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November 2025

Crumb Wire weekly round up: November 28, 2025

Pallavi Mathur09 mins

Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. Berry Donut Van to embark on its first national tour in 50 years The Famous Berry Donut Van has returned to the road for the first time in 50 years, began a national tour commencing November 27. The South Coast institution, known for more than five decades of serving hot cinnamon donuts, will launch its new touring schedule at the Adelaide BP Grand Final before heading to further events around the country. Daphne Brings Bar and Bistro Dining to Lygon Street Daphne, a new public house from restaurateur Hannah Green, known for Etta, is now open on Lygon Street, Melbourne. A produce-focused menu has been designed by Head Chef Diana Desensi, making use of a custom woodfire hearth. The hearth was built by Samuel Frararracio of The Brick Chef. DoorDash announces national four-day giveaway this November DoorDash has launched a four-day national giveaway, running from November 26 to November 29, to “bring extra joy” ahead of the busy December weeks. New and existing customers are able to claim free burgers, burritos, pizzas and meal bundles from a range of participating local and national restaurants, including Guzman y Gomez, Betty’s Burgers and Grill’d. Aambra opens inside restored Rose Bay church Aambra, a new Levantine restaurant in Sydney’s east, has opened inside the restored former Rose Bay Uniting Church. The heritage-listed property on Old South Head Rd has been brought back to life after sitting unused for more than ten years, with a 140-seat fit-out designed to reflect the region’s traditions, flavours and communal style of dining. ALDI partners with Hawke’s on limited-edition summertime XPA ALDI Australia has partnered with Hawke’s Brewing Co. on a new limited-edition release, the Hawke’s TROPICALDI XPA, marking the brewery’s first collaboration with a supermarket. The beer will be available exclusively in ALDI stores. Hawkins Fried Chicken: KFC brings new Stranger Things pop-up to Sydney KFC Australia is marking the final season of Stranger Things with a two-day immersive pop-up beneath Sydney’s Wynyard Station. The event, called Hawkins Fried Chicken, will transform part of the city’s disused tunnels into a themed 1980s diner inspired by the Netflix series. Alex Charasse debuts Almost French Epicure at the Sheraton Melbourne CBD Melbourne is saying ‘Oui’ to expanding its French dining scene with the launch of Almost French Epicure, a new café-restaurant from pâtissier and chocolatier Alex Charasse. The venue marks the next stage in Charasse’s career, building on the success of his Richmond patisserie, Almost French, best known for its classic French pastries and refined craftsmanship. Mashd N Kutcher team up with Macca’s for new McHappy Day 2025 anthem Australian electronic duo Mashd N Kutcher released the official anthem for the 2025 McHappy Day in partnership with McDonald’s Australia. The new track aims to raise awareness and funds for Ronald McDonald House Charities (RMHC), which supports families with seriously ill or injured children. Good morning, honey: Messina and Brookfarm launch limited-edition breakfast gelato Gelato Messina has partnered with Byron Bay brand Brookfarm to launch a new limited-edition flavour, reimagining muesli as a dessert. The collaboration, called Good Morning, Honey, is available in Messina stores nationwide for one week only, starting November 27. Melbourne to host Whittaker’s Chocolate Concierge pop-up ahead of festive season Whittaker’s is opening a two-day pop-up in Melbourne, giving chocolate fans the first look at its new Seasonal Gifting Range. The event, called the Chocolate Concierge, will take place at Smith St Studio in Collingwood on November 28 and 29 from 10 am to 2 pm. Melbourne’s 98 Lygon St opens refreshed courtyard for summer Melbourne bistro and bar 98 Lygon St has reopened its courtyard for summer, unveiling a refreshed outdoor space and introducing a daily Aperitivo Hour from 4 pm to 6 pm. Guests who order two cocktails during the window will receive a complimentary snack, designed as a casual lead-in to dinner. Dining out is back: OpenTable reveals 2026 dining trends and its Top 50 Restaurants across Australia New insights from OpenTable suggest Australians plan to dine out even more in 2026, averaging five restaurant visits a month. More than a third of diners also expect to spend more, signalling another busy year ahead for restaurants across the country. Bippi & Uncle’s Smallgoods unveil new hot honey Christmas ham Victorian food brands, Bippi and Uncle’s Smallgoods, have teamed up to release a hot honey Christmas ham for the upcoming festive season. The product is infused throughout with Bippi’s chilli honey and Uncle’s free-range pork, presenting a new take on the traditional Christmas ham. Chef Profile: West HQ’s Sean Connolly on Yorkshire beginnings and the power of smoke-cooking Sean Connolly’s earliest kitchen lessons came in Yorkshire with Grandma Esther’s baking and a dad who prized culinary curiosity. In this Crumb Wire profile, he reflects on making Sydney home, the role West HQ plays in Western Sydney’s dining growth, and the techniques that have inspired his ‘Smoked by Sean’ menu. Bondi will soon welcome The Beekeeper, a British-style pub with Sunday roasts Sunny Bondi is getting a dose of Northern English charm with the opening of The Beekeeper, a new neighbourhood pub now pouring pints with its tasting menu ahead of its official launch on December 15. Created by Northern Hospitality, the team behind Chuck Trailer’s and the former Neighbourhood Bondi, The Beekeeper is designed as a relaxed local spot with a British accent. Find more food and drink stories on Crumb Wire.

