Wishbone by Chris Lucas to Bring Hong Kong Street Food Energy to Melbourne’s Midtown

Wishbone Melbourne is set to become one of the most anticipated restaurant openings of 2026, as hospitality entrepreneurs Chris and Sarah Lucas prepare to introduce a Hong Kong street food-inspired concept in the heart of the city’s midtown district. Scheduled to open in October 2026, Wishbone Melbourne reflects a fusion of global culinary inspiration and local dining culture, positioning itself as a dynamic all-day eatery rooted in both nostalgia and innovation.

The new venue will be located at 435 Bourke Street, with entry via McKillop Street, placing it within one of Melbourne’s most historically significant and evolving dining precincts. Known for shaping some of the city’s most recognised restaurant brands, the Lucas Group continues its expansion with a concept that draws heavily from the energy and diversity of Hong Kong’s street food scene while remaining deeply connected to Melbourne’s laneway identity.

Wishbone Melbourne Concept Blends Global Influence with Local Identity

The vision behind Wishbone Melbourne is built on the idea of translating Hong Kong’s vibrant street food culture into a format that resonates with Melbourne diners. Rather than replicating traditional dishes exactly, the concept focuses on interpreting flavours, textures, and dining styles through a contemporary lens.

Chris Lucas has highlighted the importance of location in shaping the restaurant’s identity. Midtown Melbourne has long been associated with food culture, social gatherings, and evolving hospitality trends. By opening Wishbone Melbourne in this area, the team aims to tap into both the heritage and future potential of the district.

The concept reflects a broader industry trend where restaurants are moving beyond conventional formats to create experiences that feel rooted in place. Wishbone Melbourne is designed to capture the spirit of laneway dining while introducing international culinary influences that appeal to a diverse and modern audience.

Leadership and Culinary Direction

The kitchen at Wishbone Melbourne will be led by Chef Dan Chan, whose culinary background plays a central role in shaping the menu. Having grown up in Hong Kong, Chan brings an authentic understanding of the region’s food culture, combined with professional experience in high-profile kitchens.

Before joining this project, Chan led operations at Tombo Den, a Japanese diner under the Lucas Group, and previously worked at Yardbird in Hong Kong, widely regarded as one of the city’s most influential dining destinations. His experience across different culinary environments contributes to a menu that balances authenticity with creativity.

Working closely with Chris Lucas, Chan has developed a menu that reflects both personal memories and global influences. The dishes are expected to showcase bold flavours, varied textures, and a sense of spontaneity that defines Hong Kong’s street food culture.

Hong Kong Street Food Inspiration Drives Menu Innovation

At the core of Wishbone Melbourne is a menu inspired by the diversity and energy of Hong Kong street food. Known for its fast-paced, eclectic dining scene, Hong Kong offers a mix of traditional recipes and modern interpretations, creating a culinary landscape that is both chaotic and exciting.

The Wishbone Melbourne menu will draw from this environment, featuring dishes that are designed to be shared, explored, and experienced. While specific menu items have not yet been fully revealed, the focus will be on delivering bold, approachable flavours that encourage repeat visits.

Chef Dan Chan has described the concept as deeply personal, reflecting his upbringing as well as his travels and professional journey. The aim is to create food that feels both familiar and new, offering diners a sense of discovery with every visit.

This approach aligns with evolving consumer preferences, where diners increasingly seek unique yet accessible experiences. Restaurants like Wishbone Melbourne are responding to this demand by blending authenticity with innovation, creating menus that appeal to both traditional and contemporary tastes.

Design and Atmosphere Inspired by Retro Aesthetics

The design of Wishbone Melbourne plays a crucial role in shaping the overall dining experience. Developed by Chris and Sarah Lucas in collaboration with DKO Architecture, the space is expected to feature a bold and immersive aesthetic.

The interiors will incorporate a rich, red-toned palette, drawing inspiration from mid-20th century design elements. Furnishings will reflect influences from the 1950s through to the 1970s, creating a layered visual identity that complements the restaurant’s culinary concept.

This retro-inspired approach is designed to evoke a sense of nostalgia while maintaining a contemporary edge. The use of colour, texture, and lighting will contribute to a vibrant atmosphere, encouraging guests to engage with the space beyond just the food.

By combining visual storytelling with culinary innovation, Wishbone Melbourne aims to create an environment that feels both immersive and memorable. This aligns with broader hospitality trends, where design plays an increasingly important role in customer engagement.

Sustainability and Future-Focused Kitchen Design

Wishbone Melbourne is also set to become one of the city’s early adopters of sustainable restaurant infrastructure within a high-performance building. The venue will be located inside a development targeting a 6-Star Green Star rating, reflecting a commitment to environmental responsibility.

One of the key features of the restaurant will be its fully electric kitchen, including the use of electric woks. This approach reduces reliance on traditional gas-based systems, aligning with global efforts to improve energy efficiency in commercial kitchens.

The move towards electrification represents a significant shift in how restaurants operate, particularly in urban environments where sustainability is becoming a priority. By integrating these systems, Wishbone Melbourne positions itself as part of a new generation of environmentally conscious dining concepts.

This focus on sustainability does not come at the expense of performance. Instead, it reflects a growing understanding that operational efficiency and environmental responsibility can coexist within modern hospitality spaces.

Expansion Plans and Future Developments

Wishbone Melbourne is part of a larger development strategy by the Lucas Group, with plans to introduce an additional venue within the same project. While details about the second restaurant have not yet been disclosed, the expansion signals continued investment in Melbourne’s dining landscape.

The decision to open multiple venues within a single development highlights a shift towards integrated hospitality experiences, where different concepts coexist within a shared environment. This approach allows operators to diversify offerings while maximising visibility and footfall.

For Chris Lucas and his team, Wishbone Melbourne represents both a continuation of their existing portfolio and an opportunity to explore new creative directions. By focusing on concept-driven dining, the group aims to maintain its position as a leader in the industry.

Melbourne Dining Scene Continues to Evolve

The launch of Wishbone Melbourne comes at a time when the city’s restaurant industry is undergoing significant transformation. Changing consumer expectations, increased competition, and a focus on experiential dining are reshaping how restaurants operate and differentiate themselves.

Melbourne has long been recognised for its diverse and innovative food culture, with laneways playing a central role in defining its identity. Concepts like Wishbone Melbourne build on this legacy by introducing global influences while maintaining a strong connection to local traditions.

The emphasis on storytelling, design, and culinary creativity reflects a broader shift within the industry. Restaurants are no longer just places to eat; they are spaces where culture, experience, and identity intersect.

As Wishbone Melbourne prepares to open its doors, it is positioned to contribute to this evolving landscape. By combining Hong Kong street food inspiration with Melbourne’s unique dining culture, the restaurant aims to offer something distinct yet familiar.

Anticipation Builds Ahead of Opening

With its October 2026 launch approaching, Wishbone Melbourne has already generated significant interest within the hospitality sector. The combination of an established restaurant group, a strong culinary team, and a well-defined concept has positioned the venue as a key opening to watch.

The restaurant’s focus on blending international inspiration with local identity reflects the direction in which modern dining is heading. As consumers continue to seek experiences that go beyond the ordinary, concepts like Wishbone Melbourne are expected to play a central role in shaping future trends.

Ultimately, Wishbone Melbourne is more than just a new restaurant. It represents a convergence of culture, design, and innovation, offering a glimpse into the next phase of the city’s dynamic dining scene.

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