WHERE TO EAT: Quay restaurant, Upper Level, Overseas Passenger Terminal, The Rocks, Sydney. Peter Gilmore has been the Executive Chef of Quay restaurant since 2001, and his creative and original cuisine has seen the restaurant receive an unprecedented number of Australian and international awards and accolades since that time. Peter describes his cuisine as “food inspired by nature”. He collaborates with passionate providores and famers to source rare breeds with superior flavour and texture, and partners with fisherman who hand-dive and line-catch seafood in pristine Australian waters especially for Quay.
WHAT TO EAT: Gently poached southern rock lobster, hand caught Tasmanian squid, golden tapioca, lobster velvet. The absolute Rolls Royce of any lobster dish you may ever eat.
Here’s a fantastic video on Executive Chef Peter Gilmore and more on his “nature based cuisine” at Quay restaurant.