Guide

"This Easter, Loulou Bistro, Boulangerie & Traiteur is leaning into indulgence with its Heart Hot Cross Buns, made from a rich brioche dough that uses a decadent 500 grams of butter per kilo of flour. The result? A bun that's impossibly light, fluffy and buttery. Alongside the traditional fruit-spiced version, there are two new flavours this year: a chocolate bun packed with chocolate chips and a chocolate hazelnut custard-filled bun for those craving something extra indulgent. Available until April 6 at Loulou Milsons Point, Petit Loulou and the new Café Loulou, with prices starting at $4 for a classic bun."

"Itō is turning up the heat this winter with a refined, cold-weather lunch worth ducking out of the office for. Available Wednesday to Friday from now until August 1st, Head Chef Erik Ortolani's limited-time ramen is at the heart of Itō's new $49 set menu. What to expect? A delicate shio kohaku broth with chicken, beef, and sesame layu. Plus, edamame, vegetable tempura in ginger dashi, and mochi sorbetto to finish."