Quay owners Fink and executive chef Peter Gilmore today announce the Sydney restaurant will close on 14 February 2026.
“It’s mixed emotions,” Gilmore told Gourmet Traveller. “An opportunity came up for Leon [Fink] to sell the venue. He’s not getting any younger — he’s 90 this year — and we’ve had a great run. I’m incredibly proud of everything we’ve done over two-and-a-half decades.”
Fink first opened at the Circular Quay site with incomparable Sydney Harbour Bridge and Opera House views in 1988 with Bilson’s, an institution in its own right, led by the late Tony Bilson. Quay was introduced in 1999 and Gilmore joined in 2001, shoring up a connection to growers and producers that has underpinned the past two-and-a-half decades of the Sydney restaurant and shaped the nature-inspired cuisine that’s seen it achieve international recognition.
“Quay was a vehicle to allow me to do everything I wanted to do, without any creative boundaries from a food perspective,” says the chef.
The restaurant has swept national and global awards programs, making several appearances on the World’s 50 Best Restaurants list (including three years as the Best Restaurant in Australasia). It claimed Gourmet Traveller’s Restaurant of the Year title in 2018 following a three-month overhaul of the site and menu, and the same award in 2012 and 2009.
“There’s a lot I’m proud of,” says Gilmore, “but one thing is I’ve never rested on my laurels as a creative person and I’ve always tried to push forward and not just rely on my signature dishes.”
One signature dish in particular, the Snow Egg, has achieved icon status; he confirms it’ll make an appearance on the seven-course (plus snacks) Quay Experience menu for its final six weeks.
“I contemplated a retrospective sort of menu — but it’s not really me, to be honest. I always like to look forward,” he says. “The only concession I’ve made is I’m going to bring the Snow Egg back — I couldn’t not do that for the end!”
2026 will also mark a major transition for Gilmore as his term as executive chef at Bennelong ends in June.
“It’ll be sad to say goodbye to this era in my working life, but I’m also immensely grateful for the platform to do what I’ve been able to do,” says the chef. “I’m open to consulting, I may even look at opening something down in Tasmania. I’m leaving the book open at the moment.”
Quay’s February closure will coincide with the final service of Oncore by Clare Smyth at Crown Sydney, marking two significant losses on the Sydney (and Australian) restaurant landscape.
“Fine dining is a more difficult environment than it was before Covid,” suggests Gilmore. “With the cost of living crisis and the cost of ingredients going up so much, there’s only so much you can charge. For an equivalent experience in Europe, you’d be paying double what we do here in Australia.”
He’s hopeful, though: “The future of fine dining is definitely not dead. I think it’ll probably change; maybe get a bit smaller, a bit leaner.”
Australia Venue Co. (which operates a significant portfolio of over 200 pubs and nightlife venues across the country) will take over the Overseas Passenger Terminal site in 2026.
“Quay has been part of my life’s work, a place where creativity, hospitality and the beauty of Sydney Harbour come together,” said Fink founder Leon Fink in a statement. “I am immensely proud of what we have achieved alongside Peter and the outstanding teams who have shaped the restaurant’s legacy.”
Quay will welcome its last guests on Saturday 14 February 2026. Bookings are available online for all remaining services.
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