• First look: Melbourne institution Longrain opens a lunchtime canteen in the CBD.

• First look: Muli Express, a Chinatown oyster bar from the D&K Live Seafood family.

• First look: Fluffy Torpedo’s new Brunswick ice-cream shop is even more outlandish than its Fitzroy store.

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• New hire: Taking over from superstar chef Rosheen Kaul is a big deal, but Etta’s new head chef Lorcán Kan says he plans to build upon Kaul’s work.

• Now open: $6 Camparis and free aperitivo-hour snacks at Enoteca Zingara, a new venue from the Alta Trattoria team.

• Coming soon: Chef Luke Mangan to open a modern French bistro in a Melbourne hotel.

• After 70 years, Carlton North’s family-run Enoteca Sileno will close.

• Cheesemaker and Osteria Ilaria pastry chef Lucy Whitlow shares her two favourite dessert spots in Melbourne.

• Coming soon: Esteemed Sydney hospo duo Ross and Sunny Lusted to open first Melbourne venues on the same block as Dave Verheul’s Embla and the yet-to-open boutique hotel Melbourne Place.

. Celebrate Viino’s fourth anniversary and its debut bottle at a warehouse sale and pop-up wine bar in Clifton Hill this weekend.

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Andrew McConnell is opening two new venues in Brisbane.

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• This week on Broadsheet’s podcast Around Town, journalist Marc Fennell shares his view on the dumpster fire we call the internet and we talk about the top cheap eats in Melbourne.

More, please

• Abbotsford Convent restaurant Julie has replaced its à la carte offering with two new set menus. An express lunch menu is available for $55 per person and a five-course menu is available during lunch and dinner service for $110 per person. The seasonal menus change every six weeks.

• Jeow and Ca Com chef Thi Le will pop up at family-run Mornington Peninsula winery Avani this King’s Birthday long weekend. Le will prepare a three-course set menu for lunch from Saturday June 8 to Monday June 10 with steamed tapioca pearl dumplings and more for $95 per person. Make a booking.

Hazel is collaborating with vermouth makers Maidenii for a lunch and tasting on Saturday May 18. There’ll be a set menu including beef tartare, and venison with red cabbage and pickled cherry. Each course will be paired with vermouth and vermouth cocktails, and Maidenii co-founder and winemaker Gilles Lapalus will talk diners through the drinks. Tickets are $125 per person.