W E D D I N G S A T

Congratulations on your engagement

and thank you for considering celebrating with us.

Quay is one of the country’s most renowned restaurants;

the creation of leading Australian restaurant group,

Fink, and Executive Chef Peter Gilmore.

It’s award winning cuisine, world class wine list

and panoramic views of the Sydney Harbour Bridge

and Opera House combine to provide an experience that

transcends all expectation.

Our dedicated event team are on hand to work with you

to create an unforgettable wedding day with memories to

that will last a lifetime.

A touch of romantic whimsy in one of the most scenic

locations in Sydney makes Quay the quintessential

Australian wedding destination.

A big thank you to you and the team at Quay for Saturday night.

Everything went perfectly, and we all had the best time.

The professionalism of Stephanie and the team at Quay was outstanding.

Please pass on our sincere thanks.Regards,

Raphael and Adrian

Thank you so much for your lovely email, we had the most amazing day and night!

We thanked everyone including the wonderful staff at Quay for helping us with the most

important event of our life together but once again, we would like to send our heartfelt

thank you to you and the team.

We cannot wait to be back at Quay to celebrate our wedding anniversaries.

Rina & Anthony

We had the best time of our lives at Quay - the view was spectacular, the food was beyond

amazing, and the service was fantastic. We had so many friends and family members

telling us how great the wedding was, and it was one of the best they’ve been to. We could not

have done it without you, and the team behind it, and the staff on the day. They even wrapped around flowers for us to give out to guests to take!! We were blown away by their service.

Thank you so much for always trying to help us along the way, for going above and beyond, and

for making this process super easy for us. You are truly amazing and we really appreciate it.We would not hesitate to recommend Quay to all

of our friends who are thinking about getting married. And we hope to return their soon to

celebrate another special occasion, this time as guests in the main restaurant =)

Best wishes and thank you again,

Ashley & BrendanA quick note to thank you and the team at

Quay for all that you did to ensure Saturday was a success. We had the best night ever!!! You were so great to work with in the lead up

to our wedding, I’m pretty sure your email signature says assistant functions manager, if

it was my choice I’d have no hesitation in having you as the functions manager.

Your professionalism, attention to detail and responsiveness was so appreciated. The food

was phenomenal- to feed 84 people to the standard that the guys in the kitchen did is no mean feat. Your guys nailed it. Everything was

exactly as you said it would be.

Please also pass on my thanks to Michi and her team who did such an awesome job on the

night. I’ve had so many family members and friends comment on how great everyone was.

We were made to feel so special and it truly was the best day of our life.

Briony & Mark

TESTIMONIALS

Quay’s largest event space is situated on the second floor of the restaurant and is perfectfor seated weddings for up to 100 guests and cocktail weddings for up to 180 guests.

The room also features an open kitchen, adding theatre and atmosphere to your celebration. Along with the captivating Teamlab animation, Four Seasons. The piece is based on the rice fields of Tashibunosho, with

the digital artwork synchronizing with the sunrise, sunset and weather of the Japanese town.

THE GREEN ROOM

Lunch Food only Set Choice 2 course menu (Mon – Fri) $120 $140 3 course menu (Mon – Fri) $150 $170 2 course menu (Sat – Sun) $140 $160 3 course menu (Sat – Sun) $170 $190

Dinner Food only Set Choice 3 course menu $170 $190 4 course menu $190 5 course menu $215

Lunch Minimum Spend Monday to Thursday excl December $5,000 Friday, Saturday and Sunday $7,500 All dates in December $7,500

Dinner Minimum Spend January – October: Sunday to Thursday $5,000 Friday and Saturday $10,000

November – December: Sunday to Wednesday $7,500 Thursday to Saturday $14,000

For all group reservations a discretionary 10% service charge is added to the final bill as a gratuity for the staff. The service charge is not included in the minimum spend. All prices quoted are inclusive of GST. Prices valid for three months.

Our 2 and 3 course set, 4 course and 5 course menus are single choice menus. Our 2 and 3 course choice menu offers 2 options per course and is available for up to 70 guests.

Seated Lunch Capacity 100 guests Seated Dinner Capacity 100 guests

For all group reservations a discretionary 10% service charge is added to the final bill as a gratuity for the staff. The service charge is not included in the minimum spend. All prices quoted are inclusive of GST. Prices valid for three months.

