Applejack adds RAFI CBD to its growing Sydney restaurant portfolio

Pallavi MathurNovember 10, 2026

Sydney hospitality group Applejack is bringing RAFI to the city’s financial district, with a third restaurant planned for the Chifley precinct. RAFI CBD will open in 2027 in the anchor ground-floor hospitality space at Charter Hall’s development. It follows RAFI North Sydney and RAFI URBNSURF at Sydney Olympic Park, taking the brand’s seasonal food and shared plates into a neighbourhood where a working lunch can turn into after-work drinks. “We’re incredibly excited to bring RAFI to the heart of Sydney’s CBD and become part of the new Chifley precinct. RAFI has always been about creating vibrant spaces where people can come together over great food and drinks, and we see a fantastic opportunity to bring that same energy to the city,” said Applejack Co-Founder Ben Carroll. “With RAFI CBD, we want to create somewhere that feels just as welcoming for a quick bite or after-work drink as it does for a long business lunch or an evening out. It’s an important next chapter for the RAFI brand, and we look forward to bringing it to Sydney’s financial district.” The menu will draw on Sydney’s coastal influences and regional produce, with sustainably sourced seafood, fresh vegetables and small plates that diners can mix and match. Local beers will be on tap, alongside creative cocktails and a wine list showcasing local wineries, with plenty of choice by the glass. Applejack is planning a more refined city version of RAFI, while retaining the relaxed dining that has made its existing restaurants popular for casual drinks, long lunches and special occasions. The room will be light and open during the day, becoming warmer in the evening, when the business-lunch crowd gives way to dinner bookings. Chifley tenants and the wider CBD workforce are part of the intended audience, but the restaurant will also welcome Sydney diners heading into town for a meal or a social occasion. The aim is for a quick bite or drink to feel as welcome as client entertaining or a longer evening out. Charter Hall Office CEO and Institutional Client Services, Carmel Hourigan said, “The addition of Applejack Hospitality’s RAFI CBD reflects the strong appeal of the revitalised Chifley precinct and the calibre of operators it continues to attract. It marks another important step in our vision to create a world-class destination bringing together premium workplaces, exceptional hospitality, and amenity in the heart of Sydney.” RAFI’s philosophy, “We’re for the curious”, encourages diners to explore the menu and choose their own combination of food and drinks. That approach will continue at the CBD restaurant, with sharing central to the meal. The announcement follows a busy November for Applejack, which opened Gonzo on November 3 and reopened Opera Bar at the Sydney Opera House on November 6 after a major transformation. Hamish Watts and Ben Carroll founded the group in 2011. Its portfolio now spans 13 restaurants, bars, pubs and cafés, including Opera Bar, Winnie’s, RAFI North Sydney, RAFI URBNSURF, The Butler Potts Point, Bopp & Tone, The Botanist Kirribilli, Taphouse, Forrester’s and Gonzo. Across those venues, Applejack’s focus is on distinctive places to eat, drink and spend time together, with food and hospitality central to its continued expansion across Sydney. Further details on RAFI CBD’s design, menu and official opening date will be announced closer to its 2027 launch. Source: Pendulum Communications Find more dining out updates on Crumb Wire.