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Bondi will soon welcome The Beekeeper, a British-style pub with Sunday roasts

Pallavi Mathur03 mins

Sunny Bondi is getting a dose of Northern English charm with the opening of The Beekeeper, a new neighbourhood pub now pouring pints with its tasting menu ahead of its official launch on December 15. Created by Northern Hospitality, the team behind Chuck Trailer’s and the former Neighbourhood Bondi, The Beekeeper is designed as a relaxed local spot with a British accent. Owners Ben Campbell and Brendan Darcy say the pub draws on their Northern English roots, with a focus on warmth, community and well-poured pints. “The name The Beekeeper is a nod to Manchester’s worker bee, a symbol of hard work, resilience and community,” they say. “We want The Beekeeper to be the heart of Bondi, a place where locals can drop in for a pint, a roast, or a cheeky cocktail and always feel at home.” What’s on the menu The food centres on modern takes on British pub favourites. The early menu includes a Northern Dip Style Steak Sandwich, Scampi, Gammon and Eggs, Cumberland Pinwheel and Mash, Chicken Chop and a rotating Pie of the Week. A full Sunday Roast with all the trimmings will also be served every week from noon once the venue officially opens. Drinks follow a straightforward pub approach, with weekday happy hour from 4 pm to 6 pm featuring house beers from $6, $7 house wines, $10 Aperol Spritz and $16 Tommy Margaritas. A small list of Thinkin Drinks, including Mini Martinis and Negronis for $10 each, is also available all day. The Beekeeper sits inside the heritage-listed Fellworth Flats building, which dates back to around 1910. Original features remain throughout the space, including pressed metal ceilings, sash windows and a working fireplace, connecting the new venue to the building’s early twentieth-century pub history. Open in preview mode now and fully launching on December 15, The Beekeeper aims to become Bondi’s new casual hangout, whether that is for a first pint of the day, a long Sunday session, or to split the G with a mate. Source: Teasey Co. Find more dining out updates on Crumb Wire.

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Christmas arrives at Darling Square with lights, workshops and festive menus

Pallavi Mathur03 mins

Darling Square is switching into full festive mode this December, with the precinct rolling out two weeks of light installations, free family activities and Christmas dining specials from December 6 to 21. More than 50 cafés, restaurants and casual eateries will take part, turning the neighbourhood into a lively end-of-year destination. At the centre of the celebrations is a nightly light tunnel installation, designed as a bright, walk-through display for anyone looking to snap a festive photo. The precinct will also host free Christmas face painting on December 6, 13 and 20 from 5 pm to 8 pm, along with bauble decorating workshops on December 14 and 21 from 4 pm to 7 pm. Live music will run each Friday and Saturday evening from 6 pm to 9 pm with Australian artists performing seasonal favourites. Festive eating Several venues will offer limited-edition Christmas menus across the fortnight. Uliveto is serving a three-course festive set menu for 90 dollars per person, with dishes including Salmon Canapés, Surf and Turf and desserts such as a Snowman Parfait or Pistachio and Berry Trifle. Meanwhile, IIKO Mazesoba has created a Christmas take on its housemade noodle bowls, including Chicken Karaage Mentaiko and Wagyu Mentaiko Mazesoba. Visitors can explore a wide mix of new and established retailers across the precinct, from Yayoi, Moyashi and Dragon Hot Pot to long-time favourites such as Marrickville Pork Roll, Edition Coffee Roasters and Matcha-Ya. The Exchange remains a central drawcard with communal seating and vendors including Dapur Sate, Batch Brewing Co and XOPP by Golden Century. Running for just over two weeks, the program brings together dining, shopping and festive entertainment, making Darling Square an easy pick for casual catch-ups, family outings or end-of-year meals. Find more food and drink news on Crumb Wire.

