Welcome to The Detour: Your food and travel guide to the best flavours, hidden haunts, insider tips and unforgettable new experiences that reward those who wander off course.
It’s been a shaky few months for Australian hospitality – but for every sad closure, there’s been an equally fabulous flurry of openings.
So after a few weeks of special destination odes, I’m back with pure, unfiltered newness from the east coast: restaurants, hotel announcements, wellness gems… and an adorable French spot in Sydney I’m telling all my friends about.
Here’s what everyone’s talking about – or about to be.
Le Frerot: A little Parisian gem with big energy
As a long-time Franca fangirl, the arrival of its ‘little brother’ next door instantly had my attention. And honestly? It delivered.
On a random Wednesday night, Le Frerot was already buzzing.
Staff were warm and excited to be there, the smell was intoxicating and the vibe was a perfect blend of polished, playful and a little bit silly (in the best way)!
As a long-time Franca fangirl, the arrival of its ‘little brother’ next door instantly had my attention. And honestly? It delivered
Staff were warm and excited to be there, the smell was intoxicating and the vibe was a perfect blend of polished, playful and a little bit silly (in the best way)!
The restaurant leans into the charm of the Parisian cafe bistro. It is airy in the morning with buttery croissants and coffee, lively at lunch with long-table vibes and sexy at night when the bistro spirit comes alive.
While Franca does the big celebrations, Le Frerot is for the everyday.
The bottomless frites alone are worth a visit. The steak frites are genuinely some of the best I have had in Australia and further afield.
Order the roasted half chicken, the Wollemi duck, the Black Angus hanger steak and the happy hour ‘burger au poivre’ if you can snag one.
And please, I beg you, get the twice-baked cheese souffle with sauteed mushrooms and the house baguette with butter (obviously).
It is the perfect date night, girls’ night, midweek treat or casual edge-of-the-week feast. Put it on the list.
And please, I beg you, get the twice-baked cheese souffle with sauteed mushrooms and the house baguette with butter (obviously)
Bar Allora: An Italian hideaway in the heart of Sydney
There are few things I love more than a brand-new Italian restaurant, especially one with a touch of 80s glamour – and now we have the joy of Bar Allora on Sydney’s Bond St.
This all-day Italian bar and restaurant is the first collaboration between Table For (Accor’s new in-house hospitality group) and the award-winning Maybe Group.
Like Le Frerot, It begins the day fast and bright with espressos and bomboloni from the window, then shifts into something sultry after dark with Negronis and dim lighting.
Chefs Rosy Scatigna and Josh Donachie have created a menu inspired by Milan’s post-war dining boom when southern Italian flavours reshaped the city’s style of eating.
There are few things I love more than a brand-new Italian restaurant, especially one with a touch of 80s glamour – and now we have the joy of Bar Allora on Sydney’s Bond St
This all-day Italian bar and restaurant is the first collaboration between Table For (Accor’s new in-house hospitality group) and the award-winning Maybe Group
Breakfast brings cornetti and paninis while lunch features spaghettone with anchovy butter and sausage ravioli. Evenings you can dive into the likes of eggplant fritti, rosetta alla mortadella, baked ricotta and small plates with personality.
Desserts sound like a joy, particularly the crema al caffe and the Allora boozy sorbetto.
As Chef Scatigna says: ‘For me, Italian cooking is about contrast – elegance and comfort, sophistication and soul.’
Bar Allora is also leading a broader wave of Table For openings including Latin-inspired El Vista at Pullman Quay Grand and Flaminia, a new harbourside Italian spot from the Pilu team. Sydney is in for a delicious summer.
Like Le Frerot, It begins the day fast and bright with espressos and bomboloni from the window, then shifts into something sultry after dark with Negronis and dim lighting
As Chef Scatigna says: ‘For me, Italian cooking is about contrast – elegance and comfort, sophistication and soul’
Wildergreen: A Murray wonderland
Nothing says ‘summer’ more than a shiny new riverside precinct.
Enter Wildergreen, an imaginative, beautifully designed lifestyle destination set on the banks of the Murray River. And it opens TODAY!
Less than three hours north of Melbourne, it brings together seasonal dining, creative play and nature in a way that feels fresh, modern and soothing. It is part dining precinct, part family adventure space and part slow-living sanctuary.
At its heart is Embr, a wood-fired Italian eatery led by Sardinian-born chef Daniel Girau. The menu champions handmade pastas, Neapolitan-style pizzas, fire-roasted meats, vibrant antipasti and share plates, all thoughtfully paired with regional wines and clever cocktails.
