Comments on: Quay Restaurant, Overseas Passenger Terminal

By: Hayman Island, Whitsundays @ Not Quite Nigella

Hayman Island, Whitsundays @ Not Quite Nigella — Thu, 08 Dec 2011 18:01:19 +0000

[...] this.Two episodes of Queensland sand crab. One: pearls with ink This instantly reminded me of the sea pearls at Quay and I loved this tasty morsel with crab infused tapioca surrounding a mound of crab and lime. Glenn [...]

By: Cate

Cate — Mon, 22 Aug 2011 06:02:59 +0000

Reading through some of your old posts – ones that you put up before I started reading your blog.
Found it amusing when you wrote: “Although Mr NQN is rather naughty and points out that the partridge looks like a finger complete with nail.” – because my first thought when I saw that photo, was not ‘it looks like..’ it was ‘omg, thats a finger….’
Was nice to hear that it wasn’t actually a finger….

By: Tasmanian produce, Tasmanian food @Not Quite Nigella

Tasmanian produce, Tasmanian food @Not Quite Nigella — Sun, 19 Jun 2011 14:09:38 +0000

[...] a process that can take up to 2 years. They sell to restaurants such as Cutler & Co and Quay who also purchase their flowers which they post up in ziplock bags. The wasabi is what everyone [...]

By: A Night At The Opera With Dinner by Peter Gilmore @Not Quite Nigella

A Night At The Opera With Dinner by Peter Gilmore @Not Quite Nigella — Mon, 13 Jun 2011 19:01:57 +0000

[...] Opera Australia headquarters for one of their annual fund-raising dinners cooked by no other than Quay’s Peter Gilmore. Men walk by in tuxedos and women glide by in long dresses with trains and furs and an Issey Miyake [...]

By: Hannah

Hannah — Mon, 01 Nov 2010 02:00:02 +0000

Hi NQN,

What a wonderful review on your dining experience at Quay. What a shame however to hear you were quoted the fee for the ‘cakage’.
Quay only charges a fee to cut your cake in individual portions and serve with fresh berries and cream. To cut your wedding cakes in tea & coffee sized portions and platter in the centre of tables there is no cakage.
We look forward to welcoming you to dinner again in the future.

By: Madelin @ What is fo

Madelin @ What is fo — Wed, 25 Nov 2009 08:59:20 +0000

Wow looked amazing Lorraine! Would love to know how you compare it to Pier – went there on the weekend – you can see our degustation on my blog. This one was definitley pricier though Pier did cost a bomb too but was well worth it!

By: gobsmack'd

gobsmack'd — Fri, 20 Nov 2009 19:16:46 +0000

Hi Lorraine, Went there a few months ago. Was a touch underwhelmed – the same-samey flavourings and that they had taken off the abalone (as a main course, not as part of the pearls) as well as the suckling pig. Boo. And we still don’t get the Ken Done curtains at the entrance. Is Quay sticking its tongue out at stylistas?

By: YW@brunchlunchmunch

YW@brunchlunchmunch — Fri, 20 Nov 2009 12:13:28 +0000

I’ve actually called and booked a table can’t wait !!! I’m now looking at the menu and planning what to order

By: Yas

Yas — Fri, 20 Nov 2009 05:31:36 +0000

Aww looks soo good!
Quey doesn’t disappoint us, especially with the presentation does it? (oh thank god that they got rid of the purple carpet)

I actually like to eat early – less people /no waiting queue. But I tend to get hungry later lol

By: ArtemisIII

ArtemisIII — Thu, 19 Nov 2009 18:04:11 +0000

The dessert looks like the best to me, but I have always has a personal preference to dessert then to any main dish

As for eating early or late, I prefer to eat, especially when Pascal and I head out. It means we can enjoy each others company all the more, while the sun has already passed through the lovely sky, and the moon overhead illuminates the world -sigh-