Australians expect to eat out six times a month on average in 2027, according to new OpenTable research, and Gen Z is planning on nine. The appetite for dining out is already showing up in OpenTable’s latest figures. Dining through the platform in Australia is up 8% year on year in 2026. In its consumer survey, 61% of Australians said they expect to eat out as often or more often in 2027, while 70% expect to spend the same amount or more. “Aussies are backing dining out in 2027, and that’s great news for restaurants,” said Drew Bowering, General Manager Australia, OpenTable. “Diners are being more intentional about where they book – heading back to favourites they trust, skipping the queue to lock in a table and turning an ordinary night out into a micro-occasion. When a restaurant offers value and a sense of occasion, the demand is there, and we’re really optimistic with what 2027 holds.” How Australians will dine in 2027 Gen Z is the most likely age group to say it will dine out more (42%) and spend more (49%) next year. Younger diners are also keen to become regulars: 43% say they intend to make a restaurant their usual spot, compared with 23% nationally. Repeat diners at the same venue accounted for 30% of Australian dining on OpenTable this year. Survey respondents cited consistency, convenience and a desire to support venues as reasons to return. A hard-to-get booking still has its appeal. Some 64% of Australians surveyed said they were more interested in a restaurant because reservations felt exclusive, but 70% would rather eat elsewhere than wait in line. On average, diners said they would give a queue or waitlist 26 minutes before making other plans. Catching up with friends and family was the most common reason for a small restaurant celebration, cited by 35% of those surveyed, followed by treating themselves at 26%. Overall, 67% of Australian diners expect to celebrate smaller or everyday occasions at restaurants as often or more often next year. Date-night dining was also up 21% year on year in OpenTable’s 2026 data. Price and value for money will be extremely or very important to 79% of Australian diners when choosing a restaurant in 2027. To stretch their dining budgets, 27% would look for happy hours or value promotions and 26% would turn to loyalty programs, rewards or member offers. OpenTable bookings for tables of six or more rose 10% year on year. In the survey, 62% of Australians said they prefer dining with a group to eating out solo. What’s on the menu for 2027 Latin American venues recorded the biggest year-on-year rise in OpenTable’s data, up 67%, followed by Pan-Asian venues at 59%, Indian at 48%, Turkish at 42% and Mexican at 39%. Diners want more say in how much they order, too. Flexible portions, such as half-portions or starter-sized entrées, were requested by 42% of those surveyed. The same proportion wanted a wider selection of small plates or dishes to share. OpenTable’s Top 100 Restaurants in Australia for 2026 OpenTable has also released its annual Top 100 Restaurants in Australia list, compiled using dining metrics and more than 211,000 reviews from verified OpenTable diners. The full list is below, grouped by state. New South Wales 10 William St – Paddington, NSW Bathers’ Pavilion Restaurant – Mosman, NSW CATALINA – Rose Bay, NSW Chester White Cured Diner – Potts Point, NSW Civico 47 – Paddington, NSW Clam Bar – Sydney, NSW Devine Food & Wine – Sydney, NSW Ecco Ristorante – Drummoyne, NSW Ennui – Haymarket, NSW Ester – Chippendale, NSW Fiorini’s Osteria Italiana – Orange, NSW Fontana – Redfern – Redfern, NSW Glasshouse at Goonoo Goonoo Station – Timbumburi, NSW Kurmond Social – Kurmond, NSW Mezepotamia – Redfern, NSW Mimosa Wines – Murrah, NSW Mishy’s Sydney – Surry Hills, NSW Olympus – Surry Hills, NSW Osteria di Russo & Russo – Enmore, NSW Palazzo Salato – Sydney, NSW Paski Vineria Popolare – Darlinghurst, NSW Pellegrino 2000 – Surry Hills, NSW Porcine – Paddington, NSW Ragazzi – Sydney, NSW Riverbank Moama – Moama, NSW Saint Peter at the Grand National Hotel – Paddington, NSW Sixpenny – Stanmore, NSW Sofia on Cleveland – Redfern, NSW Yellow – Potts Point, NSW Queensland Acciuga – Sandgate, QLD Adelita Wine Bar – Wynnum, QLD Amici Restaurant – Caloundra, QLD EDDY + WOLFF – Robina, QLD El Porton – Benowa, QLD Essa Restaurant – Fortitude Valley, QLD Etsu Izakaya – Mermaid Beach, QLD Goodslice Pizza Napoletana – Maroochydore, QLD Habibti Noosa – Noosa Heads, QLD Humble on Duke – Sunshine Beach, QLD Italia Lane – Fortitude Valley, QLD Josie’s Hospitality – Stanthorpe, QLD Modo Mio & Co – Broadbeach Waters, QLD Montrachet – Bowen Hills, QLD Restaurant Labart – Burleigh Heads, QLD Rickys River Bar and Restaurant – Noosa Heads, QLD Sabrosa Dim Sum House – Noosa Heads, QLD Sails Restaurant Noosa – Noosa Heads, QLD Sopra Cucina & Bar – Bli Bli, QLD Wellington Road Bistro – East Brisbane, QLD South Australia Asha – Goodwood, SA Fiore at Down The Rabbit Hole Wines – McLaren Vale, SA Victoria Alpha Ouzeri – Brunswick, VIC Amaru – Armadale, VIC Attica – Ripponlea, VIC Aunty Katie – Ballarat Central, VIC Bellota Wine Bar – South Melbourne, VIC Bistra – Carlton, VIC Bottarga– Brighton, VIC Bounty of the Sun – Balaclava, VIC Cecconi’s Flinders Lane – Melbourne, VIC Cecconi’s Toorak – Toorak, VIC Clover – Richmond, VIC Coda Melbourne – Melbourne, VIC Cognoscenti Food & Wine – Belgrave, VIC Donovans – St Kilda, VIC Enoteca Boccaccio – Balwyn, VIC Etta – Brunswick, VIC Geppetto Trattoria – East Melbourne, VIC Grazia Restaurant – Glen Iris, VIC Hochi Mama – Melbourne, VIC Holy Basil Thai – Croydon, VIC Il Solito Posto – Melbourne, VIC Kirbie – South Melbourne, VIC Kiss & Tell – Melbourne, VIC La Maison Cafe – Wodonga, VIC Lagoon Dining – Carlton, VIC Le Foyer – Bendigo, VIC Lee Ho Fook – Melbourne, VIC Lion...

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 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 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.