All champagne flutes on deck
Captain Cook Cruises has partnered with GH Mumm to launch a floating champagne bar on Sydney Harbour. The bar-on-a-boat will ply the harbour for 1.5 hours from 3pm each afternoon, with passengers enjoying bottomless champagne; a seafood platter of prawns, oysters, smoked-salmon blinis and calamari; and smashing views of the harbour, all for $89. And if you’re having a whale of a time and don’t want to leave once the session’s up, you can stay on board as the vessel continues to loop around the harbour, buying additional food and drinks from the bar.

Grid pad, on lock
Sydney design studio Formist has launched a schmick pad of grid paper to stimulate creativity and facilitate the design process. Grid Pad ($32) was created by Formist founder Mark Gowing, who’d been struggling to find pads with a variety of grid patterns to work with – so he created his own. The result is a pad with six geometric grid patterns, including diagonal, circular and hexagonal, that can be used for everything from type design to calligraphy, to free-form scribbles.

A brunch of fun
After selling out its first-ever Long Brunch last year, Surry Hills boozer The Dolphin has decided to make the event a permanent fixture on its monthly calendar. On the last Sunday of every month, its airy dining room will host a four-course brunch, with a menu by head chef Josh Carrick and matching brunchy cocktails by bar manager Josh Reynolds. While the menu will evolve monthly, expect dishes such as prawn and chive crumpets; potato waffles with watermelon, bacon and maple mascarpone; and prosecco and passionfruit trifle. Cocktails might include a Smokey Mary, and you can also order from the pub’s topnotch natural-wine list. Brunch costs $65 per person and includes four courses, coffee, fresh juice and a cocktail. The next brunch kicks off on February 28.

A rooftop fiesta
Darlinghurst pub The Lord Roberts is hosting a one-off Mexican barbeque on its rooftop this Saturday, February 20. For $25 you’ll get beef skewers, chicken drumsticks, Mexican-style rice, a paprika-spiced corn cob, picante salsa and cilantro pesto, plus a tinnie of beer. Chef Phil Ocampo plans on making this a monthly event, with a different theme each time; he also hopes to bring local craft brewers into the fold to share their beers. Bookings are advised, at (02) 9331 1326.

Bivalve bang for your buck
Bondi beachside bistro the Pacific Club is seeing out the last days of summer with a $1.50 oyster deal all day, every day from February 22 to 28. The catch? You just need to buy one drink for every dozen oysters.