The Sheaf are hosting a Sunday Brunch with Veuve Clicquot and Belvedere this April (Sydney)

Now that they’re all relaunched with some majorly attractive design and a shiny Garden Bar, Eastern Suburbs institution The Sheaf are ready to push into the Sunday Session market with a clean and crisp Autumn Sunday Brunch with premium bev brands Veuve Clicquot and Belvedere on April 10th. If you’re going to do a Champagne Brunch you might as well do it right, right? ... Read More | Share it now!

BLACK by ezard expands menu to include 14 premium cuts and 4 new seafood dishes (Sydney)

Premium dining experience, BLACK by ezard star The Star Sydney is moving with the seasons as we get into the nitty-gritty of Autumn, introducing a warming new menu that features new seasonal dishes as well as expanding its famed selection of top quality steaks to include 14 premium cuts of Australian grain, ration, and grass-fed beef, all prepared over cherry wood ash and cooked to order, direct from the grill.... Read More | Share it now!

Belles Hot Chicken wiz Morgan McGlone announces first menu for Harpoon Harry takeover (Sydney)

Next Wednesday 6th April will see a big change to the food offerings at Harpoon Harry as Morgan McGlone (of Belles Hot Chicken) takes the reigns as food curator for 2016 at the venue’s Public Bar, then eventually moving up to refine the upstairs Dining Room menu as well. The partnership was announced earlier this year, instantly generating discussion as to what the man most famous for his Southern influenced fried chicken will be bringing to Surry Hills. A few more details have now been announced, giving us a close look at just what McGlone has planned for the recently refitted and revived historic hotel.... Read More | Share it now!

Ananas Bar & Brasserie will expand to Darling Harbour to make way for El Camino Cantina (Sydney)

Give El Camino Cantina  a big warm “hola” when it sets up shop in The Rocks this May; the Urban Purveyor Group will open its first Austin-inspired Tex-Mex restaurant in The Argyle precinct, replacing their acclaimed French gem Ananas Bar & Brasserie, which will be moving on down to Darling Harbour as part of a new development with indoor and alfresco dining, a wine and Champagne garden bar for over 150 guests, an oyster bar, and a bakery. ... Read More | Share it now!

Sydney’s Burger & Beats party announces food, beer, and music lineup

Ever been to Work Shop on Cleveland Street? It’s just about one of the coolest, decked-out warehouse spaces in the area, regularly offering up masterclasses on a wide variety of activities, hobbies, and necessary life skills. From this Friday (April 1st), the space will also be home to Sydney’s newest pop-up party, aptly named Burgers & Beats, roping in some of the finest flippers in town to offer up burgers, shakes, and sides for four-hours of non-stop eating, drinking, and dancing courtesy of DJ sets by – for this launch event – Wax Witches and Craig Atkins.... Read More | Share it now!

Chiswick welcomes Autumn with seasonal lunch menu (Sydney)

As the leaves are starting to fall and the breeze is getting cooler, Chiswick restaurants greet the season with a new menu inspired by the flavours of Autumn. Head chefs at Chiswick Woollahra and Chiswick at the Gallery, Richie Dolan and Laura Baratto, alongside celebrity chef Matt Moran, have developed a selection of dishes inspired by the fresh produce in the Chiswick restaurant gardens.... Read More | Share it now!

Chefs Gallery introduce ‘The Bunny Bun’ for this Easter weekend (Sydney)

Popular CBD contemporary Chinese restaurant Chinese Gallery aren’t going to be resting on their laurels this Easter weekend, introducing a special limited edition menu item that’s sounds as delicious as it is adorable. The Bunny Buns have been introduced to run at the each of the restaurant’s Sydney locations from Friday 25th to Tuesday 29th March, meaning you’ve got five days to head on down and try force yourself to smash these adorable faces in and get to the slightly smokey black sesame molten centers. ... Read More | Share it now!