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Chef Profile: West HQ’s Sean Connolly on Yorkshire beginnings and the power of smoke-cooking

Pallavi Mathur09 mins

Sean Connolly’s earliest kitchen lessons came in Yorkshire with Grandma Esther’s baking and a dad who prized culinary curiosity. In this Crumb Wire profile, he reflects on making Sydney home, the role West HQ plays in Western Sydney’s dining growth, and the techniques that have inspired his ‘Smoked by Sean’ menu. What first sparked your love for food, and how did you get your start in the industry? My passion for cooking ignited at a young age, growing up in Yorkshire.  My Grandma Esther had incredible kitchen knowledge and was always able to create tremendous meals, no matter the ingredients available. She particularly loved baking. My Dad, on the other instilled in me the need for culinary curiosity. He loved travelling and then, when back home, cooking food that was inspired by the regions we travelled to. He was an academic and understood I would never follow in his footsteps. He saw something in me and my passion for food at the age of 12. He got me work experience on the prawn cocktail section of a posh hotel on the outskirts of my hometown, Huddersfield, & the rest is history. What’s been your journey so far – from your first job to where you are now? I began my culinary journey with an apprenticeship at the Pennine Hilton in Yorkshire, England. In 1986, as a 19-year-old cooking on the Queen Elizabeth II, I first set eyes on Sydney, and it was love at first sight. I decided to follow this up by working here on a working holiday. Drawn by the amazing climate, fresh produce, and the exciting food scene, I decided to make it my home. Currently, I work across multiple restaurants and franchises, including Steak and Oyster Co at West HQ. I’m incredibly proud to be part of West HQ as it’s at the centre of Western Sydney’s exciting transformation.  Greater Sydney is experiencing rapid growth, not just in population and infrastructure, but in culture and cuisine, and West HQ is a huge part of driving that change. It’s inspiring to be part of this movement and to contribute to what’s quickly becoming one of Sydney’s most dynamic food hotspots.  What have been some of your greatest achievements and challenges along the way? I’ve been fortunate to win multiple awards and accolades, release my own cookbook, launch a line of Sean Connolly gourmet products, star in four TV series, and create numerous restaurant concepts and dining destinations across Australia, New Zealand, Asia and the Middle East. Outside your properties, what are your current favourite food joints?  At the moment, I’m really enjoying small neighbourhood restaurants like Res40 in Surry Hills and Corner 75 in Randwick. I’m inspired by young chefs who are doing amazing things while investing in their local communities. Their passion and creativity really excite me and fill me with energy and inspiration. Which chefs and cuisines inspire you most – past or present? I’ve been inspired by several chefs throughout my lifetime. Paul Cunningham for his witty approach to food and life, Joël Robuchon for his mastery of classic cooking and global consistency, and Darren Robertson for his happy-go-lucky style of creation and focus on clean, textural food. I’m also inspired by regional cuisines. For example, during a visit to Texas, I had the opportunity to spend time with some of the best BBQ specialists, including Aaron Franklin and Louie Mueller. Through them, I developed a deep appreciation for the flavours and textures that can be created using wood-fired cooking. How do you think Australia’s food culture has evolved in recent years? I’ve seen Australia’s food culture change dramatically over the years. When I first arrived, the focus was often on European-style fine dining, but now there’s a real celebration of multicultural influences. There’s so much more appreciation for authenticity, fresh local produce, and sustainable practices. People are more adventurous with flavours, and there’s a growing respect for traditional techniques from all over the world. It’s exciting to see diners embrace diversity in cuisine while also valuing the quality and story behind the food. Any exciting food trends you’ve tried at home – or snuck onto the menu? I’ve always been fascinated by the ways fire and smoke can transform ingredients, which led me to experiment with incorporating smoked elements into my dishes. That curiosity eventually became the foundation for my ‘Smoked by Sean’ menu, where diners can experience the depth and complexity that smoke brings to meats and other flavours. Most recently adapted this into a springtime menu for Father’s Day at Steak and Oyster Co. My journey with this style of cooking was further shaped during my time in Austin, Texas, where I had the chance to explore different barbecue techniques and smoke-cooking traditions. Being immersed in that culture not only broadened my understanding of flavour but also inspired me to bring those smoky techniques back to Australia, adapting them in my own way while keeping the focus on quality, local ingredients. And finally, what do you love doing when you’re not in the kitchen/at the venue?  Beyond Travel food, rock ‘n’ roll, fashion and art play a special part in life, as well as my side motorhead side project of restoring cars. Find more food and drink features on Crumb Wire.

