By Leigh O’Connor.
If 2025 was the year Australian hospitality rediscovered its groove, 2026 is gearing up to be the year it dances boldly into the spotlight. From décor to dishware, provenance to ingredients, the trends ahead are vibrant, meaningful and irresistibly fun. Buckle up - this is where the industry is headed.
Décor: Maximalism with Meaning
Goodbye beige minimalism; 2026 welcomes the age of joyful immersion. Venues are abandoning the safe and understated, embracing rich colour stories, layered textures and expressive design that tells a narrative before a menu even hits the table.
Think: deep ocean blues paired with ochre murals, bold graphic tiles inspired by First Nations artists and lighting that feels more like theatre than ambience. Diners want personality - spaces that say something, feel like somewhere and invite them to be part of the story.
Expect more greenery (living walls are back, but bigger), vintage statement pieces and handcrafted décor sourced from local artisans. Restaurants won’t just be dining rooms; they’ll be mini-worlds.
Crockery: Texture, Imperfection and the Handmade Touch
In 2026, plates are no longer passive canvases. They’re part of the experience.
Hand-thrown ceramics with rippled edges, matte finishes and organic shapes are taking over dining tables nationwide. Australia’s obsession with local makers continues, with Chefs proudly showcasing the name of the ceramicist alongside the dish - almost like a second credit. Pieces that look slightly uneven, subtly asymmetric or tactile are exactly what diners crave. Imperfections equal intention.
Slate and glass are slipping away, replaced by stoneware bowls that feel like they’ve been pulled straight from the earth. Textured chopstick rests, carved wooden tasting plates and colourful glaze splashes make sharing plates and dégustations feel even more theatrical.
Provenance: Radical Transparency
If 2025 strengthened the farm-to-table mentality, 2026 is turning it into a movement of radical transparency. Diners no longer just want to know where something came from; they want to know why that producer was chosen.
Menus will read like stories: the beekeeper behind the rooftop honey, the fisherman practising low-impact harvesting, the grain grower reviving ancient varieties. QR codes on menus are evolving into provenance passports, letting guests explore the journey from soil to plate with a tap of the phone.
Ethical sourcing is no longer a marketing line - it’s the expectation. Provenance is becoming as important as flavour.
Ingredients: Native, Nostalgic and Nutrient-Rich
Expect Australian ingredients to take centre stage like never before.
Davidson plum reductions, saltbush chimichurri, wattleseed desserts and lemon myrtle cocktails - native ingredients are moving from niche to necessary. Chefs are collaborating more with Indigenous growers and knowledge holders, creating dishes that celebrate both flavour and culture.
Nostalgia Reinvented
Childhood favourites are returning with a grown-up twist: lamington-inspired petits fours, curried prawn vol-au-vents, sophisticated versions of choc-mint slice. Comfort food gets a premium makeover in 2026.
The Rise of ‘Functional Indulgence’
Ingredients that are rich in antioxidants, gut-friendly, or naturally fortified are appearing in surprising places. Think kombucha glazes on meat, adaptogenic herbs in desserts and prebiotic-boosted cocktails. Diners want to feel good and have fun.
Final Bite
2026 is shaping up to be a year of emotion, expression and authenticity in Australian hospitality. It’s bold. It’s beautiful. Most importantly, it’s deliciously human.
