Jo Rittey

The streets around the Iberian institution have changed dramatically. The restaurant has kept to its timeless playbook, including a spiced chickpea dish devised in a small apartment in Seville more than two decades ago.

From profit sharing to hands-on development and long-term progression, venues including Residence and Etta are reshaping how hospitality careers are built.

A lavish Armadale butcher’s version, made with the Wagyu of the pork world; Meatsmith’s limited-edition ham infused with fruity, spicy flavours; a Tasmanian-hardwood-smoked number from a Carlton institution and more.

This razor-sharp Fitzroy local has a tight line-up of cocktails, wines and beers. Drop in for ice-cold dry Martinis, a pint of Guinness and a packet of Samboy chips.

Too Good To Go was founded in Copenhagen in 2015. After launching in Sydney and Melbourne last year, it’s coming to Perth with “Surprise Bags” filled with discounted pastries, groceries and other items that would otherwise be wasted.

The illustrious chef, who worked at Stokehouse in the 1990s and Taxi in the 2000s, is back in town. His Exhibition Street spot is a pan-Asian restaurant with classics like Thai papaya salad and Japanese tuna tataki, served alongside burrata with chilli oil and fried Chinese doughnuts.

The latest Bourke Street spot from the prolific restaurateur behind Society, Yakimono and Grill Americano took “eight years of hard work, but a lifetime of dreaming”.

Too Good To Go was founded in Copenhagen in 2015. It’s finally launched in Melbourne with “Surprise Bags” filled with discounted pastries, groceries and other items that would otherwise be wasted.

Dining at Lucas’s third Japanese restaurant is an immersive experience. There’s a daily sushi, nigiri and crispy rice menu; sake-based cocktails; and neo-noir AI-generated images on the walls.

Get Up Stand Up Bar is a pop-up bar bringing tachinomi culture to Melbourne. Drop in for a quick drink or stay a while. “It depends how long you want to stand,” says co-owner Fumi Tamura. “But I am standing all night.”

A new bistro and bar from Nathan Toleman’s the Mulberry Group opens tomorrow. Toleman tapped into the Mulberry Group talent pool and brought on chef and co-owner Aleksis Kalnins (ex-Hazel) and bartender Kayla Saito (ex-Dessous).

Noir’s Peter Roddy and Jonathan Phillips have given the “stuffy” restaurant a makeover. They’re now serving cheap and cheerful bowls of pasta and lunchtime focaccia sandwiches. “Essentially, it’s two chefs owning a wine bar, having as much of a laugh as we can.”