You need to book as far in advance as possible for this wonderful, award-winning experience. At the time of writing, Quay was booked out 6 months in advance for Friday, Saturday, and Sunday nights for tables of two and four. It’s hardly surprising. With its enviable location on top of the cruise-ship terminal, Quay offers another of the loveliest views in the city, and chef Peter Gilmore’s menu is a revelation of French, Italian, and Australian ideas. Selections from the four-course dinner might include red claw yabbies with garlic-scented custard and yabby velvet; or squab and abalone with rare cultivated greens, fresh Jersey milk curd, anchovy, and seaweed broth; followed by pasture-raised veal with bitter chocolate black pudding, green walnuts, slow-cooked wallaby tail, salsify, smoked bone marrow, and chestnut mushrooms.