Australian Hotelier July 2023

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SPECIAL FEATURES

8 Pub Leaders Summit Preview: What to expect at our annual conference and showcase.

10 NOLO: Events like Dry July™ may be when NOLO shines, but it has a place in pubs all year round.

14 AGE Preview: Check out what’s on offer at the southern hemisphere’s largest gaming expo.

22 Paired Dinner Events: Patrons are looking for more unique dining experiences.

26 Team Profile: Redcape’s food execs are focused on attention to detail, sustainability and catering to your community.

28 Venue Profile: Merewether’s Beach Hotel is bringing the retro milk bar back into fashion.

32 Menu Strategy: Camden Valley Inn’s winter menu was created from the results of a patron survey.

REGULARS

6 News: What’s happening in pubs across Australia.

34 Design & Build: Saint Hotel’s five venues in one raise the bar for a pub offering.

34 Tales from the Top: Hunt Hospitality is the first pub group to embark on a Reconciliation Action Plan.

Editor’s Note

THE

Everyone – including us – is talking about providing patrons with experiences, and how with a tightening economy, patrons are prioritising them. All of this is true, but it’s not a new trend – it’s something that patrons have always valued, just framed in a different way. What venues are hopefully taking away from the emphasis on experiences is that every aspect of your offer has to be up to scratch, and provide a point of difference, to compete for patron spend in a tightening market.

We aim to bring you all the inspiration and insights you need to elevate your venue’s offer at the Pub Leaders Summit later this month. It’s going to be an incredible two days with plenty of content and interaction with industry peers and supplier partners. Check out page 8 for more info. There are still some tickets left, so make sure to grab yours ASAP!

Cheers!

Vanessa Cavasinni, Editor

E: vcavasinni@intermedia.com.au

Next Month

➤ Spirits and Cocktails

➤ Entertainment

➤ Safety

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BUZZWORD of the moment is ‘experiences’.

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WHAT’S HAPPENING IN PUBS ACROSS

TSMIT changes prompt cook visa rethink

The Federal Government has increased the Temporary Skilled Migration Income Threshold (TSMIT) from $53,900 to $70,000 from 1 July, which will have ramifications for venues employing cooks from overseas.

Frozen since 2013, the TSMIT has suffered from a lack of gradual indexation over the last decade, leading the Albanese government to make the big jump in the threshold. The increase to the TSMIT threshold is for all occupations employed through the Temporary Skilled Shortage (TSS) subclass 482 visa, but within hospitality venue operators have noted that the while for most chef and senior cook positions the increase in the threshold is close to or on par with average salaries, for the lower grades of chefs, the TSMIT in fact sits about $10,000 above what a line cook would be paid. This means operators looking to hire overseas workers for these roles will need to bump up the salary significantly.

In highly competitive metropolitan markets the increase in the TSMIT threshold is not expected to have too big of an impact, but in regional and rural areas where the roles are paid at a lower rate, the increase in the threshold will bring a significant jump in kitchen wage costs.

While acknowledging the impact the TSMIT will have on regional venues in particular, Australian Hotels Association

(AHA) CEO Stephen Ferguson noted that the $70,000 threshold was a reasonable compromise in line with where indexation should have been – and a better outcome than what was initially on the table.

“We’re thankful that the review and the government didn’t agree with the recommendations put forth by the unions to increase the TSMIT to $90,000, which would have been a complete disaster, not only for our industry, but for others as well,” Ferguson told Australian Hotelier.

Pathways forward: Training and increasing the employee value proposition

The changes to TSMIT mean a rethink when it comes to the employee value propositions (EVP) and staff development. At Australian Venue Co (AVC), it’s international workforce is currently in a good place, with its kitchens well-staffed. But Rachel Checinski, AVC’s Chief People Officer, can see it changing how the group approaches visa sponsorship in the future.

“It will inhibit opportunities for future sponsorships for cooks. I think it just means we’ve got to get more creative on how we use other visa types such as training and hope that they’re performing the level of that entry level cook. And by the time they finish their training visa, we can then consider a chef level where the difference is not as great.”

AVC’s Chief People Officer also stated that the TSMIT increase was another reason for the industry to collectively appeal to young Australians to get involved in hospitality.

“It also means that as an industry we’ve got to appeal to Australian workers, and really continue to sell that hospitality is a viable career choice, just to continue to attract apprenticeships and Australian workers into these roles as well.”

Other expected migration changes

While publicans may have some concerns about the increase to the TSMIT, Ferguson highlighted that the review is expected to bring two positive changes to the migration system that would benefit the industry greatly. Firstly, the removal of labour market testing, which has been a source of “tremendous frustration to employers”. And secondly – and most significantly –a pathway to permanent residency for cooks after four years. Currently this is only available to chefs, which means when it comes to cooks, Australia’s program is not as appealing as countries like New Zealand, Canada, the US and the UK. The inclusion of cooks would change staffing prospects meaningfully.

