/ Jun 15, 2026
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Pallavi Mathur

Pallavi Mathur is the founder and editor of Crumb Wire. She cut her teeth in PR before turning her lifelong passion for food into a full time gig. Pallavi brings readers a daily digest of what's hot in food and drink, covering restaurants, retail and features rooted firmly in food culture.

Double Bay welcomes Cà Phê Mai by hospo duo Cindy Mai and Ed Loveday

Pallavi Mathur09 mins

Cà Phê Mai has opened in Double Bay, serving breakfast bánh mì and family-recipe pho by day before switching into a Vietnamese wine bar from at night. The new venue inside Forum Double Bay comes from hospitality duo Cindy Mai and Ed Loveday, combining four generations of family hospitality with the way a new generation of Vietnamese Australians eat, drink and entertain. Consultant chef Toby Wilson, founder of Ricos Tacos, has worked closely with the team to help shape the daytime menu. By day, the venue serves Vietnamese coffee, breakfast bánh mì, and pho seven days a week, while at night, the menu shifts towards contemporary Vietnamese dishes, backed by a wine list focused on lighter, fresher, and low-intervention styles. The birth of Cà Phê Mai The story starts with Mai’s great-grandmother, who ran a restaurant outside Ho Chi Minh City after the war. Mai’s grandmother later arrived in Australia as a refugee and helped build the family’s hospitality presence through a series of bakeries and restaurants across Sydney and Melbourne. Her parents later opened their own restaurant in Canley Heights, continuing the family tradition. Mai opened her own restaurant in Strathfield at 24 and ran it for five years before stepping away to figure out what she wanted to do next. That’s how Cà Phê Mai was born. “Growing up, Vietnamese food was comfort and identity; it was home. But like a lot of us raised here, I was also shaped by everything around me,” says Mai. “There’s a whole generation of Việt Kiều reinterpreting traditional food through the places and cultures they’ve grown up in, and Cà Phê Mai is for them, the Vietnamese kids, the multicultural kids, who love bún bò huế just as much as an anchovy toast or a good glass of wine. “It’s deeply respectful of where we come from, but an honest reflection of who we are and how we actually eat.” Four generations of recipes The venue’s signature pho gà is based on a family chicken broth recipe passed down through generations. The broth is prepared daily and the recipe is still shared between Mai, her mother and grandmother. Alongside the pho, the menu includes fresh vermicelli canteen bowls, Hanoi-style spring rolls and bánh mì. Breakfast sees Vietnamese and Australian classics collide, with bánh mì loaded with hash browns, eggs and Vietnamese pickles, plus a Bò Lá Lốt sausage and egg muffin. The venue is the first business Mai and Loveday have built together, combining her experience in Vietnamese food and hospitality with his two decades working across bars, restaurants and wine venues, including The Passage, ACME and Bar Brosé. Loveday is also the founder of creative consultancy Studio AM:PM, which specialises in hospitality concepts and brand development. Coffee in the morning, wine at night Loveday has put together a wine list featuring small independent growers from France, Italy, Australia and Germany. A rotating by-the-glass selection sits alongside bottles spanning grower Champagne, Burgundy, Barolo and a Vietnamese sparkling rice wine from Sông Cái. Cocktails include the Suong Mai (Jasmine Vermouth, Honeydew Melon, Cucumber, Prosecco, Soda), Fruit Cart (Vodka, Watermelon, Green Chilli, Lime, Soda, Tangy Chilli Salt) and a Passionfruit & Dragonfruit Margarita. Mai and Loveday have also created their own version of Cà Phê Muối, a salted Vietnamese coffee inspired by one of their favourite discoveries in Vietnam and adapted into a recipe of their own. “This project means so much to me because it’s something Ed and I are doing together,” says Mai. “We were probably a little hesitant at first because you always hear about the challenges of working with your partner, but honestly, the more we spoke about it, the more natural it felt. “We’re best friends, we’ve always bounced ideas off each other, and what we landed on really marries our passions perfectly – a café and restaurant by day, and a contemporary Vietnamese wine bar by night.” Street meets chic The venue was designed to capture the pace of Vietnamese street dining and the atmosphere of a contemporary wine bar, which it will operate as from Wednesday to Saturday night. An open kitchen sits behind a honed Rosso Levanto marble counter, with bar seating looking directly onto the cooking. A garnet leather banquette runs along the back of the room, while a takeaway window onto Kiaora Lane serves coffee and bánh mì. “I’ve always loved venues that work at any hour. You come in for a coffee and a bánh mì in the morning, then come back that night for a glass of wine and a few plates, and it still feels like the same room looking after you. That’s what Cindy and I set out to build, whether it’s 7 am on a Tuesday or late on a Friday,” says Loveday. Cà Phê Mai is part of Forum Double Bay, a project delivered by Fortis and operated by The Commons. The precinct includes hospitality venues, private offices, communal spaces, a communal kitchen, meeting facilities and a curated art collection designed for both work and connection. Blending family history with contemporary hospitality, Cà Phê Mai brings four generations of food, service and storytelling to Double Bay. Source: Electric Collective Find more dining out updates on Crumb Wire.

