The mulloway served at the restaurant is sourced from an aquafarm in Palmers Island, New South Wales. Simon Thomsen visited the restaurant in 2009 for the Sydney Morning Herald, writing that ``Quay could easily trade on its good looks - those harbour, Opera House and bridge views - but Gilmore is creating food as sublime and spectacular as the setting.'' He went on to describe Gilmore's cooking as a ``virtuoso'' performance.
Simon Thomsen
Gilmore