Quay’s Dining Room Returns as Part of a Multi-Level Hospitality Precinct

The Overseas Passenger Terminal offers, if not Sydney’s best view, an exceptional vista of our most iconic landmarks. Until February, one portion of it was peerless fine diner Quay, led by Peter Gilmore and the Fink team. There was also the two-level Squire’s Landing, a microbrewery and casually geared pub. Now the glassy-walled harbourfront building is consolidated as The Oriana.

Australian Venue Co – the group behind the likes of Brewdog, The Winery and Cargo Bar – is in charge, refreshing the interiors along with the offering.

“Because we’ve traded as Squire’s Landing, we know the venue well,” says Hugo Pedler, operations manager of The Oriana. “There’s obviously a lot of changes to it, but as a tourist venue, as an iconic Sydney venue with that view, the expectation is always at 100 per cent for guests that come through.”

The ground floor is the most casual of the space with an al fresco beer garden, pub menu and sports screenings. The menu here extends to the level-one pub space too, with both snacky plates (prawn rolls, barbequed lamb, and oysters fired up with house hot sauce) and classics (fish’n’chips, burgers, steak sangas and parmies). Plus, beers, cocktails and a mostly Aussie wine list.

“It’s a really big step up in terms of what was there previously in terms of the offering, the product and the way things are coming out – the plating of the dishes,” says Pedler.

He describes the venue as two concepts over four floors. “Multi-level experiences are our number-one thing, being able to connect guests throughout – whether you’re coming in for a knock-off downstairs in the pub or in the beer garden, or you’re coming in late at night or for the restaurant.”

The restaurant was always going to be a departure from Quay, a benchmark of Aussie fine dining for most of its 25 years. Now, instead of Gilmore’s precise set menus, you’ll have the opportunity to dine à la carte: a bowl of lobster tagliatelle or a platter of fresh seafood, maybe? There’s also a four-part steak menu, and a collection of snacks and small plates. Set menus will still be available too, at $149 or $249.

Similarly to Quay, a large team will power the venue, with roughly 80 staff on at a time on a Saturday. The Oriana’s pub spaces officially opened yesterday, with the restaurant welcoming diners in from Friday – just in time for Vivid.

“We’ve spent a significant amount of capital on doing an amazing fit-out, a big change to the space,” says Pedler. “The tones are much warmer, it feels like a much more comfortable space.”

The Oriana
Overseas Passenger Terminal, The Rocks
Northern end 

Hours:
Pub
Mon to Fri midday–late
Sat & Sun 11am–late
Restaurant
Daily 5pm–10pm

@theoriana.sydney
orianasydney.com.au