Modern Australian
  • Upper Level, Overseas Passenger Terminal,
    The Rocks,
    Sydney, NSW
  • (02) 9251 5600,
  • Lunch Fri-Sun noon-3pm

    Dinner daily 6pm-10pm


-33.857718, 151.210135

A meal at Quay is often marked by moments when a hush descends on the table, followed quickly by an intake of breath. And then: smiles all round. How did cabbage stem become the perfect foil for hanks of hand-shelled mud crab? Whose idea was cold-pressing cauliflower to make a jelly with it? How does one describe the textural contrast of the heart of palm and abalone on the congee? It doesn't get more big-night-out than this, harbour and Opera House spread before you, past richly clothed tables and plates composed by an army of staff, and wine pulled from a hefty (and heftily priced) cellar. Some naff, nanna and negligent aspects to the front-of-house experience tarnish Quay's lustre; it's testament to Peter Gilmore's talent that we keep coming back, but at these prices you might expect a more 360 approach to quality. Stick a spoon into that ice-cream, meringue and sorbet snow-egg party, though, and it's easier to forgive.

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At a glance

  • Food:
  • Three Stars
  • Wine:
  • Three glasses
  • Price:
  • 4 courses $180,

    Dégustation $245


  • Feature:
  • Licensed
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings essential
  • Chef:
  • Peter Gilmore & Rob Kabboord



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