Why New York cocktail bar Death & Co. chose Melbourne for its International debut

Pallavi MathurMay 28, 2026

Death & Co, the New York cocktail bar that helped define the modern cocktail movement, recently opened its first international venue in Melbourne on Flinders Lane. Founded in New York’s East Village in 2006, Death & Co earned its reputation through accolades, including Best American Cocktail Bar and World’s Best Cocktail Menu at the Tales of the Cocktail Spirited Awards. The Melbourne venue marks the brand’s first location outside the US, bringing its signature blend of craft cocktails, elevated late-night dining and understated atmosphere to the city’s laneway culture. David Kaplan, founder and co-owner of Death & Co., said, “Melbourne has a rhythm and energy all its own. The city’s blend of old-world character and contemporary hospitality drew us in, from hidden basement bars and late-night laneway discoveries to the way locals champion great food, cocktails, and conversation.” “We wanted to be in a city where our style of craft cocktails, intimate connection, and understated discovery would feel right at home.” The drinks list spans Death & Co signatures and modern classics alongside an extensive spirits offering. Internationally recognised cocktails including the Naked & Famous, Oaxaca Old Fashioned and Kingston Negroni sit alongside more accessible serves like the Buko Gimlet, Tigershark and Waymore’s Blues. Dealer’s Choice lets guests skip the menu entirely, with bartenders crafting a personalised drink based on spirit preference and mood. Kaplan added, “Signature drinks including the Naked & Famous, Oaxaca Old Fashioned and Kingston Negroni are already internationally recognised as modern cocktail icons, and as drinks created by the original Death & Co team, they have resonated strongly since opening. Alongside these, more approachable and flavour-forward serves such as the Buko Gimlet, Tigershark and Waymore’s Blues are crowd favourites, with their balance of creativity, accessibility and visual appeal making them clear standouts on the menu. “A special mention goes to our classic Cheeseburger as a late-night favourite – we prefer it with a touch of caviar, optional of course, and the kingfish crudo as a strong pairing alongside the cocktail menu. “Dealer’s Choice has become a defining part of the venue experience because it gives guests a personalised drink tailored to their spirit preference and mood, while showcasing the depth of our team’s cocktail knowledge and the kind of intuitive, elevated hospitality Death & Co is known for globally.” The food menu is built for long nights, running from oysters and bar snacks through to larger plates. The cheeseburger has already become a late-night staple, available with an optional touch of caviar, while the kingfish crudo is a standout pairing with the cocktail list. Death & Co Melbourne is open until 1 am on Flinders Lane, Melbourne CBD. Source: Kate & Co. Find more dining out updates on Crumb Wire.

OpenTable partners with Melbourne Food & Wine Festival for two years

Pallavi MathurMay 28, 2026

OpenTable has signed a two-year partnership with Food + Drink Victoria, locking in a major role across the Melbourne Food & Wine Festival through May 2028. The restaurant booking platform will serve as presenting partner of the festival’s Opening Night and Special Events stream, with additional Event Partner roles across Hospitality Now, Legends & Trailblazers Awards and Drink Victorian. OpenTable also becomes a year-round Industry Partner for Food + Drink Victoria, integrating its technology and insights across on-site activations, keynote speaking and editorial storytelling. The partnership lands on the back of a strong 2026 edition of the Melbourne Food & Wine Festival, which ran from March 20 to 29 across more than 200 events in Melbourne and regional Victoria. The festival has grown into one of Australia’s most significant culinary events, drawing food lovers from across the country and internationally to a city that Time Out named the Best City in the World for 2026. Drew Bowering, General Manager Australia at OpenTable, said, “Melbourne is one of the world’s great dining capitals, and our commitment to the Victorian hospitality industry has never been stronger. “This partnership is about more than showing up during festival season – it’s about backing local venues, celebrating the talent that makes this state’s food scene so vibrant, and helping drive meaningful support for hospitality year-round.” The deal is positioned as a sustained investment in Victoria’s hospitality industry rather than a one-off festival sponsorship, with digital promotion and industry engagement planned across the two-year term. Anthea Loucas Bosha, CEO of Food + Drink Victoria, said, “We’re delighted to welcome OpenTable as a major partner across the next two years. There’s a strong alignment in how we both champion restaurants, dining culture, and the people behind hospitality. “OpenTable’s support will help us celebrate the best of Melbourne and Victoria while creating even more opportunities to spotlight and strengthen the industry year-round.” Source: Praytell Agency Find more food and drink updates on Crumb Wire.

