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.
Wild Blacklip abalone, octopus
raw Abrolhos Island scallops, palm heart
seaweed, aged vinegar
Smoked eel cream
young walnuts
sea cucumber crackling, caviar
Southern squid, pipis
Barletta onion, hispi stems, young cucumber
pinstriped peanuts, umami custard
schmaltz, garum
Native freshwater marron
sea urchin, tapioca, confit egg yolk
mustard butter, golden linseed
Line caught Tasmanian trumpeter
garden and sea greens
liquorice kombu, parsley
Confit pig jowl
Maitake and Black Pearl mushrooms
black pig salami, roasted onion jus
White Coral
Prunes, Vin Santo, Panettone
Menu subject to change
Eight-Course Menu $355
Temperance Pairing $140
Quay Wine Pairing $200
Sommelier Wine Pairing $250
Benchmark Wine Pairing $1100
The six-course menu is available at lunch and dinner.
Wild Blacklip abalone, octopus
Raw Abrolhos Island scallops, palm heart
seaweed, aged vinegar
Smoked eel cream
young walnuts
sea cucumber crackling, caviar
Southern squid, pipis
Barletta onion, hispi stems, young cucumber
pinstriped peanuts, umami custard
schmaltz, garum
Native freshwater marron
sea urchin, tapioca, confit egg yolk
mustard butter, golden linseed
Confit pig jowl
Maitake and Black Pearl mushrooms
black pig salami, roasted onion jus
White Coral
Menu subject to change
Six-Course Menu $295
Temperance Pairing $110
Quay Wine Pairing $160
Sommelier Wine Pairing $210
Benchmark Wine Pairing $850
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.
Wild Blacklip abalone, octopus
raw Abrolhos Island scallops, palm heart
seaweed, aged vinegar
Southern squid, pipis
Barletta onion, hispi stems, young cucumber
pinstriped peanuts, umami custard
schmaltz, garum
Confit pig jowl
Maitake and Black Pearl mushrooms
black pig salami, roasted onion jus
White Coral
Menu subject to change
Four-Course Menu $205