Executive Chef, Peter Gilmore
Peter Gilmore’s highly regarded restaurant Quay has reopened with a completely transformed dining room, state of the art kitchen and menu. The new space has been entirely redesigned to reinvigorate their offering.
With each table and private function spaces now offering all diners a view of the Sydney Harbour Bridge, the Sydney Opera House or both, the new Quay is an indulgent experience for guests.
The largest event space, the Green Room, has two private terraces that face the Opera House and Bridge. Featuring an original animated artwork Four Seasons by Teamlab, the Green Room can accommodate up to 100 guests seated or 180 for a standing event.
Snow Egg 2.0
The man who invented Australia’s most iconic modern dessert, the Snow egg, has now introduced ‘White Coral’ to Australia. As the name suggests, the new dessert resembles an organic piece of white coral, a fluffy ball of light white chocolate ganache that has been aerated and then frozen with liquid nitrogen.
There’s also the new and improved ‘oyster’, a dish served in a sculpted ceramic oyster shell, one of several specially commissioned plate designs for the new dishes. Along with sea urchin custard, sand crab and malted barley crumpets, the new menu reflects Gilmore’s endless experimentation in the kitchen. Continually inspired by nature, he worked alongside primary producers and culinary artisans on ingredients exclusively for Quay's new menu.
Quay's new signature dessert, 'White Coral'
'Oyster', a dish served in a sculpted ceramic oyster shell
Where: Upper Level, Overseas Passenger Terminal, The Rocks, Sydney.
Groups: Three options; The Green Room seating up to 100 guests. A private dining room for up to 10 guests and the Upper Tower, catering to 20 guests.
Menu: Contemporary Australian
Quay, Overseas Passenger Terminal, Sydney
The private dining room at Quay