Quay first opened in 1988 as Bilson’s under the leadership of chef Tony Bilson and Leon Fink. In 1999 the venues was transformed into Quay, a harbourside dining room defined by sweeping views of the Opera House and Harbour Bridge, architectural elegance and a pursuit of culinary innovation.
Since opening it has been incredibly popular with the corporate market, especially for intimate groups of diners from the high-end of town.
Under executive chef Peter Gilmore’s leadership since 2001, Quay has also become a destination for guests from around the world, earning multiple accolades including 23 consecutive Three Hats from the Good Food Guide, and appearances on The World’s 50 Best Restaurant lists.
Iconic dishes such as the Snow Egg became part of Australia’s culinary vocabulary, celebrated long after leaving the menu.
Reflecting on the closure, Fink founder, Leon Fink, said Quay has been a part of his 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 incredible teams who have shaped the restaurant’s legacy.”
The final day of trade will be February 14, 2026, after which the restaurant will close permanently. The site has been sold to Australian Venue Co. which will rename and relaunch the venue later in the year.
The Quay name, brand and concept will retire.
Leon Fink will continue to manage other venues in the group that include Beach Byron Bay, Bennelong, Otto Sydney and Otto Brisbane.