Airlie Beach restaurant Fish D’Vine shuts doors after 20 years

An Airlie Beach seafood restaurant which has served more than 1.4 million fish meals over 20 years will be shutting its doors. Here’s why.

Fish D’Vine will be shutting their doors forever, but its owners promise this isn’t the end for the iconic Whitsundays seafood restaurant.

Fish D’Vine will be shutting their doors forever, but its owners promise this isn’t the end for the iconic Whitsundays seafood restaurant.

“The news is, it’s over,” head chef and co-owner Kevin Collins said in a video on the restaurant’s Facebook page.

“Airlie Beach will become a bit like a pub without beer, a seaside town without a seafood restaurant.”

Opening in 2004 as a joint venture between Mr Collins, Rebecca Clark and Mark Whyatt, Fish D’Vine operated as a up-market seafood restaurant and rum bar.

Mr Collins estimates that since Fish D’Vine opened 70 restaurants have come and gone in Airlie Beach.

Fish D'vine owner Kevin Collins is excited to shift his focus to the catering side of Fish D’Vine.

“It’s just time,” Mr Collins said.

“The restaurant industry is a difficult one to stay in.”

The decision, for Mr Collins at least, came down to age and the long hours and harsh nature of the restaurant industry.

“It’s a young man or young woman’s game,” he said.

“I want to start winding back.

“I got grandkids I want to spend some more time with and a lovely wife who has put up with my long hours and the demands of the restaurant.”

Fish D’Vine even caters seafood lunches on Whitehaven beach.

While Mr Collins has mixed emotions about the closure, he’s excited about focusing on the catering side of Fish D’Vine, which will remain open and continue to bring their signature food to private functions, home dinner parties and even Whitehaven beach.

“If someone misses Fish D’Vine dreadfully we’ll come to their house and do it,” he said.
“I’ve been in the catering space full time over the last 12 months anyway.”

Mr Collins also attributes the decision to rising fish prices, regulation of commercial fishers and cost of living strains.

Fishy D’Vine’s “last stand” starts July 29 in the lead up to the last day of business, with former chefs and staff returning and Mr Collins recreating old favourites for customers.

“It's the end of an era, the good time and the bad times,” he said.
“We’ve served almost 1.4 million fish meals, god knows how many crabs.”

The venue was bought by the Airlie Beach Hotel, who have been contacted regarding the venue’s future.