Quay’s Executive Chef Peter Gilmore and Chef de Cuisine Rob Kabboord execute their impressive collaborative vision through an innovative range of menus. While some of the harbour views may be obstructed during the cruise season, the artistry on the plate always holds pride of place, along with the outstanding front of house.
The level of detail and attention, along with the commitment to sourcing artisanal produce and providing it with the stage to shine, is key to Quay’s impressive longevity at the very top of Australia’s restaurants. The harmony and layering of textures within the salad of slow-cooked carrots with sheep milk fetta, smoked almonds and sherry caramel makes for an exceptional dish. Likewise, the smoked confit pig jowl, with fermented mushroom custard, milk skin threads and young walnuts, is a very cohesive dish. Then, a glimpse into perfection – the uni with koshihikari rice, cured egg yolk, fish maw, ama ebi and umami broth is unforgettable.
PSST! Quay caters for functions and special events in the Upper Tower and Green Room.