Quay Restaurant — Restaurant in Sydney

"Is this, perchance, the famed dining place they boast, As Australia's finest, above all else to toast?"

Amuse-Bouche 1: Seaweed Trio with Squid Ink

The first amuse-bouche featured a creative combination of three types of seaweed paired with squid ink. While the dish was promising in terms of presentation and concept, the seaweed flavors were somewhat MUTED.

Amuse-Bouche 2: Oyster Cream with Finger Lime and Chocolate

The second amuse-bouche was less successful. The oyster cream paired with chocolate unfortunately MISSED the MARK. The freshness of the oyster was overpowered by an unpleasant BRINY TASTE, lacking the expected delicate balance. The combination left a strong, undesirable aftertaste.

First Course: Black-edged Abalone, Baby Octopus, and Scallop

The first course presented a trio of seafood—abalone, baby octopus, and scallop—accentuated with aged vinegar and olive oil sauce. The abalone had a decent texture, and the scallop was the standout. However, the baby octopus, like the oyster cream, was dominated by a FISHY TASTE that overshadowed its potential.

Second Course: Eel Cream, Sea Cucumber Crackling, Walnut, and Murray Cod Roe

This dish demonstrated a high level of creativity, particularly with the eel cream, which was a bold and interesting choice. Unfortunately, the sea cucumber crackling, likely pre-fried, came off as overly greasy. The walnuts, while flavorful, overpowered the dish, masking the subtler elements. Moreover, the third consecutive seafood course contributed to a sense of REPETITION, making the tasting menu feel a bit MONOTONOUS.

Third Course: Freshwater Marron, Sea Urchin, and Tapioca Pearl

The combination of freshwater marron and sea urchin with tapioca pearls was an interesting concept, but the execution faltered. Some tapioca pearls were UNDERCOOKED, revealing a hard center that detracted from the overall texture.

Bread Course: Crumpets and Fried Balls

The bread course included crumpets and walnut-shaped fried balls. The crumpets, while good, were not substantial enough and came with an extra charge for additional servings. The fried balls were OVERLY GREASY and heavy, leaving a negative impression and contributing to a sense of incomplete satisfaction.

Fourth Course: Bone Marrow Pasta with Mud Crab

This dish was a creative highlight of the meal. The pasta, made with bone marrow, was impressively al dente, with a PERFECT bounce and chew. The mud crab provided a rich, savory complement to the pasta, enhancing the dish’s complexity.

Fifth Course: Pork Neck, Mistake, Squid, Salami with Garum

This course was a standout. The pork neck was perfectly tender, complemented by the umami-rich squid and the depth of the spicy salami. The use of garum skillfully tied the flavors together, creating a HARMONIOUS and memorable dish.

Sixth Course: Venison, Black Truffle, Brussels Sprouts, and Black Garlic

The venison course was the PINNACLE of the tasting menu. The meat was exquisitely cooked, tender, and full of rich, gamey flavor. The black truffle added an earthy, luxurious note, while the Brussels sprouts provided a subtle bitterness that perfectly counterbalanced the richness of the dish. The black garlic tied everything together with its deep, sweet complexity. This dish was a MASTERCLASS in flavor pairing and technique, standing out as the highlight of the meal.

Dessert 1: Signature White Coral

The SIGNATURE white coral dessert was a visual and culinary delight. The upper layer, crafted from white chocolate, cream, and egg whites, was frozen with liquid nitrogen and shaped into delicate coral formations. Beneath it, the base was a luscious white chocolate mousse paired with coconut cream and a refreshing fruit-flavored ice cream. The combination was both INVENTIVE and SATISFYING, offering a perfect balance of sweetness and texture.

Dessert 2: Prunes, Italian Wine, and Panettone

Unfortunately, the second dessert did not match the quality of the...

I dined at Quay on a trip to Sydney from the US. I chose Quay as my premier dining experience while in Sydney and was left disappointed. The standard for high dining experiences is astronomical, and you should be left with that wow factor. I left with a sense of wanting.

I indulged in the eight course tasting menu with the Quay wine pairing.