“Those are two big, big things,” stated Ferguson. “That’s significant.”

QHA announces 2023 Awards for Excellence winners

The QHA awards were held recently, with winners from all over Queensland – from Brisbane to Longreach.

The winners of the Queensland Hotels Association’s (QHA) best regional hotel put their success down to strong support from their patrons in the aftermath of the pandemic.

Noel and Jane Jesberg run the Rix Hotel in Charters Towers and told Australian Hotelier they couldn’t be prouder of their team and the loyal support of the local community.

The couple won three prizes at the QHA Awards held at Brisbane’s Convention and Exhibition Centre this week, including Best Regional Bar and Best Regional Restaurant and Best Overall Hotel (Regional).

“From the outset our driving force was to bring an energy to dining in the bush that replicated restaurants in [Brisbane],” Ms Jesberg said.

“Winning best regional hotel proves to us we are doing just that and more. We are setting the benchmark.”

Another regional publican won Hotelier of the Year, with Tracy Hatch running a pub in small outback town about 27km east of Longreach.

Hatch owns the Wellshot Hotel in Ilfracombe, which has been in the same location since 1890, and is a favourite among locals and tourists for offering an outback experience in a traditional pub.

“The hotel is just a building, it’s the people, the amazing staff – both past and present – and everything that is Ilfracombe that makes The Wellshot,” Ms Hatch said.

The Best Overall Hotel (Metropolitan) was won by Tilley & Wills for the multi-venue The Prince Consort in Fortitude Valley.

Tilley & Wills CEO, Nick Wills, said he is absolutely thrilled about the award.

“Our group is more than just a collection of hotels, but is really more a large family so this award is a credit to the whole group and especially our Queensland team led by Jason Hirt,” he told Australian Hotelier.

The Comiskey Group capped off a massive night by winning four awards including Group Operator of the Year, Best Entertainment Venue for the Sandstone Point Hotel, Best Mid-Range Accommodation for the BIG4 Sandstone Point and Best Retail Liquor Outlet for Harry Brown Eatons Hill Hotel. While the group has won multiple awards over the last decade, it’s the first time its won Hotel Group Operator of the Year.

“As always the Queensland Hotels Association put on a great awards night! It was extra special for us this year having won ‘Best Hotel Group Operator’ for the first time. Over the last 3-4 years we’ve made a significant investment in our company culture and training programs. It’s nice to be recognised for our continual efforts to improve on a group-level,” stated managing director Rob Comiskey.

QHA CEO, Bernie Hogan, said the awards show that in almost every corner of Queensland there is a world-class experience.

“Whether it is a deluxe stay in one of our iconic tourist destinations or simply a visit to your local, Queensland is leading the way in Australian hospitality,” he said.

“We couldn’t be more pleased how our members continue to provide jobs, training, entertainment and above all, a sense of community to locals and visitors alike.”

Hotelier of the Year

Tracy Hatch

Rix Hotel owners Noel and Jane Jesberg

The Prince Consort team

See you at the Summit!

FOR THE first time in its seven-year history, the Pub Leaders Summit, hosted by Australian Hotelier, is coming to Queensland. The national conference for pub owners, operators and upper management will be held at Eatons Hill Hotel & Accommodation on Monday 24 July.

The conference will cover a wide variety of topics that are pressing for publicans, and will include many leading industry figures. Some of Queensland’s most respected publicans will be taking part in the conference, including Matt Coorey, managing director of the Boardwalk Tavern and Shearer’s Arms Tavern, to discuss food and beverage and the opportunities that lie within those revenue streams. He will be joined by Rob Comiskey of Comiskey Group, who will also speak later in the day on live music and entertainment –something his venues are renowned for. Melissa Porter, GM of the award-winning regional pub Porters Plainland Hotel will join a panel on operating in the current economic landscape.

Other topics to be tackled on the day include gaming and wagering; data, loyalty management and the customer experience; staffing strategy; and upcoming on-premise trends.

Other speakers include Paul Walton, interim MD of ALH Hotels; Elliot Solomon, CEO of Solotel; Marianne Mewett, CXO of Australian Venue Co; and

Nick Wills, CEO of Tilley & Wills, among many more!

“The program offers a wide range of experiences on some really pressing topics that are affecting the industry right now, so we think there will be a lot of great content for attendees to draw upon and get inspired by,” stated Australian Hotelier managing editor Vanessa Cavasinni.

Additional sessions

Besides the full day of content, two additional sessions are also available to pub operators attending the Pub Leaders Summit. Platinum sponsor, Coca-Cola Europacific Partners (CCEP), will host the Breakfast Masterclass. This additional session, with limited availability, will see Tobias Hoogewerff – VP Sales Licensed Australia for CCEP present a 45-minute masterclass on Market Insights & Business Intelligence, as it pertains to drinks categories.

