/ Sep 10, 2026
Facebook-f Twitter Instagram Youtube Vimeo-v

July 2026

Jack Daniel’s 10 Years Old returns after speedy 2025 sell-out

Pallavi Mathur04 mins

Jack Daniel’s is bringing its 10 Years Old Tennessee Whiskey back to Australia after last year’s 3,000-bottle allocation sold out in under a week. The Jack Daniel Distillery will release Batch 05 locally from August 13, with another 3,000 bottles available across select retailers and venues nationally. The release continues Jack Daniel’s revival of its age-stated whiskey programme, with each annual batch showing how barrel selection, maturation and craftsmanship can shift the final pour. This year’s Batch 05 was crafted by Chris Fletcher, who was named 2026 Master Distiller of the Year. “Since we first reintroduced our age-stated whiskey a few years ago, the journey of honouring Jack’s legacy has only grown more meaningful,” he said. “As we release Batch 05 of our Jack Daniel’s 10 Years Old in Australia, we’re proud to see how this expression has become so highly anticipated globally, offering the signature complexity and depth that only ten Lynchburg summers can provide.” The 10 Years Old Tennessee Whiskey spends a decade maturing in Lynchburg, Tennessee, after being made with Jack Daniel’s classic mash bill of 80 per cent corn, 12 per cent malted barley and 8 per cent rye. It is also mellowed drop by drop through 10 feet of sugar maple charcoal before ageing, giving the whiskey its Tennessee character before the extra years in barrel do their thing. In the glass, Jack Daniel’s says Batch 05 brings aromas of cooked apple and caramel with soft oak on the nose, followed by rich molasses, chocolate and barrel spice notes with a long, warm finish. The return lands as Australian whiskey drinkers continue to chase premium, rare and highly allocated bottles, especially releases that come with heritage, craftsmanship and limited supply. Jack Daniel’s 10 Years Old Tennessee Whiskey Batch 05 is bottled at 97 proof, or 48.5 per cent ABV and will be available from August 13, 2026 at select in-store and online retailers and on-premise venues across Australia for a recommended retail price of $180. With only 3,000 bottles available nationally, this is one for whiskey drinkers who know the good stuff does not tend to wait politely on shelves. Source: We Are Different Find more food retail updates on Crumb Wire.

Read More

Felons beer boards Manly fast ferry

Pallavi Mathur05 mins

Manly Fast Ferry passengers can now order Felons beer on the ferry service between Circular Quay and Manly as the Australian-owned brewery joins the onboard drinks menu. This will also be the first place customers can buy Felons’ Japanese Rice Lager in a can. To celebrate the launch, all Felons beers will be available for $6 aboard Manly Fast Ferry from August 10 to August 16. The range includes Crisp Lager, Australian Pale Ale, Galaxy Haze, Crisp Light, Jinga Ginger Beer and Japanese Rice Lager. The Japanese Rice Lager is the one with the harbour give-back built in. Every can purchased aboard will help remove plastic and microplastics from Sydney Harbour through Felons’ ongoing partnership with Seabin. The beer was developed specifically for Manly and is brewed with jasmine rice and barley. Through Felons’ partnership with Seabin, the initiative has already helped remove more than 25,000 pieces of plastic and microplastics from Sydney Harbour. For passengers, it means the ferry ride from Circular Quay to Manly now comes with the option of a beer that is tied back to the harbour itself. Dean Romeo, Brand Director of Felons Brewing Co., said Manly’s connection to the harbour made the partnership a natural fit. “Manly is a place where people have a genuine connection to the harbour, whether they’re commuting, catching up with friends or spending the weekend by the water,” said Romeo. “This partnership comes at a defining moment for us as we prepare to brew our very first beers from our new state-of-the-art brewery at Manly Wharf. Soon, people will be able to enjoy a taste of Manly from Circular Quay before arriving at the brewery, or continue the experience with a beer in hand as they head back across the harbour. “Every can of our Japanese Rice Lager supports our partnership with Seabin, making it an easy way to give back to the harbour that brings us all together.” Alongside Felons’ beers, the onboard range will also include Australian-made food and drinks from CopperTree Farms Beef Chips, Hiatus non-alcoholic lager, Ester Spirits Aperitivo Spritz, Papa Salt Paloma and SomeWhen Wines. The ferry partnership also adds to Felons’ growing presence in Manly since opening at Manly Wharf in October 2024. Since then, the brewery has contributed more than $150,000 to local charities and community organisations, donated more than 6,500 cans of beer to community initiatives and events, and supported groups including LocalKind Northern Beaches, Bold & Beautiful Swim, Manly Surf Life Saving Club and Seabin. Neil Ellsmere, Chief Operating Officer at NRMA Marine, said the partnership reflects a shared commitment to community, sustainability and Sydney Harbour. “The journey to Manly is one of Sydney’s great ferry experiences, enjoyed by locals and visitors every day,” said Ellsmere. “Partnering with Felons enhances that experience with quality Australian products while supporting an initiative that helps protect the harbour itself. We’re proud to be the first place passengers can purchase Felons’ Japanese Rice Lager in cans and be part of a partnership that gives back to the waterway we all value.” The partnership will continue throughout the year with seasonal onboard experiences and community activations. Source: The Cru Agency Find more food and drink news on Crumb Wire.

