• Head to Clovelly’s standout burger joint Out of the Blue tomorrow to grab yourself a can of Grifter’s cool new blue XPA – on the house. Take your OOTB receipt to the bottle-o across the road, where the Grifter team will be waiting. Enjoy your cold one – in accordance with NSW RSA laws (of course).

• What’s good? Two hours of $2 oysters at Sky Bar, that’s what. Head to the Shell House rooftop bar between 4pm and 6pm, from Tuesday to Saturday, to enjoy the bargain bivalves – plus $15 Margs and $15 prawn katsu sangas.

• Meat’s on the menu at this new three-part supper series, with Westholme Wagyu teaming up with Applejack Hospitality. Head chefs from Bopp & Tone, The Butler and Rafi Urbnsurf will plate up three distinct menus showcasing the globally renowned beef. There are three dates available, and tickets are essential.

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• Fabbrica Fridays, alert: head into the Darlinghurst digs for lunch and enjoy your pick of four Roman pastas and a spritz for $28. Cacio e pepe will be there, as will a silky carbonara, an amatriciana and a gricia. Available from midday till 4pm, on Fridays, alongside the usual menu.

• Flour & Stone cakes are on the menu at Famelia next month, to celebrate the release of Nadine Ingram's latest book, Love Crumbs. Book in quick.

What we covered this week

• Where Chefs Eat: The Bat & Ball’s co-owner and chef Cam Votano knows a secret spot for outstanding udon. Plus, tiptop Vegemite scrolls, nostalgic doughnuts and a falafel wrap he’s a fiend for.

• Opens today: meet Don’s Katsu, the Bones team’s pop-up where hefty cuts of pork are in the top spot. The katsu set is the only thing on the menu – but it comes with plenty of sides, and there’s a size for different appetites and budgets.

• First look: adored Brisbane brewery Felons hits Manly, with on-wharf brewing incoming. But don’t we have local breweries aplenty? Yes. But ex-Rockpool chef Corey Costelloe’s overseeing the menu, and the beers are excellent – so we’re listening.

• First look: pioneering Greek Australian chef Peter Conistis opens Ela Ela, a meze bar in the CBD with his mum’s-recipe spanakopita and dirty Greek Martinis.

• Coming soon: with Avia, an ex-Apollo pair are revamping a buzzy Darlo corner. The food’s “not going to change the world”, but we bet it’ll be good.

Oncore’s bar menu is just as good as the main event (and less than half the price). The four-part tasting menu still delivers that spectacular potato, and there’s a spectacular set of cocktails to match.

• Noma once ran this impressive dining room. Soon it’ll be Sydney’s 10th Yo Chi. We respect the hype for the frosty swirls, but it’s pretty major when a respected hospitality group makes way for a chain. What does it say about what we want to eat?

You might’ve missed

Tilda’s $39 bread and butter might actually be worth it. The swish new CBD restaurant (and Bar Tilda next door) opened this week, with a starter elevated to main event.

• First look: the six-part Prefecture 48 arrives with a kitchen team straight from Tetsuya’s. No detail’s been spared in the Japanese precinct, where there’s a sushi master from Ginza in residence and the Maybe Sammy team on drinks.

• First look: Cut Lunch Deli is now the place to be after hours. The team’s swapped coffee for natty wine, and sangas for salty snacks.