In this masterclass CCEP will provide attendees with a taste of current insights on changing consumer trends relevant to hospitality, beverage category performance and demonstrate how data can be used to make smarter decisions and grow your profits. CCEP will also be hosting the networking drinks at the end of the conference, from 4:30-6pm.

For the first time, the Pub Leaders Summit will also include a second day of

programming – the Pub Leaders Summit half-day study tour. For an additional cost, pub operators can join the study tour, which will visit three hotels in the greater Brisbane area.

Study tour attendees will get a hardhat tour of The Belvedere Hotel, which is currently undergoing a massive renovation. The Lewis Land Group hotel is expected to reopen later in the year, so you’ll be getting a sneak peek! The second stop is the recently opened Brook Hotel in Mitchelton, which underwent a spectacular renovation for $31m – the most ALH has spent on a single venue in Queensland. Upper management will guide the group through the hotel. And lastly, the study tour will visit the family-owned Jubilee Hotel in Fortitude Valley, which blends the old with new – a heritage-listed pub at the front, with a brand new ultra-modern beer garden at the back of the venue. The hotel recently won QHA’s Best Redeveloped Hotel award. Attendees will also enjoy lunch at Jubilee Hotel. There is limited availability on the study tour, so make sure you grab your tickets soon.

LAST CHANCE!

With a packed program, showcase and study tour, the 2023 Pub Leaders Summit is the biggest yet.

Modern moderation

THE NO and low alcohol (NOLO) sector has been growing steadily and significantly over the last few years, both with an explosion of high-quality new products in the space, and with an increase in demand. According to the ISWR, 30 per cent of the adult population now consumes nonalcoholic beverages.

This shift is primarily driven by younger generations, whose perspectives are changing regarding the role of alcohol in their lives. According to La Trobe University, research indicates that 15 years ago, the after-effects of excessive drinking were viewed as neutral or even positive. However, current generations are much more concerned by these effects, and are seeking to moderate their alcohol intake.

This does not mean that people are abstaining from alcohol altogether. In fact, IWSR data indicates that 78 per cent of people who consumer NOLO drinks also drink full-strength alcohol. The occasions in which patrons choose NOLO drinks are incredibly varied, and include work functions, family events, or abstinence months such as Dry July or Feb Fast.

“The attitude toward non-alc drinks has very much changed, with non-alc drinks no longer just targeted at ‘non-drinkers’ or pregnant women, but now being enjoyed by people who normally drink alcohol but may decide at any present time not to, yet still want to enjoy the same great taste and flavour that alcoholic drinks provide,” confirmed Owen Hughes, venue manager at Sydney’s Harbord Hotel.

All-day drinks

As much of the sector’s growth occurred during the pandemic, the on-premise was poorlyplaced to capitalise on it due to lockdowns and restrictions. However, David Murphy, CEO of nonalcoholic spirits company Lyre’s, sees the tides beginning to turn.

“If we think of how many non-alcoholic spirits brands were in the market in 2020, 2021, you could count them on one hand, and the drink recipe options were generally limited.  Any acceptance or legitimacy of the sector was still slowly building and on-premise was juggling lock downs. Then there was a bounce back and people were out again.

As more venues offer no- and low-alcohol options, Caoimhe HanrahanLawrence investigates how we drink when we’re not drinking.

Providing non-alc cocktails has helped diversify The Royal Hotel Perth’s patron base

From martinis to Mai Tais, most cocktails can be recreated as a non-alc version using NOLO products

Post-covid, we have seen that the shift towards non-alcoholic beverage options for on-premise venues has really gathered momentum,” Murphy commented.

Additionally, Anthony Hammond, owner of Melbourne’s Victoria Hotel, said that publicans may be sceptical about the popularity of NOLO beverages.

“Until you have empirical evidence, you may not believe it,” Hammond said.

However, sales data provided to Australian Hotelier by several venues indicates that NOLO beverages are incredibly popular on premise. Among these venues, non-alcoholic beer Heaps Normal is the first or second biggest-selling SKU in the packaged beer category, and non-alcoholic cocktails are consistently among the top ten most popular cocktails.

For Emmi Masten, communications manager of Parker Group, NOLO drinks are a key part of broadening the customer base for the Royal Hotel Perth.

“Offering a well-curated selection of mocktails, non-alcoholic

beers, wines, or other alcohol-free alternatives does help in attracting a more diverse customer base,” she noted.

An exemplary experience

Of course, non-alcoholic options have always been available in the on-premise in the form of soft drinks, but NOLO options provide guests with sophisticated adult beverages that don’t set them apart from other patrons consuming alcoholic beverages. Hammond noted that customers are more likely to purchase multiple serves of a non-alcoholic beverage, whereas they would not typically purchase multiple serves of soft drink.