Read More

Coming soon to Surry Hills: House of Bungalow hospitality and lifestyle precinct

Pallavi Mathur08 mins

House of Bungalow is getting ready to open in Surry Hills, bringing a café, restaurant and basement cocktail lounge to a single multi-level Foveaux Street address. The project comes from Bungalow Collective, the independent hospitality group behind Bungalow Petersham and has been designed as a proper day-to-night play: coffee in the morning, lunch when the day allows it, dinner when the inbox can wait, and cocktails when nobody is quite ready to go home. Leading the charge is Bungalow Collective Founder and Director Binura Jayasuriya, who has spent more than a decade travelling, building brands and collecting ideas from hospitality venues around the world. “House of Bungalow was always the plan. I’ve spent years collecting ideas, learning from different industries and travelling the world. This is where all of those experiences come together,” he said. The cafe The Cafe has already been operating on the ground floor since May, serving freshly baked pastries, sandwiches and coffee made using The Grounds beans. This is where the customer journey is intended to begin. Guests are able to sit inside or alfresco, with the café open Monday to Saturday from 7 am to 3 pm. The restaurant The Restaurant will be led by award-winning chef Gianni Moretto, whose career has moved through some big hospitality moments. Moretto launched Uma in Perth, created Western Australia’s first fine-dining plant-based restaurant at Ten Acre Block, and most recently led the kitchen at Morena inside Sydney’s historic GPO Building. At House of Bungalow, he will head up the 80-seat restaurant, opening Tuesday to Sunday for lunch and dinner. The menu is being pitched as elevated but approachable, with a hook-to-plate philosophy and modern Spanish-inspired food shaped by Asian and Latin American influences. That global mix is not just menu fluff either. Moretto’s Chilean and Italian heritage, time living in Spain and Australia, and travels through Mexico, Peru, Malaysia, Indonesia and Japan all feed into the way he cooks. “Coming from Chile with Italian heritage, then living in Spain and Australia while travelling through Mexico, Peru, Malaysia, Indonesia and Japan, every place has influenced the way I cook,” said Moretto. “That multicultural background fits House of Bungalow perfectly.” Hero dishes include Smoked Eel Gilda, Peking Duck Canelons and Mochi de Turrón, giving a first look at the restaurant’s Spanish-meets-global direction. The wine list is going big too, with a pairing-led program spanning Spain’s sherry houses and regions across France, Italy, Australia and New Zealand. It will move from approachable by-the-glass pours through to collector wines including Penfolds Grange, Pétrus and Château d’Yquem. Front of house will be led by Veronica Prieto, who has risen through Bungalow Collective after previously managing sister venue Bungalow Petersham. The basement Downstairs, The Basement is where House of Bungalow switches to night mode. The cocktail lounge will open Wednesday to Sunday with a bespoke cocktail list, VIP bottle service and a five-night music program. The space is being positioned as a late-night destination for Sydney, with Nightlife and Entertainment Manager Julieana “Julz” Togiaono leading the team after working across major venues and entertainment operators including The Star. “The Basement will bring back the energy of Sydney’s nightlife that people once knew and loved, and become the late-night destination in Sydney,” said Togiaono. “Service touchpoints like the VIP bottle service bring that international level of entertainment and hospitality in a way Sydney has never seen before. Every guest will feel like a VIP.” The design House of Bungalow is taking shape inside the former Schweppes Building, giving the team a bit of history to work with before the first cocktail is even poured. The fit-out will keep heritage details including brickwork, sandstone façade detailing and original timber elements, worked into a more contemporary hospitality setting. M Studios has led the design, using layered lighting, textural finishes, and distinct moods across the venue while keeping the café, restaurant, and basement lounge connected under a single identity. “We worked with the incredible M Studios to bring our vision to life,” said Jayasuriya. “Their brief was to create a design-led hospitality precinct that balances the building’s heritage character with contemporary interiors, using lighting, materials and atmosphere to create distinct moods across each space while maintaining one cohesive identity. They absolutely delivered on that vision.” The $2 million-plus hospitality project will take over 65–67 Foveaux Street, with the full venue set to launch in early October 2026. Source: Curated Agency Find more dining out updates on Crumb Wire.

