Quay is a globally acclaimed fine dining restaurant located in Sydney, Australia. Situated on the upper level of the Overseas Passenger Terminal in The Rocks, it offers panoramic views of the Sydney Opera House and Sydney Harbour Bridge.
History The restaurant first opened in 1988, initially as a more casual bistro. Its transformation into a fine dining establishment began in 2001 when Leon Fink appointed Peter Gilmore as Executive Chef. Under Gilmore's direction, Quay quickly ascended to become one of Australia's most celebrated culinary destinations. In 2018, the restaurant underwent a significant renovation, resulting in a refreshed interior and an evolution of its menu concept.
Cuisine Chef Peter Gilmore's culinary philosophy at Quay is characterized by an innovative and artistic approach to modern Australian cuisine. He is renowned for his meticulous attention to detail, intricate plating, and a profound commitment to using high-quality, seasonal Australian produce, often incorporating unique and rare ingredients. Gilmore's dishes are celebrated for their visual artistry, intellectual depth, and a masterful play on texture, temperature, and flavour. A particular signature dish that garnered international fame is the "Snow Egg," a sophisticated meringue dessert inspired by the classic floating island.
Recognition Quay has consistently been one of Australia's most highly decorated restaurants. It has held the prestigious "three hat" rating—the highest possible accolade—in the Good Food Guide for numerous years. On the international stage, Quay has frequently featured on The World's 50 Best Restaurants list, achieving its highest position of 26th in 2010. Its sustained presence on this global list and its extensive national awards reaffirm its standing as a world-class culinary institution.