Melbourne-born chef Curtis Stone is coming home with a very big hotel restaurant brief, taking shape inside the country’s first Waldorf Astoria property. The hotel brand that put apple salads on the map has announced Stone will launch his first restaurant in Australia at the hotel, while also leading the culinary vision across two original dining experiences created exclusively for the upcoming harbourfront address. “Coming to Australia to create something of this scale is incredibly meaningful for me. These dining experiences are deeply personal projects, inspired by the producers, seasons, and hospitality culture I grew up with,” said Stone. “To partner with Waldorf Astoria Sydney and bring these ideas to life overlooking one of the world’s most spectacular harbours is both an honour and a milestone in my career.” The move adds a major dining hook to Australia’s first Waldorf Astoria, which is owned and developed by Fiveight and will bring the luxury hotel brand to one of Sydney’s most sought-after harbourfront locations. The hotel’s dining program will be developed around Australian produce, culture and hospitality, giving Waldorf Astoria’s global legacy a distinctly local expression. Marlene Poynder, general manager of Waldorf Astoria Sydney, said the hotel represented a defining moment for the brand in Australia. “To work with a chef of Curtis’ calibre makes this especially meaningful. Together, we’re creating a destination where exceptional hospitality, world-class dining, and perhaps one of the world’s most remarkable harbourfront settings come together to deliver an unforgettable guest experience,” said Poynder. Food has always been a major part of the Waldorf story. Its New York flagship is tied to more than a century of hotel dining history, including 24-hour room service and classics such as the Waldorf Salad, Eggs Benedict, Red Velvet Cake, Thousand Island Dressing and the Rob Roy cocktail from Peacock Alley. The Sydney opening gives that legacy an Australian setting, with Stone’s restaurants expected to draw on local producers, seasons and the hospitality culture that shaped the chef before his international career. “Culinary excellence has always been integral to Waldorf Astoria, bringing together exceptional talent, iconic destinations, and a deep sense of place,” said Candice D’Cruz, vice president, Luxury Brands, Asia Pacific, Hilton. “Working closely with our owners, we curate collaborations that connect guests to each destination. Partnering with a globally renowned Australian chef like Curtis Stone for our Australian debut reflects our commitment to creating unforgettable dining experiences that are unmistakably Waldorf Astoria.” Waldorf Astoria Sydney marks the luxury brand’s Australian debut and will introduce the hotel to a landmark harbourfront location in the city. Find more dining out updates on Crumb Wire.