Read More

Lizzy Hoo had Melbourne convinced she was opening a restaurant

Pallavi Mathur04 mins

Comedian Lizzy Hoo’s Melbourne “restaurant” has officially closed, mostly because it was never actually a restaurant. On July 28, 362 Little Collins Street was revealed as a CP Authentic Asia pop-up, ending weeks of speculation that the comedian and self-confessed noodle enthusiast was making a move into hospitality. The stunt pulled hundreds of people through the doors, with close to 1,000 samples served across the activation. It also managed to convince fans, media and radio hosts that Hoo might genuinely be opening a restaurant. The reveal capped off a campaign that put Hoo on national radio, including Will & Woody on July 22 and The Joel Creasey Show on July 27, with Carrie & Tommy still to come on July 30. Andrew Turner, Director at Charoen Pokphand Foods Australia, said the response to the activation reflected what the brand set out to prove. “Hundreds of people turned up expecting a restaurant that didn’t exist, and left knowing exactly which aisle to find us in at Woolworths and Costco; that’s exactly the kind of attention we wanted on this range,” said Turner. “We gave away nearly 1,000 samples in a single afternoon, which tells you people are genuinely hungry for better options in the freezer aisle.” At the pop-up, guests sampled three products from the CP Authentic Asia range, all available now at Woolworths stores nationwide and at Costco. CP Authentic Asia Prawn Wonton Soup Ramen & Asian Veg CP Authentic Asia Prawn Wonton Tom Kha Soup Ramen & Asian Veg CP Authentic Asia Thai Spicy Prawn Wonton Kee Mao Noodles The range sits around $7 a bowl and is built around the campaign platform “Ditch The Passport, your shortcut to authentic Asian flavour,” positioning the freezer aisle as the shortcut for restaurant-style Asian meals at home. “We wanted to create something that sits in the sweet spot between instant noodles, dumplings and takeaway,” said Turner. “Lizzy’s stunt got people questioning what was real. Now we’re hoping it gets them into the freezer aisle to see for themselves.” For anyone who missed the Little Collins Street queue, the CP Authentic Asia range is available now at Woolworths and Costco nationwide. Find more food retail updates on Crumb Wire.