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Dining out is back: OpenTable reveals 2026 dining trends and its Top 50 Restaurants across Australia

Pallavi Mathur09 mins

If it feels like everyone you know is heading out for dinner again, you are not imagining it. New insights from OpenTable suggest Australians plan to dine out even more in 2026, averaging five restaurant visits a month. More than a third of diners also expect to spend more, signalling another busy year ahead for restaurants across the country. Drew Bowering, Senior Director of Restaurant Sales and Services ANZ at OpenTable, says: “Dining out continues to be an essential part of how Aussies connect. In fact, our research shows that 73 per cent of Aussies say dining out helps them feel connected and OpenTable data supports that. There was a 17 per cent year-on-year increase in dining out in 2025, with average spend per person reaching 85 dollars.” The findings also show how diners are choosing their favourite spots. “Our research also found that 31 per cent of Aussies consider their local restaurants, cafes, bars and pubs as their designated third place, a go-to spot between home and work, which is a reminder that in 2026, diners want more than just great food, they are looking for places that they feel at home in.” The dining habits shaping 2026 Happy Hour is making a comebackDining between 4 pm and 5 pm jumped 24 per cent this year, with Tuesdays and Mondays leading the way. Nearly half of Australians say they will be hunting down more happy hours in 2026, especially as mid-week dining becomes more appealing. Experiential dining is sticking aroundWhether it is a collaboration dinner, a chef pop-up or a themed night, experience bookings grew by 50 per cent in 2025. One in four diners says they are more likely to book these events next year, and the number climbs sharply among Millennials. Birthday dinners also surged, up 20 per cent year-on-year. We are becoming more spontaneousNotify Me alerts on OpenTable increased by 115 per cent as diners looked for last-minute openings at busy venues. In 2026, 42 per cent say they want to be more spontaneous. Gen Z is leading the charge, happy to wait an average of 33 minutes for a table compared with the national average of 24. Gen Z is driving dining cultureYounger diners plan to eat out eight times a month in 2026 and 59 per cent expect to spend more. Social media still drives decision-making, with TikTok and Instagram appeal ranking as a key factor for 64 per cent of Gen Z. Group dining is having a momentAustralians are leaning into group hangs, with 41 per cent preferring to dine with others and only 17 per cent choosing to eat out solo. Bookings for groups of six or more rose by 16 per cent this year. What diners obsessed over in 2025 Sake topped the charts for fastest-growing review mentions, up 46 per cent year-on-year. Burrata, focaccia and mocktails followed. BYO options also rose, suggesting diners still want flexibility when they go out. Modern European cuisine saw the biggest jump in bookings this year. Chinese and Pan Asian restaurants also grew strongly, reflecting the rise of regional and contemporary dining across the country. Looking ahead, nostalgia is making a comeback. Nearly a quarter of diners say they want to see prawn cocktails return to menus and one in five hope the chicken parma or parmi never disappears. “OpenTable’s list of the Top 50 Restaurants in Australia is a true celebration of the country’s vibrant dining scene, as it recognises venues across Australia. From much-loved neighbourhood gems like Grazia Restaurant in Melbourne to some of Australia’s most popular venues like Pellegrino 2000 in Sydney, the list is a reflection of the passion and creativity that defines and sets apart Australia’s hospitality industry,” said Bowering. The full list is below in alphabetical order by state and territory. ACT• REBEL REBEL – Canberra, ACT New South Wales• 10 William St – Paddington, NSW• Chester White Cured Diner – Potts Point, NSW• Civico 47 – Paddington, NSW• Ecco Ristorante – Drummoyne, NSW• Fontana – Redfern, NSW• Neptune’s Grotto – Sydney, NSW• Osteria di Russo and Russo – Enmore, NSW• Paski Vineria Popolare – Darlinghurst, NSW• Pellegrino 2000 – Surry Hills, NSW• Porcine – Paddington, NSW• Riverbank Moama – Moama, NSW• Sofia on Cleveland – Redfern, NSW Queensland• A Touch of Salt – Townsville, QLD• Adelita Wine Bar – Wynnum, QLD• Bam Pow – Port Douglas, QLD• BAR DECO – Yandina, QLD• Deer Duck Bistro – Auchenflower, QLD• EDDY and WOLFF – Robina, QLD• Etsu Izakaya – Mermaid Beach, QLD• Hikari – Teneriffe, QLD• Humble on Duke – Sunshine Beach, QLD• Montrachet – Bowen Hills, QLD• Restaurant Labart – Burleigh Heads, QLD• Rickys River Bar and Restaurant – Noosa Heads, QLD• Sails Noosa – Noosa Heads, QLD• Sopra Cucina and Bar – Bli Bli, QLD South Australia• Asha – Goodwood, SA• Fiore at Down The Rabbit Hole Wines – McLaren Vale, SA• Melt Hyde Park – Hyde Park, SA Victoria• Attica – Ripponlea, VIC• Bansho – Armadale, VIC• Bellota Wine Bar – South Melbourne, VIC• Bistra – Carlton, VIC• Cecconi’s Flinders Lane – Melbourne, VIC• Cognoscenti Food and Wine – Belgrave, VIC• Geppetto Trattoria – East Melbourne, VIC• Grazia Restaurant – Glen Iris, VIC• Holy Basil Thai – Croydon, VIC• Il Solito Posto – Melbourne, VIC• Lagoon Dining – Carlton, VIC• Merrijig Kitchen – Port Fairy, VIC• Paris Go – Carlton, VIC• Shelanous – Port Melbourne, VIC• Sir Loins – Bright, VIC• The Moat – Melbourne, VIC• Trattoria Emilia – Melbourne, VIC• Vue de monde – Melbourne, VIC• Yeonga Korean BBQ – North Melbourne, VIC Western Australia• Double Rainbow Bar and Eating House – Perth, WA Find more food and drink news on Crumb Wire.

