Conscious consumption
Hotel group Ovolo has ditched meat, going vegetarian across the board for an entire year. Every one of the group’s restaurants – in Sydney that’s Mister Percy at Ovolo 1888 Darling Harbour and Alibi at Ovolo Woolloomooloo (which is already plant-based) – has committed to the initiative. Italian-style wine bar Mister Percy will be serving vegetarian pasta and antipasti, while Alibi will continue to be 100 per cent vegan. ovolohotels.com

Minimal waste, plant-based
In more vegan-friendly news, Newtown restaurant and bar Gurdys has gone completely plant-based. The venue has had a makeover and has gone hard on sustainability: it’s plastic-straw free, serving wine on tap (saving 66 bottles a keg) and is basing its menu around a minimal-waste ethos. Expect dishes such as banana-heart curry, a toastie made with pulled jackfruit and poached king-oyster mushroom stalks topped with “caviar” made from seaweed pearls. gurdys.com.au

Yum cha and cocktails
Chin Chin Sydney and Archie Rose have collaborated on a new yum cha and gin menu. Every Friday, Saturday and Sunday visit the Surry Hills diner for a food menu ($55) of dishes including crumbed prawn steamed buns, fried chicken wings, barbeque pork buns and more. Add on Archie Rose’s gin-based cocktails, which include the Strawberry Colada, Pomelo Punch (made with gin yuzu, grapefruit and cucumber) and the Shiso Fine (gin, umeshu and green apple). chinchin.sydney

Eternal lunch
Bondi Italian osteria Cicciabella has launched Pranzo Eterno (translating to “eternal lunch”), its take on bottomless brunch. From 12pm every Saturday and Sunday visit for a spritz on arrival, two hours of unlimited wine and beer and a set menu that includes garlic bread, prosciutto, burrata, seafood fregola, salads, fries and tiramisu. $99 a head. cicciabella.com.au

No maybes
Every Wednesday this month, award-winning bar Maybe Sammy is taking over the bar at fine-dining institution Aria for Maybe Aria. The Maybe Sammy team will be concocting a selection of cocktails, paired with Aria’s new snack menu, which includes dishes such as raw scallop with potato and caviar. Expect cocktails such as the Fly Me to the Moon (gin, sandalwood, aquavit and vermouth bianco) and the Gran Finale (figs, Mister Black liqueur, Oloroso sherry and honey). Tickets are $85 and include two cocktails and two snacks. ariasydney.com.au