Quay Restaurant

At Quay our aim is to match the breathtaking harbour setting with modern Australian cuisine. Warm and knowledgeable staff will extend genuine hospitality as they guide you through your dining experience.

Quay Restaurant

The 2017 Sydney Morning Herald Good Food Restaurant of the Year, Quay is one of Australia’s most awarded and celebrated restaurants. Set in the heart of Sydney Harbour, Quay has arguably the best views of any restaurant in Australia, with spectacular panoramic views taking in Circular Quay, the Sydney Opera House and the Sydney Harbour Bridge. Captivating the imagination of critics and the dining public alike is Quay’s nature-based menu created by Executive Chef Peter Gilmore.


Under Gilmore’s reign, Quay has been awarded Three Chefs Hats for 16 consecutive years and named Restaurant of the Year six times in The Sydney Morning Herald Good Food Guide. It has three stars and has been awarded Restaurant of the Year three times in the Australian Gourmet Traveller Restaurant Guide. Quay was listed for five years on the World’s 50 Best Restaurants and now sits proudly at 96 in its ninth year. Quay held the title of Best Restaurant in Australasia for three of those years.

Restaurant of the Year

The Sydney Morning Herald Good Food Guide 2016

Awarded Three Hats

The Sydney Morning Herald Good Food Guide 2016

Placed at Number Four

Australian Gourmet Traveller Top 100 Restaurants 2016

Awarded Three Stars

Australian Gourmet Traveller Restaurant Awards 2016

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Quay is one of Australia's most highly regarded restaurants.

“It is a year of divide-and-conquer for Quay; as chef Peter Gilmore takes on the challenge of the new Bennelong dining room in the Sydney Opera House as well as this razzle-dazzle harbor side restaurant. But Quay still sets the benchmark for some of the most exquisite and articulate food in Australia: textural, botanical, micro seasonal, full of grace and dangerously easy to pair with an equally fine wine…”

SMH Good Food Guide 2016

“Quay is all about a succession of plates that arrest the palate as potently as they do they eye, the whole package framed by the harbour panorama beyond the glass and the sort of professional service and luxe fittings inside that such high prices demand.”

Australian Gourmet Traveller 2016

“Chef Peter Gilmore creates his own culinary language on the bespoke plates with rare ingredients and even rarer emphasis on texture in tandem with flavour.”

Australian Gourmet Traveller 2017

“This is world-class dining at its sparkling best delivered with ease and beauty.”

SMH Good Food Restaurant of the Year 2017

“As ever, the open warm service adds a special note to what is still Australia’s most desirable restaurant view. In short, Quay shoes not a whiff of complacency. It’s still one of the stellar dining experiences of Australia.”

John Lethlean, The Australian

“For many, the excitement and glamour of Quay lie in its glittering views of harbour, Opera House and bridge. But the real joy is what happens inside, from the silky, knowledgeable service to the immaculately imagined small dishes from Peter Gilmore.”


SMH Good Food Guide 2014 

“By day or by night, the sparkling sweep of Sydney Harbour viewed through Quay’s floor-to-ceiling windows has the potential to overshadow anything but the best cuisine. Lucky, then, that the likes of the pork belly, slow-cooked in cultured butter, and paired with koji, sesame and the smokiest of pork broths, and the intriguingly textured green rice, toasted buckwheat and water spinach, crowned with rice wafer shards and compressed kombu are, well, quite possibly the best.”

Australian Gourmet Traveller 2014

Our team

Quay is a fine example of the sum of its parts being greater than the whole. Meet The Team

Latest News

Reservations to open on May 9th 2018

Reservations to open on May 9th 2018

We are excited to announce that reservations to experience the new Quay will open on Wednesday May 9th at 9am for August through to 30th December 2018.


Quay will farewell the celebrated Snow Egg when the restaurant pauses service for a three-month renovation on April 1st 2018. As part of the farewell festivities, Quay will hold a retrospective dinner on Wednesday 28th of March.
The plan to take Quay to greater heights

The plan to take Quay to greater heights

Quay will undergo a major renovation to the restaurant and kitchen. Read more.
Give the gift of Quay

Give the gift of Quay

Give the ultimate dining experience at Quay

Books by
peter gilmore

<span>Organum</span> – Nature, Purity, Texture, Intensity

Organum – Nature, Purity, Texture, Intensity

Photography by Brett Stevens. Designed by Reuben Crossman.

“Through my cuisine I search for the idea of organum; for a sense of purity, which is the essence of something that is complete, where all the elements work together to create something new.”

Peter Gilmore’s second book Organum delves deeper into his cuisine and philosophies by celebrating some of the farmers, producers and providores who share his passion for quality produce.

A signed copy of the book is available at the restaurant for $65 or can be purchased online.

Buy The Book
<span>Quay</span> – Food Inspired By Nature

Quay – Food Inspired By Nature

Photography by Anson Smart. Designed by Reuben Crossman.

A signed copy of the book is available at the restaurant for $95 or can be purchased online.

Buy The Book