Wednesday to Saturday
5.30pm (2 hour dining)
6pm (2 hour dining)
8.15pm, 8.30pm & 8.45pm
We are committed to offering unique dining experiences. To discover and champion emerging talent and most importantly, support local producers and the businesses in our community.
Award-winning culinary excellence, extensive hospitality knowledge and a unique family touch have combined to establish Fink as a leader in innovation and quality in the Australian restaurant industry.
Fink is built on the three foundation pillars of offering unique dining experiences, discovering and championing emerging talent and supporting local producers. Overseeing four solely owned restaurants — Quay, Bennelong, OTTO Sydney and OTTO Brisbane — as well as partnerships — Firedoor, Gildas, and Beach Byron Bay — the Fink family proudly showcases an unrivalled restaurant portfolio.
Fink is driven by long-time restauranteur, entrepreneur and group chairman Leon Fink. The strong leadership is supported by CEO Jeremy Courmadias and a team of passionate individuals who all bring a breadth of hospitality experience to this exhilarating industry.
Leon Fink is the chairman of Fink. He is intimately involved in the day-to-day workings of the Fink restaurants. A man with many passions, Leon has also been a property developer, film producer and theatre-owner, along with a long-time devotion to being a quiet patron of the arts and civil libertarian pursuits.
He is also a most ardent, curious gardener and landscape designer. After establishing a community vegetable garden in his home suburb of Clovelly, Leon was inspired to partner with farmers and rural producers to grow bespoke vegetables for the Fink kitchens and dining rooms. Perhaps the pinnacle of Leon’s landscaping obsession saw him design and support the Australian section of the Israel Botanical Gardens.
Jeremy Courmadias lives and breathes restaurants. With a career spanning over 25 years in the industry, Jeremy has delivered excellence in hospitality at some of Australia and the UK’s most highly regarded restaurants. From Jacques Reymond in Melbourne to Le Caprice in London, Jeremy has led prestigious teams with seamless, polished service, and extraordinary guest experiences at the core.
In early 2009, Jeremy’s steadfast reputation as one of London’s service greats led him home to Australia to join the Rockpool Group. Under the leadership of Neil Perry and Trish Richards, Jeremy held the reigns for close to a decade as General Manager of several Rockpool restaurants, including Rockpool Bar & Grill, Spice Temple, and Eleven Bridge.
Jeremy joined Fink as Group General Manager in December 2017. In his role as GM, and now as Chief Executive Officer, Jeremy oversees all Fink brands, restaurants, and Head Office. Focused on building a culture of professionalism, empowerment, support, and excellence, as well as rolling out group-wide systems to streamline efficiencies and increase productivity, Jeremy endeavours to unite the Fink brands to collaborate, create and think collectively, all while maintaining each brand’s own identity.
At Fink, it is Jeremy’s mission to build the Fink profile as both a stamp of quality, and a world leader in hospitality. Fundamentally, it is the people, both guests and staff alike, coupled with building strong culture, that drive him every day.
A Len Evans Tutorial Scholar in 2013, arguably the world’s finest wine school, and an alumnus of AWAC 33, the Advanced Wine Assessment Course through The Australian Wine Research Institute. Amanda is a judge at many Australian local, state, and national wine competitions, Decanter UK Wine Awards, and a judge for the annual Ruinart Challenge for Australian participants. Named Gault & Millau Sommelier of the Year 2016, Dame Chevalier, L’Ordre des Coteaux de Champagne and Dame Chevalier, La Confrerie des Chevaliers du Tastevin (Burgundy, France). Holding a WSET Diploma for Wine & Spirit Education Trust and a student in the prestigious Master of Wine program.
Amanda fell in love with wine when living in the UK during the 1990s, the sudden array of choice being too compelling to ignore. Born and bred in Australia, she had been well and truly bitten by the wine bug overseas but began her formal study in Sydney in 2000 when she returned home. Amanda has been a valued staff member for Fink since 2006, working her way from Line Sommelier at Quay to Wine Director across the group.
Visiting wine regions around the world is one of Amanda’s favourite pastimes with Australia, New Zealand, France, Italy, Spain, Portugal, and Germany ticked off and plenty more regions and countries on her wish list. She is always looking forward to the next wine to cross her path.
Amanda’s mantra is please drink better, please drink less, and please support local.
Graham Ackling is the Head of Operations at Fink, managing Human Relations and guiding the General Managers to success with the insight gained from his years of experience in fine dining.
Starting out with a background in finance, Graham searched for a new challenge and the launch of his hospitality career quickly saw him appointed to senior management at some of Sydney, London, and Auckland’s most prestigious restaurants. Returning to Sydney in 2003, Graham began working at Fink’s OTTO Ristorante as a Senior Waiter and Maitre’d, and in 2005 he was appointed to the position of Restaurant Manager.
