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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

Join Our Waitlist

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.

Quay was named 2019 Hottest Restaurant and Hottest Dish in Australia by John Lethlean in the Weekend Australian Hot 50.

We awarded it: Hottest Restaurant | Hottest Restaurant NSW | Hottest Dish

The 2018 relaunch of Quay, for so long the quintessential destination for haute dining, Sydney style, represented so much more than finally doing justice to an extraordinary site with a visionary kitchen team. It put a rocket up one of the world’s great chefs, Peter Gilmore. Not that he necessarily needed it. But the degustation format, in this inspired, now-luxurious eyrie above Circular Quay, just seems to have given the chef and his team a new spring in their step. You come here for brilliant service, great views, a wine team without parallel, sure, but what really sets Quay apart is Gilmore’s fusion of ideas and technique, the way he can create such intensity yet still keep things uncomplicated and texturally fascinating. Take his smoked eel cream – the proverbial fist in a velvet glove – decorated with caviar, raw walnut and “crackling” made with sea cucumber. Truly, utterly, amazing – and our Hottest Dish. His steamed mud crab “chawan mushi”; his heirloom corn “polenta” with oxtail broth; or, in season, his chestnut and truffle pudding. Quay’s food has never been better, more surprising, or simpler. What happens behind the scenes we could only guess at, but on the plate it’s the harmony of few elements that stimulates such a tsunami of happiness in the mouth. Inspirational stuff from one of the great restaurants, anywhere.


To read more and see full list visit the Australian.

Make A Reservation

Make A