Make a
Reservation
For bookings within a 24-hour period, please contact reservations directly on 02 9251 5600.
Bookings are released on a six-monthly basis on the first day of each month (unless the first of the month falls on a day outside of office hours).
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.
Guests can certainly request tables but unfortunately, we cannot guarantee as we allocate on the day according to table configurations and booking date.
If you have any dietary requirements, please mention these when making your reservation.
Please view our reservation policy ahead of your visit to Quay.
Latest News
Peter Gilmore named Chef of the Year
October 10, 2018
After a $4 million renovation and menu overhaul in July, Sydney's Quay was awarded three hats to make it 17 consecutive years The Rocks fine-diner has achieved the Guide's top ranking. Quay's Peter Gilmore was named Citi Chef of the Year. "With Peter Gilmore at the helm, Quay has achieved just about everything there is to achieve in the restaurant world," said Terry Durack. "A lot of chefs woul
Read moreNYE
New Year’s Eve at Quay
Celebrate a most memorable New Year’s Eve in the heart of Sydney Harbour at Quay. Be the first to experience
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