• 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.
Redeem a double pass to the MCA Artbar. Starting at $12 a month, join Broadsheet Access.
SIGN UP• 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.