QUAY reveal: Iconic restaurant to reopen on 19th July

The highly regarded restaurant from the Fink Group with Executive Chef Peter Gilmore at the helm, paused for service on 1st of April to undergo a major redesign: taking the dining room, kitchen and guest experience to the next level. The reinvention has given the Fink Group and Peter Gilmore an opportunity to take a new look at fine dining.

“People’s expectations around fine dining are often minding your Ps and Qs, we want to boldly move into uncharted territory in Australian fine dining by thinking outside the box and considering the dining experience as a sum of its parts” says John Fink.

Quay will reopen with a completely transformed dining room, state of the art kitchen and menu format which includes changes to the guest experience.


The Fink Group worked with one of Australia’s leading architectural firms, Tonkin Zulaikha Greer on the multi-million-dollar refurbishment, the same firm responsible for Bennelong and OTTO Brisbane. The interior was conceived as an organic space reflective of Peter Gilmore’s nature inspired cuisine with added glamour embracing the restaurant’s location in the dress circle of Sydney Harbour.

Working with the brief “the biggest little restaurant in Australia”, Quay’s 100 seat dining room has been reduced to 80 seats across a number of small, intimate dining spaces. Whilst the upper and lower tower still hold 270º views sweeping the harbour, the dining room has been reoriented to open up to the Harbour Bridge, whilst still offering spectacular views of the Opera House.

The bespoke timber ceiling’s organic shape steps up in level to direct the gaze of diners upward and out towards the harbour views. The geometry references the existing curves of the ceiling designed by George Freedman, the original designer of Quay in 1988. Other materials derived from nature include stingray patterned divides, volcanic lava stone detailing glazed with a pattern evocative of cracked bark and a series of blue carpet pools referencing the ocean.

For the first time in Quay’s 30-year history, tables will be kept clear of linen, with beautiful custom timber top tables made from sustainable solid spotted gum by Planet Furniture. In addition, the Fink Group have commission up and coming Australian designer, Adam Goodrum to create “The Quay Chair”. Purpose built for the restaurant in a range of organic colours with chevron detailing to reference the Opera House shells.

The new space also features a ten-seat private dining room that faces the Sydney Opera House. The room features wall to ceiling mirrors and an elliptical table famed for its democratic intentions.

In following on from the Fink Group’s passion for art, the restaurant entrance is framed by Bronwyn Oliver’s “Tide” artwork; the signature piece that the Quay logo has been modelled from. The restaurant will also feature the captivating Teamlab animation, Four Seasons. Displayed in Quay’s upstairs event space, the piece is based on the rice fields of Tashibunosho, with the digital artwork synchronising with the actual sunrise, sunset and weather of the Japanese town. “Only three exist in Australia, we are lucky to showcase one at Quay” adds Fink.


Group General Manager of the Fink Group, Jeremy Courmadias describes the new direction of the Quay dining experience as “underpinned by a generous dose of humble, personalised hospitality aligned with a sense of understated luxury”.

The new era for Quay gave the Fink Group an opportunity to reshape how service could be delivered in this environment. “There is an association with fine dining that often overwhelms people, as a family business it was important to ensure
guests feel comfortable and relaxed in order to enjoy and appreciate the Quay experience.” says Courmadias. Service was deeply considered when rebuilding all parts of the restaurant, “It’s personalised, it’s about reading the guest and individualising the service accordingly to how they want to experience Quay”.

This approach drove the decision to create intimate dining spaces, each of which are looked after individually by a dedicated manager. “I have found in my travels that the best service has always come in smaller, more personal restaurants where you can engage with the staff” adds Fink.

To further emphasise the personal experience, each table features independently controlled lighting which changes throughout the evening. “Lighting plays a big role in a dining experience; when you arrive, you want to be able to read the menu. As the meal progresses so does the lighting, by the end of the night, it’s moody and relaxed. We have added those luxurious items guests didn’t even know they needed” adds John.