Chargrill Charlie’s has entered the wrap game, and the high-protein crowd has thoughts. The chicken shop, best known for its chargrilled chicken and salads, has recently launched six freshly made wraps nationally, with protein counts ranging from 20g to 65g depending on the order. The new range landed in stores from June 24, with the official campaign kicking off on July 1 across social media, influencer partnerships, gyms, run clubs and in-store activations. It is a pretty clear play for the current lunch brief: fast, fresh, portable and high in protein. Wraps have also become one of the fastest-growing categories in quick service dining, as more Australians look for convenient on-the-go options that still feel a little healthier than the usual desk-lunch panic order. Chargrill Charlie’s wrap range The Chargrill Charlie’s wrap range includes: Fully Loaded Wrap – 65g of protein – Crispy chicken schnitzel stacked with crunchy slaw, hot chips, pickles and smoky chipotle sauce, all wrapped in a soft wrap. Pulled Chicken Wrap – 46g of protein – Pulled chicken layered with lettuce, tomato, red onion and creamy aioli in a soft wrap. Crunchy Caesar Wrap – 41g of protein – Crispy chicken schnitzel, smoky bacon, lettuce and shaved parmesan, tossed in classic Caesar dressing and wrapped in a soft wrap. Chicken Tenders Wrap – 20g of protein – Golden chicken tenders with lettuce, tomato, red onion and smooth aioli in a soft wrap. Chicken Schnitzel Wrap – 30g of protein – Crispy chicken schnitzel with lettuce, tomato, red onion and creamy aioli in a soft wrap. Love Me Tender Wrap – 34g of protein – Golden chicken tenders with fresh tabouli and creamy aioli in a soft wrap. The internet seems pleasantly surprised by the size of the wraps too, with early taste tests calling them “huge” and zeroing in on the protein count. @little.whitey new lunch obsession unlocked @Chargrill Charlie’s ♬ Seaside Cafe – Daiki Goto @trinitycastellanos 📍chargrill charlies, melb locations: richmond, malvern, elsternwick, camberwell 40-65g of protein per wrap is such a cheat code omg. SO MAD THERES NONE IN THE WEST THO!! @Chargrill Charlie’s #honestreview #melbournefood #highproteinorder #chickencaesarwrap #eatwithme ♬ Relaxing bossa nova by jazz piano trio(1305990) – TAKANORI ONDA TikTok creator Trinity Castellanos (@trinitycastellanos) was surprised the brand had managed to get so much protein into a single wrap, particularly with the Fully Loaded Wrap, which seems to have established itself as the ‘big bad’ of protein wraps. “The coleslaw is kind of sweet, and it (the wrap) has got chips in it,” Castellanos said. “It’s kind of like a Cali burrito but as a chicken wrap.” TikTok creator Phoebe Spiller (@phoebespiller) was initially at a loss for words after trying the range, calling it her new favourite thing from Chargrill Charlie’s and saying it reminded her of KFC. Creator Bailey (@littlewhitey), who has more than 101,000 TikTok followers, also gave the Fully Loaded Wrap a strong albeit sponsored review after grabbing it for takeaway. “I’m not hungover but if I was, this would be the best hangover cure ever,” he said, pointing to the amount of protein packed into the wrap. “With six flavours to choose from, there is something for every occasion. If you are looking to refuel or replenish, go for our Fully Loaded Wrap with 65 grams of protein, or if you are looking for something lighter, try the Chicken Schnitzel Wrap with 30 grams. There is something for everyone,” said Madden. The new wraps are available in Chargrill Charlie’s stores nationally now. Source: Hive HQ Find more food and drink news on Crumb Wire.

Melbourne panino favourite Saluministi is turning 10 and celebrating with a flashback, sending its Porchetta Panino back to 2016 prices. On July 23 and July 24, the Italian sandwich shop will offer its signature Porchetta Panino for $12, down from the usual $22, across all three Saluministi locations: Docklands, Melbourne Quarter and Flinders Lane. The anniversary special is a nod to the first panino ever served from Saluministi’s original Docklands shopfront, which founders Peter Mastro and Frank Bressi opened 10 years ago after backing themselves on a permanent home for the brand. A decade later, that first roll has become the one people line up for. The Porchetta Panino is made with hand-rolled free-range roast pork, asiago, rocket and fennel salad in house-made focaccia, staying close to the Italian tradition that helped build Saluministi’s following in the first place. For the anniversary, each $12 porchetta panino will also be wrapped in custom ‘Grazie’ paper, designed with a handwritten love letter to Melbourne from the Saluministi family. “Reaching 10 years in Docklands is something we’re incredibly proud of,” said Mastro. “Melbourne has backed us from day one, and we’ve met some amazing people along the way. Bringing our Porchetta Panino back to its original 2016 price isn’t a promotion, it’s simply our way of saying thank you for ten incredible years of support.” Saluministi’s 10-year anniversary offer What – Saluministi’s Porchetta Panino for $12, the original 2016 price, usually $22, wrapped in custom ‘Grazie’ paper. When – July 23 and July 24. Where – Saluministi Docklands, Melbourne Quarter and Flinders Lane. From its first permanent home in Docklands to multiple locations across the city, Saluministi has built its name on Italian flavours, quality ingredients and a loyal Melbourne crowd. The anniversary campaign is both a thank you to the city and a reminder that some signatures are worth lining up for. Source: Sense Communications Find more dining out updates on Crumb Wire.

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.