Read More

Chef Profile: Arms Length head chef Dipti Karnad on establishing a career in a male-dominated industry

Pallavi Mathur06 mins

Dipti Karnad grew up cooking alongside her grandmother in Mumbai and has spent the years since working her way through some of Sydney’s most respected kitchens. In this Crumb Wire profile, the new head chef at Arms Length talks native ingredients, fermentation and what it still takes to carve out space in a male-dominated industry. What first sparked your love for food, and how did you get your start in the industry? Growing up in Mumbai, my life revolved around food. My grandmother was an exceptional cook, and I grew up watching her and later helping her prepare elaborate feasts for the family. By age 15, I knew I wanted to be a chef. That drive led me to apply to India’s most prestigious culinary and hospitality college, the Institute of Hotel Management in Mumbai. I loved every moment of expanding my knowledge of cuisine, and it was during this time that I decided to apply to Le Cordon Bleu in Sydney. What’s been your journey so far – from your first job to where you are now? After graduating, my first role was as a commis chef at Three Blue Ducks in Bronte, and later at Rosebery. I spent a major part of my career there, learning a lot about woodfired cooking and native ingredients. I moved through every section of the kitchen, and by the end of five years I was a sous chef. I have since worked at Chophouse and Clove Lane. My most recent roles were at The Waratah, where I stepped into my first head chef position, working closely with hyper-local producers like Nathan from Naway Yila Buradja to create an elevated food offering before moving on to Arms Length. What have been some of your greatest achievements and challenges along the way? Establishing a strong foothold in a male-dominated industry and progressing through sheer hard work and perseverance has been both an achievement and a challenge; and there is still a long way to go. Most recently, stepping into my current role as head chef at Arms Length has been gratifying, especially working alongside the owners to help shape a new direction for the venue, and creating a food offering that lets guests experience elevated food that is still familiar and approachable. Outside your property/properties, what are your current favourite food joints? I really enjoy the food at Ante and King Clarence. Mamak in Haymarket is a local favourite.  Which chefs and cuisines inspire you most – past or present? Chefs that really inspire me are Josh Niland and Gordon Ramsay, to name a few. My culinary foundation is French cuisine and I love Japanese cooking techniques and apply both in the food that I try to create. Indian cuisine is my all-time inspiration. How do you think Australia’s food culture has evolved in recent years? The focus has moved from strictly fine dining to more relaxed, casual but elevated dining experiences. Excellent food can also be had at a wine bar, with a number of traditionally trained chefs wanting to experiment and showcase technique, Australian produce and seafood with no frills. Any exciting food trends you’ve tried at home – or snuck onto the menu? I love using fermentation, smoking and wood or charcoal-fired cooking, although these techniques have been used for centuries. I try to incorporate them onto my menus as much as possible. And finally, what do you love doing when you’re not in the kitchen/at the venue? On my days off, I enjoy trying out new cafes and bakeries, gardening and plotting which restaurants I want to experience next. Find more food and drink features on Crumb Wire.