Wildergreen is an imaginative, beautifully designed lifestyle destination set on the banks of the Murray River. And it opens TODAY!
Less than three hours north of Melbourne, it brings together seasonal dining, creative play and nature in a way that feels fresh, modern and soothing
It is part dining precinct, part family adventure space and part slow-living sanctuary
In summer, Wildergreen will ramp up with alfresco dining, live music and river breezes. Beyond the table, kids will adore the new Treehouse play space and wander the leafy paths and hidden nooks of The Playgrounds outdoors.
The precinct is from the team behind Moama Bowling Club and Junction Moama and is designed to put Echuca-Moama firmly back on the road-trip map.
As CEO Paul Barnes says: ‘With Wildergreen, we wanted to create more than just a venue – we wanted to create a sanctuary.’
At its heart is Embr, a wood-fired Italian eatery led by Sardinian-born chef Daniel Girau
The menu champions handmade pastas, Neapolitan-style pizzas, fire-roasted meats, vibrant antipasti and share plates, all thoughtfully paired with regional wines and clever cocktails
The Sydney Seafood School has a new home
Yes, I am once again talking about the new Sydney Fish Market.
As someone who has taken at least half a dozen classes at Sydney Seafood School over the years, I was genuinely nervous about its big relocation. I can now officially relax because the new space is going to be phenomenal.
Opening in January 2026, the new school sits above the water with glowing natural light and uninterrupted Blackwattle Bay views.
The footprint is much larger with a dedicated event space, an oyster bar and all the state-of-the-art appliances regulars know and love (though, it will be gas-free).
As someone who has taken at least half a dozen classes at Sydney Seafood School over the years, I was genuinely nervous about its big relocation. I can now officially relax because the new space is going to be phenomenal
Opening in January 2026, the new school sits above the water with glowing natural light and uninterrupted Blackwattle Bay views
Classes like Singapore Chilli Mud Crab are returning, joined by new offerings including Seafood Discovery and Land & Sea, each focusing on NSW species, native ingredients and sustainable cooking.
And if seafood is not your thing, there will be artisan classes in baking, preserving and pasta making.
Book now. There is every chance you will see me there, sleeves rolled up.
Escape Bathhouse: Sydney’s new urban sanctuary
This was one of my most anticipated openings and I am thrilled to say it lives up to expectations.
Escape Bathhouse comes from the team behind Sierra Escape in Mudgee and brings a serene, luxurious retreat to Chatswood’s heritage-listed Seymour Building.
The transformation is stunning, spanning over two levels and 320 square metres.
This was one of my most anticipated openings and I am thrilled to say it lives up to expectations
Escape Bathhouse comes from the team behind Sierra Escape in Mudgee and brings a serene, luxurious retreat to Chatswood’s heritage-listed Seymour Building
The two-hour circuit includes a 37 degree mineral pool, 10 to 12 degree ice baths, an infrared sauna and a soul-clearing steam room. Between sessions, guests sip mineral-infused drinks and herbal tonics at the beautifully designed Placebo Bar.
There is also a suite of treatments, including the signature Nunyara ritual, meaning ‘to be made well again’, featuring breathwork by Rory Warnock, exfoliation, hot-stone massage and rose-quartz facial rollers.
It is peaceful, restorative and open every day except Monday. Put it firmly in your self-care calendar.
The two-hour circuit includes a 37 degree mineral pool, 10 to 12 degree ice baths, an infrared sauna and a soul-clearing steam room. Between sessions, guests sip mineral-infused drinks and herbal tonics at the beautifully designed Placebo Bar
There is also a suite of treatments, including the signature Nunyara ritual, meaning ‘to be made well again’, featuring breathwork by Rory Warnock, exfoliation, hot-stone massage and rose-quartz facial rollers
Oden: A Japanese dream opens in Melbourne
Melbourne is constantly blessed with excellent new openings but Oden is something special.
From the team behind Ishizuka, Oden [hot pot] is Melbourne’s first refined take on the classic Japanese dish.
Executive chef Katsuji Yoshino draws inspiration from Japan’s most iconic Oden houses, serving daikon, tamago and other traditional elements individually simmered in a delicate soy broth.
The menu celebrates Japanese seasonality, evolving throughout the year with premium ingredients that honour the dish’s heritage.
There is also a curated drinks list built around the Highball, designed by bar consultant Nick Tesar to complement the warm, comforting nature of the broth.
