From June 11, Woodcut is going to be launching a New York-style Sunday brunch offering epic brunch favourites served up family-style. Baked ricotta with figs and honey; ash grilled pineapple with fresh curd and pomegranate; hemp seed fried prawn sandwiches with caper dressing and a whole swag more. Naturally there will be dishes kissed with flame, so keep an eye out for the sourdough tartines with hot pastrami and apple mustard, or the roasted tomatoes with smoked mozzarella and green olive. It wouldn’t be brunch without bubbles so flag down the Champagne trolley and roll into the afternoon. Available every Sunday between 11am-2:30pm for $95 per person. Crown Sydney, Level 1/1 Barangaroo Avenue, Barangaroo; crownsydney.com.au/indulge/woodcut.

Frank Mac’s down in The Rocks has upgraded their bottomless brunch experience to now include free-flowing lager, pale ale and Guinness alongside their normal brunch drinks offering which includes a seasonal gin highball, prosecco and rosé, white and red wine. The menu is another sharing affair, with snacks of olives, dips, sourdough bread and arancini as well as charcuterie, cheese and dessert. Available Saturdays and Sundays from noon-4pm for a two-hour sitting, the offer is $89 per person (for a minimum of four people). 83 George Street, The Rocks; frankmacs.com.au.

This Bourke Street haunt has been a long loved favourite for fun nights and boozy brunches, and that well earned reputation isn’t going anywhere. From June, Dead Ringer’s brunch menu is technically being replaced by a ‘lazy bottomless long lunch’ but considering the hospitality crowd that flocks here every weekend, no one is getting there before 11am anyway. Wine is still bottomless for just $45 per person, and the lunch menu has plenty of nods to breakfast elements such as omelettes, tarts, blood sausage, seafood, salads and house-made pastries. Available Saturdays and Sundays from 11am-5pm for $45 per person (plus $45 to go bottomless). 413 Bourke Street, Surry Hills; deadringersydney.com.au.