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. July dates will be released closer to our opening date which is currently scheduled for mid-July.
Whilst we can’t share too many details around the new Quay experience quite yet, we are delighted to announce our new menu format. Peter Gilmore has created a ten course tasting menu that will guide the diner through his new dishes. He has also created a six course menu with a choice of main which is available Sunday to Thursday for dinner, and Friday to Sunday for lunch. Guests reserved on Friday and Saturday evenings will dine from our ten course tasting menu.
Quay ten course tasting menu – $275
Six course menu – $210
If you would like to make a reservation, please either call 02 9251 5600 or book through the website.
We look forward to showcasing our new restaurant to you.
Quay will farewell the celebrated Snow Egg when the restaurant pauses service for a three-month renovation on April 1st 2018. After its starring role in the 2010 MasterChef final, the Snow Egg is arguably the most famous dessert in Australia.
Over the course of its 10-year lifespan, over half a million-snow eggs have been made with over 20 flavour changes. It has featured on five front covers and aired on Masterchef to over 3.9 million people (one of the highest rating non-sport shows of all time). The night the snow egg aired, Quay received over 100,000 hits to the website causing it to crash, people lined up outside the restaurant to request a “take-away” snow egg and the phones did not stop ringing for five days straight. For years following the snow egg’s break through TV moment, 90% of diners ordered it. Still, all these years on, 70% of diners will order it for dessert.
The dessert’s retirement marks a big change for the restaurant which will undergo a major redesign: taking the dining room, kitchen and guest experience to the next level. The renovation gives Chef Gilmore an opportunity to fulfil even greater aspirations of his food.
“The snow egg has graced our menu for over a decade, but this is a time of change and I want to be looking forward. It was a tough decision but removing it gives me the opportunity to grow and evolve the menu to give guests a new dining experience” says Peter Gilmore. “We know this is going to cause outrage, who knew one little dessert could have such a snow ball effect but rest assured whatever Peter comes up with will exceed eggpectations” adds John Fink.
Peter has created a new flavour for the final snow egg: custard apple & Mangosteen fool, pear granita & custard apple ice cream. Diners will have three weeks to experience the snow egg and Quay in its current form before the doors temporarily close on Sunday 1st of April.
As part of the farewell festivities, Quay will hold a retrospective dinner on Wednesday 28th of March, showcasing Peter’s defining dishes over his 16 years at Quay. The menu will feature the Sea Pearls 2006, the Mud Crab Congee 2004, the original Pork Belly and Sea Scallops 2001, the Free-Range Chicken with truffle and young vegetables 2007, finishing off with the snow egg 2010. The intimate dinner will be held in the restaurant with Peter Gilmore and a premium wine match by Amanda Yallop. Limited reservations. $500 per person.
Defining Quay Dinner
Wednesday 28th March 2018
Reservations from 6pm through to 9pm
$500 per person including premium beverage match by Amanda Yallop
Reservations 02 9251 5600 or book online
Quay will temporarily close its doors on 1st April 2018 for three months whilst it undergoes a major renovation to the restaurant and kitchen. Quay’s dining experience will also undergo extensive changes including a complete transformation of the menu as well as changes to the service and guest interaction with the aim of taking Quay to even greater heights.
“Quay has long been at the forefront of Australian dining”, says John Fink, Creative Director of the Fink Group.“ Peter Gilmore is at the peak of his creative abilities, and he is showing no signs of slowing down. Peter’s creative skills are inspiring us to push Quay’s fine dining experience to a next level. This is an opportunity to take a fresh look at how we do fine dining.” With a state of the art kitchen and revamped dining room, Quay will offer a tasting menu only experience for the first time. Whilst Quay’s menu has had endless reinvention over the years, the renovation will give Peter the opportunity to reinvent his food for the new space.
“After 16 years of Quay in its current form, this new incarnation will give me the opportunity to fulfil even greater aspirations for my food” says Peter Gilmore. “This new chapter will facilitate a long held desire to take the diner on an even more personal dining experience. My aim is to create a more interactive journey representing my own culinary evolution.” The menu reinvention will see Quay say goodbye to some of Peter’s most defining dishes but will the snow egg carry its legacy through to the new Quay? “This is a time of change and I want to be looking forward,” answers Peter.
The Fink Restaurant Group is working with TZG architects on the renovation, the same firm responsible for Bennelong and OTTO Brisbane. The look and feel of the restaurant will be more in line with Peter Gilmore’s approach to food – nature, texture, intensity and purity. “Today, dining is not only about what is on the plate but also what is around you, we want there to be a natural thread linking Peter’s food with the room.” says John.
The restaurant will be repositioned to open up dining on the Harbour Bridge side and will feature a series of small dining spaces around the restaurant. “We want to rethink how we do fine dining at Quay. Currently we can seat 100 guests, with the new layout we will reduce numbers and create intimate dining pockets allowing us to take the dining experience up to a wonderful new level. All decisions will be based on creating the best possible dining experience,” says John. The event spaces at Quay will also undergo a transformation with extra amenities and a dedicated open kitchen.
Reservations are open until the restaurant temporarily closes its doors in late March giving diners the last opportunity to experience Quay in its current form. A series of retrospective events with Peter will also be announced in the lead up to the renovation.
For further information on Quay or Fink Restaurant Group, please contact Elizabeth Hewson.
Elizabeth Hewson
Marketing & Communication Manager
Elizabeth@finkgroup.com.au
+61 422 074 807
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