In the US, restaurants with communal tables are growing in popularity. The trend, which sees strangers sharing a table and possibly conversation (but not food, drink or the check), is also slowly building steam here in Australia.
New venues with communal tables (Sydney’s Fabbrica Darlinghurst and Comedor, which is now shut) are joining the existing (Melbourne’s Big Esso and Sydney’s Kitchen By Mike and Farmhouse Kings Cross). Plus, culinary events like Melbourne’s World’s Longest Lunch and Sydney’s Open For Lunch tap into the trend.
In Sydney, restaurant Fabbrica Darlinghurst, which opened in April 2024, has a large communal dining table. The furniture piece was part of the venue occupied Fabbrica took over, A Tavola, and the new team decided not to alter the setup — though separate tables are available too.
“For us, having a big communal table encourages the sense of community we’re fostering in Darlo,” says Fabbrica’s GM, Marlon Kigonya. “Whether you’re dining solo, in a couple or in a group, sitting at a communal table feels very social, like being at a big family gathering. There’s a sense of conviviality and we love seeing the table filled with an eclectic group of people.”
Another Sydney restaurant with communal tables is Kitchen By Mike, which has had them since it opened in 2012. The setup fits with it serving food canteen-style — you get your food at a counter and then can sit at a communal table to dine. Exec chef and co-owner, Mike McEnearney, says he first experienced communal dining at Bills in Darlinghurst in the early ‘90s.
“Shared dining gives you the option to perch at a table for a quick bite or to linger a little longer and strike up a conversation,” he says. “And with my restauranteur hat on, shared tables make commercial sense as I can fit more diners in my space. They also create a great communal vibe and I’m a firm believer that good conversation happens at the table.”
A communal dining table creates unmatched connection and energy, says Cal Fernie, co-founder of Arlo Communal, which puts on culinary events in NYC and Sydney. For a more intimate and controlled setting, he’ll suggest multiple, smaller tables.
“I believe communal dining shouldn’t be confined to a niche or reduced to a marketing catch for restaurants,” says Fernie. “To us, it extends beyond the table — it’s about the shared space, atmosphere and energy.”
He thinks restaurants should have a balance of communal elements — waiting areas, shared tables or bar seating — and opportunities for intimacy, all seamlessly blended. The result is a space where everyone feels comfortable but encouraged to share moments and foster connection if that’s what the diner wants.
Kigonya says that at Fabbrica, he’s noticed most guests from different parties at shared tables don’t engage in full conversations but usually greet each other and ask what the others have ordered. He says sharing a table can help with your decision-making when ordering — you can see what those around you are eating and drinking. Like McEnearney, Kigonya mentions the profit factor too — more diners can fit on shared tables.
“Though the large table is suitable for communal dining, we still give pairs or single diners enough space so that they are not shoulder-to-shoulder with strangers,” Kigonya says. “This allows guests to sit and be part of the atmosphere but still have a level of privacy for conversation and to enjoy their own dining experience.”
So what’s ahead for communal dining in Australia? In an article last year in US publication The Atlantic, the journalist wrote that restaurant designers around the country had told her they were “getting new requests for communal setups” for all kinds of venues – from food courts to hard-to-get-into fine dining.
I see Australia following suit, but agree with Fernie that rather than communal dining being a forced trend adopted at restaurants, it should be thoughtfully integrated. I also agree striking the right balance is key — creating spaces that encourage interaction while respecting individual comfort levels.
“Having the option to seat guests at a communal table or separate tables is the ideal situation,” says Kigonya. “While there are many positives to communal dining, there are understandably occasions in which people want to sit at their own table and focus on their dining companions.”
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