2018 already looks set to be a big year for Sydney’s hospitality scene, with iconic restaurant Quay confirming a major renovation is on its way.

The refurbishment will see the harbourside venue close for three months from March 19, 2018 while the restaurant and kitchen undergo a makeover. Of course, the change won’t just be a physical one, with a dining experience and a menu transformation also confirmed by the group.

Creative director of the Fink Group John Fink believes the rebrand will help to make the venue even more unforgettable. “Quay has long been at the forefront of Australian dining,” he says. “Peter Gilmore is at the peak of his creative abilities, and he is showing no signs of slowing down. Peter’s creative skills are inspiring us to push Quay’s fine dining experience to a next level. This is an opportunity to take a fresh look at how we do fine dining.”

The refurbishment will also give executive chef Peter Gilmore a chance to showcase his much-lauded skills with the launch of a tasting menu for the first time. “After 16 years of Quay in its current form, this new incarnation will give me the opportunity to fulfil even greater aspirations for my food,” says Peter. “This new chapter will facilitate a long-held desire to take the diner on an even more personal dining experience. My aim is to create a more interactive journey representing my own culinary evolution.”

Unfortunately for longtime fans of Quay, it hasn’t yet been confirmed whether this will include famed snow egg dessert. “This is a time of change and I want to be looking forward,” Gilmore commented on the subject.

The Fink Restaurant Group will be working alongside TZG architects for the refurbishment – the same team responsible for Bennelong and OTTO Brisbane. It’s believed the new design concept has been created to reflect Peter’s penchant for purity when it comes to cuisine. It’s all part of the greater dining experience says, Fink. “Today, dining is not only about what is on the plate but also what is around you, we want there to be a natural thread linking Peter’s food with the room,” he comments.

The renovation will see a series of small, intimate spaces introduced to the restaurant, and seating repositioned to open up dining on the Harbour Bridge side.  “We want to rethink how we do fine dining at Quay. Currently we can seat 100 guests, with the new layout we will reduce numbers and create intimate dining pockets allowing us to take the dining experience up to a wonderful new level. All decisions will be based on creating the best possible dining experience,” explains Fink. Extra amenities, revamped event spaces and a dedicated open kitchen are also expected.

The imminent (though temporary) closure need not panic those with current bookings to the venue. Reservations will remain open until late March, with a series of retrospective events with Peter due to be announced in coming weeks.