Quay will be led by General Manager Nadine Stegmeier, Restaurant Manager Sharon Collins, and a stellar front of house team including Ali Pinnington, Anna O’Donnell and new face Tom Wright, ex General Manager from St John in London, plus a passionate team of 35.


Peter Gilmore has created a menu that is a progression of rare and beautiful ingredients where texture, flavour and harmony is paramount. The signature ten-course tasting menu will guide the diner through his new dishes. Additionally, a six-course menu with a choice of main will be available Sunday to Thursday for dinner, and Friday to Sunday for lunch.

Whilst Quay’s menu has had endless reinvention over the years, the renovation has given Chef Gilmore the opportunity to reinvent his food and start again. “Wiping the slate clean was a huge challenge, but ultimately very rewarding. It gave me the opportunity to revaluate everything from the smallest detail up,” says Peter Gilmore.

Continually inspired by nature, the creative process for chef Gilmore began with working closely alongside the farmers, fishermen, producers and artisans who cultivate bespoke produce exclusively for Quay. From there launched a long journey of testing and refinement, imagination and flashes of inspiration. For each dish, the growth of every element and the creation of every ceramic piece was carefully considered and crafted for its role in the dining experience.

For months leading up to the opening, Chef Gilmore worked closely with ceramic artists, Paul Davies & Jacqueline Clayton from Red shed Studio Jam, Malcom Greenwood and Ben Richardson to design bespoke ceramics for each dish. A continuation of Gilmore’s philosophy, he also worked with a number of producers to cultivate produce for the menu including Newcastle Greens who grew red speckled peas that feature on the ten-course menu with miso and anchovy. An heirloom variety of Japanese Tennouji turnips were also grown to order by Epicurean Harvest for a dish of sand crab, kombu, squid, Wakefield cabbage.

The dining experience begins with a dish that emphasis the new direction and philosophy of the food. An unknown fact is that like many others, Chef Gilmore dislikes the texture of oysters but values the flavour. As oysters are often enjoyed at the start of the meal, he wanted to challenge himself to serve an oyster but, in a way, that he could enjoy it. He approached it as an oyster intervention, “the flavour to stay, but the texture to change”.

A beautiful hand crafted ceramic oyster shell is presented to the diner with the imagination of Chef Gilmore’s perfect oyster. The dish involves a silky oyster cream topped with an oyster crackling made from the frill of the oyster. The dish is topped with Ossetra caviar for an added sense of luxury and intense umami note. The oyster is then eaten with a hand-crafted mother of pearl spoon.

One of the biggest challenges that Chef Gilmore faced in retiring the snow egg was replacing it with something that he felt was its equal. “This dish took the longest to evolve and get right, I’m calling it White Coral” says Gilmore. “The dish is a very light white chocolate ganache that has been super aerated under vacuum and then frozen with liquid nitrogen. The effect is a light, porous structure that resembles an organic piece of white coral. This is served on a feijoa ice cream with a coconut cream. The white coral is shattered with a spoon by the diner and the flavours of feijoa, coconut and white chocolate harmonize in a light and refreshing yet intense way” adds Gilmore.

The new incarnation of Quay brings a welcome change; a chance to create a more personal, interactive passage for diners through Peter Gilmore’s culinary evolution. Peter Gilmore is supported by Chef de Cuisine, Rob Kabboord, Senior Sous Chefs, Tim Misfud and Troy Crisante and a brigade of 35 chefs.

The Quay wine list mirrors Peters Gilmore’s approach to championing locally sourced produce while still tipping its cap to international styles. The emphasis is showcasing quality examples that communicate a sense of place and time. In keeping with the new restaurant philosophy, three beverage matches have been created for the guest to enjoy – Temperance – Quay’s non alcoholic offering; a round of drinks – showcasing the unsung heroes of the beverage world: a collection of brewed, fermented, distilled and blended; and the Quay pairing – a partnership of wine both local and international, traditional and modern.

