Clayton Wells, the fine-dining chef behind Automata, is opening a casual “tuckshop” where he’ll apply the same seriousness to ham sandwiches as he does a dish of pumpkin seeds, tangelo and sea buckthorn.

Welcome to Hungry Paulie, your next stop for peppery pork buns and Taiwanese congee.

Newtown’s home for fried chicken, Hartsyard, has announced it’s closing. Sort of.

British pubs are an endangered species in Sydney. The Barber Shop guys are opening the 19th-Century-style Duke of Clarence pub later this month. What it lacks in history, it makes up for with cask beer and Ploughman’s boards.

Bondi has given birth to a bottle-o that looks more like a perfumery, with timber, candles, hanging bottles and elaborate floral installations.

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