Apart from the quintessential modern Australian cuisine, Quay is all about the breathtaking harbour setting. Floor to ceiling glass windows allow diners to take in the picturesque harbour views and lap up the pearl sails of the Opera House. A plush purple carpet cradles well spaced round white linen-draped tables and booths.
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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dining at Quay is for a special occasion and for those who are curious, the psychedelic carpet is long gone, having been replaced by a plush royal purple installation.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.