Quay, one of Australia’s most influential restaurants, will close in the new year, with its final service scheduled for February 14, Fink announced today.
Australian Venue Co. is set to take on the restaurant space within the Overseas Passenger Terminal. The transition ensures the continuation of the site’s story, with the landmark location in the hands of an organisation well-position to take it into the next era, a statement from Fink says.
To honour its history, the signature Quay Experience menu will be served from 1 January 2026 to 14 February 2026. The restaurant will trade Tuesday to Sunday from 5.30pm until its final day.
Quay first opened in 1988, back then as Bilson’s, under the leadership of renowned restaurateur Tony Bilson and Leon Fink, who were united by a shared ambition to elevate Australia’s food and wine culture.
The venue was transformed into Quay in 1999, featuring a harbourside dining room with sweeping views of the Sydney Opera House and the Harbour Bridge.
Quay restaurant Executive Chef Peter Gilmore.
In 2001, Peter Gilmore joined the restaurant, transforming it as a pilgrimage for diners from Australia and around the world.
Gilmore shaped the restaurant’s identity through a singular philosophy of nature-inspired cuisine, meticulous technique, and deep respect for Australian growers and producers.
Quay stands as the most awarded restaurant in Australia, and under Gilmore’s leadership 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 have been celebrated long after leaving the menu.
Fink Founder Leon Fink says Quay has been part of his life’s work, and 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,” says Fink.
Gilmore, who is executive chef, says Quay has allowed him to express his culinary identity in way he 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,” says Gilmore.
“I am deeply proud of the team, past and present, and of what we have created together.”
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