The 500+ wine list will be updated weekly by Head Sommelier, Shanteh Wong with assistance by Assistant Head Sommelier Seamus Brandt. Amanda Yallop will oversee both Quay and other Fink Group venues in her newly appointed role as Group Wine Director. Leading the bar team, Taka Shino has crafted a cocktail list of 20 drinks to enhance the dining experience.

From the 19th of July, Quay will open for dinner, seven nights a week from 6pm. Lunch will open from the 3rd of August, Friday through to Sunday from 12pm – 2pm.

TIP: Tables for two are in high demand and are usually the first to book out. Tables for four are more readily available. If your requested date is unavailable, gather friends or family for a table of four.

Source: Quay


Henry Cavill joins the cast of MISSION: IMPOSSIBLE – FALLOUT alongside Tom Cruise, Simon Pegg, Ving Rhames, Rebecca Ferguson, Alec Baldwin and Angela Bassett. Check out the action-packed clip starring Henry Cavill & Tom Cruise below!

Directed by: Christopher McQuarrie

Starring: Tom Cruise, Henry Cavill, Simon Pegg, Rebecca Ferguson, Ving Rhames, Sean Harris, Angela Bassett, Vanessa Kirby, Michelle Monaghan, Alec Baldwin, Wes Bentley, Frederick Schmidt.

Synopsis: The best intentions often come back to haunt you. MISSION: IMPOSSIBLE – FALLOUT finds Ethan Hunt (Tom Cruise) and his IMF team (Alec Baldwin, Simon Pegg, Ving Rhames) along with some familiar allies (Rebecca Ferguson, Michelle Monaghan) in a race against time after a mission gone wrong. Henry Cavill, Angela Bassett, and Vanessa Kirby also join the dynamic cast with filmmaker Christopher McQuarrie returning to the helm.

Source: Paramount Pictures

Moulin Rouge to cast dancers in Australia

Eagerly awaited, this casting will take place under the expert eye of Janet Pharaoh, artistic director of the Moulin Rouge and assisted by Erik Sorensen, resident choreographer. The artistic team will travel to Australia to pick up new talents who will perform on the stage of the famous cabaret, which has been illuminating Paris since 1889!

Castings will be based on special requirements: strong classical dance training as well as criteria specific to the Moulin Rouge: minimum size (5feet 9inches for girls and 6feet 1inches for boys), well-balanced figure but also and mainly the personality, the charisma and the capacity to assimilate choreographies with class and distinction! And for the boys, a well-proportioned muscled body!

After this casting, the Moulin Rouge will welcome the selected artists into the current show ‘Féerie’, expanding its team of dancers. The lucky dancers will travel to Paris for a month rehearsals and will join the team of 80 artists, from 14 different nationalities.

Among the artists, Aussies dancers from the Moulin Rouge gives the candidates advices: “Show your love and joy for the music and dance, this is what the audience see every night! Use your whole body in full lenght in all movements. Showing your discipline and willing to hard work with a smile is what could make you a Moulin Rouge dancer. And most importantly show off your personality. Break a leg!”

“Féerie” is an amazing 2 hour-long show with 1000 costumes of feathers, rhinestones and sequins, sumptuous settings in shimmering colours, a 60 tonne-water aquarium and the famous French Cancan… An exceptional show which welcomes every year more than 600.000 spectators from all around the world!

The Moulin Rouge will celebrate its 130th Anniversary in 2019!

Perth: Wednesday 11th July
Time: 12pm
West Australian Ballet
134 Whatley Crescent

Gold Coast: Saturday 14thJuly
Time: 2.30pm
Chadwick Studios
Unit 5/33 Central Drive
Burleigh Heads

Brisbane: Sunday 15thJuly
Time: 1pm
Davidia Lind Centre
2/50 Secam St.

Sydney: Monday 23rdJuly and Wednesday 8th August
Time: 12pm
Village Performing Arts Centre
O’Riordan St.

