[2] The restaurant has several signature dishes, including the "Snow Egg", an egg-shaped poached meringue with an ice cream centre, which is coated in a sweet tuile by using a blow torch.

[8] Another signature dish is Gilmore's "Eight-Textured Chocolate Cake", which in an earlier version included only five different textures, but was subsequently developed and now contains eight.

[2] The menu's Asian influences include sashimi of bluefin tuna served with a horseradish cream and wasabi flowers in white tea jelly.

[9] 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.

[2] Scott Bolles for WA Today described the restaurant as "a special experience, granted one you'll need to stockpile money from Santa to enjoy.