The home of Australia's Chef Hat Awards and Readers Choice Awards
02 9251 56...02 9251 560002 9251 5600
Overseas Passenger Terminal, West Circular Quay,The Rocks NSW
The Meat & Wine Co. Circular Quay - 0.64km from Quay
Available Monday – Saturday 12pm – 4pm
2 courses $35
3 courses $45
4 course $55
Includes a glass of house selected wine, beer or soft drink
Food 4/4 StarsSetting 4/4 StarsService 3/4 StarsValue 3/4 Stars
Quintessential Fine Dining. The most amazing degustation menu. A wonderful nite to celebrate our wedding anniversary. Staff are fantastic.
Went last years and had the a la carte, went back this year for the degustation. Absolutely beautiful as usual in the food department except for some unusual plates that when the knife ran down sounded like nails on a blackboard. (eek!) My husband had the Classic Wine Match and I had the Premier Wine Match. Unfortunately some of the wines weren't too dissimilar, which was a shame considering the price difference. Also there seemed to be an awful lot of under pouring (50mls or less for some courses) - not too happy about that. All said and done we had an enjoyable night and will return. Thanks very much to Matt, who absolutely made our night last year and made the effort to come over and say hello this year... My advice is to definitely go and just have the waiters up if they under pour!!!
Food 4/4 StarsSetting 4/4 StarsService 4/4 StarsValue 4/4 Stars
I had wanted to dine at Quay since the day I first heard about it.. however as I am currently a 22yr old university student from Orange earning less than $350 a week I thought it was a little out of my price range! haha But hey poverty is more fun when you spoil yourself occasionally right?!! So I said stuff it and booked my girlfriend and I in for a bit of mid week dining to celebrate our 1st anniversary!
I had extremely high expectations!! and MAN were they met!!
Everything about the place is just so comfortable! The service was awesome from the moment we stepped in the door, the view was insane!!, even the tables had this slight sponginess to them which (I know it sounds silly) just made everything so down right pleasant!
As I am still a relative novice in the wine world I had to ask our sommelier more than my fair share of questions in order to best appreciate what we were drinking.. And that man sure does know his goon!!! hehe jokes!! but in all seriousness he managed to explain everything on a level that best suited our novice level of understanding and he did so without any suggestion of highbrow smugness and made us feel like wine connoisseurs by the end of our dining experience! I forget his name but he was the young tallish bald guy.. amazing and thankyou!!
Finally to the food.. Im not really sure what sort of vocabulary i should be using however it was unbelievable!! I come from a fairly foody family and dine out a little too regularly than I probably should however nothing could have prepared me for how delicate and well balanced each course turned out to be!
In the beginning of our dining experience I found myself searching for dominating flavours in each dish.. however I soon realised that dominating flavours do not exist at Quay!! I found myself able to taste and feel so many different sensations with each bite and Im near convinced that I may have moaned a little too much! haha but It was just that good!!!
No words needed for this cuisine.
Full review at: http://ordinaryvsextraordinary.wordpress.com/extraordinary-reviews/quay-sydney-26/
On September 7, 2011 I ate dinner at Quay Restaurant in Sydney. This dinner was both my farewell to Sydney and my initiation to the world of the Top 50 restaurants. I think I’m going to like this adventure…
Walking into the restaurant is a little daunting; it’s sparse, quiet, the lighting is low, the carpet is purple and the staff shuffle between tables like phantoms, you’re never quite sure if you someone filled your water glass or if it somehow topped itself up of its own accord.
I chose the 4 course a la carte menu. Yes, I know, the true gourmand would have eaten the degustation, and at an extra $65 for 4 courses, it makes financial sense. To be honest, I didn’t feel hungry enough, and had no interest in being too full to enjoy my incredibly expensive meal.
Cliche as it is, the absolute standout of all four courses had to be the dessert, the jackfruit snow egg was not only delicious, but creative, inventive and gastronomically overwhelming. You can’t help but ask yourself how anyone could create such a thing, but you are never overwhelmed enough to stop enjoying each mouthful. The next standout was the entree, the mud crab congee was savoury and moreish, the crab melted in your mouth, and the split rice porridge brought all the flavours and textures together, and added some density to this light dish.
Worth the wait and the money
C'est magnifique!!! A restaurant that Sydney can be truly proud of having. Having eaten in Paris' finest establishments, I can say that Peter Gilmore's restaurant is truly up there with the best. This is the restaurant that Sydneysiders should take any international guest as a shining example of Sydney and it's jewels. A real shame the waiting list is so long!
amazing food, my wife and i had planned to go for ages, and it had lived up to the hype and more! Peter Gilmore is a super great chef
Well worth it, sensational. Iron chef quality. 3 hats none less :)
what an amazing experience dining at Quay is. I have had the pelasure of dining at some of the worlds finest resturants. From old school places like Maxims in Paris to ground breaking Nobu in London to the fusion delights of Tetsuya in Sydney. I have to say that Peter Gilmour outdoes them all at Quay. Every mouth full of every course provides you with an experience that is impossible to explain. You simply must try it to appreciate it. Yes it is crazy expensive, even for Sydney but worth evey cent. It is such a shame that the staff obviously don't share the same enthusiasm for service as the kitchen does for the food. Sure they are efficient but not once did i see a smile. Nor do they anticpate your needs like the staff at the aformentioned restaurants. It was like we were not worthy of the food. Dining is about complete enjoyment. They seem to be caught up in the awards that brings about a 'to-good-for-you' attitude. Loosen up guys and be thankful you are privileged to work at Quay. You almost spoilt the night. And a message for the somellier: dont be offended when a customers chooses to slecet their own wine without your help or not take up the wine matching option. Some of us know what we are doing...and we spent more than the matching option anway. Dont let this service issue stop you. The food is worth it. What an expereince.
Food 2/4 StarsSetting 3/4 StarsService 3/4 StarsValue 2/4 Stars
Food 3/4 StarsSetting 4/4 StarsService 3/4 StarsValue 1/4 Stars
I went here for a work lunch late last year. It is one of the best dining experiences in Sydney.The food is fantastic, the wine is well matched and the view is spectacular.
Located at Sydney's Overseas Passenger Terminal, with sweeping views from the Opera House to the Harbour Bridge, Quay Restaurant is found in what many consider to be Sydney's finest dining location. The restaurant's décor, service and extensive wine list are equally as exciting and unforgettable. Celebrated head chef Peter Gilmore's imaginative menu is sensational, winning him numerous culinary accolades. The selection might include Congee of Northern Australian mud crab, fresh palm heart, egg yolk emulsion or Gently braised quail, morel cream, brioche porridge, hazelnut floss.
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