Fink has announced that Quay, one of Australia’s most celebrated and influential restaurants, will close its doors in the new year, with its final day of service on 14 February 2026.

Australian Venue Co., one of the country’s largest and most respected hospitality groups, will take over the restaurant space within the Overseas Passenger Terminal.

This transition marks the continuation of the site’s story, ensuring the landmark location remains in the hands of an organisation well-positioned to steward its next era.

Quay will continue to trade Tuesday to Sunday from 5.30pm until its final day on 14 February 2026.

To honour its history, the signature Quay Experience menu will be served from 1 January 2026 to 14 February 2026.

Quay’s story began in 1988, when the restaurant first opened as Bilson’s under the leadership of renowned restaurateur Tony Bilson and Leon Fink, united by a shared ambition to elevate Australia’s food and wine culture.

In 1999, the venue was transformed into Quay - a harbourside dining room defined by its sweeping views of the Sydney Opera House and Sydney Harbour Bridge, architectural elegance, and an uncompromising pursuit of culinary innovation that helped shape Sydney’s identity as a global food destination.

Peter Gilmore’s impact on the restaurant was transformative; Quay became a place of pilgrimage for diners from Australia and around the world.

Quay stands as the most awarded and influential restaurant in Australia, achieving a level of success and recognition in the hospitality landscape that remains without peer.

Joining Quay in 2001, Gilmore shaped the restaurant’s identity through a singular philosophy of nature-inspired cuisine, meticulous technique, and deep respect for Australian growers and producers.

Under his leadership, Quay earned Three Hats in the Good Food Guide for 23 consecutive years, received multiple Restaurant of the Year honours across Australia’s major publications, appeared repeatedly in The World’s 50 Best Restaurants, and was recognised for excellence in design, service, sustainability and wine.

Dishes such as the Snow Egg became part of Australia’s culinary vocabulary, celebrated long after leaving the menu.

Fink Founder Leon Fink said: “Quay has been part of my life’s work - a place where creativity, hospitality and the beauty of Sydney Harbour come together. I am immensely proud of what we have achieved alongside Peter and the outstanding teams who have shaped the restaurant’s legacy.”

Under Fink’s stewardship, Quay became a home for generations of chefs, sommeliers and hospitality professionals whose influence continues to be felt across the industry. Its legacy is not only measured in awards, but in the careers it shaped, the creativity it fostered and the benchmark it set for Australian dining.

Executive Chef Peter Gilmore said: “Quay has allowed me to express my culinary identity in ways I could never have imagined. It has been the honour of my career to lead this kitchen and collaborate with the remarkable artisans and producers who inspire our work.

"I am deeply proud of the team, past and present, and of what we have created together.”

As Quay enters its final season, Fink will celebrate the restaurant’s history, its people and the many moments shared with guests over 37 years.