“Economically, you’re better off selling a couple of these nonalcoholic products than a can of cola,” he argued.

Tyler Martin, co-founder and CEO of non-alcoholic RTD company Yes You Can, pointed out that non-alcoholic options provide customers with a different experience than soft drinks do.

“It’s a markup from water and soft drink from a price point, but also from an experiential point for the consumer,” Martin explained.

Publicans see a rise in NOLO sales around abstinence months, as well as in October, when people begin to cut down on alcohol ahead of the holiday period. At the Victoria Hotel, Hammond has noticed that NOLO consumption does not drop sharply after activations. Instead, he has seen NOLO drinks increase in popularity with each activation.

“There is typically an uptake during Dry July or Feb Fast but it’s increasingly becoming a category that continues to grow, irrespective of the established month-long campaigns,” Hughes remarked.

Non-alcoholic sales are also popular early in the week, as well as during meal service times.

“Guests are consuming non-alc drinks with meals, with finger food and sometimes on their own. It’s different for everyone, and it changes with each customer. We also see people alternating between full strength and non-alcoholic drinks such as when settling in for an arvo watching the footy,” Hughes added.

Tracking trends

As the NOLO segment is closely linked to the alcoholic drinks segment, NOLO drinks are often influenced by the same trends. For example, the current cocktail trend has carried over into a demand for no- and low-alcohol cocktails.

“The flavour complexity is often enough for people, without having to add alcohol. We can mimic the flavours and presentation of popular cocktails,” Masten remarked.

When choosing what non-alcoholic cocktails to include in your menu, Murphy recommends starting with alcoholic cocktails that are popular and creating a non-alcoholic version of those drinks. The growing range of non-alcoholic spirits that directly mimic popular alcoholic counterparts simplify this task.

“We focus on quality of flavour, taste, drinking experience

The non-alc Aperitivo Spritz at Harbord Hotel

and expectation that a bartender may have when making a cocktail with a particular spirit. We need to reduce the challenges for both our onpremise customer and their patrons purchasing the beverage,” Murphy described.

Many venues have seen success with providing both non-alcoholic versions of pre-existing alcoholic cocktails, as well as cocktails unique to the non-alcoholic section. When crafting new non-alcoholic cocktail recipes, Hammond advised against relying too heavily on fruit juices and other overly sweet ingredients, as these are not typically flavours that cocktail drinkers will gravitate towards.

“Keep it simple, seasonal, while continuing to offer your guests a great drinking experience,” Murphy recommended.

Presentation is another important aspect of nonalcoholic cocktails: though they may not contain alcohol, they should still look and feel like their alcoholic counterparts.

“As long as it’s garnished nicely and presented well, people are more than happy to pay for a nice non-alc cocktail,” said Daniel Ferguson, owner of Newcastle’s Hotel Jesmond.

Catering to community

As more drinkers are moderating their alcohol consumption, quality NOLO options are becoming an expected offering in the on premise.

“I feel the tide has changed and customers expect a venue to have a few non-alc options available when they visit,” said Hughes.

While the majority of the consumers of NOLO beverages are moderating their alcohol intake, ex-drinkers are an increasing section of the population, especially among 18- to 29-year-olds.

In 2019 the National Drug Strategy Household survey estimated that there are 1.9 million exdrinkers in Australia, or 8.9 per cent of the adult population. As a comparison, approximately 10 per cent of Australians are vegan or vegetarian. As a non-drinker himself, Hammond emphasised the importance of catering to sober customers as well.

“If people don’t take that part of the market seriously, and you are part of that part of the market, you feel left out,” Hammond said.

Additionally, Hammond emphasised that pubs are not exclusively about alcohol consumption, but actually play a larger social role.

“The pub is the community. You go there to meet your mates, watch the footy or cricket, whatever is on, you go there to have a yarn. You go there to meet people and be involved,” he reminded.

Ultimately, non-alcoholic drinks allow customers to engage in social occasions at the pub even if they don’t want to drink. Not only can providing NOLO options increase revenue, it can also foster a social, welcoming community around a venue.

NOLO options provide more experiential upside for pub patrons than soft drinks

G A M I N G T E C H N O L O G Y H O S P I T A L I T Y

T h e b e s t n e w a n d i n n o v a t i v e g a m i n g m a c h i n e s , c o m m e r c i a l k i t c h e n e q u i p m e n t , p o i n t - o f - s a l e s y s t e m s , p a g i n g a n d c o m m u n i c a t i o n d e v i c e s , w a s t e m a n a g e m e n t s o l u t i o n s , v e n u e d e s i g n a n d c o n s t r u c t i o n p r o v i d e r s , f u r n i t u r e a n d f l o o r i n g , f o o d a n d b e v e r a g e , e n t e r t a i n m e n t , u n i f o r m s a n d m o r e , a r e

f o u n d a t t h e A u s t r a l a s i a n G a m i n g E x p o ( A G E ) .

