Top 10 Restaurants of Australia

Number 1 - Quay

Cuisine: Modern Australian/Contemporary
Location: Sydney, NSW

Number 1 in our list of the top ten restaurants of Australia is Peter Gilmore's Quay. In it's second year in the World Top 100 Restaurant list, Quay came in at number 27 and earned the title of Best Restaurant in Australiasia. It also retains 3 hat status in the SMH Good Food Guide and 3 stars in Gourmet Traveller magazine into 2011.

Overlooking Sydney Cove, Quay features stunning views sweeping across from the Sydney Opera House at one end to the Sydney Harbour Bridge at the other end. The dishes are as aesthetically pleasing as the views, they are beautifully plated with vibrant colours in forms that draw inspiration and metaphors to scenes and objects from nature. Past the superficial, the menu doesn't fail to deliver quality and creativity. Textural variety and complexity is a notable feature of Peter Gilmore's cooking and is showcased in dishes such as the Jackfruit Snow Egg or the Eight Textured Chocolate Cake. Rare and unusual ingredients are sourced from around Australia to create dishes that are as much about balance as they are about contrast of flavours and textures. Dining at Quay is a captivating experience that showcases the great diversity and quality that modern Australian cuisine can offer, set amidst some of the most iconic scenery that Australia can offer. Check out the videos of head chef Peter Gilmore talking about some of his signature dishes at Quay.

Find out more about how we created the list.

Sample Dégustation Menu*

  • Pearl oyster and sea scallop sashimi, fennel milk, summer squash, smoked eel tapioca, egg white pearl flower, wasabi
  • Baby white heirloom cucumber gently braised in oyster and wakame juices, shaved black lipped abalone, oyster cream
  • Native freshwater marron, rose salt, organic pink turnips, jamon de bellota cream, oloroso caramel, green almonds, society garlic flowers
  • Butter poached coturnix quail breast, pumpernickel, morel and ethical foie gras pudding, walnuts, quinoa, truffle custard, milk skin
  • Slow braised Berkshire pig jowl, maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil
  • Glenloth squab breast, roasted cherries, banyuls, almond cream, bitter chocolate black pudding crumbs, tonka, beetroot chard
  • White nectarine snow egg
  • Preserved wild cherries, coconut cream, chuao chocolate crumbie, cherry juice and chocolate sorbet
  • Coffee, Tea, Petit Fours

*Please note the provided menu and prices are only an example and may change at anytime, please refer to the restaurant's website for up to date information