Recent social media posts
20/02/2026
Many hands, many hearts. Scenes from our final gathering at Quay, as friends, family, and our extended community came together one last time to share stories, reflect on our journey, and celebrate the memories that have made it so special.
19/02/2026
Our sincere thanks to Broadsheet Sydney, and to the many chefs who shared such generous words about Quay as we closed our doors.
09/01/2026
While our Main Dining Room is almost fully booked through to our final service, a select number of dates remain for our Private Dining Room, including for this Sunday 11 January and next Tuesday 13 January.
Designed for groups of 8 to 10 guests, this intimate setting offers a more personal way to dine with us before we close.
Enquiries via our Reservations team on 02 9251 5600 or [email protected]
14/12/2025
Quay will enter its final chapter in February 2026 after two and a half decades shaping Australian dining on Sydney Harbour. As we prepare to farewell a restaurant that has defined a generation of hospitality, we do so with deep gratitude for the guests, staff, suppliers and collaborators who have been part of its story. Quay will continue to welcome diners with the same care and excellence through its final service on 14 February 2026, before the restaurant retires at the height of its legacy.
Read the full statement at our website.
05/12/2025
A small 2025 snapshot courtesy of our beloved Poolish Crumpet.
We haven’t wrapped the year just yet at Quay—we’re looking forward to welcoming you for dinner as we enter the closing month of 2025. Reservations available Tuesday to Sunday, from 5.30pm
28/11/2025
Delicate glory. Crystal tart, smoked eel cream, dashi jelly, seawater pearls, katsuo pearls - one of the opening notes of our Quay Experience signature tasting menu.
18/11/2025
White asparagus season is a moment we eagerly await each year. This season, we’re serving the stoutest spears of the harvest prepared simply as blanched batons brushed with clarified butter, served with a Burradoc buffalo milk custard, and koji butter. Here for a short time, until the seasons shift again.
06/11/2025
Witness the magic behind one of Quay’s most extraordinary dishes - Executive Chef Peter Gilmore takes you through the intricate creation of this dish of wild Greenlip abalone and sea cucumber with koshihikari rice, Southern squid, white turnip, tonburi, aged vinegar seaweed and cultured butter.
Currently found on our Quay Experience signature tasting menu
27/10/2025
Stories of Quay: Razorfish Penshell clam. Executive Chef Peter Gilmore creates a delicate composition capturing the purity and depth of the sea - Razorfish Penshell clam from , pearl meat from the Northern Territory, and Aquna Gold Murray cod roe from the Riverina. Layered with oyster cream, aged brown rice vinegar, and liquorice kombu.
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Found on our Quay Experience menu for a limited time
23/10/2025
This week, we celebrate ten exceptional years of Tim Mifsud at Quay. Tim joined the team in 2015 after refining his craft in some of London’s most esteemed kitchens, including the Michelin-starred Kitchen Table with James Knappett, The Yorke Arms with Francis Atkins, and the Caprice Group with Tim Hughes.
From Chef de Partie to Senior Sous Chef in 2018, and then stepping into the role of Co-Head Chef in 2019, Tim has brought creativity, dedication, and calm leadership to the Quay kitchen. Today, he co-leads the kitchen alongside Troy Crisante—one half of the formidable TNT, as the duo are known to the team.
Congratulations, Tim, on ten remarkable years, and for continuing to shape the story of Quay with skill, heart, and partnership.
Address
Upper Level, Overseas Passenger Terminal
Sydney, NSW
2000
The Overseas Passenger Terminal is located in Sydney's Circular Quay area. For public transport, take the train to Circular Quay station or a ferry to Circular Quay Ferry Wharf. From there, the restaurant is just a short walk away.
If driving, follow signs for Circular Quay and park in one of the nearby parking lots or street parking spots (depending on availability). The restaurant is located within walking distance of the parking areas.
Opening Hours
| Wednesday |
5:30pm - 8:45pm |
| Thursday |
5:30pm - 8:45pm |
| Friday |
5:30pm - 8:45pm |
| Saturday |
5:30pm - 8:45pm |
| Sunday |
5:30pm - 8:45pm |
Alerts
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What people say
Australian restaurants are known for their modern and innovative cuisine, and Quay Restaurant at the Overseas Passenger Terminal in Sydney is no exception. Executive Chef Peter Gilmore has created a menu that is carefully crafted with each element of every course considered to enhance the dining experience.
One standout dish on the eight-course menu is the Native Marron with Koshihikari rice, sea urchin, and marigold broth. The use of native ingredients adds a unique twist to traditional dishes, making them truly unforgettable.
The attention to detail extends beyond just the food, as seen in the Poolish crumpet course where the crumpet boxes are made from beautiful Tasmanian Oak and Tasmanian blackwood by Sydney-based woodworker David Azzopardi exclusively for Quay.
The restaurant's location overlooking the iconic Sydney Opera House and Harbour only adds to its charm. And for those looking for a more casual dining experience, Quay offers a four-course lunch menu on weekends.
Quay Restaurant's commitment to using quality ingredients and creating an exceptional dining experience makes it a must-visit destination for foodies visiting Sydney.
