Quay is the first to be named restaurant of the year twice in the same year – first by the Australian Gourmet Traveller 2009 Restaurant Guide and then by the 2009 Sydney Morning herald Good Food Guide.

Quay is set in one of the most beautiful spots in Sydney. Located at the end of Sydney’s International Terminal, the Harbour Bridge and the Opera House provide backdrops on either sides.

Chef Peter Gilmore has introduced a set price four course degustation. Each course offers four or five dishes to choose from, essentially allowing the diner to design their own degustation.

Edible flowers and baby vegetables – a mix of pink and white radishes, turnips paired with tiny spring onions, native violets have been grown for quay alone . It tastes just as good as it looks.

Amuse Bouche

Starters : Jellied consomme of smoked salmon topped with salmon roe and creme fraiche.

Sea Pearls

First Course : Sea Pearls, French aquaculture caviar, sea scallop, smoked eel, octopus, sashimi tuna, abalone, pearl meat ( $25 supplement)


First Course : Sashimi of Blue Fin toro, Spanish mackerel, Yellow fin loin, Hiramasa kingfish, horseradish cream, baby radish, green almonds, white tea and seaweed jelly

Southern Rock Lobster

Second Course : Gently poached Southern rock lobster, lobster and tapioca dumpling, lobster velvet, almond cream ( $25 supplement )

Confit of shaved Australian squid

Confit of shaved Australian squid

Second Course : Confit of shaved South Australian squid, octopus coral, garlic custard, baby radishes, native violets, roasted squid consomme

Two kinds of duck with abalone

Third Course : Two kinds of duck with abalone. Look how small the baby turnips are!!!

Slow-braised lamb

Third Course : Eight hours of slow braised milk fed Suffolk lamb, baby carrots, Arbequina olives, nasturtiums, capers, calendula, sheeps milk fromage, coriander flowers

Snow Egg

Dessert : White peach snow egg – Fine shards of white peach granita served atop creamy vanilla ice cream while nestled at the peak is the ‘snow egg’ – a ball of white peach ice cream wrapped in fluffy meringue, coated in toffee then dusted with icing sugar.

 Eight texture chocolate cake

Dessert : Eight texture chocolate cake, featuring Amedi ‘Chuao’ chocolate

Petit Fours

Petits Fours – The little chocolate cylinders filled with caramel cream are amazing and can top anything on the menu. It’s an exaggeration I know, but it’s that good.

Quay at night

4 Course Menu $145

Summary : Quay has spectacular views and great food. It’s inspired modern Australian food which is exciting but not overdone to the point of being trendy. The uniqueness of the self-grown produce is an added bonus as it added a dimension of adventure and discovery to the dishes.

Subtle flavours and texture were heavenly and stood out in the dishes. The slow braised lamb was unlike anything we’ve had. The duck was cooked to perfection. Crisp on the outside and melt in your on the inside. The white peach snow egg was heavenly. Each layer of the dessert a new sensation in the mouth. A very elegant dessert.

Post dinner analysis would have us say the dinner was good but…  There were times when the muted flavours, overall lightness and restraint of the dishes were not what we wanted but it’s probably a matter of personal preference. Quay is a restaurant where subtleness and restraint of flavours reign supreme. Visit with an open mind and enjoy.

Overseas Passenger Terminal
The Rocks, Sydney 2000
Tel :   61 2 9251 5600  

A visit to Grazing takes you to the town of Gundaroo population 300. I fell in love with Grazing the moment I set eyes on it. It is a rustic restaurant in a 1830s stone building located in rural New South Wales 30 minutes from Canberra. It is a country restaurant which serves the freshest produce, most of the vegetables from the chef’s own herb garden.
Grazing restaurant

Grazing restaurant

The restaurant evokes warmth, character and coziness from the wooden floorboards, tables and the fireplaces.

Grazing interiors

Grazing interiors

The food is superb. Sophisticated country dining at its best. The catch of the day ($27) was served akin to to a thick bouillabaisse with a subtle creaminess that complemented the freshness of our fish.

Catch of the day

Catch of the day

The crispy duck confit ($17) was heavenly. The skin is thin and crisp with the meat extremely tender.
Duck confit

Duck confit

The pear tart with cream ($14) was perfection. I’m not a fruit dessert person but there’s always a dish which makes you into a convert and this was it.


Pear tart

Pear tart

Rating : Love It

Food    : Try anything on the menu

Summary : I’m looking forward to my next visit although I’m 700 kilometres away. Grazing is definitely a must visit for anyone who drops by Canberra. There is perfection in simplicity.

The Royal Hotel
Corner Cork and Harp Streets
Telephone:                   02 6236 8777