Sydney, NSW

Quay's superb location, between the Sydney Harbour Bridge and the Opera House, is not all that makes this restaurant such a success with discerning diners. Its dishes will seduce you with high quality produce and impressive technique. You can't go wrong with anything on the cutting-edge menu, just be sure to leave room for Peter Gilmore's famed eight texture chocolate cake.
Opening Times
Upper Level Overseas Passenger Terminal
Circular Quay West
The Rocks
Tel: +61 2 9251 5600
Modern Australian
Price Range:
$$$$ ~ $$$$
Fully Licensed (no BYO)
Undoubtedly the cream of the crop when it comes to dining at the Overseas Passenger Terminal, Quay is among the most iconic restaurants that Sydney proudly calls its own. Under the guidance of acclaimed chef, Peter Gilmore, Quay has been the recipient of more Sydney Morning Herald Good Food Guide chefs hats than you can poke a spatula at, proving that it is not just Quays superb location, sandwiched between the Harbour Bridge and the Opera House, that makes this restaurant such a success with discerning diners.

The swanky decor immediately makes you feel that dining at Quay is for a special occasion and for those who are curious, the psychedelic carpet is long gone, having been replaced by a plush royal purple installation. Gilmore has introduced a four-course degustation that easily competes with the view in terms of fabulousness. Each course offers four or five dishes to choose from, essentially allowing the diner to design their own degustation. Commence with Gilmores delicate signature dish of sea pearls before moving on to pig belly with braised green-lipped abalone, hand-made silken tofu and Japanese mushrooms. The desserts are truly spectacular.
Accessible by water taxi
Award Winning / Hatted
Function for 50-100
Private Dining Room
Suitable for Functions
Suitable for Groups of 10
Suitable for Product launches
Suitable for Weddings
Waterfront Dining
SMH Good Food Guide Awards - 2015
Three Chef Hats
Gourmet Traveller Restaurant Awards - 2014
SMH Good Food Guide Awards - 2014
Three Chef Hats
Circular Quay West,
Upper Level Overseas Passenger Terminal
The Rocks NSW 2000
Jeremy Clarke on 11/09/2014
Quay, Sydney or Sepia, Sydney. Great food done in a cutting edge way…you read the menu and expect a dish one way and it comes in a totally different form, texture or presentation.
Lyndey Milan on 28/08/2014
For this you need great food and also a great view – Quay offers both, as well as superb service. The menu changes often but there is usually a version of Peter Gilmore's famous snow egg on there. He is a chef who stays at the top of his game
Shierly Anonymous on 28/08/2014
Special occasion restaurant would have to be Quay - the berkshire pig jowl, maltose crackling is out of this world
John McFadden on 28/08/2014
You want to impress then you can't go past Quay.
Alvin Quah on 25/08/2014
If you think the views are breathtaking, wait till you sample the food. Chef Peter Gilmore regularly creates new and inspiring dishes but a constant feature is the snow egg. A must-have!
Gary Mehigan on 9/07/2014
I'm split on this one but maybe The Lake House, Daylesford or Brea Restaurant in Birregura if you are up for a pleasant drive or Vue de Monde for Melbourne's city skyline. Or let's be honest you can't beat Sydney for spectacular harbour views and Quay is one of this country's best restaurants
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