Price Guide Food only

3 hour canapé event –12 canapés and 1 bowl $120 please select 10 varieties & 1 bowl

4 hour canapé event – 15 canapés and 2 bowls $150 please select 12 varieties & 2 bowls

5 hour canapé event – 18 canapés and 3 bowls $189 please select 12 varieties & 3 bowls

Lunch Minimum Spend Monday to Thursday excl December $5,000 Friday, Saturday and Sunday $7,500 All dates in December $7,500

Dinner Minimum Spend January – October: Sunday to Thursday $5,000 Friday and Saturday $10,000

November – December: Sunday to Wednesday $7,500 Thursday to Saturday $14,000

Cocktail Wedding Capacity up to 180 guests

THE UPPER TOWER

Quay’s Upper Tower is arguably Sydney’s most spectacular dining room. The intimate space provides a romantic setting for intimate lunchtime weddings.

Floor to ceiling glass windows allow for views spanning Sydney Harbour.Taking in Circular Quay, the Sydney Opera House and the Harbour Bridge,

the Upper Tower is available to seat up to 20 guests.

Capacity and Availability

Seated Lunch Up to 20 guests

January – October Available Monday – Sunday

November Available Monday – Thursday

December Monday – Wednesday

Price Guide

Seated Lunch (Food only)

3 course choice menu* $195

4 course set menu $210

Minimum Spend

January – October Monday – Thursday $3,000 Friday – Sunday $6,500

November Monday – Thursday $3,000

December Monday – Wednesday $3,000

*3 course choice menu not available Friday-Sunday For all group reservations a discretionary 10% service charge is added to the final bill as a gratuity for the staff. The service charge is not included in the minimum spend. All prices quoted are inclusive of GST. Prices valid for three months.

GREEN ROOM WEDDING PACKAGES

Crafted with attention to detail, our dedicated events team have createdtwo unique wedding packages to guide your special day.

Lunch Wedding Package

Canapes on arrival (4 pieces)

3 course menu (set or alternate serve)

4 hour beverage package

Sparkling toast for speeches

Floral Centrepiece for dining and cake tables– 1 per table of 10 guests, see page 11 for more information

Gift of Peter Gilmore’s book Quay for the bride and groom, signed by Peter Gilmore

$300 per person

Dinner Wedding Package

Canapes on arrival (4 pieces)

3 course menu (set or alternate serve)

5 hour beverage package

Sparkling toast for speeches

Floral Centrepiece for dining and cake tables – 1 per table of 10 guests, see page 11 for more information

Gift of Peter Gilmore’s book Quay for the bride and groom, signed by Peter Gilmore

$330 per person

All Packages include

Dance Floor (4 x 4m)

Lounges and ottomans

4 x High cocktail tables

Table numbers

Easel for seating chart

Microphone for speeches

In house sound system for iPod

Optional Package Additions

Cheese platters or Individual cheese plates $20pp

Whisky & Cheese station Price on request

Cocktails on arrival

Both cocktails and mocktails are available by the glass, with a predetermined number of cocktails confirmed prior to your event. We suggest cocktails are served in the first hour of your wedding event.

Please refer to the cocktail selection on page 21.

Champagne toast

$20 per glass of NV Charles Heidsieck Brut Reserve, Reims, France, based on 10 glasses per bottle

Flowers The Quay Package

Included in all wedding packages, it doesn’t get simpler or more beautiful than this: select your favourite colours, and leave it to Form Over Function to deliver a stunning vase filled with a mass of the freshest in season florals you love for each table, and some special touches for your cake table.

*If you’d love your florals to include orchids, peonies or premium imported roses when in season, these can be included for an additional fee for each table.

Flowers The Luxe Quay Package Additional $200 per table of 10

Upgrade your florals and styling with the Luxe Quay Package. The perfect mix of spectacular florals, vessels and candlelight for each of your tables - and you get to pick exactly what you’d love.

Dip into Form Over Function’s styling collection of hundreds of vases, vessels and candle-holders to have a centrepiece created just for your day, with florals of your choice, including orchids, peonies and premium imported roses when in season.

Includes candle holders.

FOOD AND DRINK

A celebration of the beauty and vibrancy of some of nature’s most sensational produce, Quay presents cuisine that will awaken the senses where texture, flavor

and harmony are paramount.

With every detail thoughtfully considered, Peter Gilmores bespoke menus promise to cultivate an unforgettable wedding day experience.

Salad of stracciatellabroad bean, peas, asparagus, pistachio, pepitas

Tartare of ocean troutgreen apple, fennel, cucumber, lime crème fraiche, wild rice, roe

