Quay

Modern Australian

Overseas Passenger Terminal, Hickson Road, The Rocks


One of Australia’s most celebrated dining experiences can be found nestled into the banks of Sydney Harbour. Renowned and award-winning restaurant, Quay, takes its majestic position seriously and sets the benchmark for some of the most exciting food to be found in Australia.


In 2018, Quay underwent a major refurbishment, welcoming a more organic space with an interplay of textures and colour that provide an ode to the Australian landscape, from the vast ocean floor to the cracked bark of a paperbark tree. And with a spectacular panorama that encompasses Circular Quay, the Sydney Opera House and the Harbour Bridge, Quay truly is the epitome of ‘dinner with a view’.



Once you’ve absorbed the jaw-dropping visuals, you’re invited to settle in and embark on an unforgettable journey through contemporary Australian cuisine. Boasting an innovative, nature-based menu created by renowned Executive Chef, Peter Gilmore, Quay’s cuisine builds on the four elements that, in Peter’s view, create perfect unison in a dish: nature, texture, intensity and purity.


A passionate gardener himself, Peter works in partnership with small artisan producers across New South Wales and Australia who cultivate bespoke produce exclusively for Quay. This includes everything from line-caught seafood to rare breed animals with superior flavour and texture, allowing Peter’s nature-driven food philosophy to shine through each dish.


Quay’s menu is a continually evolving repertoire and no matter the season, each dish is always a beautifully understated ode to the diversity of each ingredient. Whether you choose from the menu, or dive into the six or ten-course menus, you will be delighted with the produce that shines on your plate.



For starters, you may enjoy a seafood bonanza with Southern Squid, Swimmer Crab and Greenlip Abalone with minutina and wild garlic, or Malted Barley Crumpets with Terra Pretatruffle. For main, try the local delights like the Smoked Pig Jowl with fan shell razor clams, shiitake, and sea cucumber crackling or the Maremma Duck with radicchio, black garlic and aged mirin.


Quay’s highly respected and awarded wine list is equally as impressive as its food counterpart, boasting an incredible variety of old and new world drops, curated by passionate Head Sommelier, Shanteh Wong.

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