Melbourne: Friday 10thAugust
Time: 1pm
Peter Wallace Dance Industry
Jessie Morris Hall Devon Rd / Oak St. Pascoe Vale

Source: Moulin Rouge

Mumm Champagne and VRC extend partnership

The Victoria Racing Club (VRC) and Maison Mumm are delighted to announce the first global flagship Mumm Champagne Bar will open in the brand new $128 million Club Stand at Flemington this spring.

The announcement comes as Mumm extends its sponsorship agreement with the VRC for another five years, making the iconic French champagne the official champagne of the Melbourne Cup Carnival and Flemington until 2023.

The strong partnership began in 2010 and has seen Mumm grow to become Australia’s number oneselling champagne.



VRC Chairman Amanda Elliott said the Club was thrilled to extend and elevate its relationship with Maison Mumm.

“The Mumm Champagne Bar is a celebration of our significant partnership with Maison Mumm, which has enjoyed enormous growth since signing on with the Club eight years ago,” Mrs Elliott said.

“The VRC’s Melbourne Cup Carnival is renowned for celebration and is synonymous with champagne. It is Australia’s biggest champagne moment right here in Melbourne.

“We are exceptionally proud that our partnership with Mumm has paved the way for them to becomeone of Australia’s leading champagnes, and this bar and their extended presence on course is a markof that growth and success.”


Pernod Ricard Pacific Managing Director Bryan Fry said the elegant bar in The Club Stand would be a celebration of champagne and racing.

“It is a milestone for us to unveil Mumm’s first flagship brand home globally,” Mr Fry said.

“Mumm, the VRC and Flemington have a strong association with celebrations, international events and sophistication, and the new Mumm Champagne Bar at Flemington will be a discerning, distinctive and stylish celebration of that friendship.

“This striking space will be a high-energy yet sophisticated place to enjoy the races, and we look forward to celebrating our continued success with the VRC.”

The sleek interiors of the Mumm Champagne Bar at Flemington have been co-designed by the Maison Mumm style team and leading architects Bates Smart and will convey Maison Mumm’s wine credentials in an opulent, luxurious setting.

Inspired by the iconic Mumm champagne bottle, a signature Mumm red ribbon will weave its way across the space, which will include sculptural bars, lounge pavilion, betting pavilion and dining. The bar, which spans half of the first floor of The Club Stand, will also feature an outdoor terrace for an alfresco party experience.

Mumm will continue to host its extravagant marquee in the exclusive Birdcage enclosure on each day of the Melbourne Cup Carnival.

Also, in a new, extended deal, Mumm’s parent company Pernod Ricard Australia will continue as the official spirits partner of the Melbourne Cup Carnival and Flemington to 2020.

Source: Maison Mumm

Snow-tripping news: international IKON PASS partners with Thredbo

Ikon Pass, the new standard in season passes, announces Thredbo as its newest partner, now offering access to nearly 26,000 hectares (more than 64,000 acres) at 27 premier mountain destinations across the globe. The Ikon Pass is available for purchase at www.ikonpass.com and through selected travel partners.

In addition to access to 26 destinations in North America, all Ikon Pass holders can enjoy skiing and riding throughout Thredbo’s 2018 winter season. Ikon Pass holders will have seven-day access to Thredbo on the Ikon Pass with no black-out dates, and five-day access on the Ikon Base Pass, with selected black-out dates.

Thredbo, Australia’s premier snow destination, offers an incredible snow experience with its impressive mountain accessing 480 hectares of varied terrain and its 672 vertical meters providing the country’s longest snow runs, combined with its picturesque alpine village at the base of the mountain which creates a vibrant après atmosphere.

“As we continue to curate partners for the Ikon Pass, we look for destinations that share our passion for the mountains and are dedicated to creating enduring memories for their guests. Thredbo fits right in and we are thrilled to welcome the leading destination in the Southern Hemisphere to the Ikon Pass community,” said Erik Forsell, Chief Marketing Officer of Alterra Mountain Company.

“Australia is full of passionate skiers and riders who can now take advantage of an endless winter with the Ikon Pass as they hit the slopes of Thredbo throughout their winter, before experiencing more iconic destinations in the Northern Hemisphere.”