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Never Never revives its sold-out Coffee & Cacao Gin with Bar Leone

Pallavi Mathur010 mins

One of Never Never‘s most sought-after releases is back, with the distillery reuniting with World’s Best Bar winner Bar Leone to bring back Coffee & Cacao Gin. The cult collaboration first launched in 2023 and quickly sold out in Australia. Now, following Bar Leone’s rise to global fame and the opening of its new Shanghai venue, Never Never has revived the coffee and chocolate-forward gin for a limited return. “We sent a pallet of our original Coffee and Cacao Gin to Hong Kong, and then it promptly sold out here in Australia,” says Never Never co-founder Sean Baxter. Baxter says the Shanghai opening gave the team a reason to revisit the release. “Lorenzo couldn’t ship the original 500ml bottle from Hong Kong to China without going through the process of importation and paying duty taxes so we decided to re-release the product, again just for his new bar in Shanghai. “When Hong Kong runs out, no doubt we will send it there as well, but for now the new release will only be available in Bar Leone Shanghai and through our distillery door and website.” The re-release uses the same recipe as the original, built around roasted coffee bean, cacao nib, cacao butter, coconut cream and bergamot peel. Built for Negronis Coffee & Cacao Gin was the first gin Never Never Distilling Co. created specifically for Negronis. The South Australian distillery has since gone on to create its bottled Panettone Negroni, which was named World’s Best Contemporary Cocktail at the World Gin Awards in London. The gin was designed to work alongside the dark, earthy flavours of Italian sweet vermouth, creating rich coffee and chocolate-forward Negronis. “If we’re making a gin aligned to the very best that Italy and now the world has to offer it better make a damn good Negroni,” Baxter says. “We wanted to build a gin whose purpose was to create delicious coffee and chocolate forward Negronis and work with the dark, earthy flavours found in Italian sweet vermouth.” Cacao butter is washed into the gin to create a richer, more decadent mouthfeel, allowing notes of coffee and chocolate to linger before giving way to darker spices and soft vanilla. Distilled coconut cream is also added to further amplify texture and palate weight. “Coffee and Cacao tastes like standing at a bar in Rome ordering an espresso and a sfogliatelle before midday,” Baxter says. “It’s an exciting combination of roasted coffee aromatics and earthy cacao character, built for exceptional classic cocktails.” The production technique draws on methods commonly used behind the bar, where washing spirits with fats has become increasingly popular, but remains relatively uncommon in commercial gin production. “Washing spirit with fats is definitely something very prevalent within the bar community, however, it’s still largely something that doesn’t occur as a production technique within gin,” Baxter says. The flavour profile was inspired by Italian café culture and designed to capture the experience of drinking espresso and eating pastries in Rome before midday. The collaboration also reflects Never Never’s long-standing focus on innovation, whether through ingredient selection, production techniques or exploring new approaches to gin. From Hong Kong to Shanghai The original Coffee & Cacao Gin was shipped to Bar Leone in Hong Kong before quickly selling out in Australia. The opening of Bar Leone’s new Shanghai venue created an opportunity for Never Never to revisit the release, with the new batch initially produced for the Chinese market. Bar Leone was named World’s Best Bar at The World’s 50 Best Bars Awards last year and has since expanded with its new Shanghai outpost. Lorenzo Antinori, founder of Bar Leone, says the gin captures flavours that feel distinctly Italian. “I love the nod to Italy – these flavours are truly representative of both food and drinks tradition, this gin excites me because it carries a big body with lots of layers of flavours: toasted ones, umami but also citrusy and floral,” Antinori says. The collaboration also celebrates a shared appreciation for bold flavours, hospitality and Italian drinking culture. “When it comes to gin, Never Never makes some of the best in class,” Antinori says. “I’ve developed a friendship with the team, because we all share similar visions; quality over quantity, creative but still approachable.” “Bar Leone is a venue that is all about Italian fun, football and flavour, we wanted this gin to be a reflection of that attitude,” Baxter says. “Above or else we wanted to ensure our gin represented that same spirit that champions Roman caffé culture, its people and the passion that beats through the streets of Trastevere.” The bottle design pays tribute to both Bar Leone and AS Roma, drawing on the venue’s visual identity and the football club’s iconic orange and maroon colours through a bright checkerboard label. “The colours chosen for the gin bottle have a very strong nostalgic feel,” Antinori says. “They make me feel at home and work so well with our brand and universe.” Coffee & Cacao Gin was released during Bar Leone’s visit to Adelaide for Bartenders Weekender on 14 June, coinciding with the start of Never Never’s 10th anniversary celebrations at Latteria. “There will be a series of events this year that celebrate our 10th year in the industry. This will be a very special way to kick off those celebrations,” Baxter says. “Latteria is the perfect place to host such a special event. They will be the only bar in the country that will be serving Bar Leone classic cocktails featuring our Coffee and Cacao Gin.” While the launch event at Latteria is sold out, customers can still order cocktails featuring the gin at the venue for a limited time through its cocktail specials menu. Latteria is also the only bar in Australia currently serving Bar Leone classic cocktails featuring Coffee & Cacao Gin. Bottles of Coffee & Cacao Gin are available through the Never Never website, while the gin is also being poured at Bar Leone Shanghai. Source: HHPR Find more food retail…

