The Fork Festival Is Offering Half-Price Meals at Restaurants Across Australia for Six Weeks
Snag cheap eats at hundreds of restaurants across Sydney, Melbourne and Brisbane until the end of March.
Returning for its third iteration, The Fork Festival sees top restaurants across the country offering sit-down meals for half the usual price. Yep, 50 percent off your total food bill, folks — think of it as the proverbial carrot luring you out of the house.
Kicking off on Monday, February 15, the offer is a blessing for those feeling a little light-pocketed after Christmas, NYE and Valentine's Day. To snag a half-price meal, you just need to make a reservation through The Fork website or app at one of the participating eateries for any service (breakfast, lunch or dinner) during the six weeks.
There are some great venues coming to the party, too. In Sydney, you'll find cheap eats at the likes of Tayim in The Rocks, Marrickville's Poor Toms Gin Hall, No 1 William in Darlinghurst, Cottage Point Inn, Dulwich Hill's Bambino Torino Pizza and Lone Star Rib House in Blacktown.
Brisbane's lineup includes the CBD's Pool Terrace and Bar, Baos Pop Bistro in South Brisbane and Albion's Nutmeg Indian Cuisine, while Melbourne's Giro d'Italia, Undercover Roasters, Don Taco, Temple Brewing Co and Tulum Restaurant will all serve up discounted eats — as soon as they're allowed to reopen, of course.
All of Victoria is currently under a snap five-day lockdown until 11.59pm on Wednesday, February 17, and restaurants can only serve up takeaway until then.
You might want to revisit an old favourite or you could get a little adventurous and road-test somewhere new. Either way, there's ample time to squeeze in a fair few discount feasts before the festival wraps up on Sunday, March 28.
The Fork Festival runs from Monday, February 15–Sunday, March 28 at select restaurants nationwide, excluding the NT and Tasmania. Victoria's Fork Festival will begin when restaurants reopen.
Top image: Giro d'Italia by Parker Blain
Published on February 15, 2021 by Libby Curran