Read More

Burleigh Brewing marks 20 years as a Gold Coast independent

Pallavi Mathur08 mins

Cheers to 20 years: Burleigh Brewing is marking two decades in business, making the Gold Coast independent older than a fair chunk of Australia’s current craft beer scene. The brewery poured its first lager in 2006, when founders Peta and Brennan Fielding took a punt on a newly built complex in the Burleigh Heads industrial precinct. At the time, the idea of a dedicated production brewery on the Gold Coast was still a bit of a head-scratcher. Peta Fielding said the milestone was not something they could fully picture when they first started the business. “20 years, wow; honestly, we came into this with a very long term view but two decades into the future wasn’t something we could picture – we’re extremely grateful to everyone who’s ever sipped and savoured a Burleigh Brewing beer during that time,” said Fielding. “And our team, we seriously couldn’t have done it without them. “It’s wild to think the Q1 had only just opened and the Titans still weren’t in the NRL when we started Burleigh Brewing in 2006; and Facebook still hadn’t made it beyond university dorm rooms. “At the time, the idea of an independent production brewery on the Gold Coast was perplexing to most people – we knew going in, it was a gamble. “But Brennan and I always believed that the Gold Coast was full of potential and adding quality, independent brewing to its long list of qualities was just what was needed. “We’re stoked that the people of the Gold Coast, and Australia, came to believe in that too.” Two decades later, Burleigh Brewing is the Gold Coast’s largest independent beer maker, southeast Queensland’s oldest independent beer company, and still operating out of the region it helped put on the beer map. The brand is known for its Bighead range, tropical pale ale Twisted Palm, and Czech Mates, an Australian-first international collaboration with the world-famous Budvar Brewery. Over the past 20 years, Burleigh Brewing has produced enough beer to fill more than 250,000 bathtubs, employed around 200 people, and paid more than $50 million in excise back into the Australian economy. There has also been a royal cameo along the way. Brennan Fielding was once asked to brew a special batch of Duke Premium Lager for Princess Anne, King Charles’ sister, which led to an invitation to have lunch with her in Brisbane. The anniversary lands at a hard time for independent brewing in Australia, with several well-known breweries entering administration over the past two years and smaller operators continuing to face pressure from rising costs, tax and consolidation. Fielding said the early years came with plenty of hurdles. “I remember when we were in those early stages, banks struggled to understand the scope of what we were doing and the local council’s planning rules hadn’t been tested on a project like ours yet,” said Fielding. “It’s been a huge honour to become part of the fabric of the Gold Coast – we’re not here because it’s been easy. “It’s a tough industry for independent players in Australia and we’ve watched good, independent breweries fall over; and we don’t take a single schooner of it for granted.” On the Gold Coast alone, around 20 beer brands have appeared over the past two decades. Some have since sold to global alcohol companies, but Burleigh Brewing remains independent. For the brewery, the 20-year mark is not just a birthday. It is a reminder that staying independent in beer takes more than a good taproom and a few shiny tanks. It takes people who keep choosing the beer, the place and the story behind it. “It’s something we’re very proud of – it’s cliche, but I think we’ve got soul,” said Fielding. “The Gold Coast is our home, and we plan to be here for another 20 years at least. “There’s some other great beer makers coming out of the area now, so I like to think we helped blaze a bit of a trail. “What’s the trick to lasting 20 years in the beer business? You have to love it – and I’m not just talking about a pint. “Our original KPIs had nothing to do with spreadsheets or bottom lines – it was a win if we simply saw someone rock up to a house party with a six-pack of Burleigh Brewing Twenty years later, we’re still proud to be the beer people are proud to bring along.” Source: Wolf PR Find more food and drink news on Crumb Wire.

Read More

Krispy Kreme stamps Passports to Japan with new limited range

Pallavi Mathur04 mins

Krispy Kreme has launched a limited-edition Passport to Japan range, featuring three new doughnuts inspired by Japanese cheesecake, yuzu and strawberry shortcake. The launch follows Krispy Kreme’s recent Movie Night range, which leaned into cinema snacks with flavours including Caramel Popcorn, Sour Blue Raspberry and Sweet & Salty. Available from today, July 29 to September 1, the new range gives Japanese dessert flavours the Krispy Kreme treatment across three doughnuts. The trio includes: Japanese Cheesecake – A shell-shaped doughnut packed with airy, Japanese cheesecake-inspired kreme, hand-dipped in smooth white truffle, and finished with a rich caramel truffle drizzle. Yuzu Citrus Burst – A shell-shaped doughnut filled with bright, tangy yuzu kreme, dipped in a yellow truffle coating, and decorated with a white truffle drizzle and popping bursts of citrus candy crunch. Strawberry Shortcake – Original Glazed Doughnut dipped in a sweet strawberry truffle, dunked in a buttery shortcake cookie blend, and crowned with a swirl of vanilla kreme. The range also taps into Australia’s ongoing appetite for Japan, with Krispy Kreme noting more than one million Australians visited the country in the past year. Aimee Cutajar, Chief Marketing Officer at Krispy Kreme ANZ, said the brand’s limited-time offers continue to be popular with fans. “We know our fans love our limited-time offers, and we’re always dedicated to delivering big, delicious flavours,” said Cutajar. “Our Passport series is a true fan-favourite because it takes your taste buds around the world and celebrates iconic local treats. This time, we’re heading to Japan, one of Australia’s most popular travel destinations, with more than one million Aussies visiting in the past year alone.” Cutajar said the range takes some of Japan’s best-known sweet flavours and gives them a Krispy Kreme spin. “We’ve taken some of Japan’s most iconic sweet treat flavours, including zesty yuzu, Japanese cheesecake and strawberry shortcake, and given them the full melt in your mouth, Krispy Kreme twist,” said Cutajar. “Whether you’re catching up with friends, treating the team at work, or gathering with family, this range is the perfect excuse to come together, share the joy, and enjoy a taste of Japan.” Krispy Kreme is pitching the limited-edition trio at anyone missing late-night 7-Eleven runs, planning their next trip, or looking for a Japanese-inspired dessert fix without leaving the doughnut box. Source: Sling & Stone Find more food retail updates on Crumb Wire.