A G E i s t h e c o r n e r s t o n e o f t h e A u s t r a l i a n g a m i n g a n d h o s p i t a l i t y i n d u s t r y . I t ' s w h e r e g a m i n g , t e c h n o l o g y , a n d h o s p i t a l i t y m e e t .

1 5 - 1 7 A U G U S T 2 0 2 3

I C C S Y D N E Y

w w w . a u s t g a m i n g e x p o . c o m FREE

Putting on a show

THE AUSTRALASIAN Gaming Expo is the premier event for gaming and hospitality professionals across Australia and New Zealand. This year’s event – the 32nd expo in AGE’s history – will be held 15-17 August at ICC Sydney in Darling Harbour. With cuttingedge technology, industry insights and a wide range of exhibitors, you are bound to find something to suit your gaming, hospitality, and venue needs.

The Australasian Gaming Expo covers 19,000sqm of exhibition hall space. In addition to the expo event organiser, the Gaming Technologies Association (GTA), also hosts the Australasian Gaming Expo Seminars, an information-packed series of seminars held across the three days of the event, keeping you informed of the latest changes to gaming regulation and the latest technology and innovation to support your business.

Various networking events and information sessions are held across the three days, hosted by the organiser, exhibitors, and vendors.

Exhibitors include companies in all facets of gaming and hospitality, from gaming machine manufacturers with the latest hardware and software, to AV specialists, POS systems, staff uniforms, furniture, F&B products and more. It’s a real one-stop shop for club operators looking to upgrade, renew or add to any component of pub operations.

Visiting AGE is a must for pub gaming professionals, with the latest tech and products

on display from the like of Aristocrat, Konami, IGT, MAX and more that will take your venue to the next level. Plus learn about the latest trends in gaming through the AGE’s seminars and workshops, with insights from industry professionals who will help enhance and secure your gaming environment.

And with so much conjecture and uncertainty around gaming legislation in multiple jurisdictions, attending AGE to hear from industry leaders is more important than ever.

“With government and regulatory changes an inevitable part of our industry’s future, attendance at this year’s AGE is a must to separate fact from media speculation and find out how pending changes will affect your business,” said Anthony Ball, Chairman of the GTA.

“Come to AGE to speak directly with the manufacturers and suppliers involved with the cashless gaming trials and the future of gaming in Australia,” added Jinesh Patel, the GTA’s CEO.

Outside of gaming, there’s plenty of inspiration, networking opportunities and insights to be gained for club operators for every facet of your venue. See you there!

AGE 2023

Dates: 15-17 August 2023

Expo Location: Halls 1-4, ICC Sydney Seminar Location: E3.1-3.2, ICC Sydney Register: www.austgamingexpo.com

The Australasian Gaming Expo is back, with plenty of innovations for pub operators to experience up close.

Come and see the Legends at AGE.

Tips for making the most of your time at AGE 2023

1. Seminar sessions run throughout the morning on each day of the event. Plan your morning sessions and then schedule your key meetings with suppliers in the afternoon. The AGE mobile app allows you to schedule appointments with exhibitors to discuss your venue’s needs.

2. Allow some time to wander the floor and see the new products and services to develop new ideas and connect with industry innovators.

Where Legends are made…

FOR DECADES,

Aristocrat has been at the centre of the gaming industry’s greatest innovations, and the company is proud that many of its games have become legendary.

Yet Aristocrat is most proud that these ‘legends’ have powered its customers’ businesses forward and provided the greatest player entertainment – not just in Australia, but around the world.

However, Aristocrat is continually moving forward, innovating and delivering a new range of legends for its hotel customers and their players.

So, at the AGE show in August, you’ll see a big line-up of products that fulfill the needs of every venue and player. Aristocrat will have its proven game brands such as Dollar Storm and Cash Express Luxury Line, that have been delivering consistently good performance across hotels. Plus, it will be showcasing its newest games with many new innovations:

Grand Legends – Aristocrat’s standout product

at AGE. Grand Legends builds on the five-of-akind success of Grand Star with an Asian royal warrior theme, and four games (SAP and Link versions) to deliver a legendary performance.

Aqua Kingdom - A game made for hotels! With Choy’s Kingdom in its DNA and four unique games with their own features, this Link and SAP game is making a splash on gaming floors.

Mighty Genie - This magic family will be perfect for hotels with Aristocrat’s famous Hold and Spin mechanic topped up with repeat wins where hold and spin wins can be paid out multiple times. There are three games in the family in Link and SAP versions.

Aristocrat will also have its latest Customer Experience Solutions (Systems) updates and its industry-leading Services offering on show. So, make sure you visit the Aristocrat stand for some hospitality and a look at the new ‘Legends’ at AGE23, or pop over to www.aristocrat.com/ anz/ to learn more.

