Make A Reservation

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.

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.”

PETER GILMORE
CITI CHEF OF THE YEAR

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

Make A
Reservation