Category: Hospitality Industry

Lowe Family Wine Co. and its hatted restaurant The Zin House have officially disconnected from the grid, thanks to a newly instated solar and battery system. The Mudgee estate’s vineyard, winery, cellar door, and restaurant are now running on entirely renewable energy, which will see the business save an estimated $85,000 in annual electricity costs.…

“In the age of Instagram, visuals often take priority, and diners expect more than just culinary skill: they seek immersion, surprises, and storytelling.” That’s some of the advice that can be found in the Marriott International 2026 Future of Food report.   At Gin Lane in Chippendale, storytelling is at the heart of its latest pop-up, which…

Pavilion Social is set to open in Bondi, designed for long lunches, golden-hour drinks and sunset sessions that roll into the night.   The new offering on Level 1 of Bondi Pavilion will be overseen by Wats On Events, an event management company known for creating unique and engaging experiences.   The simple, shareable menu includes salt crisps with LP’s mortadella…

Ex-Tetsuya Head Chef Josh Raine and his partner Keliann Zellman had been discussing opening a venue for some time. When Tetsuya’s closed after 37 years of operation in July 2024, the couple needed to make a call. “I looked around and said, ‘Okay, where do I want to go next?’. I was 37 and I…

The NSW government has introduced its Vibrancy Reforms Bill to Parliament, to deliver the third tranche of initiatives aimed at boosting nightlife.  The latest stage introduces a range of proposed measures that are designed to make it easier for venues to host live music and cultural events. They are also expected to improve safety for patrons…

Bar See See, a showcasing of baijiu – China’s national spirit – has launched at The Porter House precinct in Sydney.    The bar promises innovative cocktails and cultural storytelling, and joins a lineup of offerings from Trippas White Group at the five-level heritage-listed venue. This includes Victor Liong’s Lee Ho Fook, Porter House Grounds and Cellar Door,…

Subdued discretionary spending, gaming regulation, declining alcohol consumption, and economic uncertainty are among the key concerns currently facing pubs and bars according to new insights from M3 Property. Despite this subdued spending (the result of weak real income growth, a softening job market, and the expected rise of unemployment), pub, bar, and nightclub revenues are…

A new restaurant showcasing Indonesia’s rich and diverse cuisines with regional dishes rarely seen outside the country has opened in Sydney’s CBD. Aroma of Indonesia, in Barrack Pl on Clarence St, is helmed by powerhouse husband and wife chef-duo Nessiana Pamudji and Ferry Tshai. The pair are both Indonesian-born and Sydney trained, with stints in China Doll and…

Chris Lucas has launched Collective Foundation, a not-for-profit organisation aimed at supporting the long term, sustainable future of Australia’s hospitality sector. Lucas has played a pivotal in the country’s dining scene for 30 years. The restaurateur’s group, which he rebranded as Lucas Collective last month (formerly The Lucas Group, then Lucas Restaurants), runs popular venues…

A restaurant focusing on Levantine cuisine and culture is opening inside a 120-year-old heritage-listed church in Sydney’s Rose Bay next month. The venue, Aambra, will bring centuries-old recipes and dining traditions from places like Lebanon, Jordan, Iraq, Cyprus, and Egypt to the former Rose Bay Uniting Church, which has sat dormant for more than a…