Come October, Chris and Sarah Lucas are opening Wishbone, a Hong Kong-inspired all-day eatery in Melbourne’s midtown. The pair are behind some of Melbourne’s most recognised restaurants, including Chin Chin, Kisumé and Maison Bâtard. The concept draws on Hong Kong’s small restaurants and food stalls, with the aim of creating something that belongs in Melbourne’s famed laneways. Chris Lucas says the location is one he has a long history with. “Midtown is and has always been an incredibly important part of Melbourne’s dining scene, and I think there’s a real opportunity as we reimagine what it can be today. “There’s a nostalgia to this part of town, I remember spending a lot of time eating at great places like the old Campari House on Hardware Lane, and having too many drinks at Mitre Tavern when I’d knock off from my first job. “Wishbone is going to bring in the influence of Hong Kong street food, but ultimately it’s about creating something that belongs to Melbourne’s famed laneways.” Leading the kitchen is Dan Chan, who grew up in Hong Kong and has been running the pass at Lucas’ Japanese diner Tombo Den. Prior to that, he was at Yardbird, one of Hong Kong’s most well-regarded restaurants. Chan and Lucas developed the menu together, exploring Hong Kong street food through an Australian lens. “The development of the menu is very close to my heart and draws on my time in Hong Kong, as well as broader travel,” says Chan. “The food scene in Hong Kong has always been a brilliant, chaotic mix of influences – a bit eccentric, and a lot of fun. That’s what I want people to feel when they eat at Wishbone.” The room has been designed by Chris and Sarah Lucas in collaboration with DKO Architecture. The palette is red, rich and retro, with furnishings pulling from the 1950s through to the 1970s. It will also be one of Melbourne’s first restaurants to sit inside a targeted 6-Star Green Star-rated building, with a fully electric kitchen including electric woks. Wishbone is one of two venues Lucas plans to open within the development, with details on the second still to come. The venue opens in October 2026 at 435 Bourke Street, Melbourne. Entry via McKillop Street. Find more dining out updates on Crumb Wire.

Coles is donating a portion of Anzac biscuit sales to Bravery Trust this week, as new data from the veteran financial support charity paints a sobering picture of life after service. From today until April 28, 40 cents from every 12-pack of Coles Bakery biscuits and cookies, Anzac biscuits included, goes to Bravery Trust. Customers can also make a direct donation in-store on Anzac Day Eve and Anzac Day, with trading hours varying by location. The numbers behind the need The timing coincides with Bravery Trust’s annual Impact Report, and the numbers are not easy reading. Demand from current and ex-serving Australian Defence Force personnel seeking financial support has increased by 77% over the past two years, with a six-fold increase in veterans seeking financial counselling since 2023. More than a quarter of those supported, 26%, are dealing with mental and physical health issues at the same time. 55% are supporting children, meaning the flow-on effect of that support reaches entire families. Before contacting Bravery Trust, only 20% of veterans had a household budget. After seeking help, 94% did. The most common requests for assistance were rent and bond, relocation costs, motor vehicle expenses and essential utility bills. Sonya’s story Sonya’s story sits behind those numbers. She served in the Australian Army for over 16 years, full-time and part-time, starting in the Reserves before completing several overseas deployments. A single mum for much of that time, she managed postings, courses and time in the field while raising her children. Medically discharged in 2012 with injuries that have prevented her from working, she first reached out to Bravery Trust in 2020 when her council rates and home insurance landed in the same week, and again in 2025 when her car needed fixing to keep her mobile. “When I first reached out to Bravery Trust, I was very hesitant – pride had a lot to do with that. But the Bravery Trust team made the whole process so easy, putting any fears I had at ease,” she says. “On both occasions, they helped me move forward, and I would encourage other veterans to pick up the phone and ask for help. “Transitioning is hard, but with the support of friends and organisations like Bravery Trust, I’m now making the most of every moment, enjoying what’s out there.” Bravery Trust x Coles Since its inception, Bravery Trust has distributed more than $8.4 million in direct payments to veterans and negotiated more than $1.1 million in debt waivers for clients. Coles has contributed more than $6.4 million to the charity to date, a relationship that traces back to founder GJ Coles and his brothers’ service in the First World War. Bravery Trust CEO Garth Callender puts the stakes plainly. “Our servicemen and women have already given up so much for our country; the least we can do is help them through their transition into civilian life. “This is made possible with the support of our partners like Coles, and the generosity of their customers. Our partnership is more than just about raising funds.” Coles Business Category Manager, Bakery and current Army Reserve member, Rory McDonald says, “At Coles, we have a proud history with the veteran community, dating back to our founder GJ Coles and his brothers’ involvement in the Great War. “More recently, we’ve raised more than $6.4 million for Bravery Trust to support veterans doing it tough. However, the need is ongoing, and we hope our customers can continue to help make a difference by supporting this year’s Bravery Trust appeal.” Bravery Trust is also encouraging Australians to host an Anzac biscuit morning tea as a way to open up conversations about veterans and finances. Find more food retail updates on Crumb Wire.

