Quay restaurant in Sydney, Australia has been named as number 26 on the list of the world's top 50 restaurants for the gourmet traveller, according to the magazine S. Pellegrino. Quay was the only Australian restaurant to make the list, and chef Peter Gilmore and owner Leon Fink went to London to celebrate the listing.

Gilmore has traveled around Australia sourcing rare ingredients for the restaurant, including samfire on Kangaroo Island, cultivated sea kale from the highlands and white raspberries from the Blue Mountains. All these ingredients end up on the plates of diners at the harborside restaurant, where patrons are offered five different choices for each of four courses in a set menu. Specialties include a roasted loin of South Australian Suffolk lamb with baby carrots, Arbequina olives, nasturtiums, capers, calendula and sheep's milk fromage. But Gilmore's signature dish is the pork belly, which he updates with a braise of green lipped abalone, cuttlefish, hand made tofu, Japanese mushrooms and chive flowers.

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