Food Wine Sleep

Sydney born and bred Executive Chef Daniel Simpson has come full circle in his culinary career, returning to Quay Grand 11 years after he was a member of the opening team when the hotel first opened its doors.

“My vision is to regularly change Quadrant’s menu to include daily specials based on Sydney's wonderful climate and the availability of seasonal produce and ensure our guests are surprised and excited every time they come back,” Daniel said.“Our guests can expect us to deliver an experience to remember with world-class cuisine, complemented by stunning Sydney Harbour views.”

At Quadrant Restaurant, Daniel is serving a distinctive Australian style menu which features a range of influences including Mediterranean, Asian and French. Main meals start from $28 and include crispy skin duck breast; pumpkin and pine nut orzo risotto; pan-fried blue-eye cod; and oven roasted lamb loin.

One flight of stairs away is the trendy ECQ Bar where Daniel and his team offer a casual light menu Including a tapas selection, tuna and salmon sashimi, traditional favourites from the grill and gourmet pizzas…all enjoyed whilst overlooking Sydney Harbour.