Quay is one of the country’s most celebrated restaurants; the creation of leading Australian restaurant group, Fink Group, and Executive Chef Peter Gilmore.
The reimagination of Quay has welcomed an organic space reflective of Peter Gilmore’s nature-inspired cuisine. The interplay of textures and colour bring new life and a vibrance, that embraces the restaurant’s place in the dress circle of Sydney Harbour. An ode to the Australian landscape, from the vast ocean floor to the cracked bark of a paperbark tree, every detail from the ground up has been thoughtfully considered. A new era for Quay gives an opportunity to fulfil even greater aspirations in delivering a most personal and immersive dining experience.
Peter Gilmore is the Executive Chef at two of Australia’s most exciting and dynamic restaurants; Bennelong at the Sydney Opera House and Quay Restaurant across the harbour in The Rocks. Peter is a 50-year-old Australian, born and bred in Sydney. He was inspired to cook at a young age and started his apprenticeship at 16, then spent his twenties working in kitchens overseas and in country New South Wales, developing his own style. Peter is now one of the most awarded chefs in Australia taking the helm of the kitchen at Quay in 2001. Quay has been awarded Three Chefs Hats for an unprecedented 16 consecutive years and named Restaurant of the Year six times in The Sydney Morning Herald Good Food Guide. Quay has also been awarded three stars in the national Australian Gourmet Traveller Restaurant Guide for 16 years. Quay was listed for five years on the World’s 50 Best Restaurant list and held the title of Best Restaurant in Australasia for three of those years.
Quay is a progression of rare and beautiful ingredients where texture, flavour and harmony are paramount. Continually inspired by nature, the creative process for chef Peter Gilmore begins in working closely with the farmers, fishermen, producers and artisans who cultivate bespoke produce exclusively for Quay. For each dish, the growth of every element and the selection of every ceramic piece is carefully considered and crafted for its role in the dining experience.
The new incarnation of Quay brings a welcome change; a chance to create a more personal, interactive passage for diners through Peter Gilmore’s culinary evolution.