In 2015, when Fink opened its first interstate restaurant in Queensland, OTTO Brisbane, Graham assumed the role of General Manager of both OTTO Sydney and OTTO Brisbane, ensuring their parallel success, and in 2022, Graham stepped into the role of Head of Operations at Fink Head Office, where he continues to lead the growing stable of Fink venues to greater heights.
Graham is currently Acting General Manager of Bennelong.
Sarah Barker is Head of Reservations, Events, and Relationships at Fink, where her role encompasses managing the Reservations and Events teams, alongside maintaining the relationships of longstanding guests of Fink and ensuring that they continually turn to our venues for exceptional dining experiences.
Sarah has a strong background in hospitality; born to publican parents, the family switched to owning cafés and restaurants where Sarah worked while studying marketing and hospitality management at university. For over a decade in Sydney, Sarah worked for corporate catering companies, earning her way to management roles, before moving to Fink as Head Office, and our Events teams, became centralised.
Sarah became Fink’s first Group Event Manager in 2016, and in late 2017 she took on HR responsibilities in the role of Guest and Staff Relations Manager. Now, as Head of Reservations, Events, and Relationships, Sarah loves connecting and working with Fink’s fantastic cohort of staff, including the chefs, back and front of house teams, and Head Office staff, as well as all the wonderful guests that visit our restaurants.
With her passion for good food, wine, and the personalities and stories behind our venues, Elizabeth Hewson is Fink’s dynamic Head of Creative. Lizzie, as she is affectionately known, maintains the creative direction of each Fink venue, and of Fink as a whole, through the implementation of innovative and strategic campaigns across our existing brand portfolio, new projects, and talent development. Her career has spanned brand and client management, PR, and extensive content creation, including the authoring and publication of two of her own cookbooks.
Lizzie began working with Fink in 2009 as part of the external PR team before completing her master’s in Food Culture and Communication in Italy. Upon her return home in early 2015, she moved in-house to Fink to work on the opening of Firedoor, followed closely by Bennelong.
Lizzie works closely with Fink’s stable of chefs and staff to build the brands of the venues and individuals on both a local and international stage. Her campaigns have included the 2019’s winter dining campaign The Big Night Out, the 2020 launch of Chef’s Table: BBQ with Firedoor’s Lennox Hastie, 2021’s content campaign celebrating Fink restaurants, Hello, Dining!, and, perhaps her favourite campaign, Quay’s Farewell to the Snow Egg in 2018, turning the already-famous dessert into an eternal Australian icon. In 2022, Lizzie and her team brought new brands to life in the launch of at-home dining experience FIX., and Lennox Hastie’s Basque-inspired wine bar, Gildas. Lizzie is currently on maternity leave.
Fink has achieved extensive accolades through a combined result of dedication, experience, professionalism, vision and intent.
Fink’s first fine dining establishment, Quay, is one of Australia’s most awarded restaurants. Quay has received Three Chefs Hats for an unprecedented 22 consecutive years and has been named Restaurant of the Year five times in The Sydney Morning Herald Good Food Guide.
Quay currently has Three Stars and has been awarded Restaurant of the Year four times in the Australian Gourmet Traveller Restaurant Guide. Quay was also listed for five years on the World’s 50 Best Restaurant list and held the title of Best Restaurant in Australasia for three of those years. It sat in the World’s 100 Best Restaurant list for a further four years.
In recent years, Quay was named in the 2021 The Australian Hot 20, which stated that Quay “carries this country’s reputation as a gastronomic force on its shoulder… Gilmore is an artist, Quay a magnificent canvas”.
In 2022, Quay was listed as one of five Best in the Business in the 2022 National Good Food Guide, and named number three in the delicious. 2022 Top 50 Restaurants in NSW. In the Restaurants & Catering Australia Awards 2022 and 2023, Quay was named Sydney Restaurant of the Year, and New South Wales Best Premium Dining.
Quay was awarded Australia’s Best Champagne List and three glasses in Australia’s Wine List of the Year Awards 2023, and Australasia’s Best Champagne and Sparkling Wine Section in the World of Fine Wine World’s Best Wine List Awards 2023.
Quay received 18.5/20 points in the Good Food Guide 2023 and 2024, again retaining its Three Hats, and in 2024 was also nominated for NSW Restaurant of the Year.
Bennelong, which opened in July of 2015, scooped up Best New Restaurant at all the major Australian restaurant awards including The Sydney Morning Herald Good Food Guide, Australian Gourmet Traveller Restaurant Guide, Time Out Sydney Food Awards, and Gault & Millau Australia. In the following years since opening, the restaurant has continued to receive Two Chef Hats by The Sydney Morning Herald Good Food Guide.