Thredbo joins a group of North American industry leaders that make up the Ikon Pass – Alterra Mountain Company, Aspen Skiing Company, Boyne Resorts, POWDR, Jackson Hole Mountain Resort, Alta Ski Area, Snowbird, SkiBig3, Revelstoke Mountain Resort and Sugarbush Resort. Each demonstrates integrity, character and independence that is reflected in their mountains and guests.

“Thredbo is thrilled to join the Ikon Pass as its Australian partner and we feel privileged to be the first Southern Hemisphere destination offered to pass holders,” said Jordan Rodgers, General Manager, Thredbo. “The Ikon Pass is a sensational option for skiers and snowboarders who love to travel to incredible mountain experiences and we look forward to providing Ikon Pass holders access to Australia’s premier snow destination.”


To provide the best experience possible, two pass products are available for purchase, the Ikon Pass and the Ikon Base Pass, with varying levels of access and benefits.

IKON PASS: Offering unlimited access to 12 destinations plus 7-days and 7-days combined at 14 destinations with no black-out dates, for $999 USD Adult (approximately $1,345 AUD).

Unlimited: Steamboat, Winter Park Resort, Copper Mountain Resort, Eldora Mountain Resort, Squaw Valley Alpine Meadows, Mammoth Mountain, Big Bear Mountain Resort, June Mountain, Stratton, Snowshoe Mountain, Tremblant, and Blue Mountain

7-Days: Thredbo, Deer Valley Resort, Jackson Hole Mountain Resort, Big Sky Resort, Killington Resort, Revelstoke Mountain Resort, Sugarbush Resort

7-Days Combined:
Aspen Snowmass: Aspen Mountain, Snowmass, Aspen Highlands, Buttermilk
SkiBig3: Banff Sunshine, Lake Louise, Mt. Norquay
Sunday River, Sugarloaf, Loon Mountain

More Benefits
10 Friends & Family lift tickets offering 25% off of the window rate at any Ikon Pass destination (excluding CMH), with no blackout dates
Free one-year $50-value membership to Protect Our Winters that includes POW die cut stickers, 20% off POW store merchandise, a monthly POW newsletter, and a subscription to the biweekly email newsletter, “The Line”
Additional destination benefits and discounts are available at ikonpass.com

IKON BASE PASS: Offering unlimited access to 10 destinations plus 5-days and 5-days combined at 16 destinations with blackout periods at North American and Australian destinations, for $699 USD Adult (approximately $940 AUD).

Unlimited: Winter Park Resort, Copper Mountain Resort, Eldora Mountain Resort, Squaw Valley Alpine Meadows (holiday restrictions), Mammoth Mountain (holiday restrictions), Big Bear Mountain Resort, June Mountain, Tremblant, Blue Mountain, Snowshoe Mountain

5-Days: Thredbo, Steamboat, Deer Valley Resort, Jackson Hole Mountain Resort, Big Sky Resort, Stratton, Killington Resort, Revelstoke Mountain Resort, Sugarbush Resort
5-Days Combined Aspen Snowmass: Aspen Mountain, Snowmass, Aspen Highlands, Buttermilk
AltaSnowbird SkiBig3: Banff Sunshine, Lake Louise, Mt. Norquay
Sunday River, Sugarloaf, Loon Mountain

BLACKOUT DATES: Dec. 26 – 31, 2018; Jan. 19 – 20, 2019; and Feb. 16 – 17, 2019
Thredbo Black-Out Dates: July 7-22, 2018

More Benefits
8 Friends & Family lift tickets, good for 25% off the window rate at any Ikon Pass destination (excluding CMH), with select blackout dates
Free one-year membership to Protect Our Winters ($50-value) that includes POW die-cut stickers, 20% off POW store merchandise, a monthly POW newsletter, and a subscription to the biweekly email newsletter, “The Line” additional destination benefits and discounts are available at ikonpass.com

Source: Ikon Pass