Aussie restaurants embrace global guest chefs and viral moments
Dining out might still be a treat, but diners are getting pickier about when and where they splurge. While social media continues to fan the flames of culinary desire — especially for photogenic, fine-dining experiences — customers are spending more cautiously.
New research from OpenTable back this up. The study shows Australians are prioritising special-occasion dining, with a 41% year-on-year rise in interest for ‘experiential dining’. That’s prompted a growing number of local venues to offer something beyond a good meal — from limited-time-only dishes to global chef collaborations.
“There is always going to be interest and an appetite for something new and exclusive, especially when it’s only available for a limited time,” Joanna Hunkin, brand consultant and former Gourmet Traveller editor told The Australian.
She points to the appeal of Michelin-level experiences on home soil, noting that even though many Aussie restaurants “surpass” global names, exclusivity still draws a crowd.
That demand has fuelled events like Maaemo’s four-day residency at Sydney’s Berowra Waters Inn, or chef Tomos Parry’s appearance at Cutler in Melbourne. In Surry Hills, The Goodies group recently teamed up with Jamie Oliver and UK cult favourite St John. “These events drew not just our regulars but also helped us reach a whole new audience,” co-owner Nathan Sasi said.
Simon Rogan, of three-star L’Enclume fame, is taking a longer view. His five-week residency at Bathers’ Pavilion reflects a more sustainable approach, blending exclusivity with deeper collaboration. “A multi-week residency allows us time to form meaningful relationships with growers and producers.”
Jessica Shirvington, managing director at Bathers’ Pavilion, added that a thoughtful lead-in is essential: “Effectively, we created an entirely new restaurant in just six weeks.”
Though economic uncertainty lingers, Australians continue to spend on little luxuries. Australian Bureau of Statistics data shows hospitality spend rose more than 7% year-on-year to April, suggesting diners still see value in a standout plate — especially one worth posting.
Hunkin summed it up saying: “There is status and social cachet in accessing an exclusive dining experience.”
Jonathan Jackson, 24th July 2025