Krispy Kreme joins the protein rush with doughnuts and shakes

Pallavi MathurNovember 10, 2026

Krispy Kreme Australia is launching its first protein doughnut, adding 13g of protein to a cookie crumble creation complete with creamy filling, chocolate ganache and biscuit crumb. The announcement is already getting attention online after food creator Chris Williams, aka BiteBro, shared it on his Instagram and TikTok pages. Australia has been taking its protein seriously, and brands are finding new places to put it. SunRice launched its Protein+ microwave rice range in September; now Krispy Kreme is adding protein to doughnuts and shakes, keeping the chocolate ganache, cookie crunch and whipped cream. “Protein is everywhere right now, and our fans’ interest in it just keeps growing – so we wanted to get in on it, our way. It still had to taste like a Krispy Kreme first,” said Aimee Cutajar, Chief Marketing Officer at Krispy Kreme ANZ. “The result is a cookie crumble doughnut that just happens to have 13g of protein, and a shake that takes the combo to at least 43g. Grab a box to share or keep the combo to yourself – just be quick, because it’s only here for a limited time!” The limited-edition Protein Powered range includes: Protein Cookie Crumble Doughnut (13g protein) – A shell doughnut filled with protein-powered cookie creme, dipped in milk chocolate ganache and coated in cocoa soy crispies and chocolate biscuit crumb, then finished with a milk chocolate ganache drizzle. Protein Cookie Crumble Shake (at least 30g protein) – A scoop of protein powder blended with full cream milk and chocolate cookie pieces, topped with fresh whipped cream and more cookie pieces. Made fresh to order. Protein Combo (at least 43g combined protein) – The doughnut and a large Protein Cookie Crumble Shake served together. The shake and combined protein claims are based on a large-size Kreme Shake made with full cream milk. Actual yield may vary. The range will be available from November 11 to November 23, at participating Krispy Kreme shops across Australia and online, while stocks last. Nutrition and allergen information is available in-store and on the Krispy Kreme website. Source: Sling & Stone Find more food and drink news on Crumb Wire.

Dairy Farmers turns Bubble O’Bill into a limited-edition flavoured milk

Pallavi MathurNovember 10, 2026

Dairy Farmers has bottled a familiar face from the milk bar freezer, launching a Bubble O’Bill-inspired flavoured milk that combines strawberry, chocolate, caramel and bubblegum notes. The cowboy-shaped ice cream with the bubblegum nose has been part of Australian summers, after-school stops and family outings for generations. For plenty of Australians, it’s a treat tied as much to the dash to the local milk bar as the ice cream itself. Dairy Farmers has translated that familiar combination into a smooth, creamy drink, keeping the fruit, chocolate, caramel and bubblegum flavours together. The bubblegum nose might be Bubble O’Bill’s most recognisable feature, but this release takes its inspiration from the whole ice cream. “Bubble O’Bill has been a favourite Australian treat for generations, with flavours that instantly evoke summer and happy memories for many. This collaboration reimagines those familiar flavours in a new way, offering a delicious experience for both lifelong fans and those discovering Bubble O’Bill’s iconic taste for the first time,” said Anjali De Silva, Marketing Manager, Flavoured Milk and Dairy Farmers Masterbrand at Bega Group. The collaboration was facilitated by Asembl Brands on behalf of Streets Ice Cream, bringing the ice cream brand together with Dairy Farmers for a limited-time release. It’s another way for longtime fans to revisit an old favourite, or for newcomers to try the combination in flavoured milk form. Dairy Farmers Bubble O’Bill-inspired flavoured milk is available from November 9 at convenience and independent stores across Victoria, New South Wales, Queensland and South Australia, while stocks last. Find more food retail updates on Crumb Wire.