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Luke’s Bánh Mì celebrates new CBD store with colourful bánh mì baguettes

Pallavi Mathur05 mins

Luke’s Bánh Mì is opening its sixth Melbourne store on Lonsdale Street this month and it’s celebrating with Australia’s first coloured bánh mì baguettes. The Melbourne bakery chain will open the doors to its new CBD location on Thursday, June 18, bringing limited-edition red, green and yellow baguettes to the city alongside 50% off bánh mì on opening day. In a playful nod to the store’s address at 19–21 Lonsdale Street, customers aged 19, 20 and 21 will also score a free bánh mì of their choice by showing proof of age. The story behind the coloured baguettes The colourful baguettes are made using beetroot, kale and imperfect carrots, drawing on a Vietnamese baking tradition that uses excess fruit and vegetables to naturally colour bread. The initiative not only celebrates Vietnamese bakery culture but also helps local farmers find value in produce that might otherwise go unsold for not meeting strict retail appearance standards. Using fruit and vegetables in baking first gained traction in Vietnam during the COVID-19 pandemic in 2020, when bakers worked with local farmers to use excess dragon fruit that could no longer be exported, helping prevent significant financial losses. Third-generation baker and founder Luke Vu says the new bakery continues that spirit of innovation and adaptability that has long been part of Vietnamese baking culture. “We’re proud to be working with Aussie farmers to create our colourful baguettes that not only look and taste great, but help tackle the issue of food waste,” he says. The green baguette uses kale as a natural colouring ingredient, creating a vibrant green loaf while incorporating a vegetable packed with vitamins that support overall health and wellbeing. The red baguette uses beetroot, bringing rich colour, along with antioxidants, fibre and folate. Expansion plans continue The Lonsdale Street opening marks the next phase of growth for Luke’s Bánh Mì, which has grown from a single suburban bakery into a multi-site quick service restaurant business in just five years. The business already operates stores in Moonee Ponds, South Melbourne, Little Bourke Street, Port Melbourne and Preston, with the new CBD location supporting an ambitious goal of opening 30 stores by 2027. At the brand’s most recent opening on Bay Street in Port Melbourne in January 2026, more than 800 bánh mì were sold on opening day and queues stretched down the street. The team is expecting a similar response when the Lonsdale Street store opens next week. “Our special launch day offering is our way of saying thanks to the Melbourne community who have supported us since we first opened, and to showcase our relentless commitment to growth and innovation. Whether it’s new product development or finding better ways to reduce waste, every store opening is an opportunity to set a new benchmark,” Vu says. Post launch day, the coloured bánh mì will remain available at the Lonsdale Street store for a limited time before the coloured baguettes are rolled out as part of the brand’s new catering range in the weeks that follow. Source: littleBig Marketing Find more food and drink news on Crumb Wire.

