You will find Quay between two of Sydney’s most recognised icons, the Opera House and the Harbour Bridge. The restaurant’s location in the Overseas Passenger Terminal in The Rocks is simply perfect. The open air environment with huge glass windows for natural light to enter and undoubtedly the best views in Sydney just give Quay another reason for a visit because they are world class.

Executive Chef Peter Gilmore has become famous over recent years thanks to his culinary brilliance. His philosophy of not serving what you just as easily can prepare in your own home works well indeed, with complexity and long hours of preparations for several of the dishes and great taste experiences. Sydney born Peter Gilmore has been with the Quay since 2001 and as with most great chefs around the planet the search for the very best ingredients of preferably local produce is vital. The Executive Chef has been working overseas in Europe as well, but there is an unmistakable Australian flavour that is not very distinct, but combined with perfect texture and balanced taste makes the final result true world class.

Restaurant Manager Ashley Scott efforts really make a difference in the dining room and the service goes on almost impeccable. Head Sommelier Daniel Wegener is responsible for a great wine menu that is far more than just Australian, although we highly recommend going with some of the premium Australian wines which pair perfectly with the food.

The dinner menu can be selected in two ways: the four course menu (five choices per course) or the tasting menu consisting of eight tasting plates with the option of a standard wine pairing or a more exclusive premium wine pairing. The menu is changed regularly, but you will always find a signature dish, like the Sea Pearls, that looks like four big pearls on your plate and consists of crab, smoked eel, sea scallops and sashimi tuna. The presentation is beautiful and the different taste of each pearl is fantastic. It is not just the presentation of the Sea Pearls that is artistic and beautiful to look at, most of what is served at the Quay is food art and luckily the flavours and the texture are just as delicious as they are beautiful.

It all comes down to flavour and the flavour of Quay’s food is impeccable!

Images courtesy of Quay

Written by Andy