Nine To Try: Exclusive Drink and Snack Combos at Dine Out

Dine Out, Broadsheet’s annual food festival celebrating Sydney’s top culinary talent, returns this month. In partnership with Mastercard and Doordash, we’re staging 50 new events across the city from July 27 to August 2. Among the exclusive menus and one-off collabs taking place throughout the week are some excellent drink and snack pairings across the city, from Newtown to Manly.

Hey Rosey x Earl’s Juke Joint

Newtown’s Hot Listed Earl’s Juke Joint has a strong Central Tablelands connection, with several of its long-serving staff hailing from the area west of Sydney. For this year’s festival it celebrates the region, hosting chef and friend-of-the-bar Hugh Piper from Orange’s teeny, hyperlocal Hey Rosey. Piper will showcase signature snacks and seasonal gems led by Central Tablelands produce, including oysters with rhubarb and magnolia; anchovy toast with “cafe de Rosey” butter and pickled chilli; a hazelnut mortadella sandwich; and beef tartare with burnt eggplant, fermented chilli, buckwheat and lettuce. Cool-climate drops come from Renzaglia Wines in the Wambuul Valley (third-gen winemaker Sam Renzaglia is also a good friend of Earl’s). Walk-ins only. July 30, 6pm–midnight.

Silk Road Sling and beef nayyeh at Aalia

Aalia, the restaurant that helped spur a Middle Eastern renaissance in Sydney’s food scene when it opened in 2022, brings diners a signature take on a Levantine specialty for Dine Out 2026. The beef nayyeh is made with extra-rare beef tri-tip, rhubarb, black cardamom and tahini butter, and served on a buckwheat cracker. Try it with the Silk Road Sling, a bright, bubbly blend of Belvedere vodka, lychee, coconut and oolong soda – the pair will only set you back $25. July 27–August 2.

Spicy Carajillo Martini and mackerel toast at Besa

The Aalia team’s Bondi tapas bar, Besa, also gets in on the action with a limited-edition cocktail and snack. A refreshing alternative to the Espresso Martini, the Carajillo is a Spanish classic made with espresso, Licor 43 (a fragrant liqueur with hints of vanilla and citrus) and cold brew; Besa’s version adds Pablo’s spice mix and coffee liqueur for good measure. It comes with a punchy citrus-cured mackerel toast with green romesco and encurtidos (pickles). Get both for $25. July 27–August 2.

Txistorra del Gildas and txakoli at Gildas

Gildas, the handsome Surry Hills pintxos bar inspired by chef Lennox Hastie’s time working in Basque country, is doing a sophisticated regional pairing for only $20. There’s a Gilda featuring txistorra, a fast-cured pork sausage with a smoky, spicy flavour. Here, it’s made with pork shoulder and belly minced with salt, garlic and pimenton, then glazed with honey and cooked over a wood fire. The txistorra del Gilda is paired with a glass of txakoli, a lightly sparkling Basque wine that’s poured from a height to create a gentle fizz and aroma as it hits the glass. July 29–August 1.

Vineria Luisa x P&V Wine & Liquor

Alessandro Pavoni invites the team from Mike Bennie’s P&V to drop by Luisa Vineria – his first proper bar, in the old Marie-Louise Salon on Enmore Road – for one night only. To mark the occasion, head chef Alessio Chessa is making a couple of additions to the bar’s comfort-food menu: a classic cacio e pepe and a cichetto Veneto of sardines, caramelised onion, parsley and lemon on crostini. Bennie’s selection, meanwhile, showcases Australian winemakers under 40, with drops from Meredith, Sholto Broderick, Express Winemakers, Genie, Majamam, Hopeless Thoughtful and Jean Bouteille, among others. Entry is free, but RSVP to reserve a seat. July 29, 5.30pm–9pm.

Aperipizza at Pizza’Mare

Pavoni’s team has more up its sleeve for this year’s festival. Head to Pizza’Mare, the new restaurant-within-a-restaurant in A’Mare’s lofty mezzanine, during aperitivo hour for this snacky offering. For just $40 a head, choose from a line-up of Negronis and spritzes paired with a couple of snacks, before a half-and-half pizza, with chef-selected toppings, arrives to share. July 27–31.

Chuski and Chakna at Kolkata Social

For four nights during the festival, Kolkata Social chef Ahana Dutt (ex-Raja and Firedoor) swaps her usual home-style offering for Chuski and Chakna: an à la carte menu exploring Bengali dive bar culture. Expect Indian and Chinese-influenced plates, like Manchurian stuffed chicken wings, tuna tartare jhalmuri (a puffed rice street snack), Kolkata fish fingers, and murukku (a twisted chickpea-flour chip) with Sichuan chutney. They’re all best served with a cocktail – try Radha’s Whisky Sour or the Rooibos Tea Fizz. Bookings recommended. July 29–August 1.

The Bat & Ball x Bar Yuki

The team from Bar Yuki – a bumping little bar and diner in Milton named after the owners’ kimono-wearing pug – brings its konbini-inspired plates to the festival. It’s setting up shop for one night only at Redfern’s Bat & Ball Hotel, in a takeover dubbed “Pub Yuki”. Expect jazzed-up steaks and katsu-inspired schnitties alongside a few of the South Coast spot’s fan-favourite cocktails and small plates. Think smoky, salty Yuzu Margs, and prawn sandos on shokupan. July 30, 6pm–midnight.

Adult happy meal at Manly Fish & Chips

Felons Seafood’s next-door offshoot, Manly Fish & Chips – part of the Brisbane brewery’s sprawling precinct on Manly Wharf’s East Esplanade – will have you skipping down memory lane with its adult happy meal. One of three Felons specials on offer during Dine Out – including a special Neil Perry takeover on July 30 – it features a crisp Moreton Bay bug roll, with lettuce and salted chilli mayo on a soft bun, alongside beef tallow fries and your choice of beer, wine or RTD for $20 a pop. July 27–August 2.