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This unique candle was created to capture the essence of dining at Quay. Representing the pinnacle of dining, Quay’s unparalleled harbour side 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.
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.
Photography by Brett Stevens.
“Through my cuisine I search for the idea of organum; for a sense of purity, which is the essence of something that is complete, where all the elements work together to create something new.”
Peter Gilmore’s second book Organum delves deeper into his cuisine and philosophies by celebrating some of the farmers, producers and providores who share his passion for quality produce.
Photography by Brett Stevens. Designed by Reuben Crossman.
“Peter Gilmore’s flavour profiles are exquisite – his cuisine is a brilliant representation of Australia today – global while maintaining its indigenous spirit.” Thomas Keller.
Peter Gilmores nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay is reflected in the stunning photography and illustration of his first book. Quay’s recipes, including the irresistible eight-texture chocolate cake, the snow egg and signature ‘sea pearls’, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey.
Photography by Anson Smart. Designed by Reuben Crossman.
Chef Peter Gilmore's Shaved southern squid, koji butter, shiitake custard and pin stripe peanuts takes the spotlight in the 2021 MasterChef Grand Finale. This delightfully difficult version of Peter’s famous shaved squid dish will make its way onto the Quay menu soon - be the first to know by signing up HERE.