Peter Gilmore is the Master Chef at Quay. It is due to him that this restaurant owns the credit of being placed at the 27th place in the prestigious list of the World’s 50 Best Restaurants, the first in all of Australia. These distinctions have placed him among the top 50 chefs in the world today, the restaurant’s strong suit.

The Quay distinguishes itself by the presentation of its dishes. Each of them has such aesthetic beauty, that if captured into photography, they easily become art work. It’s particular complexity is also present in Gilmore’s creative recipes, as well as his delicious and exotic flavors.

The Quay published a book called “Food inspired by Nature”. Texts are from Chef Peter Gilmore, photographs by Anson Smart and Reuben Crossman was in charge of design. The edition itself is a treasure of harmony that mixes beautifully graphic arts, recipes and Gilmore naturalistic philosophy.

The Quay facilities occupy three floors, each of them with its own distinct personality. The main restaurant is called simply “Restaurant”. The windows offer the outstanding vision of the bay, in front of the Sydney Opera House. 

 

 

It is a spectacular setting to enjoy a unique atmosphere, for corporate events, weddings and parties. Secon floor is the “Green Room”, a name taken from the famous Green Room of the Sydney Opera House. This amazing place has an area of ​​232 m² opening onto large terraces with Circular Quay  dock on one side, and the Harbour Bridge on the other. The elegance and style of this exclusive place is enhanced by its wine list and world class dishes. An option that takes your breath away.

The Upper Tower, the Quay’s tower top, is the most spectacular restaurant in Sydney and one of the most inspiring culinary experiences in the world. It’s delightfully intimate. The outside walls are windows which astonish even those who are familiar with the view and the sound of the always alive Sydney Harbour. The magic of the kitchen is in charge of the best chef in Australia and each entreé, main dish and dessert embody the Quay’s culinary philosophy.

Lunch is served between 12 and 14:30 hours. To eat at the Quay is to be isolated from the hustle and bustle of the city. Enjoy innovative dishes while being attended by a team who will treat you with the same dedication if you like to take your time and relax, or streamline to meet your commitments.

Dining at the Quay is a great experience. The impeccable white linen, the gleaming cutlery, the staff’s elegant attention, the delicious wines and the unmatched cuisine of Peter Gilmore, all spiced up with night views of the Sydney Harbour. The combination is an unusual elegance, life as it should be. Dinner is served from 6-10 pm.

The main Sommelier, Amanda Yallop, has built a selection of wines to accompany the imaginative dishes of Chef Gilmore. The cellar includes the best of Australian crops as well as Champagne, Rhone, Burgundy, Bordeaux, Italy, Spain, Germany and Austria.

Enjoy!

 

 

 

Text: AMURA ± Photo: ALEX SUT / viemas / QUAY RESTAURANT