Menus & Stories

‘I’m looking to nature for my inspiration. Letting the natural produce speak.There’s so much out there, so much elegance and beauty. To me, it’s about the organic nature of food and letting flavours and textures speak for themselves.’ Peter Gilmore

Peter Gilmore is a man obsessed. His unyielding devotion to understanding and selecting impeccable produce has led him on some strange journeys. He has discovered, for example, a supplier in Tasmania who can mail him fresh wasabi flowers in a postal bag. He works with farmers to bring Black Footed pigs and rare breeds of chicken and duck to the table – breeds that would die out if they weren’t consumed. He researches seed catalogues and has developed his own home garden to experiment with produce – a test garden.

With the backing of owners Leon and John Fink of The Fink Group, Quay supports an organic farm in the Blue Mountains where Peter Gilmore collaborates with farmers Richard and Nina Kalina to create small crops of rare produce especially for Quay’s restaurant.  Food such as Chinese artichokes, tiny purple onions, native violets, white carrots, white borage, blossoms of carrot, rosemary and pea and the rare and elusive white broad bean.