Where Land Meets Sea

Taking inspiration from our idyllic location between the Royal Botanic Gardens and Sydney Harbour, the concept for the newly refurbished Q Dining was ‘where land meets sea’.

Describing the venue as an Australian sanctuary, the space encapsulates characteristic colours like foliage greens and earthy oranges, with an injection of pink clay and brass elements to elevate the brand.

Working closely with local suppliers to source rare artisan ingredients, our Executive Chef Brett Humphries has created a delicious menu infused with Australian flavours using only sustainable, ethical and locally sourced produce.

Catering for small and large groups, Q Dining is an idyllic setting for a long lunch, romantic dinner or your next event.

Chef Brett Humphries brings over a decade of experience to his newly appointed role as Executive Chef of Pullman Quay Grand, Q Dining and Hacienda Sydney.

Since 2006, Brett has played an integral part in culinary teams as an Executive Sous Chef and has influenced hundreds of apprentices and chefs at various resorts along the QLD Coast and in central Australia. After playing an instrumental role in the creation of the Q Dining newly inspired Australiana menu, Brett now leads a team of 15 chefs to deliver an unparalleled dining experience for local and international guests.

Brett grew up in Toowoomba, a small country town in Queensland and completed apprenticeships in Toowoomba & Sydney. Throughout his career, he has worked with some of the best in the business at renowned hotels & resorts and alongside hatted chefs in Hobart, Dunk Island, Brampton Island, and Ayers Rock Resort.

Winning accolades such as the Chef Works International Chef of the month, World skills Gold Medal Winner of the prestigious World Skills Cooking Competition and voted Restaurant of the year by Accor Hotels, Brett leads his team by example and encourages them to enter competitions to assist in developing their skills and future careers.

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