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Melbourne’s 98 Lygon St opens refreshed courtyard for summer

Pallavi Mathur04 mins

Melbourne bistro and bar 98 Lygon St has reopened its courtyard for summer, unveiling a refreshed outdoor space and introducing a daily Aperitivo Hour from 4 pm to 6 pm. Guests who order two cocktails during the window will receive a complimentary snack, designed as a casual lead-in to dinner. The courtyard has been reworked to evoke a Mediterranean-style setting, with white-washed walls, linen-covered tables, a long-established olive tree and a relaxed soundtrack. The menu Aperitivo Hour features cocktails such as the Cherry Ripe Milk Punch, La Renaissance, described as “like drinking a summer strawberry cloud”, and the venue’s freezer-door Martini, which is served dry, dirty or filthy. Head Chef Brian Macalister leads the kitchen, bringing experience from Michelin-starred venues including Ynyshir in Wales, The Pig’s Ear and Chapter One in Dublin, as well as senior roles at Melbourne’s Cutler and Co and The Builders Arms. His summer menu pairs European technique with neighbourhood bistro sensibility. Dishes include Crudités with 98 Bagnet Verde, Shell-Baked Scallops with wild garlic butter, a Shallot Tart Tatin with Dijon mustard and mizuna and Market Fish with a leek beurre blanc. The Chef’s Selection options feature a Fruits de Mer spread of oysters, prawns, scallop ceviche and Moreton Bay seafood, as well as a Cape Grim MB4 Côte de Boeuf with béarnaise and frites. “We want the experience to feel like a long afternoon in any cosy European town, generous, sunny and relaxed, with simple things done really well,” says Macalister. “The courtyard and new menu bring that feeling to Brunswick East.” The drinks program is overseen by co-owners Ben Clark and Simon Aukett, who both have backgrounds across several London venues, including Rockwell Bar, Soho House, Mondrian, Zetter Townhouse and The Player. This season’s wine list focuses on light and bright styles such as orange wines and chilled reds, alongside old-world selections and notable Australian producers. “98 Lygon St has always been about warm hospitality and the kind of generosity you find in the best European bistros,” says Clark. “Summer gives us the perfect opportunity to bring more colour, more vibrancy and more simple pleasures to the table.” 98 Lygon St Bar and Bistro is open seven days a week, serving food and drinks from midday until late. Find more dining out updates on Crumb Wire.

