Three Chefs Hat: The Quay Restaurant
Contemporary Australian cuisine sourced from natural locally grown produce and inspired by its rich multicultural influences has been an evolving culinary phenomenon this past decade. Holding prime of place in Sydney’s competitive food world is the Quay’s Executive Chef, Peter Gilmore whose sumptuous textured nature based cuisine has won extraordinary local & international acclaim and raised the benchmark of Australian fine dining.
Peter Gilmore is an Australian chef who prides himself in using artisanal, boutique Asian ingredients, because this is how Australian cuisine has evolved. -- James Cranfield, Assistant Manager.
The Quay is easily one of Australia’s most celebrated restaurants, holding three Sydney Morning Herald hats for thirteen years consecutively, and maintaining its place for several years on S. Pellegrino World’s 50 Best Restaurants. Yet despite the Quay’s award winning profile, the staff remain humble and unassuming, delivering an impeccable service in this stunning harbour side locale.
Perched on the very edge of the Rocks, facing both the opera House and Harbour Bridge, the Quay’s unbeatable location offers an indulgent dining experience that begins before food is served. The chic décor of the dining room is minimalist and has stunning panoramic views of Sydney harbour. The moment the guests step inside the restaurant’s dining room they will be awestruck by the beautiful daytime water views and by the spectacular city lights in the evening.
The 4-course A La Carte menu can be described as a rich and adventurous journey of the senses. Each dish is complete with an intense diversity of natural flavours. Peter says, “What we try to do is to produce original, beautifully crafted food with a big emphasis on layers of texture and flavours to create an overall sense of balance. Food that tastes beautiful, that takes you on a journey of different sensations, that makes you think about where it came from.”
Indeed, the dining experience at the Quay is ultimately an unforgettable one as it delights diners with its exceptional creative menu, fine wine and the courteous and attentive service of its dedicated staff.