There’s no time like January for reflecting on the year that was, and making some crazy predictions about the year to come. If the first two weeks of 2025 are anything to go by, this year is going to be a big one.
2024 saw us chase down delicatessans and boutique bodegas for the best sandwiches around Perth and hop around town to check out the wave of new Japanese inspired venues. We sliced and smashed cucumbers in a bid to perfect the cucumber salad, queued for cubed croissants and various other flaky pastries, and sampled all the martinis from Gibney’s to Margot’s.
So what does 2025 have in store? Here, some of our favourite hospitality insiders share their thoughts on the trends we’ll all be chowing down on in 2025.
In: Creative Spicy Margs
While there’s always a market for spicy margaritas, Phil Weber, co-owner of Lupe’s, has noticed a rising trend in bringing creative flavour combinations to the cocktail, playing on the versatility of tequila. Think mango and jalapeno or roasted pineapple and chipotle and spicy lychee. His top tip? Enjoy the drink however you please, but focus on quality over quantity.
Out: Tequila Slammers And Boozy Classic Cocktails
On the other side of the tequila fence, slammers with lemon and salt are definitely out, says Phil, who believes using lemon and salt is simply an attempt at masking a poor quality product. Also on the out are overly boozy classic cocktails.
“Sure they have a place in your heart, but no one has got the time and or energy to go to the back of their fridge or storeroom to find a niche and old school vermouth or liqueur to make your classic cocktail from a vintage 1920's cocktail book they picked up at a swap meat.”
In: Languishing Over Lengthy Lunches
Gone are the days of power lunches or grabbing a bite on the go, because this year we’ll be leaning into lengthy, leisurely lunches. At least four hours, says State Buildings Food and Bev Director Robbie McGowan. He also anticipates elegant and thoughtful glassware is set to make a return, while thick glassware is firmly on its way out.
Out: Summer Spritzes And Dirty Martinis
All good things must come to an end, and Robbie believes the time has come for us to say goodbye to the spritzes and dirty martinis that have dominated menus in 2024. Instead, he’s predicting a return to the classic dry martini, as well as wine by the bottle rather than by the glass.
In: Ranch Dressing And Hosting At Home
‘Hostingcore’ has already entered the lexicon, so it’s a pretty solid bet that we’re about to see a rise in the popularity of hosting at home. Specifically, says Emma Emma Farrelly, Director of Wine at State Buildings, at-home dinner parties. Also on Emma’s radar are French lamb cutlets (but not lamb ribs), ranch dressing, eggplant, and free snacks.
Out: Negroni’s And Burrata
Sad news for burrata lovers, but Emma is predicting the balls of oozing cheese that have popped up on every Italian inspired menu in recent years are on the way out. Drinks-wise, Emma is ready to part ways with negroni’s, alongside overpriced Italian white wine and murky drinks.
In: After Dinner Drinks
Slow dining seems set to be the trend of the year, with La Lune co-owner Samuel Davies reiterating an expectation that we’ll all be taking long lunches. In the same vein, Samuel predicts we’ll be seeking out warm hospitality and after dinner drinks, namely classic cocktails.
Out: Chilled Red Wine And Heavily Garnished Cocktails
On the other hand, over the top garnishes adorning cocktails are on Sam’s out list for the year, alongside ice cold red wine and orange wines that taste like beer.
In: Seriously Good Sandwiches
From Italian style chopped sandwiches to crusty bahn mis, it looks like the sandwich trend is set to stick around a little longer. Chris Bottega, Exec Chef at The Leederville Precinct, predicts we’ll all still be banging down the doors of canteens and deli bars across Perth in search of the perfect sanga - as well as other casual morsels you can eat with two hands.
Out: Over The Top Burgers
The one thing Chris doesn’t expect we’ll be chasing in 2025? Over the top, and overdone, burgers.
“Burgers have been trending for such a long time that I feel their popularity has peaked,” says Chris. Instead, we’ll be embracing high-quality dining experiences that are cheerful and affordable.
Main image credit: State Buildings | Supplied