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Melbourne to host Whittaker’s Chocolate Concierge pop-up ahead of festive season

Pallavi Mathur02 mins

Whittaker’s is opening a two-day pop-up in Melbourne, giving chocolate fans the first look at its new Seasonal Gifting Range. The event, called the Chocolate Concierge, will take place at Smith St Studio in Collingwood on November 28 and 29 from 10 am to 2 pm. The pop-up will showcase Whittaker’s festive products alongside a selection of its classic range. Guests will be able to sample chocolate, view the brand’s limited-edition packaging, and take home a complimentary block to share or keep. “Our Chocolate Lovers have always found thoughtful ways to use Whittaker’s blocks to show appreciation for the life’s big and small moments and the people who make them special. We’re delighted to host this Chocolate Concierge in Melbourne to give back to our Chocolate Lovers this festive season,” says Holly Whittaker, co-COO of Whittaker’s. The Melbourne event follows Whittaker’s September Sydney pop-up, World of Whittaker’s, which celebrated the 75th anniversary of the brand’s Peanut Slab, while offering guests a museum-style walkthrough of the brand’s history. Located at 77–79 Little Oxford Street, the space has been designed as a small-scale tasting and gifting experience ahead of the holiday season. Source: Good Appetite Find more food and drink updates on Crumb Wire.

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Good morning, honey: Messina and Brookfarm launch limited-edition breakfast gelato

Pallavi Mathur03 mins

Gelato Messina has partnered with Byron Bay brand Brookfarm to launch a new limited-edition flavour, reimagining muesli as a dessert. The collaboration, called Good Morning, Honey, will be available in Messina stores nationwide for one week only from November 27. The new gelato combines Brookfarm’s award-winning Toasted Macadamia Muesli with Messina’s signature creamy base, using Australian Rainforest Honey sourced from Northern Rivers Bees. Each batch includes clusters of muesli coated in churned coconut butter to preserve their crunch, giving the flavour a mix of texture and sweetness reminiscent of a classic breakfast. Will Brook, CEO of Brookfarm, said: “Whether you’re a breakfast lover, a gelato lover, or a bit of both, we’re confident people are going to fall in love with this flavour, created by two Australian gourmet food brands passionate about creating quality products. “Messina has married the flavours of Brookfarm’s Toasted Macadamia Muesli and local Rainforest honey perfectly with their creamy gelato base.” “This is the first time Messina has ever used muesli in a flavour and what an innovation it has been. As soon as the team tasted Brookfarm’s muesli, we knew it would make a great addition to a gelato flavour,” added Donato Toce, head creative chef and co-owner of Messina Gelato. The release coincides with Brookfarm’s 25th anniversary. The family-owned business began in 2000 when founders Pam and Martin Brook purchased a rundown dairy farm in the Byron Bay hinterland. They transformed the property into a macadamia orchard and regenerated the surrounding rainforest before developing their first muesli recipes in their family kitchen. The company is now led by their son, Will Brook. Brookfarm produces a range of muesli, granola, porridge, nut mixes and wholefood bars, all baked locally in its Byron Bay facility with natural ingredients. Its products are stocked nationally through independent retailers, including Harris Farm and IGA. The new Good Morning, Honey flavour will be available at all Gelato Messina stores across Australia from Thursday, November 27, for one week or until sold out. Source: Papaya PR Find more food and drink updates on Crumb Wire.

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Alex Charasse debuts Almost French Epicure at the Sheraton Melbourne CBD

