Quay Restaurant

Quay Restaurant Modern Australian cuisine by Executive Chef Peter Gilmore overlooking the Sydney Opera House and Harbour Bridge.
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Many hands, many hearts. Scenes from our final gathering at Quay, as friends, family, and our extended community came to...
20/02/2026

Many hands, many hearts. Scenes from our final gathering at Quay, as friends, family, and our extended community came together one last time to share stories, reflect on our journey, and celebrate the memories that have made it so special.

19/02/2026

Our sincere thanks to Broadsheet Sydney, and to the many chefs who shared such generous words about Quay as we closed our doors.

While our Main Dining Room is almost fully booked through to our final service, a select number of dates remain for our ...
09/01/2026

While our Main Dining Room is almost fully booked through to our final service, a select number of dates remain for our Private Dining Room, including for this Sunday 11 January and next Tuesday 13 January.

Designed for groups of 8 to 10 guests, this intimate setting offers a more personal way to dine with us before we close.
Enquiries via our Reservations team on 02 9251 5600 or [email protected]

Quay will enter its final chapter in February 2026 after two and a half decades shaping Australian dining on Sydney Harb...
14/12/2025

Quay will enter its final chapter in February 2026 after two and a half decades shaping Australian dining on Sydney Harbour. As we prepare to farewell a restaurant that has defined a generation of hospitality, we do so with deep gratitude for the guests, staff, suppliers and collaborators who have been part of its story. Quay will continue to welcome diners with the same care and excellence through its final service on 14 February 2026, before the restaurant retires at the height of its legacy.

Read the full statement at our website.

05/12/2025

A small 2025 snapshot courtesy of our beloved Poolish Crumpet.
 
We haven’t wrapped the year just yet at Quay—we’re looking forward to welcoming you for dinner as we enter the closing month of 2025. Reservations available Tuesday to Sunday, from 5.30pm

Delicate glory. Crystal tart, smoked eel cream, dashi jelly, seawater pearls, katsuo pearls - one of the opening notes o...
28/11/2025

Delicate glory. Crystal tart, smoked eel cream, dashi jelly, seawater pearls, katsuo pearls - one of the opening notes of our Quay Experience signature tasting menu.

White asparagus season is a moment we eagerly await each year. This season, we’re serving the stoutest spears of the har...
18/11/2025

White asparagus season is a moment we eagerly await each year. This season, we’re serving the stoutest spears of the harvest prepared simply as blanched batons brushed with clarified butter, served with a Burradoc buffalo milk custard, and koji butter. Here for a short time, until the seasons shift again.

06/11/2025

Witness the magic behind one of Quay’s most extraordinary dishes - Executive Chef Peter Gilmore takes you through the intricate creation of this dish of wild Greenlip abalone and sea cucumber with koshihikari rice, Southern squid, white turnip, tonburi, aged vinegar seaweed and cultured butter.
 
Currently found on our Quay Experience signature tasting menu

27/10/2025

Stories of Quay: Razorfish Penshell clam. Executive Chef Peter Gilmore creates a delicate composition capturing the purity and depth of the sea - Razorfish Penshell clam from , pearl meat from the Northern Territory, and Aquna Gold Murray cod roe from the Riverina. Layered with oyster cream, aged brown rice vinegar, and liquorice kombu.
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Found on our Quay Experience menu for a limited time

This week, we celebrate ten exceptional years of Tim Mifsud at Quay. Tim joined the team in 2015 after refining his craf...
23/10/2025

This week, we celebrate ten exceptional years of Tim Mifsud at Quay. Tim joined the team in 2015 after refining his craft in some of London’s most esteemed kitchens, including the Michelin-starred Kitchen Table with James Knappett, The Yorke Arms with Francis Atkins, and the Caprice Group with Tim Hughes.

From Chef de Partie to Senior Sous Chef in 2018, and then stepping into the role of Co-Head Chef in 2019, Tim has brought creativity, dedication, and calm leadership to the Quay kitchen. Today, he co-leads the kitchen alongside Troy Crisante—one half of the formidable TNT, as the duo are known to the team.

Congratulations, Tim, on ten remarkable years, and for continuing to shape the story of Quay with skill, heart, and partnership.

Address

Upper Level, Overseas Passenger Terminal
Sydney, NSW
2000

Opening Hours

Wednesday 5:30pm - 8:45pm
Thursday 5:30pm - 8:45pm
Friday 5:30pm - 8:45pm
Saturday 5:30pm - 8:45pm
Sunday 5:30pm - 8:45pm

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