Native botanicals and seafood feature on Cruise Public Bar’s new summer menu

Pallavi MathurNovember 10, 2026

Cruise Public Bar has launched a summer menu by Head Chef Han Chen, pairing Australian seafood and native botanicals with pub favourites at its Sydney harbourside venue. Chen, winner of the 2025 AHA Metro Chef of the Year award, is using finger lime, lemon aspen, pepper berry and lemon myrtle across a menu that leaves room for both an after-work burger and a whole-lobster seafood tower. “Sydney summer means oysters, heirloom tomatoes, mango and passionfruit, all at their best right now. From there, the menu covers everything from raw bar to the grill, with plenty to share. It’s bright, fruity and generous food that suits a long afternoon by the water that leads to a flavourful dinner,” said Chen. Lemon aspen vinaigrette and finger lime pearls sharpen up the Royal Miyagi oysters, while charred pineapple and passionfruit dressing bring a sweet, tart contrast to Vannella burrata and heirloom tomatoes. The grilled U6 king prawns get smoke from the grill, romesco underneath and capsicum and tomato salsa on top. Chen pairs pan-seared Humpty Doo barramundi with macadamia cream, bush tomato ragu and crispy saltbush, combining the fish with creamy, tangy and crisp accompaniments. Blue swimmer crab rigatoni is a richer proposition, with lobster arrabbiata and lemon stracciatella. Steamed mussels invite a slower meal over a bowl of white wine and garlic or bacon, celery and fennel broth, with confit garlic bread to soak it up. A Stone Axe Wagyu burger and cornflake fried chicken burger with hot honey hold their own alongside the seafood, with a 250g chicken parmigiana and beer-battered flathead and chips keeping the pub regulars in the picture. For a shared meal, there’s a 28-day dry-aged O’Connor rib eye on the bone or the Grande Cruise Seafood Tower, piled with oysters, whole lobster, prawns, calamari and more. Passionfruit, lychee, mango and pineapple feature across the new cocktail list. The signature Aperol Sunset combines Aperol with calamansi and passionfruit, while the Yuzu Twist mixes Gordon’s Gin, yuzu, lemon, mint and tonic. Groups can share a Passionflower, made with Smirnoff, passionfruit, hibiscus and lime, or a Strawberry Rosé with rosé, Chambord, strawberry and lemon. Alcohol-free options include an Amalfi Spritz using Lyre’s non-alcoholic Italian Spritz and a Wild Berry with seasonal berries, cranberry and lime. The weekday deals The new menu sits alongside weekly specials: $40 steak and bottomless fries on Mondays, a $25 parmi or schnitty on Tuesdays and $20 burgers on Wednesdays. Thursday’s bottomless wings cost $30, followed by $25 fennel sausage orecchiette on Fridays. Both bottomless offers have a 60-minute limit. Happy hour runs from 5–7 pm on weekdays and 10 pm–midnight on Fridays and Saturdays, with $12 Aperol Spritz, $16 Classic or Spicy Margs, $10 pints and $8 house wines. Find more dining out updates on Crumb Wire.

Matthew Sanderson heads new restaurant Clara at Peppers Clare Valley

Pallavi MathurNovember 6, 2026

Clare Country Club is relaunching as Peppers Clare Valley, with new restaurant Clara putting South Australian produce on the menu under Head Chef Matthew Sanderson. The property’s new identity gives visitors a base for exploring one of South Australia’s best-known wine regions, with its wineries, landscapes and local food all part of the appeal. Clara will welcome locals as well as hotel guests, making the restaurant part of a Clare Valley visit without requiring an overnight stay. “This relaunch marks a significant milestone for the property and an opportunity to further strengthen one of South Australia’s great regional tourism destinations,” said Tony Fehon, Executive Director of Kyron Capital and Chairman of Kyron’s Hotel Fund. “The introduction of the Peppers brand and the opening of Clara are part of a significant investment in the hotel, designed to showcase the best of the Clare Valley and attract more visitors to the region. “Across Kyron’s hotel portfolio, we continue to invest in destinations that have strong local character, enhancing facilities, guest experiences and long-term value for the communities and investors we serve.” Sanderson began his career at the hatted restaurant Cavau in Wollongong before taking on senior culinary roles at Orpheus Island Lodge and Lizard Island Resort. At Clara, he will work with local farmers, growers and producers on seasonal, refined dishes that reflect the region and the people behind its ingredients. ‘My vision for Clara is to showcase the very best of South Australian produce’, Sanderson said. ‘I want to work closely with local farmers, growers and producers, letting exceptional ingredients lead the way and creating food that is seasonal, refined and connected to the region.’ Sustainability and careful sourcing will guide the menu, bringing the relationships between the kitchen and its suppliers into the dining experience. The restaurant opens alongside the introduction of the Peppers brand to the former Clare Country Club. Together, they build on the property’s history as a country escape, with a renewed focus on the Clare Valley’s food, wine and hospitality. Adrian Williams, Chief Operating Officer for Accor in the Pacific region, said: “Peppers Clare Valley is a wonderful addition to our collection of Peppers properties and perfectly captures what makes the brand so special: memorable destinations, authentic local experiences and warm hospitality. “Together with Clara, it creates a place where guests can slow down, savour the region’s incredible food and wine, and experience the Clare Valley at its very best.” Find more dining out updates on Crumb Wire.