Pallavi Mathur05 mins

Melbourne is saying ‘Oui’ to expanding its French dining scene with the launch of Almost French Epicure, a new café-restaurant from pâtissier and chocolatier Alex Charasse. The venue marks the next stage in Charasse’s career, building on the success of his Richmond patisserie, Almost French, best known for its classic French pastries and refined craftsmanship. Vibe: A warm neighbourhood café laced with Parisian sophistication Menu Highlights: Freshly baked baguettes, lemon tart, and charcuterie Cost: $15 – $50pp for a full meal + a drink Dietary Considerations: Gluten Free and Vegetarian options available Located inside the Sheraton Melbourne Hotel on Little Collins Street, Almost French Epicure blends café familiarity with restaurant polish. The licensed venue serves breakfast, lunch and afternoon bites, aiming to bring a sense of Parisian dining to the city centre. “Almost French Epicure is more than a café, it is a place to savour life’s simple pleasures,” Charasse said. “It reflects everything I love about French gastronomy: beauty, generosity, craftsmanship and a deep respect for ingredients. I want guests to feel transported, even just for a moment.” The menu The menu focuses on French technique and seasonal produce, showcasing both sweet and savoury pastries, freshly baked baguettes, charcuterie and cheeses. All baked goods are prepared each morning at the Richmond bakery before arriving at the new site. Offerings include croissants, lemon tarts, millefeuille, quiches and baguette sandwiches, as well as high tea available through the Sheraton. The space has been designed to suit different parts of the day, from coffee and croissants in the morning to long lunches and afternoon wine, cheese and charcuterie. Its interior design reflects a minimalist French aesthetic, with polished displays and a quiet atmosphere intended to contrast the bustle of the CBD. Instagram creator @lilxeats was quick to check in. “The cafe perfectly blends fine French patisserie skills with Melbourne’s love for inventive bites,” she said in reference to the pastries, bread and macaron options. Charasse: The origin story Charasse brings more than two decades of experience to the new venture. Trained in France, he holds the titles of Maître Pâtissier and Maître Chocolatier, and has worked in kitchens such as Le Clos d’Or and the three-Michelin-starred Le TroisGros. Since moving to Melbourne in 2009, he has held pastry positions at Vue de Monde, Grossi Florentino, The Windsor, the NGV Tea Room and the Australian Open, before opening Almost French in 2019. “Almost French Epicure is the natural extension of our journey,” he said. “It allows us to share the full breadth of French culinary culture, from pastries to charcuterie to wine, in a space that feels both intimate and elevated.” Open daily from 7:30 am to 4:00 pm, Almost French Epicure adds a new layer to Melbourne’s connection with French food culture, offering an experience that moves between patisserie tradition and all-day dining. Almost French Epicure can be found at The Sheraton Hotel, 27 Little Collins Street, Melbourne. Source: Invigorate PR Find more dining out updates on Crumb Wire.

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Hawkins Fried Chicken: KFC brings new Stranger Things pop-up to Sydney

Pallavi Mathur04 mins

KFC Australia is marking the final season of Stranger Things with a two-day immersive pop-up beneath Sydney’s Wynyard Station. The event, called Hawkins Fried Chicken, will transform part of the city’s disused tunnels into a themed 1980s diner inspired by the Netflix series. The Upside Down goes Down Under Running across November 28 and 29, the event will give fans a first look at KFC’s new limited-edition menu item, the Upside Down Double. The burger flips the brand’s signature Double on its head, placing a bun between two Original Crispy fillets with bacon, cheese and a new Stranger Sauce. It will be available nationwide from December 2 until January 5, priced from $10.95 as a solo item, in a Combo, or in a Box and through the KFC App for delivery. Secrets, throwbacks and an immersive experience Visitors to Hawkins Fried Chicken will receive free KFC, including the new burger, along with chips, Original Recipe Chicken buckets and Saucy Wings from the Secret Menu. The pop-up will also serve two throwback items from the 1980s – The Works Burger and the 80s Bean Salad – available exclusively during the event. Vanessa Rowed, CMO at KFC Australia, said: “We’re absolutely thrilled to unite the passionate KFC and Stranger Things fandoms, not only through our immersive Hawkins Fried Chicken experience, but also by bringing the deliciously strange Upside Down Double to restaurants nationwide. “This unique creation innovates with KFC’s iconic flavours, perfectly reflecting our partnership with Stranger Things alongside our joy in bringing fans unforgettable taste experiences.” The tunnel installation will recreate Hawkins, Indiana, in detail, complete with neon lighting, arcade games, a jukebox soundtrack and diner booths styled in the show’s retro aesthetic. Each session runs from 12 pm to 2.30 pm and 4.30 pm to 10 pm. Entry is free, with pre-registrations encouraged, though walk-ins will also be accepted. Fans of the series can also purchase Stranger Things x KFC merchandise through the brand’s website, including denim jackets, t-shirts, caps and jumpers. Proceeds will support the KFC Youth Foundation and its charity partners ReachOut Australia and the Black Dog Institute, which focus on youth mental health and wellbeing. The collaboration coincides with the upcoming release of Stranger Things’ final season on Netflix and follows KFC’s series of themed activations designed to connect pop culture moments with its menu. Source: Ogilvy PR Find more food and drink news on Crumb Wire.

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