Nikki Osborne to roast foodie culture at EveryPlate x Potts Point Hotel Dinner

Pallavi MathurMay 28, 2026

Meal kit brand EveryPlate is hosting a comedy night dedicated to roasting foodie culture, taking over Potts Point Hotel on June 18. The one-night-only Dinner Roast is hosted by comedian and actor Nikki Osborne (@nikkiosborneofficial), joined on stage by viral comedians Troy Kinne (@troykinne) and Gen Fricker (@genfricker). Together they’ll be taking aim at the more absurd corners of food culture, from unnecessary $14 garnishes to dramatic tableside flambés. Guests will be served a full EveryPlate feast throughout the night, including starters, a hearty roast main and dessert, with the comedy running alongside the meal. Osborne said, “I love food, but I don’t think dinner should feel like you’re auditioning for a cooking show. EveryPlate’s Dinner Roast is all about celebrating the ups and downs of getting dinner on the table and having a laugh at the ridiculous lengths foodie culture has gone to. “If you’ve ever absolutely butchered a recipe that has way too many steps or set off the smoke alarm trying to flambé a fish, then this night is for you. And even if you’ve never cooked a day in your life and just want a good laugh, a great feed, and a fun night out, you’re more than welcome at the table.” Hannah Gilbert, Senior Product Development Manager at EveryPlate, said, “At EveryPlate, we believe good food should be simple, affordable and enjoyable, and that’s exactly the spirit behind EveryPlate’s Dinner Roast. “The menu on the night will reflect the kind of hearty, fuss-free meals we deliver to customers every week: comforting food that tastes great, without needing a culinary degree to make it.” Potts Point Hotel is located at 33-35 Darlinghurst Road, Potts Point. Bookings for EveryPlate’s Dinner Roast are essential. Source: We Are Different Find more food culture updates on Crumb Wire.

Elijah Craig Old Fashioned Week is coming to Australia for the first time

Pallavi MathurMay 27, 2026

Elijah Craig Bourbon is bringing its Old Fashioned Week to Australia for the first time, running June 17 to 27 across bars in New South Wales, Victoria, Queensland and Western Australia. Now in its seventh year globally, the 10-day program unites bartenders in over 20 countries, each serving their own riff on the classic Bourbon cocktail alongside the original recipe. What started in the US in 2020 as a way to support the hospitality industry during the pandemic has since grown into a worldwide movement spanning North America, the UK and beyond. Bespoke take on the Old Fashioned This year’s Australian debut features some of the country’s most respected bars. Sydney venues including Maybe Sammy, Shady Pines and The Barber Shop are on the list alongside Melbourne institutions Black Pearl, Goodwater and Caretaker’s Cottage, with standout venues across Brisbane and Perth also participating. Each will serve their own bespoke take on the Old Fashioned using Elijah Craig’s bourbon range. Max Stefka, Associate Vice President of Global Whiskey Brands at Heaven Hill, said, “Elijah Craig Old Fashioned Week was created to support the hospitality industry at a moment of need and to keep our community connected when we couldn’t meet for a drink. Today, it’s grown into a global celebration of bartending talent and cocktail culture.” Grant Shearon, Brand Ambassador and Lead Educator APAC for Elijah Craig, said, “The Old Fashioned is timeless, but what keeps it exciting is the way bartenders continue to reinterpret it. Old Fashioned Week is about celebrating that creativity while showcasing the depth and versatility of Elijah Craig across different styles and serves.” Elijah Craig Old Fashioned The full-bodied richness of Elijah Craig Small Batch is great for the spirit-forward Old Fashioned. Its signature warm spice and subtle smoke flavour complement the sweetness and spiciness of the cocktail’s key ingredients. Ingredients: 60ml Elijah Craig Small Batch 10ml Simple Syrup 3 dashes Aromatic Bitters Orange Twist Instructions: In a mixing glass, add Elijah Craig Bourbon, bitters, simple syrup, and ice. Stir until well chilled. Strain cocktail over a large ice cube in a rocks glass. Garnish with a twist of orange peel and an optional cocktail cherry. Find more dining out updates on Crumb Wire.

Watsons Bay Hotel launches a winter dumpling pop-up with chef Missy K

Pallavi MathurMay 27, 2026

Watsons Bay Hotel is transforming its Sunset Room into a winter dumpling and cocktail destination, with Pan-Asian chef Missy K taking over from June 4 to August 29. The collaboration, Missy K x Watsons Bay, is a deliberate pivot away from the venue’s summer identity, creating a warm indoor space designed for sharing plates and long nights by the harbour. Leading it is chef Kim Udomdj, better known as Missy K, who brings more than three decades of Pan-Asian culinary experience and a loyal Sydney following to the harbourfront. The menu is built for grazing, with handmade dumplings, vibrant small plates and warming dishes at its core. Guests can order à la carte or opt for the $55 pp banquet, which includes Peking duck pancakes, handmade dumplings, prawn laksa, barramundi in Thai green curry sauce, soft-shell crab bao, and fried rice. Laundy Hotels Group Executive Chef Tanoy Biswas said, “The inspiration behind Missy K comes from comfort food – dumplings, curry and laksa with modern flavours. We wanted to use Asian inspiration with local produce to create dishes that tell a story people remember. “The menu delivers bold flavours with just the right spice and warmth for winter, while fresh ingredients and vibrant textures keep things light and balanced. The dumplings are something we’re incredibly proud of, with everything made from scratch. “More than anything, we want guests to feel connected to both the food and the venue – comfortable, engaged and wanting to return to try the next dish.” On Saturdays, the Missy K Bottomless Brunch brings the same flavours together with bottomless drinks. Missy K x Watsons Bay runs Thursday, June 4 to Saturday, August 29 at Watsons Bay Hotel. Source: Pendulum Communications Find more food and drink news on Crumb Wire.