Quay is a progression of rare and beautiful ingredients where texture, flavour and harmony is paramount.The standard-setter for fine dining in Sydney.
Executive chef Peter Gilmore is tireless in his pursuit of what’s interesting, new and Australian. Quay's theatrical tasting menus show off all this and more, bolstered by some of the city’s best harbour views.
His backyard is peppered with test plantations of rare vegetables, he works with local ceramicists on custom crockery and, like interstate peers Ben Shewry and Jock Zonfrillo, he’s a leading advocate for native produce.
Continually inspired by nature, the creative process for chef Peter Gilmore begins in working closely with the farmers, fishermen, producers and artisans who cultivate bespoke produce exclusively for Quay.
For each dish, the growth of every element and the selection of every ceramic piece is carefully considered and crafted for its role in the dining experience.
Peter Gilmore the Executive Chef here at Quay describes his cuisine as food inspired by nature as a passionate gardener himself.
He was one of the first chefs in Australia to embrace heirloom varieties of vegetables and continues to work in partnership with small and artisan producers who cultivate bespoke produce exclusively for Quay.
Peter’s appreciation of nature’s diversity and his endless experimentation in his own garden are the driving forces in his cooking. Video Credit: QuaySydney Image Credit: Quay's Facebook Page
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