Snow Egg , quay

Cuisine: Modern Australian

Signature dishes: Pork belly with a braise of green lipped abalone, cuttlefish, hand-made tofu, Japanese mushrooms and chive flowers; eight texture chocolate cake; white nectarine snow egg

At the forefront of the Sydney dining scene, Quay is blazing a trail with its extraordinary, innovative food.

Chef Peter Gilmore has combed the breadths of the Australian continent sourcing rare ingredients to create dishes of exquisite flavor and texture. The spectacular fare is matched by its enviable floor-to-ceiling views of the Sydney Opera House and Harbour Bridge and, with a menu far ahead of its peers, Quay itself has become something of a Sydney landmark.

Executive Chef: Peter Gilmore

+61 1 9251 5600

Upper Level, Overseas Passenger Terminal, The Rocks, Sydney 2000, Australia


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