MATT WHILEY: SCOUT

SCOUT OPENS IN SYDNEY

CONSULTANT, BRAND OWNER, AUTHOR AND BAR OWNER, MATT WHILEY (AKA THE TALENTED MR FOX) HAS AN IMPRESSIVE RESUME AND HE CAN NOW ADD ANOTHER VENUE TO THAT LIST. SUPPORTED BY MAURICE TERZINI (FAMOUSLY KNOWN FOR AT ICEBERGS AND OWNER OF THE DOLPHIN), MATT WHILEY HAS OPENED HIS AWARD-WINNING EAST LONDON BAR SCOUT IN SYDNEY. LOCATED ON THE TOP FLOOR OF THE DOLPHIN HOTEL IN SURRY HILLS, GUESTS ARE TREATED TO A LIST OF COCKTAILS CURATED BY MATT WHO HAS EMBRACED THE FRESH AND NATIVE PRODUCE AVAILABLE IN AUSTRALIA. BARFLY HAD THE OPPORTUNITY TO CATCH UP WITH MATT TO FIND OUT WHERE HE DRAWS HIS INSPIRATION FROM, WHAT HE’S LEARNT ABOUT THE LOCAL MARKET AND HOW LONG HE PLANS TO STAY DOWN UNDER.

HOW LONG HAVE YOU BEEN IN THE INDUSTRY?

I’ve been in the industry for 14 years.

YOU HAVE AN INTERNATIONAL CV, SHARE WITH US WHERE YOU HAVE WORKED ACROSS THE GLOBE?

I’ve been really lucky to travel and work in some amazing places like Baku (Azerbaijan), Amsterdam (Holland), Paris, Lyon (France), Madrid (Spain), Oslo (Norway), Singapore, New Orleans, New York and Los Angeles (USA), Macau (China), Sydney, Melbourne (Australia), Davos (Switzerland), Beirut (Lebanon), Berlin (Germany), Athens (Greece) and Bangkok (Thailand).

YOU ARE ONE OF THE GREAT CREATIVE MINDS OF THE BAR INDUSTRY, WHERE DO YOU DRAW YOUR INSPIRATION FROM?

I would say I draw it from all around me, anything that makes me feel something. I also link it to flavour and local produce.

SCOUT IN HACKNEY, LONDON - THE DÉCOR IS MINIMALIST IN DESIGN. WHAT ARE WE TO EXPECT FROM THE SYDNEY VENUE?

I’ve kept the design much the same for the Sydney venue with darker tones and intimate lighting.

YOUR COCKTAILS ARE NOT ONLY INCREDIBLY DELICIOUS BUT ETHICAL IN THEIR APPROACH AND A ‘CLOSED LOOP’ IN CONCEPT. WHAT STYLE OF A MENU HAVE YOU ADOPTED FOR THE SYDNEY VENUE?

Matt Wiley

It’s the same ethos and values as Scout in London but I’ve adapted it to the local market in Sydney. A lot of fermenting and preserving as well as utilising waste of offcuts for our food dishes.

WHAT HAS BEEN EXCITING OR A LEARNING EXPERIENCE OPENING THE NEW SCOUT IN SYDNEY?

who share a vision of what Scout can be, with so many people open to collaborating.

We have our own Scout branded house natural wine from Western Australia, as well as our own orange wine from South Australia and soda made by PS40.

WHAT DIFFERENCES HAVE YOU FOUND IN AUSTRALIA COMPARED TO THE UK WHEN CREATING YOUR MENU?

The use of native ingredients is a massive point of difference. Also for the wealth of dope produce in the country makes creating endless and I’m looking forward to making some tasting drinks and snacks (hopefully).

YOU’VE GOT A LAB. THAT’S PRETTY DOPE. TELL US WHAT EXCITING FLAVOURS OR THINGS YOU’VE BEEN WORKING WITH RECENTLY?

The lab is so dope and it’s now fully installed. I have been working with pepperberry, sandalwood, strawberry gum and green ants. The centrifuge also really helps to extract all the clarified juice from really tasty fruit.

OK TIME TO PICK YOUR BRAIN. HOW DO YOU CONCEPTUALISE A COCKTAIL FROM START TO FINISH?

No standard process really but there are a few steps I usually think about - but it does always start with the produce that is in season. From there I’ll research the volatile compounds in whatever I want to work with and match them with the same compound. Essentially flavour pairing. After that I let the produce do the talking as to what drink to make. Sometimes you might try a dish somewhere and you want to recreate it as a drink. I went to a coffee shop in Bondi for breakfast and ate a dish of overnight oats, matcha coconut cream and Lychee. I instantly thought that’s a drink. It’s on our menu now. Hall Street Fizz - coconut oil washed matched distilled rum, lychee and fermented oat soda.

YOU’VE TRAVELLED THE WORLD HOSTING POPUPS, TAKEOVERS, MENU COLLABORATIONS, YOU NAME IT... WHAT’S BEEN YOUR HIGHLIGHT EXPERIENCE IF YOU COULD SHARE ONE?

I have genuinely loved all of them. To be able to meet so many incredible people and to and be welcomed into their venue and bounce ideas is truly what makes this industry so good.

WHAT’S NEXT FOR MATT WHILEY, DO WE HAVE THE HONOUR OF YOU ON OUR SHORES A LITTLE LONGER?

For sure, I love it here and will be looking to do more openings here in the future - watch this space.