Melbourne is constantly blessed with excellent new openings but Oden is something special
![From the team behind Ishizuka, Oden [hot pot] is Melbourne's first refined take on the classic Japanese dish](https://i.dailymail.co.uk/1s/2025/11/19/03/103996019-15300519-image-a-28_1763523057448.jpg)
From the team behind Ishizuka, Oden [hot pot] is Melbourne’s first refined take on the classic Japanese dish
The fit-out is fantastic, too, with hammered copper and meticulous detail at every turn.
Reviews already speak for themselves.
Diners are calling the daikon ‘tender, well-seasoned and so soft you can’t feel the fibres’, with some describing the experience as ‘deeply nostalgic’.
Melbourne, you’ve scored a beauty.
The fit-out is fantastic, too, with hammered copper and meticulous detail at every turn
There is also a curated drinks list built around the Highball, designed by bar consultant Nick Tesar to complement the warm, comforting nature of the broth
Eat (and drink) like a chef: Melanie Zhang, owner of Oden
1. What is your favourite restaurant in Australia right now?
For restaurants, I’d say O.MY in Beaconsfield – the creativity and deep respect for produce is so inspiring. Their farm-to-table ethos feels authentic, not performative, and every dish tells a story about the land.
For cafés, I’ve really been enjoying Toby’s Estate in Fitzroy. Their new flagship feels like more than just a café – it’s an immersive coffee experience. I love the balance of quality single origins, inventive frozen coffee line-up, and the design of the space where you can watch the baristas at work. It’s thoughtful, warm, and a real celebration of coffee culture.
For bars, Above Board in Collingwood is a standout. It’s intimate, precise, and completely focused on the craft of cocktails. There’s no clutter, no distractions – just the purity of technique, flavour, and storytelling in a glass. Every visit feels like a masterclass in hospitality!
2. What is your number one type of food to eat and/or prepare?
I’m always drawn to Japanese seasonal cuisine – especially sashimi, for its purity and precision, and unagi don, which is my personal comfort dish. At Oden, the grilled eel paired with rice is one of my absolute favourites; it’s deeply flavourful, soulful, and always reminds me of the balance between refinement and comfort that Japanese food does so well.
3. What is an ingredient you wish more people cooked with? Why?
I wish more people cooked with bamboo root. It has such a unique texture – crisp yet tender – and a delicate, earthy sweetness that adds depth without overpowering. In Japanese cooking it’s a seasonal treasure, but I feel it’s underappreciated elsewhere. It connects you to the rhythm of the seasons and brings a quiet elegance to a dish.
4. What is an easy marinade/seasoning you swear by for levelling-up a dish at home?
Miso. It’s simple but so versatile – you can use it as a marinade, in soup, or even whisk it into dressings. It instantly adds depth and umami to almost anything.
5. What is the most underrated hole-in-the-wall spot you’ve stumbled upon this year?
For me, it’s actually Ishizuka. Hidden underground in Melbourne’s laneways, it’s almost invisible from the street, yet inside you find one of the most refined kaiseki experiences in Australia. It’s intimate, discreet, and very much a ‘hidden gem’ – the kind of place you’d never expect to find unless someone told you.
6. What’s the best meal you’ve had this year?
It has to be the breakfast my 5-year-old daughter prepared for me. She washed and cut all the fruit herself, and even did the plating. It was full of colour, care, and love – a simple meal, but one of the most meaningful I’ve ever had.
7. Name a dining spot you visited on a recent holiday that really had an impact on you?
Nihon Ryori Ensui in Tokyo. The experience was unforgettable – the space is tranquil and minimal, yet every detail is so carefully considered. The way the chefs present seasonality is poetic, almost like storytelling through food. It reminded me that true fine dining isn’t just about flavours, but about creating a moment of stillness, beauty, and reflection.
8. What makes a truly fantastic restaurant in 2025?
A fantastic restaurant today needs to bring a sense of freshness and surprise, while staying true to a genuine commitment to flavour. At the same time, it has to feel affordable and accessible – not just for a select few, but for a broader community of diners who want to enjoy something memorable without it being out of reach.
9. What is a neighbourhood favourite venue you will continue to visit for years to come?
Cutler & Co. It’s a place that never goes out of style for me. The balance of sophistication and approachability is spot on, and the food always feels thoughtful without being overworked. It’s the kind of restaurant I can return to time and again, knowing it will deliver both comfort and inspiration.
10. What’s a dish/project of yours that you’re really excited about right now?
Definitely our new project Oden in Melbourne. It’s a love letter to comfort food, reimagined with the precision and elegance we’ve honed at Ishizuka. Bringing the warmth of Tokyo’s winter streets into a refined Melbourne setting is something I’m truly proud of.