Read More

TWØBAYS Brewing team set to open its first Melbourne flagship

Pallavi Mathur04 mins

The team behind TWØBAYS Brewing Co. is opening its first Melbourne flagship this August, bringing a 170-capacity bar, kitchen and community space to Rokeby Street in Collingwood. Called The Freehouse, the new venue marks a major city move for the Mornington Peninsula-born brewery, which has made a name for its gluten-free beer and is now expanding into a full hospitality offering in Melbourne’s inner north. The space has been designed deliberately to shift with the mood. Up front, there will be a pool table and games nook for casual drinks, followed by a communal bar area and a more polished seated dining room tucked behind greenery. A private dining room will sit alongside it for birthdays, group dinners and bigger celebrations. The kitchen will be led by former Mr Myagi chef Matt Kennedy, with a gluten-free menu that puts Victorian produce at the centre. South American flavours and European techniques will shape the food, with the menu changing around seasonal ingredients and local growers rather than trying to mimic a standard pub format. At the bar, TWØBAYS’ own beers will be front and centre on the tap list, joined by independent Victorian wines and a substantial alternative drinking selection for the designated drivers. TWØBAYS Brewing Co. founder Richard Jeffares said the aim was to create a local that could work across different kinds of occasions without losing its sense of community. “We wanted to build a truly inclusive local where world-class food, outstanding beer, and true, Aussie hospitality collide,” he said. “Whether you’re here for a quick pint after work, a celebratory dinner, to watch the game with mates or to play a game of pool, everyone has a seat at our table.” The Freehouse is also being built to do more than pour drinks and serve dinner. Local musicians and visual artists will feature regularly, giving the venue a cultural program alongside its food, beer and events offering. The venue finds itself at the intersection of neighbourhood pub, restaurant and community hangout, with enough room for an after-work pint, a proper sit-down meal, a game on the screen or a late-night round of pool. For TWØBAYS, the opening gives the brewery a permanent Melbourne home and a much bigger stage for its food, drinks and community ambitions. Find more food and drink news on Crumb Wire.

Read More

West HQ is putting Western Sydney on Australia’s seafood festival map

Pallavi Mathur04 mins

West HQ is making a play for a spot on Australia’s seafood festival map with an expanded month-long oyster and seafood celebration in Western Sydney this August. Running from August 2 to August 31, the Western Sydney Oyster & Seafood Festival will bring chefs, oyster growers and seafood producers to Rooty Hill for a program of seafood dishes, demonstrations and family entertainment. The festival is now entering its biggest year yet, with West HQ expecting to serve another 100,000 oysters across the month. It all began in 2023 as an idea from celebrity chef Sean Connolly, who leads Steak & Oyster Co. at West HQ, to make oysters more accessible to diners in Western Sydney. Since then, more than 300,000 oysters have been served during the festival, while visitor traffic from more than 25 kilometres away increased by 18.8 per cent in 2024 and another 15.1 per cent in 2025. West HQ Commercial and Communications Chief Robert Squillacioti said the aim was to create a major seafood event for Sydney without trying to copy the coastal festivals already established around the country. “Sydneysiders should not have to travel to the coast or interstate to enjoy a serious seafood festival,” Squillacioti said. “It is clear from the interest we have had as the event has evolved over the years that Sydneysiders have an appetite for oysters and other seafood. “What began as Sean Connolly’s idea to make oysters more accessible has grown into a month-long celebration attracting guests from across Greater Sydney. Guest traffic from more than 25 kilometres away during the festival period increased by 18.8 per cent in 2024 and a further 15.1 per cent in 2025.” That puts the Western Sydney event in the same conversation as the Narooma Oyster Festival, Mandurah Crab Fest, Tunarama Festival and Victoria’s TIDAL Seafood Festival, but with a format designed for an inland audience. August also lines up with peak oyster-growing season and World Oyster Day, giving the festival a natural reason to go big on Australian oysters and seafood. Connolly said the timing made August the right month to grow the event into something bigger. “August is peak oyster-growing season and the month of World Oyster Day, making it the perfect time to celebrate oysters and other outstanding Australian seafood in the heart of Western Sydney. “We look forward to realising our ambition to build one of Australia’s leading seafood festivals here in Western Sydney, one that is approachable, affordable and distinctly our own.” The month-long program will focus on making premium seafood feel approachable, affordable and worth travelling across Sydney for. Source: Lighthouse Communications Find more food and drink news on Crumb Wire.

