悉尼标志性餐厅Quay关闭后，由澳大利亚场地公司(Australian Venue Co)运营的The Oriana Restaurant现已入驻其原址[1]。澳大利亚场地公司由卢森堡和香港的私募股权方所有[1]。
新餐厅在保持独立性的同时，保留了部分Quay的特色瓷器，但在装修、菜单和整体氛围上做出了独立选择[1]。餐厅铺设了橙色地毯，替代了Quay 2018年翻新后的深蓝色地毯[1]。由来自Bopp & Tone和The Butler的主厨Jason Roberson领导的厨房团队推出了以龙虾、牛排和甜点为主的当代菜单[1]。推荐菜品包括生金枪鱼色拉(38美元)、脆土豆泥(15美元/份，最少两份)和龙虾意面(99美元)[1]。
The Oriana Restaurant分为三层运营，一楼为啤酒花园、二楼为酒吧、三楼为主餐厅[1]。根据菜单定价，两人人均消费约240美元(不含饮料)[1]。
The Oriana Restaurant has opened at the site of the former Quay, taking over one of Sydney's most celebrated dining destinations[1]. Operated by Australian Venue Co, a private equity firm with backing from Luxembourg and Hong Kong investors, the new establishment has made deliberate choices to establish its own identity while maintaining subtle connections to its predecessor[1].
The restaurant retains some of Quay's distinctive tableware but has departed significantly in other respects[1]. An orange carpet now covers the floors, replacing the deep blue carpet that Quay installed during its 2018 renovation[1]. The three-level venue features a beer garden on the ground floor, a bar on the second level, and the main dining room on the third floor[1]. Chef Jason Roberson, who previously worked at Bopp & Tone and The Butler, leads the kitchen and has developed a contemporary menu centered on lobster, beef, and desserts[1].
The Oriana's offering reflects mid-to-high-end dining expectations. Signature dishes include seared tuna salad at A$38, crispy potato puree at A$15 per serve with a two-serve minimum, and lobster pasta at A$99[1]. A meal for two averages approximately A$240 before beverages[1].