With new openings coming along every week, it’s easy to get caught up in the fickle churn of Sydney’s hot-new-restaurant scene. And as much as we love a shiny new venue (you’ll find our current favourites here), there are a few classic institutions that have been setting the bar for dining in the Harbour City for decades – restaurants whose charm and excellence is compounded by years upon years of life-defining dinners. Sitting with quiet confidence on the edge of Sydney Harbour, with postcard views of the Opera House and Harbour Bridge, Quay has consistently topped the list – serving masterfully crafted plates beside the world’s most famous harbour for almost four decades. Its closure on February 14, 2026 will well and truly mark the end of an era.
Quay will continue trading Tuesday to Sunday from 5.30pm, but as you’d expect, availability is already looking pretty limited due to high demand. If you’re lucky enough to nab a table from January 1 to February 14, 2026, you’ll be treated to the signature ‘Quay Experience’ menu – a final, full-circle moment that honours everything the restaurant has stood for (yep, including the Snow Egg).
For context, Quay’s story began back in 1988, when the venue first opened as Bilson’s, led by culinary trailblazer Tony Bilson alongside restaurateur Leon Fink. A decade later, the space was reimagined as Quay – a dining room defined by architectural elegance, panoramic harbour views and an unrelenting commitment to pushing Australian cuisine forward.
The arrival of Peter Gilmore as Executive Chef in 2001 proved transformative. Under his leadership, Quay became a place where meticulous technique and a reverence for Australian producers has redefined what we expect from high-end restaurants. The accolades followed: multiple Restaurant of the Year titles, repeated appearances on The World’s 50 Best Restaurants list and recognition across design, service, sustainability and wine.
Under the stewardship of restaurateur Leon Fink, Quay has become a training ground for generations of chefs, sommeliers and hospitality professionals whose influence continues to ripple across the industry. Its legacy is measured not just in awards, but in the people who continue to shape Sydney’s world-class dining scene. For Gilmore, Quay has been the ultimate creative canvas: a place that allowed him to express his culinary identity, collaborate with producers and artisans, and lead a kitchen that seriously set the benchmark for fine dining in Australia.
What comes next for the iconic site? Australian Venue Co. (the people behind The Squires Landing, BrewDog and The Winery, to name a few) will take over the space inside Sydney’s the Overseas Passenger Terminal, ensuring the landmark location remains in experienced hands as it enters its next chapter. The view, at least, isn’t going anywhere.
As Quay enters its final season, now’s your chance to raise a final glass and reflect on 37 years of excellence. You can check availability over here.
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