Restaurant Guide

Quay: Restaurant review

Post-lockdown, Peter Gilmore is back, and he's unveiled a new signature tasting menu that's as ingenious as ever.


If there is one menu that will never translate to an at-home offering, it's Quay's. Fortunately, Peter Gilmore was smart enough not to try. Instead, he left us to relish sweet memories of Quay's delicately balanced flavours; the theatre of eating hand-harvested seafood with tweezers. And of course, those spectacular harbour views. When Quay reopened its doors in mid-2020, joy flooded the room, making the light-filled dining space even brighter. Gilmore spent his time out of the kitchen cultivating new ideas for both Quay and its equally elegant sibling Bennelong. A new signature tasting menu was unveiled, featuring all the ingenious, puckish hallmarks of Gilmore's cooking. A walnut, truffle and purple corn flour dumpling made to look like a whole walnut was just one playful new arrival. Signature favourites, such as the white coral, were given fresh, seasonal updates. Months on, and a long lockdown later, Quay's menu will be different again but one thing is certain, it doesn't taste like this at home.


Upper Level, Overseas Passenger Terminal, The Rocks, NSW
(02) 9251 5600
Chefs Tim Mifsud, Brian Murray & Peter Gilmore
Price $$$$
Bookings Essential
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.