The Oriana opens at Circular Quay with four levels of harbourfront dining

Pallavi MathurMay 19, 2026

The Oriana has opened at Sydney’s Overseas Passenger Terminal, and it’s taking over four levels of Circular Quay’s harbourfront. The venue takes its name from the SS Oriana, one of the first ocean liners to arrive at Circular Quay in the 1960s, and sits across the former Squires Landing and Quay restaurant spaces. Each level of the new flagship destination has its own personality, designed to take guests from a casual beer by the water all the way up to a proper harbourside dinner. Eat your way up On the ground floor, The Oriana Beer Garden is an open-air space with a large permanent LED screen, making it a destination for major sporting events, including the FIFA World Cup and Grand Finals. Level 1 is The Oriana Pub, a more social space with refreshed bars and DJ capability that shifts from daytime dining into late-night energy. From 9 pm, it runs Martinis after 9, a curated martini list with front-row views of Sydney after dark. Level 2 is The Oriana Restaurant, opening Friday, May 22, with an à la carte menu or Vivid set menu, with select window tables reserved for the set menu. The kitchen leans into NSW produce and coastal flavours, with dishes including chilled seafood platters featuring Bluefin tuna crudo, king crab and Southern rock lobster, Hokkaido scallops with finger lime or beurre blanc and Osietra caviar, Murray River cod with butter emulsion and lobster tagliatelle. Level 3 is The Oriana Harbour Room, a private dining and events space for corporate gatherings, weddings and milestone occasions, with views over Circular Quay. At pub level, the menu covers Sydney rock oysters with house hot sauce, a signature Oriana seafood platter, tiger prawn rolls, salt and pepper squid and classic schnitzel and burger offerings alongside lighter bites including burrata and charred cauliflower. Vivid by the harbour The Oriana opens just in time for Vivid Sydney, with live music running across the week. Monday to Thursday: Soloists from 6 pm Friday: Live performances from 4 pm, DJs from 5 pm on Level 1 Saturday: Duos from 4 pm, DJs from 5 pm Sunday: Soloists from 2 pm Post-Vivid live music continues Thursday to Saturday, with timings to be confirmed. The Vivid program also includes a Four Pillars outdoor pop-up bar overlooking the Harbour Bridge, serving Bloody Shiraz and Yuzu & Peach gin spritzes. Guests dining on Level 1 can add a 15-minute tableside Martini Trolley experience with Olive Leaf Gin Mini Martinis and a snack. The Oriana is located at the Overseas Passenger Terminal, Circular Quay. Source: Pendulum Communications Find more dining out updates on Crumb Wire.

Chef Junda Khoo opens Tam Jiak at Sydney Fish Market

Pallavi MathurMay 19, 2026

Chef Junda Khoo has opened Tam Jiak at Sydney Fish Market, and the menu goes well beyond seafood. The 110-seat restaurant is a sibling venue to the Ho Jiak Group, sitting beneath the market’s timber-beamed roof with curved banquettes, a central bar and an outdoor terrace. In Hokkien, Tam Jiak translates to gluttony, and the menu is built around that idea. Khoo said, “We celebrate the joy of loving food a little too much.” Vibe: Water-facing modern Australian design with a touch of ochre warmth reminiscent of an Asian dining room Menu Highlights: Tom Yum bomb, Malaysian chilli mud crab, crispy eggplant and black duck Cost: $65-150 pp for a full meal + a drink Dietary Considerations: Vegetarian and Gluten Free options available Khoo is self-taught, inspired by his grandmother’s cooking in Kuala Lumpur, and famously left a career in banking after a year and a half to pursue cooking full-time. He is now one of Australia’s leading voices in modern Malaysian cooking. Rather than leaning into the seafood-only expectations of the precinct, he has put together a surf-and-turf menu that pairs market-fresh seafood with premium meats and bold Malaysian flavours. Malaysian surf, turf and more Heading up the kitchen alongside him is Head Chef Loong Oon, former Head Chef of Mr Wong and also the chef behind Amah by Ho Jiak in Chatswood. Highlights on the menu include Scallop Cheong Fun with sea scallop, seared rice roll and foie gras sauce, Mud Crab with a choice of Malaysian chilli, black pepper, salted duck egg or ginger and shallot sauce and Black Duck glazed in squid ink with Yunnan rose jam and pancakes. Khoo’s MasterChef Australia-famous Tom Yum Bomb also makes an appearance. Smaller bites feature the Ho Jiak signature Crispy Eggplant and the Soy Pudding with Lychee and Rose Jelly is worth saving room for, best paired with a Lychee Spritz. Tam Jiak is open daily from 11 am at Sydney Fish Market, accessible via on-site parking, full wheelchair access and Wentworth Park Light Rail station. Kids’ meals are available and free on Sundays. Source: Curated Agency Find more dining out updates on Crumb Wire.

