As the calendar turns toward the holiday season, several Australian restaurant operators are already unveiling fully developed Christmas menus and booking systems, demonstrating a strategic approach that industry experts say gives venues a crucial competitive edge.
From Sydney to Brisbane and the Gold Coast, restaurants are marketing detailed holiday offerings months in advance, capturing bookings while competitors are still finalising plans.
The early movers are targeting customers eager to secure festive dining without the traditional holiday stress of cooking at home.
Premium experiences command holiday pricing
The advance planners are positioning Christmas dining as a premium experience, with price points ranging from $99 to $299 per person, depending on format and location.
At Luke’s Kitchen in Sydney’s Kimpton Margot hotel, chef Luke Mangan has designed a five-course Christmas brunch priced at $195 per person. The menu showcases premium ingredients, including tuna sashimi, poached coral trout, and whole roast porchetta, paired with a festive cocktail on arrival and live DJ entertainment.
The approach demonstrates how operators are bundling beverages, entertainment, and atmosphere into packages rather than positioning holiday dining as simply a meal replacement.
Flexibility drives bookings
Several operators are finding success by offering multiple dining formats to capture different customer segments.
Brisbane’s Hotel Indigo is taking a two-pronged approach, offering both a breakfast buffet and a separate lunch service.
The morning option at Izakaya Publico features traditional holiday favourites like honey-glazed ham, fluffy pancakes, made-to-order omelettes and unlimited barista coffee for $125 per adult, while Bar 1603 offers a Japanese-inspired lunch for $99 per person with a set menu that stars wagyu aburi tataki, misoyaki chicken and a yuzu crepe suzette with black sesame ice cream.
The strategy allows the venue to maximise capacity across dayparts while appealing to families seeking different experiences.
Seafood remains a holiday drawcard
Several operators are banking on Australia’s Christmas seafood tradition, with Zuma Restaurant in Brisbane building its entire offering around a premium seafood buffet.
Priced at $299 per person with drinks included, the menu features Mooloolaba King Prawns, Sydney Rock Oysters, Moreton Bay Bugs, and other premium shellfish alongside classic desserts like pavlova and Christmas pudding.
The seafood-forward approach aligns with regional preferences while providing the visual abundance that customers expect from holiday dining.
Coastal locations leverage views
Operators with waterfront or beachfront locations are emphasising their natural advantages in holiday marketing where the beach becomes part of the value proposition, differentiating the Christmas experience.
Hurricane’s Grill & Bar in Surfers Paradise has created two separate set menus at $115 and $170 per person, both designed for sharing and featuring flame-grilled specialities from their recently renovated location.
Festive diners can expect flame-grilled ribs, premium award-winning Wagyu steaks from Tajima and Shiro Kin, fresh seafood starters from the new raw bar, including Yellowfin Tuna Tostada and Grilled Butterfly Wild King Prawns.
Early planning creates operational advantages
Beyond marketing benefits, early menu finalisation provides operational advantages. Locked menus allow for advanced ingredient sourcing, staff scheduling, and kitchen preparation planning during what is traditionally one of the busiest service periods of the year.
Set menus also streamline service on the day itself, reducing ticket times and kitchen complexity when restaurants are operating at capacity with potentially less experienced holiday staff.
Key takeaways for operators
The examples offer several lessons for restaurant operators approaching their own holiday planning:
Commit early. Finalised menus and open booking systems from October onwards give customers confidence and capture early reservations before competitive venues are ready.
Value price, not just cost. Successful operators bundle beverages, entertainment, and atmosphere into packages that justify premium pricing while remaining competitive.
Consider multiple formats. Different service times or menu tiers can maximise revenue per square foot while appealing to varied customer preferences.
Leverage your differentiators. Whether location, cuisine style, or chef reputation, successful Christmas offerings amplify what makes the venue unique year-round.
Simplify operations. Set menus and prix fixe formats reduce complexity during high-volume service while maintaining quality standards.
