Manly Fast Ferry passengers can now order Felons beer on the ferry service between Circular Quay and Manly as the Australian-owned brewery joins the onboard drinks menu. This will also be the first place customers can buy Felons’ Japanese Rice Lager in a can. To celebrate the launch, all Felons beers will be available for $6 aboard Manly Fast Ferry from August 10 to August 16. The range includes Crisp Lager, Australian Pale Ale, Galaxy Haze, Crisp Light, Jinga Ginger Beer and Japanese Rice Lager. The Japanese Rice Lager is the one with the harbour give-back built in. Every can purchased aboard will help remove plastic and microplastics from Sydney Harbour through Felons’ ongoing partnership with Seabin. The beer was developed specifically for Manly and is brewed with jasmine rice and barley. Through Felons’ partnership with Seabin, the initiative has already helped remove more than 25,000 pieces of plastic and microplastics from Sydney Harbour. For passengers, it means the ferry ride from Circular Quay to Manly now comes with the option of a beer that is tied back to the harbour itself. Dean Romeo, Brand Director of Felons Brewing Co., said Manly’s connection to the harbour made the partnership a natural fit. “Manly is a place where people have a genuine connection to the harbour, whether they’re commuting, catching up with friends or spending the weekend by the water,” said Romeo. “This partnership comes at a defining moment for us as we prepare to brew our very first beers from our new state-of-the-art brewery at Manly Wharf. Soon, people will be able to enjoy a taste of Manly from Circular Quay before arriving at the brewery, or continue the experience with a beer in hand as they head back across the harbour. “Every can of our Japanese Rice Lager supports our partnership with Seabin, making it an easy way to give back to the harbour that brings us all together.” Alongside Felons’ beers, the onboard range will also include Australian-made food and drinks from CopperTree Farms Beef Chips, Hiatus non-alcoholic lager, Ester Spirits Aperitivo Spritz, Papa Salt Paloma and SomeWhen Wines. The ferry partnership also adds to Felons’ growing presence in Manly since opening at Manly Wharf in October 2024. Since then, the brewery has contributed more than $150,000 to local charities and community organisations, donated more than 6,500 cans of beer to community initiatives and events, and supported groups including LocalKind Northern Beaches, Bold & Beautiful Swim, Manly Surf Life Saving Club and Seabin. Neil Ellsmere, Chief Operating Officer at NRMA Marine, said the partnership reflects a shared commitment to community, sustainability and Sydney Harbour. “The journey to Manly is one of Sydney’s great ferry experiences, enjoyed by locals and visitors every day,” said Ellsmere. “Partnering with Felons enhances that experience with quality Australian products while supporting an initiative that helps protect the harbour itself. We’re proud to be the first place passengers can purchase Felons’ Japanese Rice Lager in cans and be part of a partnership that gives back to the waterway we all value.” The partnership will continue throughout the year with seasonal onboard experiences and community activations. Source: The Cru Agency Find more food and drink news on Crumb Wire.

