Quay Restaurant - Best in Class

I was asked the other day by a colleague of mine, “What is your favourite restaurant in the world?”. My answer seemed to shock them. I think they expected me to cite some three Michelin starred Mecca of cooking. However, when I confidently declared my favourite to be Quay Restaurant in Sydney Australia I was greeted with an astonished “Really!!!” by my colleague. I felt I had to justify my choice and why I hold Quay in such high regard.

To begin with, it’s the location. On the first floor of the passenger terminal in Sydney harbour its perched on the edge of Circular Quay with the harbour bridge to its left and opera house to its right. Located in the middle of these two great landmarks in the worlds most beautiful harbour there can be no other location to match it.

In a setting such as this it’s easy to get carried away and neglect the food for the sake of the view. However Peter Gilmour’s cooking is not only a compliment for the views across the harbour, it rivals them, no, surpasses them. There are many restaurants dotted around Sydney Harbour, however Quay is the only one where the view takes a backseat to the food. Dishes combine modern Australian cooking with some Asian influences and a few unexpected twists which keep the interest levels ticking over.

The atmosphere is one of relaxed confidence. The front of house team really does need to be applauded for creating an environment where customer enjoyment of the whole experience is paramount. Everything is assured and refined without being cocky or arrogant. I guess when you are this good in such a location you don’t need to try and be something you are not.

The wine list has it all. Australian classics, the lesser known local wines, New Zealand, American, South African etc etc. There are also the obligatory French big hitters if you want to hammer your finances. One of my favourite wines that I had here was Lakes Folly Chardonnay. One of the best Australian Chardonnays there is.

Finally, Quay has my favourite dish ever. The pork belly with shitake mushrooms, abalone and silken tofu is just mesmeric. I have been back to Quay time and time again and cannot stop ordering this. It has to be tried to be believed. It’s a simple dish yet the various flavours and textures compliment each other so well.

Summing up, Quay has it all. Great quality, interesting and creative cooking, faultless wine list, the perfect backdrop of Sydney harbour and an atmosphere that I have not come across in any other restaurant around the world. It simply is perfect. There’s no other way to describe it.

By the time I had finished explaining why I chose Quay my colleague was in the process of applying for visas and airline tickets to Australia!