Chef Nelly Robinson to bring British pub classics to Gin Lane this winter

Pallavi MathurMay 19, 2026

Gin Lane is opening a 40-seat British dining room upstairs at its Kensington Street venue this winter, with Michelin-trained chef Nelly Robinson heading up the kitchen. The space, which has been styled like a countryside pub, opens on Sunday, May 24. Vintage wingback chairs with Chesterfield tufting, blue-green tartan carpets, burgundy leather banquette seating and antique chandeliers make up the room. Robinson, who is also the owner of NEL Restaurant in Surry Hills, has put together a menu of British pub classics done with some finesse. He says, “I wanted to bring a little slice of home to Sydney with those classic British dishes that are so hard to find done properly. We wanted to recreate that feeling of settling into your favourite local pub on a cold evening with generous roasts and comforting classics.” Comforting classics Fish and chips uses cod in a beer batter, the fish finger sandwich layers cos lettuce and spicy mayo on brioche and the pork pie comes with HP sauce mayo. Crumpets arrive with smoked honey butter and scotch eggs round out the snack end of the menu. On Sundays, a 16-hour slow-cooked lamb shoulder roast with rosemary and mint is the main event, served with roast potatoes, Yorkshire puddings, glazed carrots, seasonal greens and minty gravy, with nut roasts available for vegans and vegetarians. Desserts include sticky toffee pudding and a strawberries and cream trifle. Matching martinis Downstairs, Gin Lane owner and mixologist Grant Collins has put together a martini list to match. The Salt & Vinegar Martini is designed to pair with the fish and chips, while the Wagyu Beef & Mustard Washed Bloody Mary Martini and a Lamb Roast Martinez are also available, individually or as a tasting platter trio. Collins said, “Everyone knows Gin Lane for its Gin Tonics and Cocktails, but we’re excited to bring something completely new to Kensington Street. We wanted to create a venue where guests can enjoy the full experience, world-class cocktails and good old British pub grub done with finesse. “I’ve always admired Nelly’s cooking, and we’re so excited to have him on board and curating this menu. And in true Gin Lane fashion, we obviously had to have some fun with the drinks.” The upstairs dining room operates from Wednesday to Sunday, while downstairs, bar snacks are available seven days a week. Gin Lane is located at 16A Kensington St, Chippendale, NSW, 2008 Source: Papaya PR Find more dining out updates on Crumb Wire.

Woolworths partners with Netflix for its 14th annual Big Night In

Pallavi MathurMay 19, 2026

Woolworths is partnering with Netflix for its annual ‘Big Night In’ promotion, and this year it’s taking over a Sydney hotel. For the first time in the promotion’s 14-year history, Woolworths is turning a Sydney hotel into a Big Night Inn, with suites styled around Wednesday, Squid Game and Bridgerton, stocked with snacks for the occasion. A night’s stay for two is up for grabs by listening to Fitzy, Wippa and Kate on Nova nationally from May 20 to May 26 between 4-6 pm weekdays, or Sydney’s breakfast show with Ricki-Lee and Tim from 5.30 -9 am. The broader Big Night In promotion runs from May 20 to June 30 and is open to Everyday Rewards members who purchase any three participating products in a single transaction in-store or online at Woolworths and Metro stores, with their Everyday Rewards card scanned or membership linked in the app. Peter McNamara, Director of Grocery at Woolworths Supermarkets, said, “We know our customers love to stay in to watch their favourite shows and enjoy their favourite snacks during the cooler months, so this partnership with Netflix is the perfect match. Every year we aim to make the Big Night In promotion bigger and better for customers who enjoy staying in during winter, and this year is no different. “Customers can score instant product wins, Everyday Rewards points, TVs and trips to Netflix House Dallas. On top of that, we’re creating the ultimate Big Night Inn experience where people get to spend the night in a Netflix-inspired room with all the best snacks from Woolies.” This year’s prize pool tops $1.1 million across more than 310,000 prizes, including one of six trips to Netflix House in Dallas, Texas, 90 LG 65″ Smart TVs given away weekly (15 per week), 300,000 instant checkout prizes including free snacks and drinks from participating suppliers and 2,000 Everyday Rewards points for 10,000 members, worth $10 off their next shop. Participating brands include Coca-Cola, Solo, Red Bull, Arnott’s, The Natural Confectionery Co, Mars, Cadbury and Nestlé. Online shoppers can save $15 when spending $50 on participating products via the Woolworths app or website from May 27 to June 9. Find more food retail updates on Crumb Wire.

SnackHQ’s Pick Me Up bars just got two new flavours

Pallavi MathurMay 18, 2026

Quick Bite Australian snack brand SnackHQ has added two new flavours to its Pick Me Up bar range: Strawberry Matcha and Choc Brownie. The 100 calorie bars carry a 5 Health Star rating and pack 8g of protein and 6g of fibre each. The new Strawberry Matcha flavour taps into one of the biggest drink trends of the moment. Australia’s matcha trend accelerated sharply during 2024 and 2025, with strawberry matcha now appearing on specials boards across the country and the combination consistently dominating social media feeds. SnackHQ is now bringing that flavour into snack bar format, blending earthy green tea notes with fruity strawberry. The Choc Brownie bar goes for a soft, fudgy chocolate texture designed to replicate a classic brownie. The new flavours Strawberry Matcha: Takes inspiration from the trending drink, blending earthy green tea notes with fruity strawberry. Choc Brownie: A soft, fudgy chocolate bar designed to replicate a classic brownie. Pick Me Up also comes in Choc Berry Burst, Cookies and Cream and Caramel Fudge. Each box of five bars is $8.30, available at independent supermarkets and online via Amazon. SnackHQ aims to reshape the snacking category with products that balance nutrition, taste and value. Source: Sunday Agency Find more food retail updates on Crumb Wire.