NEW SOUTH WALES

Ammos has just launched Santorini Sundays, a new Greek-style bottomless brunch set on its Botany Bay terrace designed to transport guests straight to the Greek Islands without leaving Sydney. The weekly offering leans into the restaurant’s modern Greek menu and seaside setting, featuring a share-style spread of Sydney rock oysters with mastic mignonette, salt cod fritters, spanakopita, kataifi tarts and wood-fired lamb cutlets, plus 90 minutes of free-flowing margaritas, spritzes, martinis and wine.

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Delta Rue has launched a new Bottomless Lunch, designed for long, social afternoons. The offering centres around a share-style menu of yum cha-inspired dishes, from prawn toast and dumplings to Hainan chicken and crispy pork belly, alongside free-flowing wines, house highballs and beers.

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Chef Guillaume Brahimi will be bringing his much-loved elevated bistro classics back to Sydney for four nights only this August, taking over Double Bay’s Baker Bleu from 6th to 9th August. For the first time in six years, Sydney diners will have the chance to revisit the dishes most closely associated with Brahimi’s cooking, from onion soup and cheese soufflé to roast chicken with tarragon jus, steak au poivre, profiteroles and lemon tart.

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Logan Brae Collection has just opened bookings for a chic, retro-inspired property in Hyams Beach, Sirena De Sol, offering a stylish new stay on the South Coast, open for bookings starting in August.

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Colombo Social has launched their new Sri Lankan High Tea, created in partnership with Dilmah Tea, every booking will fund 10 meals for children supported through Harvest². The initiative feeds more than 2,700 children daily across 23 rural schools on Sri Lanka’s east coast while supporting sustainable agriculture and women-led employment pathways. The menu reimagines a traditional High Tea through a Sri Lankan lens, featuring lamb curry sausage rolls, fish cutlets, beef patties, seeni sambol & cheese tarts, Amma’s love cake, freshly baked scones with pineapple jam and more.

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The Butler is offering its first-ever Sunday roast this weekend, with Porchetta, running every Sunday until 30th August. Created by Chef Amber Doig, the seasonal Sunday menu centres around a spectacular slow-roasted porchetta featuring pork belly butterflied, rolled and filled with house-made green chorizo, roasted until perfectly crisp and tender, then finished with vibrant salsa verde.

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North Bondi Fish is shaking up weeknight dining with the launch of its all-new Thursday Burger Nights, a beachside burger offering with a seafood-inspired twist and great-value drinks. Putting its signature spin on a classic, the seafood-led restaurant is serving up four burgers: Crumbed Fish Burger, Cajun Soft Shell Crab Burger, Lobster Burger and a Classic Angus Beef Burger.

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Vegan restaurant, Yulli’s Surry Hills is now offering Yum Cha every Saturday and Sunday morning. Featuring Garlic Chive Gao, BBQ Buns, Kale & Truffle Gyoza, Chinese Cabbage & Ginger Dumpling just to name a few. The set menu is $42 a head with unlimited tea or $13.50 per dish.

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Vitelli’s Upstairs in Wunderlich Lane is now open for Saturday lunch, introducing a weekend-only meatball sub called The Don Vito. Served on a salted maple-glazed Parker House roll, the $27 sandwich is layered with truffled Italian meatballs, tomato sugo, shaved pepperoni, mozzarella, provolone, green sauce, rocket and pecorino. The full New York-style Italian menu of fresh pasta, Milanese and red-sauce favourites is also available from 12–3pm every Saturday.

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Every Friday, Etheus is taking 40% off its two shared menus in the main dining room. Whether you’re dropping in solo, catching up with a friend or gathering the whole table, it’s a chance to settle into the restaurant’s generous take on Greek hospitality for considerably less than usual.

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Across House Made Hospitality’s venues Lana, Grana, Apollonia, Island Radio, Vitelli’s Upstairs and Etheus, the limited-edition cocktail collection is available until the end of August, built around the rich pairing of Pepe Saya cultured butter and Monkey Shoulder blended malt Scotch whisky. The three-drink menu takes familiar winter flavours and gives them a spirited twist, from spiced poached apple and salted butter in a Whisky Sour-inspired serve, to peanut butter toast reimagined through the lens of an Old Fashioned, and roasted walnut, maple butter and orange blossom layered into an Espresso Martini-style cocktail.

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On 9th August, Promenade Beach Bar transforms into the Finish Line Festival, with event access from 8.30am and an all-inclusive food and drinks package from 9am to midday featuring seafood stations, fresh fruit, pastries and a signature Etheus Greek brunch, all replenished throughout the morning. Add live DJs and entertainment, plus a choice of a $149 package with unlimited beer and wine or a $99 non-alcoholic package, and you’ve got one of Bondi’s best post-race celebrations.

