From late-night luxury, pre-theatre bites, and French-inspired plates, the latest openings across Sydney and Melbourne are serving up a fresh variety of options.
Flair
Theatrical burlesque cocktail bar Flair is the latest from Owner Rio Olivetti.
The Fitzroy opening is drawing inspiration from the nightlife of Paris and Italy, with nightly live entertainment, cocktails, and $15 share plates designed for Melbourne’s late-night dining scene.
Olivetti says he has spent his career in hospitality and always wanted to create an unforgettable venue that goes beyond dining or food.
“Flair brings together everything I’m passionate about to create something completely unique and fun,” he says. “I wanted to capture the spectacle and theatre I’ve admired throughout Europe while embracing Melbourne’s creative, slightly grungy spirit.”
The menu is led by Head Chef Mehmet Akbass (ex-Melbourne Winery, Fancy Hanks, and Tulum) with highlights including burrata with heirloom tomato, toasted garlic, and beetroot; anguria e feta; zucchini fritta balls with marzano sauce, feta dust, and dill; and a selection of pizzas.
The cocktail program includes both classic and signature creations and includes the Gold Rush with Kettle One vodka and Tanqueray gin infused with Bosc pear, Cointreau and white cane spirit; the Yuzu Blush with goji berry-infused Junmai Daiginjo sake, Absolut vodka, yuzu, passionfruit, and lemon juice; and the Byron’s Haven with Brookies slow gin, lemon myrtle, watermelon, ooray (Davidson’s plum), pineapple, and lemon zest.
Guests can expect up to three live performances each evening from Thursday to Sunday, and two performances on Sunday, with the program expected to feature burlesque, cabaret, circus performers, fire artists, hula hoop acts and more.
Flair at 125 Smith Street is open Thursday to Saturday from 4pm to 1am, and Sundays from 1pm to 12 am.
Shokunin
Hunter Street Hospitality’s kappo izakaya concept Shokunin will replace Melbourne’s Saké Hamer Hall this November.
Hunter Street Hospitality CEO Frank Tucker says Shokunin is the culmination of more than a decade of observing how the Southbank restaurant has evolved alongside its guests.
“We’ve spent fourteen years learning how this restaurant is actually used, and Shokunin is the result of those lessons,” says Tucker.
“Saké Hamer Hall was one of several Saké restaurants around the country, so naturally it shared the same identity. Shokunin is different.”
He says this time they have had the opportunity to create something that’s unique to this neighbourhood.
With a strong pre-theatre trade, guests are eating earlier and looking for greater flexibility.
Leading the concept is Hunter Street Hospitality’s newly appointed Culinary Director of Japanese Min Kim, who has worked in Michelin-starred kitchens in Tokyo and Seoul, and restaurants in Sydney, Macau, and Las Vegas.
Menu highlights will include chawanmushi with spanner crab and shiitake; crisp spanner crab monaka; sake-steamed clams in butter dashi; and robata-grilled Jidori chicken negima. The Kappo Izakaya Tasting offers a progression of snacks, sashimi, sushi, tempura, robata, rice and dessert, with the chef selecting the menu for the table.
Positioned as kappo izakaya, Shokunin will combine the variety often associated with izakaya-style dining with the greater focus on food, technique, and seasonality found in kappo restaurants.
Kim says he wanted Shokunin to be more deeply connected to Japanese culture and hospitality, while still belonging in Melbourne.
“If people leave talking about the food, that’s wonderful, but I’d also love them to have experienced a little of Japanese culture. That’s what we’re trying to share.”
Saké Hamer Hall will close following its final service on Sunday 11 October, with Shokunin opening on Monday 2 November. The restaurant will open for lunch and dinner, seven days a week.
The Frog Club
James McBride and Marc Gurman have launched The Frog Club, a late-night restaurant, grill, and bar that blends classic New York steakhouse indulgence with refined French brasserie staples.
The Chapel St opening is serving its full menu until midnight seven nights a week, with the kitchen led by Culinary Director Angel Fernandez (ex-Victor Churchill and Rosetta).
Luxury options are at the heart of the offering, including Sea Cave Kaluga and Anna Dutch Oscietra caviar, a dedicated Frog Club signature caviar tart, and the plateau de Fruits de Mer – a tower of shellfish and chilled seafood served over ice.
Small plates include crumpets topped with mussel escabeche and saffron butter gougère puffs stuffed with comté cream and wagyu bresaola.
The main event centres around the custom charcoal grill, with guests able to choose from a range of meat cuts including 280g Black Opal wagyu hanger steak, 1kg Chauvel wagyu côte de boeuf, lobster frites served with sauce Américaine, and roasted Wollemi duck paired with quince.
Gurman says The Frog Club is built around the sort of hospitality they love – generous, timeless, and fun.
“It’s a place where every part of the experience matters, from what’s on the plate and in the glass to what’s coming through the speakers,” says Gurman.
The Frog Club is open seven days a week.
Photography for Flair by Savannah van der Niet, and Shokunin by Steven Woodburn.
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