Australian chicken chain Red Rooster has launched a new Reds Hot campaign featuring a limited edition spicy chicken range with a fuel giveaway attached, because petrol prices are everyone’s problem right now. The Reds Hot range has been around a while, but this campaign is the brand’s biggest push behind it yet. CEO Samantha Bragg says, “Reds Hot has always had a loyal following, but we knew it was time to really own spice in a way only Red Rooster can. “This campaign is about giving Aussies the freedom to choose how they want to experience the heat – whether that’s a little kick or going all in. And right now, we know people are feeling the pressure, so being able to give a little back with free fuel vouchers felt like a no-brainer.” The sauce is the through-line, bold and fiery, running across existing favourites and a handful of new limited-time additions. The existing menu gets the Reds Hot treatment across chicken packs, combos, the Spicy Burger and the Double the Heat Box. The heat level is customisable, so anyone who wants to ease in rather than go straight to the deep end can do that. The limited-time Reds Hot Exclusives are the new additions: Spicy Rippa – two crunchy tenders with Reds Hot sauce, lettuce and Whole Egg Mayo in a Rippa roll, also available in double or triple Reds Hot Loaded Chips – Red Rooster’s chips topped with chicken pops, Reds Hot sauce and Whole Egg Mayo Reds Hot Buttermilk Wings – buttermilk wings in Reds Hot sauce, available in 6 or 10 pieces The fuel giveaway is one $1,000 voucher plus 10 x $100 vouchers. To be in the running, customers need to download the Red Rooster app and like the pinned Reds Hot post on TikTok or Instagram, then drop their details in the comments. App download is a condition of entry and the competition closes May 8. The Reds Hot range is available nationally from today, April 22, via drive-thru, dine-in, takeaway, delivery and click and collect. Find more food and drink news on Crumb Wire.

Strato Melbourne is combining panoramic city views from 40 floors above CBD-level with a spot of high tea. Running every Saturday and Sunday from 12 pm to 3 pm and priced at $85 per person, the menu is three tiers of high tea classics and contemporary additions, with panoramic 360-degree city views doing a lot of the heavy lifting on atmosphere. Every guest gets a complimentary glass of bubbles on arrival, plus tea and coffee throughout. General Manager Jozef Uhlarik says, “This isn’t your standard grandmother’s high tea. Of course, all grandmothers are welcome, but they should expect upbeat music, a vibrant atmosphere and an elevated cocktail list.” It starts with warm plain and fruit scones, Chantilly cream and fruit jams, then moves into the savoury tier, silken egg sandwiches with Dijon mustard and chives, prawn cocktail brioche with Aussie prawns and seafood sauce, smoked salmon with whipped yuzu cream cheese on a sesame bagel, and mango coronation chicken with mint and coriander. A slow-braised beef and poppy seed pie with house-made tomato chutney covers the warm bites. The desserts on offer are the kind that warrant a photoshoot before they’re eaten. Vanilla silk choux, a jewel berry custard tart with seasonal fruit, a midnight chocolate gold dome with crisp pearls and gold leaf, and a velvet raspberry macaron with a silky centre. The cocktail list features Naught Gin creations with notes of passionfruit, vanilla, crisp apple and mint, alongside Bellinis, Mimosas and spritz-style options. A bottomless drinks upgrade is also available for larger groups and anyone not in a hurry to leave. Uhlarik describes the overall feel as deliberately social. “We’ve designed the high tea to feel social, celebratory and just a little bit indulgent. Whether it’s a girls’ day out, hen’s party, or a milestone moment, this is high tea – with a pulse.” Strato Melbourne has been open since 2022 and has three VIP rooms for anyone wanting a more private setting. The high tea is available to book now. Source: Kick Off Communications Find more dining out updates on Crumb Wire.