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It’s really happening: IKEA x Chupa Chups meatball lollipops hit stores this month

Pallavi Mathur04 mins

The IKEA x Chupa Chups meatball lollipop is finally leaving the group chat and hitting stores this month. After teasing the collaboration on April 1 and leaving plenty of people wondering whether it was a joke, IKEA and Chupa Chups have confirmed the limited-edition meatball-flavoured lollipop will be available across Australia and New Zealand from June 20. Definitely not a drill Created by Chupa Chups, the limited-edition flavour takes inspiration from IKEA’s iconic Swedish meatballs and their lingonberry jam sidekick, turning one of the furniture giant’s best-known menu items into a sweet-on-the-outside, savoury-on-the-inside snack. The savoury-sweet treat, while not for sale on shelves, will be given away to IKEA Family members who purchase a plate of ‘eatballs’ at an IKEA Swedish Restaurant and scan their membership card at checkout. The offer applies to meatballs, plant balls, fish balls and falafel balls, with customers receiving one complimentary meatball-flavoured lollipop per eligible purchase. Those who aren’t already IKEA Family members can sign up for free online or through the IKEA app. Tim Prevade, Country Food Manager, IKEA Australia and New Zealand, says, “They’re here! We’re thrilled to be bringing the highly anticipated meatball-flavoured lollipops to our IKEA Family Members across Australia and New Zealand. “We’ve loved watching the conversation unfold on social after the announcement. We’re so excited to finally have it in-store, and we can’t wait for everyone to try it. The exciting collaboration with Chupa Chups has felt right at home for our customers, bringing together two much-loved brands to spark joyful moments and unexpected experiences.” Customers will need to move quickly, with the meatball-flavoured lollipops (will anybody ever get used to saying that?) only available while stocks last. More than just meatball lollipops The giveaway arrives alongside several additions to IKEA’s food offering across Australia. New fish balls have joined the menu, Daim cake has returned and falafel balls served with couscous and aioli are now available in IKEA Swedish Restaurants nationwide. A bonus for parents Parents also have another reason to stop by. Every Tuesday from June 2 to August 25, IKEA Family members can receive one complimentary kids’ meal from the selected kids’ menu when purchasing a hot main at participating IKEA Australia stores. The IKEA x Chupa Chups meatball-flavoured lollipop giveaway begins on June 20 and is available while stocks last at participating IKEA Swedish Restaurants across Australia and New Zealand. Source: Omnicom Find more food culture updates on Crumb Wire.

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Wendy’s is all set to make its Victorian debut this June

