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Wednesday to Saturday
Reservation Times
5.30pm (2 hour dining)
6pm (2 hour dining)
8.15pm, 8.30pm & 8.45pm
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THE BIG NIGHT OUT
SHOWING JULY & AUGUST
This winter, Fink is excited to launch The Big Night Out; a series of dining experiences starring Quay, Bennelong, OTTO and Firedoor. The Big Night Out is about celebrating the best of fine dining, giving you the license to go out, have fun and treat yourself.
In the depths of the colder months, we hope to draw diners out of hibernation and give them the chance to enjoy all the great things our restaurants have to offer.
For July and August a specially curated five course menu with Johnnie Walker whisky highball on arrival will be offered at Fink restaurants, where intuitive service, exceptional food and wine all come together to deliver an experience to remember. Each menu offers a different price point to the signature restaurant tasting menus.
Dining out in winter doesn’t need to be saved for a special occasion; use The Big Night Out as the reason to get dressed up and paint the town red.
THE BIG NIGHT OUT
THE PRIZE
YOUR BIG NIGHT OUT
- An overnight stay at the luxurious and quirky Ovolo Hotel Woolloomooloo
- Pre-dinner champagne and oysters waterside at OTTO
- Water transfers across Sydney Harbour from OTTO to Quay
- Dinner for two at Quay experiencing Peter Gilmore’s signature ten course menu and wine pairing
FURTHER THE BIG NIGHT OUT DETAILS
- All The Big Night Out Menus include cocktail on arrival for each diner
- Diners must book The Big Night Out experience when making a reservation
- Special rate on luxury car transfers available courtesy of Go Catch. Promotion code will be sent in guest’s reservation confirmation email.
Restaurant
For July and August, a specially curated five course menu will be available at all the restaurants for diners to enjoy. The limited-edition menus, each built around a theme, have been created by Peter Gilmore, Lennox Hastie, Rob Cockerill and Richard Ptacnik. All Big Night Out Guests will also enjoy a specially curated Johnnie Walker Whisky Highball on arrival.
Where will your Big Night Out take you?
QUAY
Reopening to high praise of critics and diners alike, Quay reset the fine dining landscape in Australia with its reimagination in 2018. In celebration of The Big Night Out, Peter has curated a limited edition five course menu which offers diners a taste of Quay. “For The Big Night Out I’ve created an abridged version of the Quay menu; one that still speaks to the Quay philosophy, but naturally, leaves diners wanting to come back to experience our signature 10 course menu.” Says Peter Gilmore. Whilst the menu features some dishes exclusively, it also features some from the signature menu including Peter’s new, playful dessert, aptly named ‘Moo’, an indulgent celebration of dairy.
An introduction to Quay $195pp
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Bennelong
Dubbed “The Holy Grail of Australian Restaurants” by The New York Times, Bennelong is known for its playful take on Aussie icons. To celebrate The Big Night Out, Bennelong has curated an exclusive five course menu that takes the diner on a journey of Australia’s favourite foods. The menu features Peter Gilmore’s yabbies with buckwheat pikelets, lemon jam and cultured cream; a nod to the childhoods of most Aussie kids and the ultimate Australian snack. The meal concludes with Bennelong’s interpretation of the lamington, which constantly tops the list of Australia’s best desserts. All enjoyed within one of the great wonders of Australia, the iconic Sydney Opera House
A taste of Australia $170pp
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Firedoor
Famed for a kitchen that cooks with no gas and no electricity, fire is the central ingredient at Firedoor. For the Big Night Out tasting menu chef Lennox Hastie places vegetables in the spotlight. “Vegetables are the most humble, honest and unassuming ingredient and yet grilling them over fire gives them a voice and a chance to sing. Diners are often surprised by just how good a vegetable can taste when they have been cooked over fire with the same care and respect that is applied for a protein” says Lennox Hastie. With attention always focused on Firedoor’s 200+ aged steak, it’s now time to turn the spotlight on the way Firedoor approaches vegetables.
Vegetables are the hero $100pp
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OTTO
Celebrated for its house-made pasta, OTTO has created a tasting menu that pays homage to the world’s most favourite food. Long, short, stuffed and rolled, the pasta tasting menu is a true la dolce vita experience that will transport you to the romantic waterside ristorante of Italy. “Some would say five courses of pasta might seem like a carb overload,” says Head Chef Richard Ptacnik, “But this menu is a thoughtful and diverse medley of pastas of all different shapes and sizes”. From indulgent spanner crab and mascarpone filled cappellacci with lobster bisque, to mushroom filled agnolotti, the menu showcases the skill of OTTO’s pasta makers. Pasta La Vista, Baby!
Pasta Tasting Menu $120pp
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