Let’s begin with the amuse bouche. I’m generally not a fan of fish + sweets (you can see a similar review of mine for Tugra in Istanbul making note of this). One of the amuse bouches (there were two) was a white chocolate snail shell filled with oyster cream. Not great and stuck to my teeth which didn’t give it the intended pallets-cleansing experience. The other amuse bouche, a seaweed shell with oyster pearls, was more pleasant. 6/10

The first dish, scallops, were of a mucous consistency. Not very pleasant on the palette. Flavor wise, a bit too briny / salty. Texture was somewhat offset by the seaweed; however, eel cream + scallops that felt like poached eggs was a bit too much for me. 3/10

The star of the show in my opinion was the next dish. The smoked native marron. A delicious mix of marron, gochujang, and sesame seeds. I could have eaten this a la carte and left Quay a 5 star review. 10/10

The abalone and dumpling were fine. Nothing to write home about. 7/10

The next couple of dishes were the most disappointing. I’m frankly surprised at a fine dining establishment making such a footfault as drowning wagyu beef in rich sauce. The meat itself is rich enough. The fattiness of the meat and richness of the sauce was far too overwhelming. The “wagyu” tasted gamey. I was not a fan. The pork jowl was effectively sou vide and covered in fig and pecans. It was ok tasting, but looked like dog food. 3/10

Aside from the marron, the next best dishes were the desserts. The “white coral” which was a mulberry ice cream topped with flash frozen white chocolate ganache was excellent. The honey bee dessert was one of the best I’ve had. 10/10

I also got the Quay wine pairing. That was fantastic. My only gripe was the dessert pairings. I found the botrycised white paired with the white coral pleasant. The fortified gamay paired with the honey bee was too overwhelming. Too much sweetness. I would’ve rather the honey bee served with a dry tannic red to offset the creaminess and sweetness of the dish.

The service was great except towards the end. It was hard to get the staff’s attention once the courses were done to get dessert.

Coffee was also not included. Just an FYI. A macchiato was 10AUD. Not a dealbreaker, but if you’re paying 1200AUD for a tasting menu and wine pairing, coffee should be complimentary.

Additionally, I am accustomed to fine dining establishments leaving guests with a lagniappe (a small gift, usually in the form of a couple of chocolates). None here. Disappointing, but again, not a dealbreaker.

Did I enjoy myself? I guess so. Would I ever come back or recommend it to a tourist wishing to indulge in a fine dining experience while in Sydney?...

In today’s review, I will be talking about my experience at the Quay Restaurant Sydney. This picturesque, exquisite five star restaurant located in sydney’s harbour foreshore . This prime location makes it attractive to many customers who may seek trying a delicious five-star Australian delicacy and indulge in a fine dining experience.

Peter Gilmore, an Australian renowned chef is now the executive chef of the Quay restaurant, which has been named one of The World's 50 Best Restaurants since 2009, as well as the Bennelong at Sydney Opera House.

Throughout this review, I will be listing reasons why you should visit the Quay Restaurant, and why the Quay Restaurant located in the Rocks Sydney is one of the best restaurants that sydney has to offer.

Location/Scenery The Quay Restaurant location is at the Upper Level Overseas Passenger Terminal, The Rocks. Upon arrival, customers are captivated by the breathtaking panoramic views of Sydney's iconic landmarks, such as the Sydney Opera House, Sydney Harbour Bridge along with the beautiful City skyline. The tranquil ambiance is further enriched by the presence of sailboats, ferries, and city lights enhancing the vibrant harbour setting. This enchanting setting elevates the dining experience at The Quay, transforming it into a destination renowned by both locals and tourists where gastronomic delights correspond with the majestic beauty of Sydney's landscape and architecture.

Australian Cuisine/Culinary Experience The Quay Restaurant extends its hospitality to all, regardless of whether you possess a desire for sweet indulgences or simply find yourself in a state of mild hunger and curiosity about the Australian cuisine. Allow Quay to cater to your palate, elevating your dining experience to heavenly heights. The Quay Restaurant presents a pinnacle of dining excellence, showcasing signature dining and dishes whilst making sure customers receive a cutting-edge culinary experience. Guests have the option to select from either a four-course, six-course or an eight-course fixed menu. The Quay Restaurant also offers wine pairing that is available as an additional option for allowing guests to enhance their dining experience with expertly selected wines tailored to each dish.

The Quay restaurant menus are carefully crafted to showcase the best of Australian cuisine, incorporating a diverse array of ingredients that celebrate the country's rich culinary heritage and unique flavors. From the pristine waters of the Pacific Ocean to the fertile farmlands of the countryside, the Quay sources ingredients from all corners of Australia, ensuring freshness and quality in every dish. Hospitality Staff treat you like royalty, so hospitable. My Experience was 5/5, highly...