Bennelong has received extensive accolades for its Australian-led wine lists. In 2021, Bennelong was awarded the highest ranking of three stars in the World’s Best Wine List Awards. In the Australian Wine List of the Year Awards, Bennelong was named Best Listing of Australian Wines for 2021, and won this title again in 2022 in addition to Best City Restaurant Wine List, and Best Wine List for NSW. In 2023, Bennelong won Best Regional Wine List for Australasia in the World of Fine Wine’s Regional Category Awards.
In 2015, Firedoor, perhaps one of the most anticipated restaurants in Australian culinary history, swung open its doors to receive One Chef Hat in its first year of opening by The Sydney Morning Herald Good Food Guide. The same year, Chef and Co-Owner Lennox Hastie was named Best New Talent in the Australian Gourmet Traveller Restaurant Guide.
In the following years, Firedoor’s accolades continued to increase. In 2017 and 2018 Firedoor was awarded Two Chef Hats, and in 2020, Lennox was named Chef of the Year in the Sydney Morning Herald Good Food Awards. In 2021, Firedoor was listed in the 2022 National Good Food Guide as one of five Best in the Business for New South Wales, and named in The Australian‘s Hot 20 as a “world-class restaurant”.
In 2022, Firedoor was named number three in the World’s 101 Best Steak Restaurants, landed at number #11 in the 2022 delicious. Top 100.
Firedoor’s wine menu has received extensive recognition. In 2021, Firedoor won the Gourmet Traveller Star Wine List of the Year award for Best Short List, and received a Three Wine Glass recognition from the 2021 Wine List of the Year Awards. In 2021, Firedoor took out the World’s Best Wine Lists award for Best Micro Wine List for Australasia, and the following year won the Global award for the same category.
The Sydney Morning Herald Good Food Guide 2023 awarded Firedoor for the first time Three Chef Hats and named it NSW Restaurant of the Year. Firedoor achieved 17.5/20 points in the Good Good Guide Awards 2024, and was awarded Two Chef Hats.
A Basque-inspired wine bar, Lennox Hastie’s second venture Gildas opened in September 2022. Together with Head Chef Zach Elliott-Crenn and the incredible opening team, within three months Gildas received Two Chef Hats in the 2023 The Sydney Morning Herald Good Food Guide and was named a finalist for Best New Restaurant for NSW. In 2024, Gildas was awarded One Chef Hat.
OTTO Brisbane is led by Head Chef Will Cowper in the kitchen and has forged its way as one of Brisbane’s most popular, successful, and consistent performers.
In 2018, OTTO was awarded Best Restaurant Service in the Courier Mail Food Awards, and Two Chef Hats in The Sydney Morning Herald Good Food Guide. In 2019, OTTO came in at #4 in the delicious. 100, and was named Best Italian Restaurant in Queensland. In 2021, OTTO was listed in the National Good Food Guide, and the Australian Gourmet Traveller Awards, and named Best QLD Wine List in the Wine List of the Year Awards. In 2022, OTTO Brisbane came in at #22 in the delicious. 100.
OTTO’s wine menu has also received extensive recognition – awarded the remarkable accolade of Good Food Guide’s Wine List of the Year in 2018, named Best QLD Wine List in the Wine List of the Year Awards in 2021, and Best Organic Wine List in Australasia in the 2023 World of Fine Wine World’s Best Wine List Awards.
OTTO has an undeniable reputation as one of Sydney’s most respected dining institutions, with long term Head Chef Richard Ptacnik at the helm.
Since the Fink reign, OTTO has consistently held One Chef Hat in The Sydney Morning Herald Good Food Guide and One Star in the Australian Gourmet Traveller Restaurant Guide.
In 2021, OTTO was named in the 2022 National Good Food Guide, and maintained its Hatted status in The Sydney Morning Herald Good Food Guide for 2023 and 2024.
Beach Byron Bay, encompassing both Beach Restaurant and Beach Kiosk, demonstrates destination dining at its finest.
A joint venture between Fink and restauranteurs Belinda and Ben Kirkwood, and a Byron Bay local favourite for many years, in 2018 the Beach Restaurant was awarded its first Chef Hat in The Sydney Morning Herald Good Food Guide.
The Beach Restaurant’s wine list has also received accolades, taking out Wine List of the Year in the Australian Gourmet Traveller Awards in both 2017 and 2019.
In 2022, Beach came in at #18 in the delicious. Top 100, taking out the award for Best Regional Dining. In 2023, Beach was named Best Destination Dining in the Gourmet Traveller Awards and again received Hatted status in The Sydney Morning Herald Good Food Guide 2023 and 2024.