The reimagination of Quay has greeted an organic space reflective of Peter Gilmore’s nature inspired cuisine. Located in Sydney’s Overseas Passenger, Quay, has reopened with a fresh look following a $4 million makeover by its owners, the Fink Group.
The new Quay feels sophisticated, young, strong and glossy. The changes include fewer tables, scenic views of the Harbour Bridge and Opera House and split level spaces, enhancing a private dining atmosphere with serpentine dividers.
The three month closure to revamp the restaurant has also led to a complete design of the menu by chef Peter Gilmore. No, there’s no snow egg. They have moved on with a delicate and ethereal "white coral" of aerated and freeze-dried white chocolate ganache, crowning feijoa ice-cream and coconut cream. The go-to dish is a smoked pig jowl, fan shell razor clam shiitake, sea cucumber cracking. But, if you want to opt for something vegetarian, a full 10 course vegetarian option is also available. Additionally, Matched wine pairings (six course $125, 10 course $175), "temperance pairings", and an overly millennial wine-free "round of drinks" are backed by a dynamic 500-strong list.
Here’s a pro tip: if you’re celebrating or having a private event, Quay hosts private dining with picturesque views of Sydney Harbour. The new era for Quay, gives an opportunity to fulfil even greater aspirations in delivering a most personal and immersive dining experience. Experience it through The Good Food Gift Card, buy now on www.goodfoodgiftcard.com