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Homebush’s historic Horse & Jockey Hotel has entered a new culinary chapter with the launch of a bold pan-Asian menu by celebrated Sydney chef Missy K (Kim Udomdj). Best known for her much-loved Paddington restaurant, Missy K brings more than three decades of experience to the local pub, with a menu built around handmade dumplings, wok-fired favourites and the bold flavours that have made her a Sydney dining favourite.

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Woollahra Hotel is bringing Europe’s legendary après ski party culture to Sydney on Saturday 1st and 8th August, the Upstairs Terrace will host two HUGE Après Ski parties headlined by Harvey M (1 Aug) and Yolanda Be Cool (8 Aug), transforming the venue into Sydney’s ultimate alpine-inspired party destination.

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From 5th August, Zushi Barangaroo will launch their Omakase Wednesdays, a 20-course omakase held every Wednesday evening. Guests can watch executive chef Jeon prepare each course at the Chef’s Counter or table seating. Highlights include freshly shucked Sydney Rock oysters, abalone tempura, Wagyu with foie gras, leek and truffle, and lobster miso soup.

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Chiswick Woollahra is turning back the clock with Retro Sundays this August, a four-week series celebrating the old-school food classics generations of Australians grew up with, reworked through Chiswick’s seasonal, produce-led lens. From Beef Wellington and Chicken Kiev to Corned Beef with parsley béchamel, each Sunday will showcase a different nostalgic favourite, paired with a classic retro dessert that evokes another era – think Sticky Date Pudding and Neapolitan Ice Cream.

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This August, Coravin is hosting an exclusive pop-up lets collectors and wine enthusiasts bring in their most prized bottle, extract a taste, and have it assessed by a Master of Wine, all without ever pulling the cork. The pop-up, will be held at Grappa, The Rocks on 27th August, and run as 15-minute sessions with Andrea Pritzker MW, a leading authority in Australian wine. Andrea will access the wine using the Coravin Timeless by-the-glass system, which uses a precision engineered needle to access the wine without damaging the cork, ensuring the ageing in journey completely undisturbed.

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Sweet Belém has opened its second Sydney location at The Streets of Barangaroo, bringing its cult-favourite Portuguese custard tarts and pastries to the heart of the waterfront precinct. Sweet Belém, founded by João De Almeida and taken over by chef Jose Silva in 2012, is a family owned Portuguese pastry boutique specialising in traditional and modern Portuguese tarts and pastries.

More info here

InterContinental Sydney Coogee Beach has teamed up with Balsam Hill to host an exclusive truffle dinner overlooking Coogee Beach. Happening on 15th August The Season of Truffle Dinner showcases peak Australian truffle season with a three course menu featuring Australian black Périgord truffles from Macenmist Black Truffles & Wines, alongside insights from grower Barbara Hill.

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Happening on 20th August, Chophouse Sydney is welcoming Teusner Wines from the Barossa Valley. The evening will see winemaker Kym Teusner pair the winery’s bold Barossa reds with Chophouse favourites, including Yellowfin tuna crudo, grilled Fremantle octopus, O’Connor MBS3+ Gippsland steak, seasonal sides and cheese to finish.

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victoria

Cha Ching on Flinders Lane has launched their new Winter Truffle Banquet combines some of the venue’s most-loved dishes with a luxurious black truffle twist, showcasing premium WA black truffle across a seven-course feast. The only catch being it is available for a limited time only!

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Lexy has released their new indulgent Truffle Menu, known for its late-night energy and elevated Asian fusion favourites, the venue brings that same flair here, weaving truffle through every course. Starting with Charred Edamame and Fresh Pacific Oyster to Akami Tuna Temaki, Cured Ora King Salmon, and a standout Black Opal Wagyu Cube Roll MB9. Mains include Truffle Mushroom Claypot Rice and a Lexy Caesar Salad with truffle cheddar, closing with a Sudachi Parfait and Charcoal Waffle Cone with white chocolate truffle ganache.

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A new cocktail bar and private dining venue within the former Melbourne Safe Deposit building, Privé has officially opened in Melbourne’s CBD. Privé has been designed to operate as both a standalone venue and a natural extension of Reine & La Rue. It brings together Bar Privé and a collection of private dining rooms for celebrations, corporate events and exclusive gatherings.

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The Douglas Club has partnered with Lark Whisky to present its Barrel & Vine menu, available nightly from 4pm for a limited time only. Warm up with whisky nips, tastings and barrel aged cocktails and if you find yourself becoming a little peckish, there’s even a secret menu burger and fries offering for those in the know.

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