This winter, Fink launches The Big Night Out, a series of exciting dining experiences starring Quay, Bennelong, OTTO and Firedoor. The Big Night Out is about celebrating the best of fine dining, giving people the license to go out, have fun and treat themselves.
For the Big Night Out menu at Firedoor chef Lennox Hastie is placing wood-fired seasonal garden vegetables in the spotlight, giving them a chance to really sing. Plus, all diners will enjoy a specially curated whisky highball on arrival.
Spiced Pumpkin Sour
Johnnie Walker Black Label, wood fired pumpkin wattleseed, macadamia, coffee
VEGETABLES ARE THE HERO
Juniper grilled shiitake
Smoked ricotta gnudi, cacio e pepe
Bread, cultured butter, sprouted rye
Roast cabbage, cauliflower, togarashi
Wood-fired celeriac, pickled wood ear
Pumpkin, pineapple sage, dulce de leche
Five Course Menu & Arrival Cocktail 100 per person
Wine Pairing 80 per person
Tasmanian black truffle add on 30 per person
The Big Night Out menu starts July 1 and is available for all lunch bookings and for dinner bookings. Please pre-select at time of booking.
During July and August, every Big Night Out diner will also go in the draw to win the Ultimate Big Night Out, which includes an overnight stay at the quirky Ovolo Hotel Woolloomooloo, pre-dinner champagne and oysters waterside at OTTO, Water transfers across Sydney Harbour from OTTO to Quay, and dinner for two at Quay experiencing Peter Gilmore’s signature ten course menu and wine pairing.