OpenTable has released its Top 25 Hotel Restaurants in Australia for 2026, spotlighting a dining category that has come a long way from tired club sandwiches and breakfast buffets nobody asked for. The list lands with new OpenTable research showing nearly a third of Australians, 31 per cent, have booked a hotel stay specifically because of its restaurant. In comparison, 96 per cent have dined at a hotel restaurant without staying overnight. The hotel dining glow-up is not just about travellers ordering one tired club sandwich before bed either. According to OpenTable, 42 per cent of Australians have chosen an entire travel destination based on the local food scene. That shift is also being driven by locals, with hotel restaurants increasingly becoming neighbourhood dining spots rather than just convenient options for guests with room keys. Drew Bowering, OpenTable’s General Manager Australia, said hotel restaurants across Australia had shed their reputation as a convenience option for tired travellers. “Hotel restaurants across Australia have officially shed their reputation as solely a convenience option for tired travellers. In fact, 31% of Australian diners believe hotel restaurants are a culinary destination in their own right, proving that you don’t need a room key to enjoy world-class hospitality,” said Bowering. “From Melbourne’s moody lounges to Perth’s rooftop bars, Aussies are making the menu their holiday map and OpenTable has the list of the 25 best hotel hotspots to check out to make things even simpler.” The list lands alongside a new update to Concierge, OpenTable’s AI-powered dining assistant, which is now available directly on the OpenTable homepage to help diners search for restaurants using natural language. Room key optional OpenTable’s research also found Saturday is still the most popular night to dine out, but Monday is the fastest-growing day for travellers, with a 42 per cent increase in bookings. Solo dining is also very much on the table. Half of Australians have dined alone at a hotel restaurant or bar, with 41 per cent saying people watching is their favourite solo dining pastime, followed by listening to music or podcasts. When it comes to cuisine, travelling diners are chasing bigger flavours. In 2026, Contemporary Mexican is the fastest-trending cuisine for travellers, followed closely by Latin American cuisine. The planning is still where things get a bit messy. One in five Australians start planning restaurant reservations at the same time as booking their hotel, while 51 per cent say knowing which restaurants are actually worth booking is the hardest part of trip planning. Nearly half of Australians, 47 per cent, say finding restaurants near their hotel or planned activities is the hardest part of deciding where to eat while travelling. On average, Australians spend 50 minutes researching and booking restaurant reservations for a trip, and 48 per cent say they would be more likely to reserve ahead if there was an easier way to search based on their specific preferences. Staycations are also playing a role in this shift. Half of Australians have booked a hotel in their own city or nearby area for a staycation, rising to 60 per cent among Millennials. That is where OpenTable’s updated Concierge tool comes in. Diners can describe what they are looking for, from a spot locals love to a nearby date night restaurant, and Concierge will suggest options across OpenTable’s global network of more than 65,000 restaurants using verified reviews, menus and real-time availability. The update also lands as more Australians start experimenting with AI-powered travel planning, with 27 per cent saying they plan to use AI tools to help discover and book restaurants this year. The hotel hit list For the second year, OpenTable has pulled together its Top 25 Hotel Restaurants in Australia, designed to help travellers and locals find hotel dining destinations worth booking. The full hub also includes guides, travel planning insights and KAYAK-powered flight and hotel pricing. OpenTable’s Top 25 Hotel Restaurants in Australia for 2026, listed alphabetically by state, are: New South Wales DECO Wine Bar & Restaurant – Powerhouse Hotel, Tamworth Gather – Rydges Resort, Lovedale Goodenia Restaurant & Bar – Robyn’s Nest Lakeside Resort, Merimbula Saint Peter – The Grand National Hotel, Paddington Ulmarra Hotel – Ulmarra Watsons Bay Boutique Hotel – Watsons Bay Queensland Agave Rosa – Iconic Kirra Beach Resort, Coolangatta Coral Sea Pavilion – Coral Sea Resort, Airlie Beach Hatsuhana Restaurant – Sea World Resort, Gold Coast The Fireplace Restaurant – Intercontinental, Sanctuary Cove The Terrace – Emporium Hotel, Brisbane South Australia Coal Cellar + Grill – Hilton, Adelaide Koomo Restaurant and Bar – Crowne Plaza, Adelaide Shiki Japanese Restaurant – Intercontinental, Adelaide Victoria Bar Yarra – Ovolo South Yarra, South Yarra Blacksmith Bar and Grill – voco Hotel, Melbourne Coupette – Hannah St Hotel, Southbank Fleet Rooftop Bar – Vibe Hotel, Melbourne Hogans Hotel Bistro – Wallan Naughtons Parkville Hotel – Naughtons Hotel, Parkville Olivine – Adina Apartment Hotel, Coburg Salted Egg – Quincy Hotel, Melbourne Western Australia Ascua – Intercontinental, Perth Heno & Rey – Intercontinental, Perth Ivy and Jack – Holiday Inn, Perth Source: Praytell Agency Find more dining out updates on Crumb Wire.

