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Please note you will receive a confirmation email once your reservation has been successful. If you do not receive this confirmation email there may have been an error in your reservation. Please contact our reservations team on (02)92515600 if you have any queries.


Inevitably plans change, so if your chosen date or time is not available, please sign up to our waitlist below

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If 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.

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 would start resting on their laurels around about now and go on the celeb-chef circuit, but Gilmore has drilled down instead. His artistic, perfectionist nature combines with his constant work as a gardener to create a new sort of chef.”


Cue sound of a record breaking. This is the 17th consecutive year that Peter Gilmore has steered Quay to its coveted three-chef-hat status. In that time, he has introduced us to red speckled peas, tennouji turnips, hatsuka radishes, red orach, pea flowers, okra shoots and native violets. He’s the crackling king, creating crisp deliciousness from maltose, sea cucumbers, and even the frill of an oyster. He has produced the most acclaimed dessert this country has ever seen, with the extraordinary Snow Egg. This year, he threw his entire menu out the window and started again, creating future classics for a new generation – Oyster Intervention, Hand-Harvested Seafood and the airy, fragile White Coral. His cooking is luxurious, but still connects us back to earth and ocean, creating texture, harmony and surprise.

Make A Reservation

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