/ Restaurant
Open now 18:00 - 21:30
Australian, Contemporary, Vegetarian options
$$$$ Average price: A$72
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Upper, Overseas Passenger Terminal, 2000
Sydney, New South Wales, Australia
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Once the promenade around the The Rocks Discovery Museum is over, visit Quay. The Australian cuisine is on the menu at this restaurant. Quay offers good roasted duck, crab meat and congee listed on the menu. If hungry, come here for tasty chocolate cakes, cupcakes and fudge. Don't miss the opportunity to try delicious port wine, champagne or chardonnay. Get your meal started with great ponche, espresso or white tea.

The great location of this place makes it easy to reach even in rush hours. A number of visitors consider the crew hospitable. If you want to enjoy spectacular service, you should go to this spot. Prices are attractive, and the menu is worth every penny. You will definitely appreciate the pleasant atmosphere and terrific decor. Frommer's 3 stars mark that this restaurant is highly appreciated by experts.

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Service is lovely and view is also beautiful. Used to get blocked off occasionally by cruise ships.
Only gets their hats because of their view
The food is good but not as good as Sepia
Their signature snow egg however is one of my all time favourites
I have never had a pork dish quite like the fan shell razor clam, shaved shiitake, smoked pig jowl, sea cucumber crackling. The pig jowl meat was buttery and it almost melts in your mouth. Replacing the pork crackling with a sea cucumber crackling was a genius way to add extra umami and texture to the dish.
Quay rating - new menu in July 2018

Had the 10 course meal
Sad to say it was average, compared to Sepia, Bennelong and Tetsuya
I had high expectations for quay's new refurbished restaurant and menu.

We had a pork starter, which was nice, it was a blend of pork crackling on a wafer. Very crunchy and savoury.

Oyster intervention - oyster flavoured dreamy dish. Good concept, capturing the oyster profile without actually serving oyster. Was not mind blowing, but good techniques.

Pea garden - found a black hair on my pea garden . Looked gorgeously green but underneath the greenery there was a black hair. Immediately sent it back to the kitchen, staff was quite apologetic. I mean I was dining in a 3 hat restaurant paying $275 per person, this was a big effing deal.

Hand harvested seafood - star of the show. Phenomenal sashimi dish, very fresh take on various seafood and the vinegar dressing enhanced the natural seafood flavours.

Sand crab - nice plump claw meat. Not mind blowing but very fresh. Was told by the waitress that the crab was quite sustainable, claw is used in quay and the rest of its body goes elsewhere to be used by other chefs.

Crumpets & truffle butter - standard bread and butter side dish for any fine dining establishment really. Truffle season is on so received extra truffles.

Tasmanian uni in winter broth - the dish encourages the guest to interact with their dish. Broth brought out the creamy flavours in sea urchin and added a nice mellow savoury body. Good play on texture, creamy, salty, savoury, fresh.

Smoked pig jowl - solid dish but no skin crackling. Just a melt-in-the-mouth 5mm rendered pig fat layer on the pork. Flavours were savoury and smoky but I wasn't digging the pig fat layer. I left a layer of fat on my dish.

Maremma duck with red dates - this one was atrocious. Duck skin was so charred it wasn't rendered it was just burnt to shit. It was bitter and the duck meat was so tough and chewy I was appalled. The meat was rare, I was shocked it was chewy. By this stage I just wanted to get it over and done with, so I didn't bother sending the dish back. The gaps between the courses were too long. Sepia does a way better job at executing duck, in flavours and texture. Horrible dish.

Cheese dish - complimentary because I found a hair on my dish earlier. Nice gesture and looked artistic but tasted disappointing. It tasted like a bland mild unaged shaving of cheese.

Signature quay chocolate cake - complimentary and nice. Bring your own candle if you're having a birthday celebration, they don't stock candles. It tasted like how it always tasted, dark chocolate and very rich. Thanks quay.

Crystallised oloroso caramel prune cream - this dish is not chilled. This was served ambient, which I think ruined the dish. It literally tastes like caramel and cream underneath crushed popping candy that did not pop. It is so ordinary and not mind blowing. Like your standard caramel creme and milk cream you could buy from Woollies. It wasn't pleasant to eat as it was not Chilled. Disappointment. Why this was part of the degustation is beyond me.

White Coral - this dessert is an amazing one. Like eating white chocolate ice cream with white chocolate topping. Great dessert.

Overall my main experience with the refurbished quay was absolutely disappointing. Imagine sitting down from 6.15pm and leaving at 11pm because it took that long, and having to pay $275 for the food and extra for drinks. I just wanted to get the hell out of there, as the dishes weren't amazing.
The alcoholic and mocktail drinks were great and they didn't charge me for the white tea I had.
As a farewell gift they gave us a valrhona chocolate bar each, a very nice gesture.
My friend had a vegetarian degustation with us, it was nice, a lot of mushrooms in the menu, but then again the standard menu had a lot of veg to begin with.

The staff was very hospitable, they took my group upstairs to show us the Opera house and harbour Bridge views from the function room view, and showcased their $500,000 artwork working on algorithm. Very cool Experience. The artwork is digital and constantly changing depending on weather conditions in Tokyo.

Like I said the best dishes were the sashimi and the white Coral. I would never go back to Quay again, but if I have to, I would only order those 2 dishes.
Bennelong dishes and Sepia disgustation blow the new Quay menu out of the water.
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Upper, Overseas Passenger Terminal, Sydney, New South Wales, Australia, 2000
Delivery Сredit cards accepted No takeaway Booking No TV Wheelchair accessible
Opening hours
SundaySun 12:00-13:30, 18:00-21:30
MondayMon 18:00-21:30
TuesdayTue 18:00-21:30
WednesdayWed 18:00-21:30
ThursdayThu 18:00-21:30
FridayFri 12:00-13:30, 18:00-21:30
SaturdaySat 12:00-13:30, 18:00-21:30
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