Pallavi Mathur06 mins

Wendy’s is opening its first Victorian restaurant in Melbourne’s Dandenong South this month, with the chain’s first Australian drive-thru helping sweeten the deal. Launching June 24, the new restaurant marks a major milestone in Wendy’s national rollout and the first step in the brand’s Victorian growth plans for 2026, with the state expected to become a major part of its Australian expansion. The move follows Wendy’s record-breaking Queensland launch, which delivered the strongest opening week sales in Wendy’s global history and generated overwhelming demand from Australian customers. Melbourne customers have also been the most vocal nationally in calling for Wendy’s arrival. A different take on drive-thru Wendy’s Dandenong South introduces a new take on drive-thru, combining the brand’s fresh, never frozen food with a more personal approach to service. Instead of ordering through a speaker box, customers will be greeted face-to-face by crew members working directly in the drive-thru lanes. Orders are taken on handheld tablets and confirmed on screen before customers reach the collection window, a format designed to improve accuracy while creating a more welcoming customer experience. Corina Black, Chief Marketing Officer, Wendy’s ANZ, said, “The category has spent decades training customers to shout into a speaker box and hope someone gets the order right. Wendy’s is doing things differently. “We’re putting customers back at the centre of the experience from the moment they arrive. It’s a more human approach to service, designed to feel more personal, more accurate and more welcoming.” The restaurant features dine-in seating for up to 74 guests alongside the new-format drive-thru, which has been designed to deliver faster and more personal service to one of Melbourne’s fastest-growing communities. The Wendy’s factor Dandenong South customers can expect the full Wendy’s menu, built around the brand’s promise of ‘Fresh Famous Food, Made Right, For You’. Square burgers, made with fresh, never frozen beef – 100% Australian beef available in Classic Single, Double and Triple patties, because Wendy’s doesn’t cut corners. Hand-breaded chicken tenders – made with fresh 100% Australian chicken, double hand-breaded in restaurant and developed specifically for the Australian palate. The Baconmator – Wendy’s Australian burger featuring two quarter-pound patties of fresh 100% Australian beef, topped with crispy bacon, cheese, ketchup and mayo on a toasted brioche-style bun. Wendy’s Loaded Fries – available in Baconmator, Chilli Cheese or Cheese. The Original Frosty – thick enough for a spoon and smooth enough for a straw. The new Dandenong South restaurant draws on Wendy’s signature look while adapting it for the Australian market, blending traditional hospitality with quick-service dining. The interior includes subtle references to Wendy’s iconic red pigtails, while ambient lighting and music help create a warm and social atmosphere. With crew members positioned front and centre for face-to-face service alongside the reimagined drive-thru experience, the restaurant has been designed to feel both welcoming and efficient. “Dandenong South is an important milestone for Wendy’s in Australia and the first step in our Victorian growth plans. We see strong potential in the state and are excited to invest in a restaurant format that brings something genuinely different to customers while creating jobs in the local community,” said Richard Wallis, President, Flynn Group Asia Pacific. The Victorian expansion is expected to create approximately 100 jobs in the local community, with the majority of crew currently being recruited. Located within Melbourne’s fast-growing south-east corridor, the Dandenong South restaurant reflects Wendy’s confidence in Victoria as a key part of its broader national expansion strategy, with plans to open 200 restaurants across Australia over the next decade. Wendy’s Dandenong South opens on June 24 at 1A Assembly Drive, Dandenong South, Victoria. Source: Burson Global Find more food and drink news on Crumb Wire.

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CP Authentic Asia brings restaurant-inspired wonton noodles to Woolworths

Pallavi Mathur05 mins

Frozen prawn wonton ramen, tom kha noodle soup and kee mao noodles are heading into more shopping trolleys, with CP Authentic Asia securing a national range in Woolworths. The Asian freezer brand, which is already stocked nationally in Costco, is expanding its Australian retail footprint with three new products now available through Woolworths stores nationwide. The rollout includes: 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 marks a significant milestone in the brand’s local growth strategy and reflects growing demand for convenient meal solutions that don’t sacrifice flavour, quality or cultural authenticity. As Australian shoppers continue looking for quick and satisfying meal options, Authentic Asia is positioning itself between instant noodles, standalone dumplings and traditional takeaway. “We’re seeing strong demand for products that deliver convenience, satisfaction and genuine cultural authenticity. Consumers are no longer willing to compromise on flavour or quality, even when they’re short on time,” said Andrew Turner, Director at Charoen Pokphand Foods (CPF) Australia. The gap between instant noodles and takeaway Designed for everyday eating occasions, the range combines hand-wrapped prawn wontons with rich broths, ramen and noodle bowls, delivering authentic Asian-inspired meals that are ready in minutes. Authentic Asia is also looking to challenge perceptions of the frozen convenience aisle, offering products that focus on flavour and authenticity while maintaining the convenience shoppers expect from freezer meals. “This range is about elevating the category. We’re bringing restaurant-inspired Asian dishes into a format that offers better value and convenience than takeaway, while still delivering a satisfying eating experience.” Growing its supermarket footprint Developed by global food company Charoen Pokphand Foods (CPF), the range draws on the company’s Thai heritage and international food expertise, with headquarters in Thailand and operations spanning multiple global markets. Securing national ranging in both Woolworths and Costco marks an important step in the brand’s Australian expansion and growing presence in the local FMCG market. “Expanding into Woolworths is a significant step forward for Authentic Asia in Australia,” added Turner. “It allows us to reach more consumers and continue building momentum in a category that’s evolving rapidly, particularly as shoppers look for higher-quality frozen and convenience food solutions.” The launch is supported by the campaign platform “Ditch The Passport, your shortcut to authentic Asian flavour”, reinforcing the brand’s focus on regionally inspired dishes in a format designed for modern lifestyles. “Consumers still want authentic flavour experiences at home, but they also want products that fit seamlessly into busy routines. That’s exactly where Authentic Asia sits.” With strong early momentum and increasing demand for authentic global flavours, Authentic Asia is continuing to expand its presence across Australian retail. The CP Authentic Asia range is available now in Woolworths and Costco stores nationwide. Source: Theory Crew Find more food retail updates on Crumb Wire.