Steamed mud crab custard coastal & sea greens

Raw smoked Blackmore Wagyu beef XO, cultured cream, radish

——

Steamed Murray codshaved Southern squid, oyster cream

Slow cooked pig jowlshiitake, oyster & black funghi, mushroom crackling

Riverina lambblack garlic puree, cipollini onion, young herbs

Roasted pasture raised vealbaby carrots, fried capers, brown butter emulsion

——

Poached meringue, lemon curd, vanilla cream, mandarin & calendula

Quay’s 7 texture Valrhona chocolate cake

Strawberries & cream

Crème caramel, dulce de leche, prune ice-cream

Tea, coffee and petit fours

SAMPLE 3 COURSE MENU – THE GREEN ROOM

Salad of stracciatellabroad bean, peas, asparagus, pistachio, pepitas

——

Steamed mud crab custardcoastal & sea greens

——

Riverina lambblack garlic puree, cipollini onion, young herbs

——

Quay’s 7 texture Valrhona chocolate cake

Tea, coffee and petit fours

SAMPLE 4 COURSE MENU – THE GREEN ROOM

Salad of stracciatellabroad bean, peas, asparagus, pistachio, pepitas

——

Tartare of ocean troutgreen apple, fennel, cucumber, lime crème fraiche, wild rice, roe

——

Steamed mud crab custardcoastal & sea greens

——

Roasted pasture raised vealbaby carrots, fried capers, brown butter emulsion

——

Poached meringue, lemon curd, vanilla cream, mandarin & calendula

Tea, coffee and petit fours

SAMPLE 5 COURSE MENU – THE GREEN ROOM

CANAPÉS Cannoli, goats curd, lemon jam (V)

Cucumber, crème fraiche, finger lime (V) Oyster cream, oyster crackling tarte Shiitake custard, pork crackling tarte

Crumpet, smoked salmon roe Buckwheat pikelet, cured trout dill cream

Crostini of white anchovy, aioli, tomato confitDavid Blackmore bresaola, toasted flatbread

Crostini of Ventricina salami, green olive butter Snow pea, crème fraiche, kombu tart (V)

Tartare of smoked wagyu, fermented chilli, milk skin Zucchini, goats curd, pepita arancini (V)

Quail pastilla, medjool dates, almonds Suckling pig pie, black garlic Sesame prawn toast, aioli

BOWL FOOD Risotto of mushroom (V)

Spanner crab, polenta, crème fraiche emulsion Pork jowl, stone pot rice, seaweed and sesame

DESSERT CANAPÉS Coconut macaron and raspberries

Lemon curd, meringue tart Seven texture chocolate cake

Post brood honey tart

SAMPLE COCKTAIL MENU – THE GREEN ROOM

Slow cooked heirloom carrotsfeta, smoked almonds

Smoked pig jowl, black lipped abaloneshiitake, fan shell clams

——

King George Whiting, oyster creamspigarello, Hispi cabbage, Southern squid

Roasted Maremma duckburnt mandarin paste

——

White Coral

Moo

Tea, coffee and petits fours

SAMPLE 3 COURSE CHOICE MENU – THE UPPER TOWER

Hand harvested seafood, virgin soyseaweed, aged vinegar

——

Smoked pig jowl, black lipped abaloneshiitake, fan shell clams

——

Roasted Maremma duckburnt mandarin paste

——

White coral

Tea, coffee and petits fours

SAMPLE 4 COURSE MENU – THE UPPER TOWER

BEVERAGES

Quay’s wine list has been assembled to include the finest regional examplesof each major wine variety. Our Head Sommelier Shanteh Wong would be pleased to consult

with you to match certain wines with certain dishes on your menu. For all weddings, a maximum of three wine choices are recommended

(1 sparkling, 1 white and 1 red wine).

Beverages can be selected on consumption from the event wine list below or alternatively you may select an unlimited beverage package.

Quay’s A La Carte wine list has an extensive range of wine and is available upon request. Quay’s Sommelier would be happy to consult with you regarding your selection.

QUAY SAMPLE WINE LIST

Please note we require wine selections no later than 7 days prior to your function to ensure delivery. Every effort is made to provide you with your selection, however vintages and pricing is subject to change without prior notice.

SPARKLINGNV Kreglinger Brut, Tasmania 70 NV Jansz Rosé, Tasmania 752016 Deviation Road Loftia, Adelaide Hills 100

CHAMPAGNENV Charles Heidsieck Brut Réserve, Reims, France 190NV Charles Heidsieck Rosé Réserve, Reims, France 295NV Bollinger Special Cuvée, Aÿ, France 195

RIESLING2019 Petaluma Hanlin Hill, Clare Valley 852019 Grosset Polish Hill, Clare Valley 155

PINOT GRIS2019 The Lane Block 2, Adelaide Hills 652018 Pooley, Tasmania 85

SAUVIGNON BLANC2019 Philip Shaw No.19, Orange 702019 Te Whare Ra, Marlborough, New Zealand 95

SEMILLON / SAUVIGNON BLANC2014 Tyrrell’s HVD, Hunter Valley 90 2018 Cullen Dancing in the Sun Wilyabrup, Margaret River 65 CHARDONNAY2018 Margan Limited Release, Hunter Valley 752018 Savaterre Frère Cadet, Beechworth 1002018 Shaw + Smith M3, Adelaide Hills 1152017 Vasse Felix, Heytesbury, Margaret River 235

