Quay, Sydney: Restaurant review

There’s the Sydney Opera House. The Sydney Harbour Bridge. And there is Quay, Sydney’s watershed harbourfront restaurant, weaved as tightly into the city’s fabric as the two great landmarks it sits between. For the most part, it remains immutable: a multi-course menu of uncommon textures, shapes and tastes, such as wild greenlip abalone that ripples in a lake of vinegared seaweed broth, or the most yielding oblong of Blackmore wagyu, frilled with maitake mushrooms and paired with a choice of wines that range from the excellent to the extraordinary. But even constants crave change, and the restaurant has introduced a new entryway into the Quay DNA without the top-end-of-town spend. A dessert-only booking lets diners try the ethereal white coral, say, or the deceptively understated eight-textured chocolate cake as an experience on its own, giving the place a new energy and, importantly, accessibility. Consistency may be Quay, but evolution is a beautiful thing.

Price Guide

$$$$$

Bookings

Recommended

Wheelchair Access

Yes

Opening Hours

Dinner Wed-Sun

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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