Red Rooster is making its $10 Whole Roast Chicken deal an everyday thing. After launching the offer across Monday, Tuesday and Wednesday, the chicken chain has expanded the deal so customers can now access the same $10 Whole Roast Chicken from Thursday to Sunday when they spend $15 or more on Red Rooster menu items. Together, the two offers mean Australians can now get Red Rooster’s $10 Whole Roast Chicken every day of the week, at participating restaurants nationwide for a limited time. The move follows what Red Rooster says has been an overwhelming response to the original $10 Whole Roast Chicken campaign, with customers clearly not ready to let the midweek roast special stay midweek. The offer is also landing amid the chaos around the current cost of living, with Red Rooster positioning it as a way to give customers more value when feeding the family, grabbing lunch, entertaining friends or planning meals for the days ahead. Every Red Rooster Whole Roast Chicken is made using 100% Australian chicken delivered fresh daily, hand-seasoned with the brand’s signature seasoning, prepared in restaurant and slow-roasted for more than 55 minutes. Red Rooster Chief Marketing Officer Allan Collins said the new offer was inspired by the response from customers across the country. “The response to our $10 Whole Roast Chicken campaign has been incredible and reinforced something we already knew – Australians appreciate brands that step up with meaningful offers when household budgets are under pressure,” said Collins. “Australians have told us loud and clear that they love our $10 Whole Roast Chicken, and we weren’t ready for that to end after three days a week. “So we’ve found a way to make it available almost every day of the week. If you’re visiting us Thursday to Sunday, simply spend $15 on your favourite Red Rooster menu items and you’ll unlock Australia’s Favourite Roast for just $10. It’s another way we’re helping Australians get more from every visit while continuing to serve the roast chicken they’ve loved for more than 50 years.” The expanded $10 Whole Roast Chicken offer is available for a limited time at participating Red Rooster restaurants nationwide. Find more food and drink news on Crumb Wire.

Dan Poyner has been shaping Bang Bang‘s menus since before the first venue opened its doors in 2016. In this Crumb Wire profile, the Executive Chef and Partner talks about growing a multi-venue group in Melbourne’s southeast, cooking over fire, and why consistency is just as creative as anything new. What first sparked your love for food, and how did you get your start in the industry? I’ve always loved food. My mum is a fantastic cook and worked in cafés while I was growing up, so I was exposed to hospitality from an early age. I fell in love with the energy of the industry and always thought chefs were like rock stars. From a young age, I knew that was what I wanted to do. What’s your journey been so far, from your first job to where you are now? I started working in hospitality when I was 12 years old, washing dishes after school and during the school holidays. I completed my apprenticeship at the Waterfront Café in my hometown of Merimbula before moving through a number of incredible kitchens that helped shape my career and approach to cooking. Some key milestones along the way include completing my apprenticeship at Waterfront Café in Merimbula, followed by roles at Riva in St Kilda, The Thomas Cubitt in Belgravia, London, The Atlantic Group, Middle Park Hotel, Circa in St Kilda and Ms Collins in Melbourne. In the lead-up to opening Bang Bang Mordialloc in December 2016, I spent a year at Main Street Café in Mordialloc. From there, my focus shifted to building Bang Bang into what it is today, growing the brand and creating the dining experience we’re proud to offer across our venues. What have been some of your greatest achievements and challenges along the way? Professionally, building Bang Bang from the ground up is easily my greatest achievement. Personally, my two kids top that list. Outside of the kitchen, I’m also proud to have completed three marathons and three ultramarathons. The biggest challenge has undoubtedly been navigating COVID in Victoria as an executive chef and business partner. It was an incredibly difficult time for the hospitality industry, testing every aspect of the business. Looking back, it also taught me resilience, adaptability and reinforced the importance of having a great team around you. Outside of your own venues, where are your favourite places to eat? I’m a sucker for a great burger, and Huxtaburger has always been an old favourite. I also love authentic Mexican street tacos—simple, fresh and packed with flavour. Which chefs and cuisines have inspired you most throughout your career? I’m a big admirer of what David Chang built with Momofuku and the influence it’s had on modern dining around the world. I also have a huge amount of respect for Gordon Ramsay, Marco Pierre White and, of course, Anthony Bourdain. Each has shaped the industry in their own way and inspired generations of chefs. How do you think Australia’s food culture has evolved in recent years? I think we’ve seen a real shift away from traditional fine dining towards a more relaxed, contemporary style of hospitality. People still value exceptional food and great service, but they’re looking for experiences that feel approachable, welcoming and less formal. Are there any food trends you’ve embraced at home—or even sneaked onto the menu? I went through a phase of becoming obsessed with American-style low-and-slow barbecue, and I still look for any excuse to fire up the smoker or cook over charcoal. There’s something incredibly rewarding about cooking over fire, and the depth of flavour you get from wood and charcoal is hard to beat. It’s definitely influenced the way I think about flavour and cooking techniques. Finally, what do you enjoy doing when you’re not in the kitchen? If I’m not at one of the restaurants, you’ll usually find me training for a marathon or ultramarathon, spending time with my family, or watching my kids play sport. Staying active and being with my family is how I switch off and recharge outside of work. Find more food and drink features on Crumb Wire.

Lee Kum Kee is making oyster sauce less of a wrist workout with the launch of a new squeezable bottle for its Panda Brand Oyster Sauce. The new Squeezable Bottle Panda Brand Oyster Sauce gives home cooks a cleaner, easier way to add the pantry staple to stir-fries, marinades, noodles, vegetables, meats and quick weeknight dinners. The format keeps the same Panda Brand Oyster Sauce inside, made from selected oyster extracts with no added preservatives or added flavourings. Known for its rich savoury flavour and colour, the sauce has been used in kitchens around the world for generations. The real change is the bottle. Instead of pouring from a traditional sauce bottle and hoping for the best, the new squeezable format is designed for more controlled serving with less mess, fewer drips and less accidental over-pouring. It lands as more Australians continue to cook Asian-inspired meals at home and look for easy ways to bring more flavour into everyday dishes. A quick stir-fry after work, barbecue marinade, noodle bowl or plate of greens can all get the oyster sauce treatment without turning prep into a clean-up job. The Squeezable Bottle Panda Brand Oyster Sauce is now available exclusively through selected Asian grocery stores across Australia. Lee Kum Kee has been operating for more than 135 years, with a portfolio of more than 300 sauces and condiments sold across more than 100 countries and regions. Source: OneTwo Agency Find more food retail updates on Crumb Wire.