WHITE FIELD BLENDS2018 Domaine Simha, Simla, Tasmania 100

PINOT NOIR2018 Philip Shaw No.8, Orange 952017 Oakridge Local Vineyard Series, Yarra Valley 75 2017 Mac Forbes Woori Yallock, Yarra Valley 160 2018 Tolpuddle, Tasmania 210

CABERNET SAUVIGNON & CABERNET BLEND2017 Best’s Great Western, Great Western 752017 Parker Terra Rossa, Coonawarra 952016 Moss Wood Ribbon Vale, Margaret River 145

SHIRAZ & GRENACHE2017 Shaw + Smith, Adelaide Hills 1202019 Hentley The Vixen, Barossa Valley 65 2018 Two Hands Angels’ Share, McLaren Vale 85 SHIRAZ / CABERNET BLEND2016 The Barry Bros by Jim Barry, Clare Valley 652015 Henschke Keyneton Euphonium, Barossa 140

OTHER BEVERAGESSpirits from 13

Sydney Beer Co. Lager NSW 12Fortitude Brewing Co, Pacer 2.8 ale QLD 11 Liqueurs from 10 Soft Drinks from 7 Cold Pressed Juices 10Orange Watermelon, Strawberry, Pomegranate, LimeGreen Apple, Ginger, Lemon Mineral Water (1000ml) 14

Please note we require wine selections no later than 7 days prior to your function to ensure delivery. Every effort is made to provide you with your selection, however vintages and pricing is subject to change without prior notice. Changes or additions to the beverage packages are not available.

SAMPLE EVENT BEVERAGES

BEVERAGE PACKAGENV Kreglinger Brut, Tasmania 2018 Cullen ‘Dancing in the Sun’ Sauvignon Blanc Semillon, Margaret River 2019 Hentley The Vixen Shiraz, Barossa Valley Beer Sydney Beer Co. Lager Fortitude Brewing Co, Pacer 2.8 ale Soft drinks and juices 2 Hour duration $65 per adult3 Hour duration $80 per adult4 Hour duration $95 per adult5 Hour duration $105 per adult

Optional toast – Sparkling (for speeches) per bottleNV Kreglinger Brut, Tasmania $70NV Jansz Rosé, Tasmania $752016 Deviation Road Loftia, Adelaide hills $100

Optional toast - Champagne (for speeches) per bottleNV Charles Heidsieck Brut Reserve, Reims, France $190NV Charles Heidsieck Rosé Reserve, Reims, France $295NV Bollinger Special Cuvée, Aÿ, France $195

EVENT COCKTAIL LISTBoth cocktails and mocktails are available by the glass, with a predetermined number of cocktails confirmed prior to your event. We suggest cocktails are served in the first hour of your event.

COCKTAILS $25Yellow SubmarineTanqueray gin, saffron, lemon, lavender

The TerminalKetel One vodka, vanilla, rosemary, coconut, passionfruit

SouthsideTanqueray gin, mint, lime, sugar Old CubanDark rum, lime, sugar, mint, sparkling

MOCKTAILS $18 Blood Orange & SpiceBlood orange puree, Seedlip Spice, agave, bergamot, basil Passionfruit & GingerPassionfruit, cold pressed green apple, ginger, lemonade Pomegranate & MintPomegranate, strawberry, mint, tonic

RECOMMENDED SUPPLIERS

FLORALS & STYLING

Form Over Function 9328 6541formoverfunction.com.au

TRANSPORT

Sydney Luxury Cruise 1300 476 247celebrate@sydneyluxurycruise.comsydneyluxurycruise.com

Enigma Charters 0402 557 453 mvenigma.com.au

PHOTOGRAPHY

Blumenthal Photography02 9371 9360blumenthalphotography.com.au

Charlie Ralph Photography0456 626 676www.charlieralph.photography

Mandy Zieren Photography0404 009 409mandyzierenphotography.com

VIDEOGRAPHY

Paper Cranes1300 99 66 10 creative@papercranes.com.au

WEDDING DJ

Impressions DJ9949 5009 impressiondjs.com.au

Chenard Entertainment0414 230 976 chenardentertainment.com

CALLIGRAPHY

Inkspiration 9979 3556 inkspiration.com.au

Endeavoring to craft the most memorable day impeccably suited to your taste and style, our events team are available to discuss

your wedding day vision at Quay.

To get in touch, please telephone us on 02 8275 8290 or email us at events@quay.com.au

Alternatively visit our website to complete to online reservations enquiry form.

CONTACT

+61 2 8275 8290 | events@quay.com.au | quay.com.au

Upper Level | Overseas Passenger Terminal | The Rocks | Sydney 2000