Daniela Frangos

The dimly lit cocktail den will serve barrel-aged cocktails, tableside Martinis and oscietra caviar in a moody but playful setting.

From a traditional leg smoked over beechwood to wild boar, turducken, and Beachport Berkshire smoked over toasted wine barrel shavings, here’s where to get your hands on a (zhooshed up) Christmas classic.

This luscious ode to spring is tinted by the blended greens mixed into it right before serving and topped with a nugget of salty, stretchy fried cheese. And if not for a gluten-intolerant friend, this writer might never have tried it.

The ambitious cellar door and tasting room is your destination for wine flights, tasting plates, and “tailgate dates” in the back of a 1970 Datsun.

The Lee Ho Fook chef has created a menu of affordable grab-and-go lunches, including confit duck made using leftovers from the Peking duck at his restaurant Lee Ho Fook.

The mega Italian food court is finally open, with 23 vendors specialising in pasta, pizza, pastries, and more. Menu information is still scant, so to help you decide where to start, food writer Daniela Frangos got sampling in the name of research.

The casual new restaurant is your after-work spot for savoury cannoli, lamb arrosticini and blood orange panna cotta with Campari granita and rosemary sorbet.

New executive chef Jamie Musgrave has crafted a menu inspired by his childhood in WA and time foraging and cooking native ingredients with roving restaurant Fervour.

Chef Mark Hannell and front-of-house pro Rebecca Baker met while working with Yotam Ottolenghi at Nopi in England. Now, the couple are opening their first restaurant.

Expect Middle Eastern, Mediterranean and Maghrebi flavours like lachuch (a spongy pancake-like flatbread), duck pastilla and olive oil cake with pistachio halva.