House of Bungalow is getting ready to open in Surry Hills, bringing a café, restaurant and basement cocktail lounge to a single multi-level Foveaux Street address. The project comes from Bungalow Collective, the independent hospitality group behind Bungalow Petersham and has been designed as a proper day-to-night play: coffee in the morning, lunch when the day allows it, dinner when the inbox can wait, and cocktails when nobody is quite ready to go home. Leading the charge is Bungalow Collective Founder and Director Binura Jayasuriya, who has spent more than a decade travelling, building brands and collecting ideas from hospitality venues around the world. “House of Bungalow was always the plan. I’ve spent years collecting ideas, learning from different industries and travelling the world. This is where all of those experiences come together,” he said. The cafe The Cafe has already been operating on the ground floor since May, serving freshly baked pastries, sandwiches and coffee made using The Grounds beans. This is where the customer journey is intended to begin. Guests are able to sit inside or alfresco, with the café open Monday to Saturday from 7 am to 3 pm. The restaurant The Restaurant will be led by award-winning chef Gianni Moretto, whose career has moved through some big hospitality moments. Moretto launched Uma in Perth, created Western Australia’s first fine-dining plant-based restaurant at Ten Acre Block, and most recently led the kitchen at Morena inside Sydney’s historic GPO Building. At House of Bungalow, he will head up the 80-seat restaurant, opening Tuesday to Sunday for lunch and dinner. The menu is being pitched as elevated but approachable, with a hook-to-plate philosophy and modern Spanish-inspired food shaped by Asian and Latin American influences. That global mix is not just menu fluff either. Moretto’s Chilean and Italian heritage, time living in Spain and Australia, and travels through Mexico, Peru, Malaysia, Indonesia and Japan all feed into the way he cooks. “Coming from Chile with Italian heritage, then living in Spain and Australia while travelling through Mexico, Peru, Malaysia, Indonesia and Japan, every place has influenced the way I cook,” said Moretto. “That multicultural background fits House of Bungalow perfectly.” Hero dishes include Smoked Eel Gilda, Peking Duck Canelons and Mochi de Turrón, giving a first look at the restaurant’s Spanish-meets-global direction. The wine list is going big too, with a pairing-led program spanning Spain’s sherry houses and regions across France, Italy, Australia and New Zealand. It will move from approachable by-the-glass pours through to collector wines including Penfolds Grange, Pétrus and Château d’Yquem. Front of house will be led by Veronica Prieto, who has risen through Bungalow Collective after previously managing sister venue Bungalow Petersham. The basement Downstairs, The Basement is where House of Bungalow switches to night mode. The cocktail lounge will open Wednesday to Sunday with a bespoke cocktail list, VIP bottle service and a five-night music program. The space is being positioned as a late-night destination for Sydney, with Nightlife and Entertainment Manager Julieana “Julz” Togiaono leading the team after working across major venues and entertainment operators including The Star. “The Basement will bring back the energy of Sydney’s nightlife that people once knew and loved, and become the late-night destination in Sydney,” said Togiaono. “Service touchpoints like the VIP bottle service bring that international level of entertainment and hospitality in a way Sydney has never seen before. Every guest will feel like a VIP.” The design House of Bungalow is taking shape inside the former Schweppes Building, giving the team a bit of history to work with before the first cocktail is even poured. The fit-out will keep heritage details including brickwork, sandstone façade detailing and original timber elements, worked into a more contemporary hospitality setting. M Studios has led the design, using layered lighting, textural finishes, and distinct moods across the venue while keeping the café, restaurant, and basement lounge connected under a single identity. “We worked with the incredible M Studios to bring our vision to life,” said Jayasuriya. “Their brief was to create a design-led hospitality precinct that balances the building’s heritage character with contemporary interiors, using lighting, materials and atmosphere to create distinct moods across each space while maintaining one cohesive identity. They absolutely delivered on that vision.” The $2 million-plus hospitality project will take over 65–67 Foveaux Street, with the full venue set to launch in early October 2026. Source: Curated Agency Find more dining out updates on Crumb Wire.