3. At the expo, you can sample the latest games from leading manufacturers and participate in exclusive on-stand events and competitions. You’ll also have access to innovative products and services to help your business grow. Plus, plenty of networking opportunities to meet like-minded professionals from all over Australia and New Zealand.

4. If you’re time-poor, the best day to attend the AGE is the final day of the event: Thursday. With fewer crowds on Thursday, you’ll still get access to all the best on offer from exhibitors and vendors, with less time spent waiting to try out the latest equipment or learn from industry specialists.

Trinity, St Kilda

BSPN Architecture now servicing NSW

LONGTIME EXHIBITORS, BSPN Architecture, are returning once again to the AGE to showcase their award-winning architecture and interior design solutions.

A full-service architecture practice with over 35 years of experience in architecture, interior design, and project management, the team undertakes a wide range of projects, from master planning for new and established venues to refurbishments and adaptive reuse of outdated or underutilised spaces.

Design for the hospitality sector is at the core of their practice, and they have partnered with leading hoteliers, club managers and restaurateurs to deliver unique venues of all sizes. With a team of over 80 design professionals and support staff located in Sydney, Melbourne and Brisbane, they are well-positioned to work on projects of any size and complexity, across Australia. Through innovation and close collaboration with its clients, BSPN Architecture supports each venue with the delivery of its strategic plan and ensures that no two projects look alike.

BSPN Architecture has substantial experience working with heritage sites and are experts at balancing the tension between heritage preservation, innovative design, environmental

performance, and user experience. Trinity St Kilda is one such venue. Evoking and celebrating the historical uses of an old church hall, the refurbishment of Trinity St Kilda restored the space to its original purpose, providing the local community with a space to connect and unite. The red brick facade, heritage windows and timber trusses were maintained, while the main bar combines rich greens and neutral timbers to provide a warm and inviting space to assemble beneath the hall’s high gabled ceilings.

Contrast this with Maggie May Supper Club. Previously a bar and dining space with a rigid industrial feel, the team from BSPN conducted extensive market research to design a concept that would resonate with the identified target market and set the venue well apart from its competitors. The new scheme worked within the existing layout while transforming the venue into a sophisticated space, exuding personality, energy and a distinct 70s flair.

Partners Luke Ponti and Luis Nehu and Director Mike Chandler will be on hand at AGE to discuss your project or business challenge. To avoid wait times at their stand, a complimentary one-on-one consultation session can be booked in advance via the QR code.

Maggie May Supper Club.

Image: Scott Burrows

Protecting customers with the help of facial recognition technologies

GENERATING REAL-TIME notifications, Cognitec’s FaceVACS-VideoScan solution can detect known persons within seconds, enable fast response times and intervention, and act as a deterrent for banned persons who consider entering again in the future.

Clubs and pubs can also use the technology to quickly check in preregistered guests without looking at ID documents, eliminating long lines at entrances and providing swift transactions without touching devices and surfaces.

As a bonus, the software analyses faces to produce statistics about people count, age, gender, and movement. Monitoring visit lengths, for example, enables casinos to fulfill their host responsibility, as the system identifies and alerts staff to persons who have overstayed their time in the gaming areas.

Cognitec’s products deliver industry-leading face matching speed and accuracy, and are supported by an Australian expert team located in Sydney. The German technology is used extensively by both the Australian government and commercial enterprises.

Is this patron . . .

old enough?

a member? self-excluded? banned? here often?

Let’s

More than your average meal

Food-and-drink paired menu events are taking centre stage as consumers become more discerning with their venue visits.

By Adam Carswell and Molly Nicholas.

PUBLICANS ARE fighting harder than ever to get customers through the door, as household budgets face the pressures of increasing inflation rates. With the end of the post-COVID economic boost, pubgoers in many neighbourhoods are slowing down their on-premise consumption habits, albeit begrudgingly.

While consumers are becoming more conscious of their spending, people can still be enticed to treat themselves if the proposition is right.

Special events are playing a big part in the push for dining out, with foodand-drink paired events particularly coming to the fore.

Dining trends

A recent survey conducted by reservation platform SevenRooms found that more than one third of Australians now categorise themselves as ‘special occasion’ diners, while 68 percent agree that as a result of cost-of-living pressures, they’re focusing more on the quality, rather than the quantity, of their dining experiences.

“We’ve known for some time that consumers are demanding more personalised experiences when dining out at restaurants,” said Paul Hadida, general manager APAC at SevenRooms.

“The experiential economy is currently undergoing a second coming where businesses who are designing engaging experiences are winning on the current competitive battleground for consumers’ attention and money.”

“Economic pressures are making consumers more cautious about their spending, so they’re expecting more from venues when they do dine out. They’re there for more than a meal, they’re there for the experience.”

