Quay Restaurant #Sydney via christineknight.me
For our 6th wedding anniversary, Alec and I dined at Quay Restaurant – Australia’s most awarded restaurant, and one of two Australian restaurants on the prestigious S. Pellegrino World’s Top 50 List. The menu, created by chef Peter Gilmore, is modern Australian with Japanese and Chinese influence.

Quay Restaurant #Sydney via christineknight.me

Starters (same for both menus)
Quay Restaurant #Sydney via christineknight.me

Goats curd with frozen sorrel and green tea.
Quay Restaurant #Sydney via christineknight.me

Salad of summer squash, sheep’s milk feta, lemon jam, young almonds

Regular Tasting Menu
Quay Restaurant #Sydney via christineknight.me

Raw smoked Blackmore wagyu,
horseradish soured cream,
fermented rye crisps,
raw funghi

Quay Restaurant #Sydney via christineknight.me

Southern uni, koshihikari rice,
salted yolk, maw, sweet prawn,
caterpillar mushrooms, umami broth

Quay Restaurant #Sydney via christineknight.me

Slow cooked abalone,
smoked confit pig jowl,
fermented shiitake chawanmushi,
bamboo, koji cultured grains

Quay Restaurant #Sydney via christineknight.me

Crayfish, XO sauce, organic radishes

Quay Restaurant #Sydney via christineknight.me

Roast masterstock duck,
scorched pickled cucumber,
sorrel, iceplant, agretti, karkalla

Vegetarian Tasting Menu

Quay Restaurant #Sydney via christineknight.me

Eggplant tartare, horseradish soured cream,
fermented rye crisps, raw funghi

Quay Restaurant #Sydney via christineknight.me

Green asparagus congee, egg yolk emulsion

Quay Restaurant #Sydney via christineknight.me

Fermented shiitake chawanmushi,
hen of the woods mushrooms, bamboo,
koji cultured grains

Quay Restaurant #Sydney via christineknight.me

Silken tofu, XO sauce, organic radishes

Quay Restaurant #Sydney via christineknight.me

Stone pot organic green rice, mountain spinach,
spring cabbage stems, seaweed

Quay Restaurant #Sydney via christineknight.me

Optional cheese course $25
Ours was an amazing swiss cheese cut into a flower shape, on top of a bed of grains and quince.

Desserts – same for both menus.

Quay Restaurant #Sydney via christineknight.me

Snow Egg

Quay Restaurant #Sydney via christineknight.me

Cream, honey, almonds,
muscovado, oloroso caramel, prune

Quay Restaurant #Sydney via christineknight.me

Coffee, Tea and Quay Petits Fours

Quay Restaurant #Sydney via christineknight.me Quay Restaurant #Sydney via christineknight.me

The staff surprised us with an adorable bonus cupcake to celebrate our anniversary.

Quay Restaurant #Sydney via christineknight.me

The view! Doesn’t get any better than this.

Quay Restaurant #Sydney via christineknight.me

Gorgeous cocktails with a stunning outlook.

Quay Restaurant #Sydney via christineknight.me

Even my bag was well taken care of with a Quay branded purse holder.

Quay Restaurant #Sydney via christineknight.me

We had such a wonderful evening at Quay. From the kind, thoughtful and efficient staff, to the amazingly created food and the snow egg dessert that was well and truly the best dessert either of us has ever tasted, Quay went above and beyond to deliver a dining experience that we will never forget. What a wonderful way to celebrate our anniversary.

Quay Restaurant #Sydney via christineknight.me

Quay Tasting Menu is $235 pp 8 course degustation

Quay Restaurant
3, Overseas Passenger Terminal, George St & Argyle Street, The Rocks NSW 2000
Reservations
Get Directions

Christine Knight
Christine is the editor of Adventure, Baby! She loves cake, her tolerant husband and her busy preschooler.
  • COngratulations! And what a way to celebrate 🙂

    • Thank you! I’m dreaming about the snow egg. Alec looked it up online and there is a recipe! Raf feeling adventurous??

  • Gorgeous! We had lunch there for my husband’s birthday last year and it was AMAZING!!!

    • I just want to eat that snow egg over and over and over again!

  • I’d love to go there, but I would rather not know what it is I’m eating before I ate it, lol! I will try anything before you tell me what it is, but when I read things like funghi and pig jowl the preconceptions of those words can overshadow my tasting experience, even though I know they will taste amazing. Do you get what I mean? It’s why I sometimes let Dave order for me if we go somewhere new and super fancy so I can just enjoy the food as it comes and find out what it is afterwards.