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Moccona enters its protein era with two new instant lattes

Pallavi Mathur03 mins

Moccona has entered the protein coffee category with two new instant lattes delivering 10g of protein per serve. Available in multi-serve tins, the new Moccona Protein Latte and Moccona Protein Caramel Latte are the brand’s first instant coffee products to combine café-style coffee with added protein, giving Australians another way to increase their protein intake without changing their morning routine. The new range can be enjoyed hot or iced and arrives as protein continues to gain momentum across Australia’s food and beverage landscape. Moccona says the launch responds to growing demand for products that combine convenience with functional benefits. The Australian protein market is projected to grow at a CAGR of 6.2%, while research shows 43% of Australians aged 16–24 would purchase coffee with added functional benefits. “Coffee is one of those everyday rituals Australians cherish. With our new Moccona Protein Latte range, we’re simply bringing together that daily coffee moment with the added benefit of protein — helping people get a little more out of their day, without changing their routine,” said Hilary Pulver, Marketing and Transformation Director at Moccona. The new Moccona Protein Latte range includes: Moccona Protein Latte – a smooth café-style latte with 10g of protein per serve Moccona Protein Caramel Latte – a caramel latte with 10g of protein per serve The launch marks Moccona’s move into a growing segment of the coffee market, expanding beyond traditional at-home coffee products as consumers increasingly seek convenient ways to add protein to their diets. Each multi-serve tin contains 10g of protein per serve and has been available nationally since May 2026 for an RRP of $10. The Moccona Protein Latte range is available at leading retailers nationwide. Source: Havas Red Find more food retail updates on Crumb Wire.

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Former Kiln chef Brad Crowle joins Elliott’s Balmain as Head Chef

Pallavi Mathur03 mins

Elliott’s Balmain has appointed former Kiln chef Brad Crowle as Head Chef, with his new open-fire menu now on the pass. Crowle joins the Atticus Hospitality venue after stints at some of Australia’s best-known kitchens, including Kiln, Oncore by Clare Smyth, Aria and Barangaroo House. Most recently, he worked alongside Noma alum Beau Clugston at Kiln before making the move to Balmain. The chef has wasted little time putting his stamp on the menu, with the restaurant’s open-fire kitchen now driving much of the offering. Among the new dishes are blue swimmer crab tartlets with avocado and grape, BBQ king prawns served with prawn bisque and Murray cod with parsley velouté, cucumber and makrut lime. The menu also includes butterflied chicken with warrigal greens and karkalla, alongside a dedicated steak section featuring producers from New South Wales and Victoria. Options range from Tajima Wagyu flank and Riverina Scotch Fillet through to an 800g Brooklyn Valley T-Bone from Gippsland. Desserts include whipped vanilla with melon, strawberry and hibiscus sorbet, plus a combination of chocolate, malt, coffee and hazelnut. Crowle’s cooking is shaped by a year spent working throughout France in 2024, along with experience gained across some of Australia’s most respected dining rooms. His approach centres on seasonal produce and cooking over fire, with the menu expected to evolve throughout the year as ingredients come into season. Opened by Atticus Hospitality in 2025, Elliott’s occupies the former Casa Esquina site in Balmain and combines a dining room, bar, private dining space and weatherproof courtyard. The venue also hosts regular DJs throughout the week. Elliott’s is located on the corner of Elliott Street in Balmain. Source: Pendulum Communications Find more dining out updates on Crumb Wire.

