Jo here again! Welcome back to my unsolicited monthly round-up of newly opened restaurants, a cocktail special, chefs to take note of, where to stay and venues you’ll find us making a reservation or two. 

Enjoy!
xx Jo Hombsch 

NEW SOUTH WALES

Having been beautifully restored after a fire last year, floating luxury villa Lily Pad Palm Becah is back and taking bookings again ahead of its re-opening in March.! The new Lilypad comes complete with a sauna, wine cellar, fireplace, stand-up paddleboards and a generously sized deck to sit back with a vino in hand taking in the breezy views of Pittwater.

Back in November Newtown welcomed a two-level all in one, natural wine, craft beer with a menu like a postcard. At Odd Culture Newtown the vibes are cool and the mood is relaxed, walking into the venue, the ground floor bar opens into the kitchen with a full-service restaurant on the mezzanine level.

Behind the kitchen, they’re cooking up a real treat, with head chef Jesse Warkentin (ex-Continental Deli) and Odd Culture Group’s Executive Chef James MacDonald (ex-Hubert head chef) bringing a collision of their backgrounds together. Think the Bavette steak with burnt garlic and egg yolk sauce.

Keep the fun going this summer and soak up the evening warmth at Chiskwick’s croquet summer session. Grab your friends and play a friendly game of croquet, dabble in coits, or try your luck at corn hole as you hold freshly shucked oysters in one hand, and a glass of Arras bubbles in the other all whilst listening to sweet, sweet tunes.

For four Thursday’s starting 10th Feburay pop by from 5:30pm – 7:30pm. More details here.

This one is for all those grilled halloumi, octopus and spanakopita lovers –  you need to add Ploos to your must dine hit list. Ploos is the latest venue to open in The Rocks by celebrated Greek-Australian chef Peter Conistis (Alpha, Omega and Cosmos). Opening in the heritage-listed Cambell’s store, Ploos will focus on regional dishes of the Aegean Sea.

The date has been set for Josh and Julia Niland’s hugely anticipated second Fish Butchery venue, with Fish Butcher Waterloo, set to swing open their doors on February 3rd. The new venue follows the same ethos as Niland’s other venues (Saint Peter, Fish Butchery Paddington and Charcoal Fish), with sustainability at the core.

Customers can watch the Fish Butchery Kitchen in action with floor-to-ceiling glass windows, a 13 metre-long marble table showing off a range of fish-based products such as fish charcuterie, fresh fish and rock oysters shucked to order. Don’t forget to order the yellowfin cheeseburgers and smoked scallops mortadella banh mi.

Meet Jane, the 70’s inspired brasserie from the team behind Arthur. Jane is Arthur’s little sister, expanding only a few blocks down with a more casual and approached vibe than her big brother. The idea is that you celebrate the big occasions at Arthur and Jane being somewhere you either pop by for a snack at the bar or a full meal. The venue is named after Chef Tristan Rosier’s grandmother with the interior channelling everything he loved about her home.

Italian liqueur, Disaronno are taking over Guestlands Italia B&B for the next two months with their world-first Disaronno themed boutique accommodation, La Casa Del Disaronno.

Just 42 Kilometres from Sydney, each of the Disaronno themed villas feature a luxurious fit out with Disaronno branded decor. Enjoy a Disaronno Fizz aperitivo kit and antipasto picnic basket on the quaint private balcony or take with you to one of the many scenic outdoor locations within the grounds.

Book here.

Another venue that has made home to historic Campbell’s Store in the rocks is Bay Nine Omakase. ‘Omakase’ – which loosely translates to ‘let me choose for you’ is to place your trust in the hands of the chef. In this case, head chef Tomohiro Marshall Oguro. Take a seat at the 10 seater counter and place your trust in Oguro’s hands for an intimate and personal 11-course seafood driven menu.

Sydney welcomes its first-ever bouillon style eatery, offering city-goers a little slice of Frane in the heart of Circular Quay. Bouillon l’Entrecôte takes a nod from the original “Le Relais de l’Entrecôte”, the famous one-dish steakhouse that opened in 1959 in Porte Maillot, Paris. Think premium sirloin steak served with a salad, home-cut fries and a secret sauce – a true French speciality.

South Australia

The Adelaide Hills welcomes a six-star hotel, Sequoia. Designed to make you feel like you are in the middle of nowhere (even though you are 30mins from the airport) the 14 luxury suites sit overlooking Piccadilly Valley. The public areas are equally as impressive as the rooms, with a reception overlooking the valley, an infinity pool, two onsens and a large dining table long enough to seat all 28 guests.

Late last year a luxe five-star hotel swung open its doors in Adelaide. Sofitel Adelaide, the 24 story hotel sits on Currie Street in the city and brings a sense of French hospitality whilst offering a distinct feel that is very Adelaide. Garcon Bleu a French re-imagined restaurant has also made its home in the new hotel, boasting an open kitchen with an oyster and raw seafood bar.