Etta opens in Melbourne
Etta, a contemporary neighbourhood bistro on Lygon Street, Brunswick East will open on 23 March.
Oriental Teahouse prepares for re-opening
Chapel Street’s Oriental Teahouse has been re-invented by restaurateur David Zhou and is set to re-open on 17 March.
Worldwide Hospitality Group's Junk to open in Melbourne [gallery]
Worldwide Hospitality Group (WHG) will open their popular Hawker-style eat house Junk on Thursday, 23 March, in Melbourne’s Punch Lane precinct.
World's best chefs in Melbourne for Gastronomy Congress
Spanish beer brand, Estrella Damm will host some of the world’s best chefs at its sixth Gastronomy Congress on Monday 3 April at Maia, Atlantic Wharf, Melbourne.
Pawn & Co. reboots and reopens on Greville Street
Southside bar Pawn & Co. has reopened on Greville Street after five years of operation on Chapel Street.
1 day ago
New container bar, Whitehart, opens in Melbourne CBD
A new two-storey open container bar has opened at the end of Whitehart Lane in the Melbourne CBD, offering a rotating menu from Melbourne food vendors alongside a varied beverage list of tap, bottled and canned beers, and wine.
2 weeks ago
Time Out announces Bar Award nominees for Sydney and Melbourne
Time Out has announced the nominees for its 2017 Bar Awards, recognising leading bars and bartenders in Sydney and Melbourne.
Good Heavens cocktail bar opens in Melbourne
Good Heavens, a Palm Springs-style rooftop cocktail bar opened on Bourke street, upstairs from sibling bar Fancy Hank’s, on 2...
Rare Japanese craft beer and food matching at Spring and Summer
St Kilda’s Asian-fusion venue Spring and Summer has introduced a new selection of hard-to-find Japanese craft beers: Doppo, Ginga Kogen...
Australiana bar to open in Collingwood
On 21 October, Smith Street in Melbourne’s Collingwood will welcome Dingo’s, an Australiana bar with cocktails including The Flaming Galah,...
If you want to deliver the 'wow factor', don't overlook your tables
While many restaurant owners may be reluctant to open the chequebook for something that's sure to be broken within the next six weeks, it’s essential that the design of restaurants (and their tables) evolve with the menu.