Want to be supplied by the best? Make an enquiry
After a 3-month lockdown, hospitality is back and set for a boom.
With restaurant reservations going live online for what looks to be an October 11 open date, bookings have been flooding in. Diners are proving eager to get out and about, with Sydney restaurants seeing big demand right through to the end of the year. With forecasters anticipating a bout of “revenge spending” as life begins to return to normal, it seems diners have an appetite to splurge. And, with diners at the ready, restaurateurs are confidently opening new doors.
The country’s hospitality bigwigs are leading the pack, with Merivale snapping up Rozelle’s 130-year-old pub, 3 Weeds. Continuing to operate it as a pub, Totti’s will be taking over the kitchen. Similarly, Sydney Collective have won the bid to the Sydney Cove Oyster Bar site in Circular Quay. Opening their ninth venue, Whale Bridge will be under the culinary guidance of Chef, Sean Connolly. The Point Group are set to open their most ambitious project yet later this month. With Joel Bickford appointed as Culinary Director, the multi-level dining destination will be housed in Sydney CBD’s historic Shell House. From across the pond, both Sydney and Melbourne will welcome New Zealand’s Botswana Butchery. Melbournians also saw The Lucas Group’s most anticipated dining experience, Society swing open its doors for a fleeting moment in July. Housing Society Restaurant and Lillian Terrace, the two are expected to re-open in November alongside their new neighbour, Yakimono.
With a season of celebration ahead of us; from Freedom Day to Melbourne Cup and Christmas, foodservice is heating up for a busy final quarter. An equilibrium between supply and demand, we’re thrilled to see wind in the sails of the hospitality industry again.