QUAY GIFT CARD

Gift a memorable dining experience in the heart of Sydney Harbour with a Quay gift card. 

Choose either a physical gift card to be delivered in a premium envelope, or a digital gift card sent straight to your recipient’s inbox, perfect for last-minute gifting.

FINK GIFT CARD

Your green card to Australia’s best dining experiences! The Fink gift card can be used at any and all Fink restaurants, including OTTO Sydney, OTTO Brisbane, Bennelong, Quay, Beach Byron Bay, Firedoor, and Gildas.

Physical and digital gift cards available. 

Quay Candle

Created by Peter Gilmore & The Raconteur

This unique candle was created to capture the essence of dining at Quay. Representing the pinnacle of dining, Quay’s unparalleled harbourside location is paired with rare and beautiful ingredients skilfully executed with texture, flavour and harmony.

With an opening overture of refreshing citrus from bergamot, yuzu and lemon, followed by crisp juniper, subtle coriander leaf and a hint of spice from cumin, this lively palate cleanser is layered and energising. The trio of heart notes emerge, led by the complex floral beauty of native boronia, rich neroli and herbaceous clary sage before revealing a perfectly balanced base of deep earthy terroir from patchouli, soft wood and spice from guaiacwood, warmth and leather from labdanum before lush oceanic moss to close.

Handmade in Sydney’s northern beaches by The Raconteur in collaboration with Quay’s Executive Chef, Peter Gilmore.

Free of paraffin, parabens, phthalates and lead. 100% soy wax. Pure cotton wicks. Burns 60+ hours. Weight 300g.

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Books

From The Earth – World’s Great, Rare and Almost Forgotten Vegetables

Peter Gilmore’s third book From the Earth celebrates the diversity of heirloom vegetables, taking readers on a culinary and historical journey into the world of those most unique and almost forgotten.

With hundreds of varieties to choose from, Peter has selected the vegetables that have excited him over the years for their culinary potential. Each vegetable features at the heart of a recipe, and is further explored through a detailed profile and stunning photographs by Brett Stevens.

The book looks at Peter’s decade-long passion for growing vegetables, and how it has informed and inspired his work as a chef. From the Earth is an embodiment of this passion, illuminating the amazing world of vegetables from seed to plate.

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