Pino’s Vino e Cucina in the Sydney suburb of Alexandria is a case in point, having held several ‘Take Me Back to Italy’ events during COVID, where guests embarked on “a food and wine journey across the regions of Italy that are close to our hearts, recreating childhood dishes and bringing authentic Italian flavours to life”.

Responding to the survey’s findings, the venue’s owner Matteo Margiotta agreed that consumer habits and expectations have changed significantly in recent years.

“Food and drink is no longer the only thing Aussies are looking for – it’s one aspect of a much broader focus on the entire experience,” he said.

“We know the economic pressures so many of our customers are facing, but they’re still willing to pay for experiences that stand out. Ensuring we provide these unique experiences, and reward their loyalty, is our biggest focus.”

Melbourne’s perfect pairings

Omnia Bistro and Bar in Melbourne has also been among those venues to showcase the power of pairing a uniquely tailored food menu with a selection of fine wines. The Black Truffles & Bannockburn event, which was hosted by Angus Pollard, invited 60 guests to enjoy their exclusive five-course tasting menu.

Pollard guided guests through a handpicked selection of his family-grown wines, which had been perfectly paired with a full truffle menu. The exciting collaboration of two well-established brands, and fusion of high-quality produce, offered

guests a personalised experience that set them apart from competitors.

Stephen Nairn, CEO and Culinary Director at LK Hospitality, said that the event was organised simply to celebrate their love of truffles: “Black diamonds are a real treat for chefs to use with varying seasonal produce across multiple dishes. So, each season, we like to celebrate with a dinner, where we dedicate the full menu to the masterpiece that truffles are.”

“Omnia always tries to showcase Victorian producers, whether it’s a farmer, grower or winemaker. Bannockburn Wines are family-owned and run vineyards and some of the earliest in the Geelong wine region of Victoria”, Nairn added.

As well as offering regular customers a special reason to return, the collaboration also engaged a number of new customers. The event was a great success and highlighted the importance of collaborating with other operators in raising brand awareness and giving the venue a competitive edge.

In late May, Melbourne Good Beer Week hosted a series of new brewery/tap room food-and-beer matching events, with an unusual range of pairings taking place. Publicans can take inspiration from the brewers, who used their expert knowledge of flavour and ingredients to devise menus that were perfectly matched to their beers.

Moon Dog, for example, combined a slew of barrel aged beers, including its Cognac Barrel Aged Belgian Tripel with vol au vent smoked chicken, blue cheese, pear and walnuts, as well as its Barrel Aged Wild Imperial Stout paired with confit duck leg, pumpkin puree, charred cabbage and spiced raspberry jus.

Dessert featured their Spiced Rum Barrel Aged Smokey Stout with white chocolate pot de crème, poached rhubarb and brown sugar shortbread crumb.

Food and drink is no longer the only thing Aussies are looking for –it’s one aspect of a much broader focus on the entire experience.

Deep dive with Deeds

Meanwhile, Deeds Brewing took the plunge during Good Beer Week with Carlton wine bar and restaurant Henry Sugar, elevating the experience by handing over their own brewing ingredients to Henry’s kitchen team.

Bec Campbell, Deeds’ Victorian sales rep and one of the brains behind the event, explains.

“Myself and Gav [venue manager] from Henry Sugar thought we’d start at the brewery and figure out which ingredients we could use,” she said.

“We did a very in-depth, technical brewery tour and [Henry Sugar’s] chefs tasted all the beers. They asked technical questions of how they could incorporate them into their cooking, and ended up using a lot of ingredients from the brewing process in the kitchen, [such as] the wort, and pre-fermented and postfermented beer.”

“Then they decided that they wanted to make [the menu] vegetarian and make it all about the processes.”

The event’s menu included five courses: two starters plus sourdough bread (featuring wort butter), two mains, a dessert, and some beer gummies to finish.

“It was a small group, plus myself and Gav. We had shared tables of different groups, so we could go to each and have question time,” stated Campbell.

“We had a black lager, an IPA, a mixed culture beer, a barrel aged stout… so quite a large amount of products to choose from, which meant the chefs could be as interesting as they wanted. There’s always going to be some sort of different beer that will fit in with [anything].”

In terms of promoting the event, Campbell said the dinner used both theirs and Henry Sugar’s Instagram and Facebook accounts to get the word out, as well as the extra help from Good Beer Week’s socials.

“The chefs absolutely loved it. They had an absolute blast just building the menu out. They love doing that sort of thing,” she said.

“Personally I love doing these sorts of events, because it gives you a chance to be really creative in your beer selections and food, and then explain the whole backstory.”

“It’s about picking out an alcohol brand that you trust, and that you can really throw ideas around with. Someone that fits within your style of food making that has a big enough range of products so it can be really diverse,” Campbell advised.

