden and experimenting with a few vegetables,
Quay Redesign
THE SPACE
The Fink Group worked with one of Australia’s leading architectural firms, Tonkin Zulaikha Greer on the multi-milliondollar refurbishment, the same
Quay Development
BESPOKE PRODUCE & CERAMICS
Continually inspired by nature, the creative process for chef Gilmore began with working closely alongside the farmers, fishermen, producers and