From the restaurant's website:
"Award winning Chef Peter Gilmore is inspired by the Nature Based Cuisine Movement which is centered on the idea that we can save and protect diminishing or disappearing plant and animal species by eating them. So the restaurant selects rare heirloom seeds to grow at their organic farm situated in Blackheath in the Blue Mountains. The restaurant also sources ethically grown rare breeds of pig, lamb and chicken whose species is sustained by its consumption. This philosophy and passion for the rare and unusual has taken him all over Australia sourcing unique and exquisite ingredients: to Kangaroo Island in the country's south to source samphire, to the highlands for a producer who can cultivate sea kale, to the Blue Mountains where Quay and its owners collaborate with a local farmer to develop rare crops such as white raspberries, miniature beetroots, Chinese artichokes, red core radishes and barely sprouted peas. As Peter clearly describes: Quay's menus are designed 'from the soil up'."
Reservations recommended. Full bar. Serving lunch Tue–Fri, dinner nightly.
"Long before it was so deeply fashionable, chef Peter Gilmore was perfecting his 'nature-based cuisine' at Quay with his dazzling array of dishes."
— TheWorld's50Best.com
ADDRESS
Circular Quay West, Upper Level Overseas Passenger Terminal,
Sydney, Australia NSW 2000
DESCRIPTION
From the restaurant's website:
"Award winning Chef Peter Gilmore is inspired by the Nature Based Cuisine Movement which is centered on the idea that we can save and protect diminishing or disappearing plant and animal species by eating them. So the restaurant selects rare heirloom seeds to grow at their organic farm situated in Blackheath in the Blue Mountains. The restaurant also sources ethically grown rare breeds of pig, lamb and chicken whose species is sustained by its consumption. This philosophy and passion for the rare and unusual has taken him all over Australia sourcing unique and exquisite ingredients: to Kangaroo Island in the country's south to source samphire, to the highlands for a producer who can cultivate sea kale, to the Blue Mountains where Quay and its owners collaborate with a local farmer to develop rare crops such as white raspberries, miniature beetroots, Chinese artichokes, red core radishes and barely sprouted peas. As Peter clearly describes: Quay's menus are designed 'from the soil up'."
Reservations recommended. Full bar. Serving lunch Tue–Fri, dinner nightly.
"Long before it was so deeply fashionable, chef Peter Gilmore was perfecting his 'nature-based cuisine' at Quay with his dazzling array of dishes."
— TheWorld's50Best.com