Comedian Lizzy Hoo’s Melbourne “restaurant” has officially closed, mostly because it was never actually a restaurant. On July 28, 362 Little Collins Street was revealed as a CP Authentic Asia pop-up, ending weeks of speculation that the comedian and self-confessed noodle enthusiast was making a move into hospitality. The stunt pulled hundreds of people through the doors, with close to 1,000 samples served across the activation. It also managed to convince fans, media and radio hosts that Hoo might genuinely be opening a restaurant. The reveal capped off a campaign that put Hoo on national radio, including Will & Woody on July 22 and The Joel Creasey Show on July 27, with Carrie & Tommy still to come on July 30. Andrew Turner, Director at Charoen Pokphand Foods Australia, said the response to the activation reflected what the brand set out to prove. “Hundreds of people turned up expecting a restaurant that didn’t exist, and left knowing exactly which aisle to find us in at Woolworths and Costco; that’s exactly the kind of attention we wanted on this range,” said Turner. “We gave away nearly 1,000 samples in a single afternoon, which tells you people are genuinely hungry for better options in the freezer aisle.” At the pop-up, guests sampled three products from the CP Authentic Asia range, all available now at Woolworths stores nationwide and at Costco. CP Authentic Asia Prawn Wonton Soup Ramen & Asian Veg CP Authentic Asia Prawn Wonton Tom Kha Soup Ramen & Asian Veg CP Authentic Asia Thai Spicy Prawn Wonton Kee Mao Noodles The range sits around $7 a bowl and is built around the campaign platform “Ditch The Passport, your shortcut to authentic Asian flavour,” positioning the freezer aisle as the shortcut for restaurant-style Asian meals at home. “We wanted to create something that sits in the sweet spot between instant noodles, dumplings and takeaway,” said Turner. “Lizzy’s stunt got people questioning what was real. Now we’re hoping it gets them into the freezer aisle to see for themselves.” For anyone who missed the Little Collins Street queue, the CP Authentic Asia range is available now at Woolworths and Costco nationwide. Find more food retail updates on Crumb Wire.

Dipti Karnad grew up cooking alongside her grandmother in Mumbai and has spent the years since working her way through some of Sydney’s most respected kitchens. In this Crumb Wire profile, the new head chef at Arms Length talks native ingredients, fermentation and what it still takes to carve out space in a male-dominated industry. What first sparked your love for food, and how did you get your start in the industry? Growing up in Mumbai, my life revolved around food. My grandmother was an exceptional cook, and I grew up watching her and later helping her prepare elaborate feasts for the family. By age 15, I knew I wanted to be a chef. That drive led me to apply to India’s most prestigious culinary and hospitality college, the Institute of Hotel Management in Mumbai. I loved every moment of expanding my knowledge of cuisine, and it was during this time that I decided to apply to Le Cordon Bleu in Sydney. What’s been your journey so far – from your first job to where you are now? After graduating, my first role was as a commis chef at Three Blue Ducks in Bronte, and later at Rosebery. I spent a major part of my career there, learning a lot about woodfired cooking and native ingredients. I moved through every section of the kitchen, and by the end of five years I was a sous chef. I have since worked at Chophouse and Clove Lane. My most recent roles were at The Waratah, where I stepped into my first head chef position, working closely with hyper-local producers like Nathan from Naway Yila Buradja to create an elevated food offering before moving on to Arms Length. What have been some of your greatest achievements and challenges along the way? Establishing a strong foothold in a male-dominated industry and progressing through sheer hard work and perseverance has been both an achievement and a challenge; and there is still a long way to go. Most recently, stepping into my current role as head chef at Arms Length has been gratifying, especially working alongside the owners to help shape a new direction for the venue, and creating a food offering that lets guests experience elevated food that is still familiar and approachable. Outside your property/properties, what are your current favourite food joints? I really enjoy the food at Ante and King Clarence. Mamak in Haymarket is a local favourite.  Which chefs and cuisines inspire you most – past or present? Chefs that really inspire me are Josh Niland and Gordon Ramsay, to name a few. My culinary foundation is French cuisine and I love Japanese cooking techniques and apply both in the food that I try to create. Indian cuisine is my all-time inspiration. How do you think Australia’s food culture has evolved in recent years? The focus has moved from strictly fine dining to more relaxed, casual but elevated dining experiences. Excellent food can also be had at a wine bar, with a number of traditionally trained chefs wanting to experiment and showcase technique, Australian produce and seafood with no frills. Any exciting food trends you’ve tried at home – or snuck onto the menu? I love using fermentation, smoking and wood or charcoal-fired cooking, although these techniques have been used for centuries. I try to incorporate them onto my menus as much as possible. And finally, what do you love doing when you’re not in the kitchen/at the venue? On my days off, I enjoy trying out new cafes and bakeries, gardening and plotting which restaurants I want to experience next. Find more food and drink features on Crumb Wire.