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Bar Privé is opening inside Melbourne’s former Safety Deposit building

Pallavi Mathur05 mins

Bar Privé is opening beside Reine & La Rue this July, with Martinis, Sazeracs and private dining on the menu. Located at 90 Queen Street in Melbourne’s CBD, the new venue is the latest addition from Edition Hospitality Group and the first cocktail-focused concept from the team behind Reine & La Rue and Florentino. Occupying the ground floor of the former Melbourne Safety Deposit building, Bar Privé pairs classic cocktails with a menu of French-leaning bar snacks, while a collection of private dining rooms caters to everything from celebrations and corporate events to smaller dinner parties. Leading the drinks program is group bar manager Felix Woods, whose resume includes Melbourne favourites The Everleigh, Above Board, Black Pearl and Romeo Lane, along with London’s Rushmore Group. Guests can expect Martinis, Champagne cocktails, French brandies and Sazeracs, alongside a concise list of house cocktails and tableside service. Drinks highlights include a Kir Royale and a Cognac-led Sazerac. The food menu comes from group culinary director Michael Greenlaw and Reine & La Rue executive chef Andy Roche. On the menu are pork scratchings with French onion dip, duck liver and foie gras parfait with burnt orange marmalade, panisse with roasted garlic aioli and a French dip baguette. “We’ve seen strong demand for private dining and event experiences at Reine & La Rue, but we also wanted to create a destination people could enjoy in a more flexible way. Bar Privé gives us the opportunity to create a cocktail experience that stands on its own while also sitting naturally alongside Reine,” said Rebecca Yazbek, founder and CEO of Edition Hospitality Group. “Whether guests are joining us for a martini before or after their reservation at Reine, settling in for the evening with cocktails and bar snacks, or celebrating a special occasion, we wanted the atmosphere to feel intimate, personal and welcoming. “The building itself shaped so much of the direction. There’s an intimacy and warmth to these rooms that naturally lends itself to cocktails, private dining and smaller gatherings, while still carrying the character and history of the precinct. We wanted guests to feel as though they had been invited to a private dinner party.” Across the hallway from the bar sits The Dining Room, Privé’s principal private dining space, which accommodates up to 32 guests. The room can also be divided into two smaller spaces, The Verdon Room and The Wardell Room, for more intimate gatherings. Reservations for Bar Privé and The Dining Room open on June 10 ahead of the venue’s official opening on July 15. Bar Privé is located at 90 Queen Street, Melbourne and will trade Tuesday to Saturday from 5 pm until late. Source: The Cru Find more dining out updates on Crumb Wire.

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Bang Bang opens new Frankston venue with disco, funk and late-night eats

Pallavi Mathur03 mins

Bang Bang has opened in Frankston with its biggest venue yet and a new late-night concept designed to keep the party going after dinner. Located on Playne Street in Melbourne’s south-east, the new restaurant seats up to 134 guests across indoor and outdoor dining areas, making it the largest Bang Bang venue to date and the group’s first in Frankston. The opening also marks the debut of Bang Bang After Dark, a new Friday and Saturday night offering that will see the venue shift from dinner service into a late-night drinks and music destination. DJs will spin disco, funk and retro tracks into the evening, while a dedicated late-night menu will keep guests fed long after dinner. After Dark snacks include prawn toast, chicken bao, spring rolls, sweet potato fries and Bang Bang’s popular eggplant skewers, alongside the venue’s full cocktail offering. Leading the kitchen is Executive Chef Dan Poyner, who has overseen the Bang Bang menu since the restaurant first launched in 2016. Drawing inspiration from Japan, Thailand and India, the menu combines long-running customer favourites with newer dishes that continue to evolve alongside the restaurant group. Signature dishes include crispy fried Sichuan eggplant, 12-hour beef brisket gua bao, twice-cooked pork belly and butter chicken curry, while other menu highlights range from beef short rib and Thai roasted cauliflower to katsu sando and Atlantic salmon. For groups, guests can choose from three Feed Me menus, while dietary requirements are catered for with gluten-friendly, dairy-friendly, vegetarian and vegan options available throughout the menu. Behind the bar, cocktails include the Midnight Rose with vodka, Chambord and strawberry, the Chilli Chilli Bang Bang with tequila and green chilli and the Sloe & Cherry featuring sloe gin, amaretto and cherry liqueur. The venue is also introducing Bang Bang Hour, with $2 oysters and eggplant skewers, $15 cocktails, $10 wine and bubbles and $8 schooners available during selected afternoon and early evening hours throughout the week. Bang Bang Frankston is now open at 24 Playne Street, Frankston VIC. Source: Sense Communications Find more dining out updates on Crumb Wire.

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