Read More

First Table names Melbourne CBD Australia’s busiest dining suburb

Pallavi Mathur06 mins

Melbourne CBD has become Australia’s busiest dining suburb on First Table as value-conscious diners keep eating out and restaurants look for smarter ways to fill quieter tables. The restaurant booking platform says Melbourne’s city centre now leads the country for activity, ahead of Cairns City Centre, Brisbane CBD, Broadbeach and Surfers Paradise. Fitzroy, South Yarra and Frankston also rank strongly within Melbourne. The data points to a dining market that has not disappeared under cost-of-living pressure, but has become far more deliberate. Diners are still trying new venues, while looking harder at value, flexibility and when they book. Restaurants, meanwhile, are using that behaviour to shift bookings into periods that are traditionally harder to fill. Melbourne CBD venue Salted Egg & Q Rooftop Bar is one example. Playing easier to get Venue executive chef Sean Thomas said the shift in diner behaviour already showing up in how guests chose where to spend. “One trend I’ve noticed is that guests are still keen to try new venues, but they’re being more conscious about where they spend their money,” he said. “With rising costs for operators and diners becoming more deliberate, platforms like First Table are more relevant than ever. Since joining First Table in April, Salted Egg & Q Rooftop Bar has used the platform to target early weeknight sittings, particularly its 5 pm service during winter. “First Table has helped us drive bookings into those quieter periods and create a stronger start to service on weeknights.” Rather than offering the same number of tables every night, the venue can adjust its First Table allocation depending on demand, pulling availability when bookings are strong and opening more tables when there is extra capacity. “Some nights we’re fully booked and don’t need to offer any First Table allocations. on other nights we have additional capacity and can open up more tables.” Thomas said. The trend comes as First Table passes one million Australian diner accounts, up 67 per cent year-on-year in June. Its local restaurant network has also grown 74 per cent to more than 1,231 venues. Italian has been the most-booked cuisine on the platform over the past three months, followed by family dining, Modern Australian, Mediterranean and tapas. First Table also rolled out its biggest platform update since launching in 2014 last month, opening bookings to solo diners for the first time, increasing group bookings from four to six people and extending the advance booking window from seven to 14 days. First Table CEO Alex Cappy said the changes were designed to give restaurants more flexibility as competition for diners intensified. “Winter has always been one of the toughest trading periods for hospitality, but it’s also when restaurants look for smarter ways to attract new customers,” Cappy said. “We’re seeing diners continue to eat out, but they’re seeking greater flexibility and better value than ever before.” The update is intended to give diners more choice while helping restaurants target quieter sittings more precisely. “That’s why we’ve evolved the platform with our biggest update since launch, introducing solo dining, groups of up to six and a longer 14-day booking window,” Cappy said. “It gives diners more choice while giving restaurants even more ways to fill quieter tables when they need it most.” Source: little big deal Find more dining out updates on Crumb Wire.

Read More

Quick Links

Follow Us

Contact us

©2025- All Rights Reserved. Developed by Infutive Pvt. Ltd.