As consumer needs continue to evolve, Australians are turning to restaurants and pubs alike for unique dining experiences. Competition is growing, as are the economic pressures facing many consumers today. Despite all of this, the desire for a more personalised experience isn’t going away.

Showcasing your most premium dining options with wellpaired wine offerings, or perhaps a classic combination of a margarita and nachos, could go a long way in appealing to new consumer habits.

The truffle dinner brought new diners to Omnia Bisto & Bar

Elevating the craft

BRIAN MURRAY, group executive chef, and Ben Turner, general manager of food, oversee the dining offering at Redcape Hotel Group’s sizeable portfolio of 26 kitchens found in venues across the country.

Both Murray and Turner have impressive culinary resumés. Irishman Murray first got his start in his aunt and uncle’s restaurant in Dublin’s city centre and worked in Michelin star restaurants in the UK prior to moving to Australia 11 years ago. Since then, he has worked in a string of high-profile venues, including Bennelong, Chiswick, Quay and Stix, serving as head chef for the latter two.

A major part of Murray’s recent career development came in 2020, when he spent nine months volunteering at the Tathra Place Free Range regenerative agriculture farm – gaining a greater understanding of producers and the importance of sustainability in hospitality that continues to influence him.

Turner came out of the upmarket London hotel scene, having worked as a

chef at Claridge’s and at Terence Conran’s restaurants. In Australia, Turner spent over 10 years at Aria, where he worked his way up to head chef, before taking a group overseeing role at Solotel.

In this position he looked after several pubs in Sydney’s Inner West, including the Bank, the Courthouse Hotel, the Erko and the Marlborough Hotel. Turner Joined Redcape around 18 months ago, with the general manager of food position a newly created role. He explained what first attracted him to joining the group.

“I was looking for a new challenge, and the opportunity that was presented to me in this company really got me excited about doing something a little bit different, there were huge opportunities around lifting the quality of the product that we’re doing here.”

THE DEVIL IS IN THE DETAIL

Both Murray and Turner outlined how their experiences in the fine dining world influenced their work at Redcape.

“I think there’s an opportunity to really

coach our chefs within our business about understanding and making sure that the foundations of what we’re doing are really set, that you have a good base to work from,” Turner says.

“I think, from a classical way of cooking, it’s all about from start to finish. If you’re making a sauce, for example, you’d go back to how you’re roasting the bones for a stock.

“And if there’s a problem with the sauce, you can go through the steps backwards. We’ve taken that approach in this business here as well, we want to lay the foundations to have a great platform to scale up.”

This attention to detail is reflected in the way that Murray and Turner have handled certain supply chain issues in the industry.

“Chips are so important. We’ve had massive shortages of chips through last year,” Turner says.

“We aligned ourselves to one type of chip, for which we did numerous amounts of testing, and we partnered with a particular supplier and grower.”

Redcape’s food executives explain how fine-dining backgrounds and an increased focus on sustainability inform their approach to pub classics. By Seamus May.

Redcape’s GM of food Ben Turner (left) and group executive chef Brian Murray are focused on quality and sustainability across the group’s kitchens

One important factor that Turner really focused on was the crispiness of the chip, and retaining that quality even once the food has cooled.

“Imagine you’ve got chips, you have a couple of beers, you know everyone’s dipping into it, that bowl of chips might be there for ten minutes, but it’s gone cold. You still want it to be crispy.

“Small details are the things that we really want to focus on. Sometimes it’s the little one percenters: the gravy, the pepper sauce, the salad that goes with your chicken schnitzel.

“They feel like they can be very simple dishes, but if we can execute those really well – I think a good pub is judged on its schnitty and its parmi.”

MANAGING TEAMS AND CUSTOMER EXPECTATIONS AROUND AUSTRALIA

There are nuances that need to be understood when managing the food offering for a company with as many venues in different locations as Redcape.

“One of the key learnings that we can take is actually understanding our customer needs, in our venues, because that’s so diverse,” states Turner.

“We cover so much of the East Coast, and each one of our venues has a different customer, we cannot put everybody in one bucket.”

Murray concurs with his colleague’s assessment.

“For the first six months, a lot of what I did wasn’t just in the kitchen, I spent a lot of time in the venue, with the customer, because the customers in Townsville are very different to the customers in Sydney or Bendigo.

And for Turner, there was one dish in particular that served as an example.

“We’ve learnt so much as well, like I didn’t really know that crumbed steak was such a big thing in Far North Queensland, but it’s massive.”

Alongside the need to adapt an offering to individual markets, working across

so many different venues also presents challenges when managing chefs and kitchen staff themselves.

“I schedule my week so that I’m out in venues three or four days a week as a minimum. Last week I was in Townsville, this week I’m on the South Coast, next week I’ll be Brisbane. I’m based in Sydney, but just making sure that we are having touch points with everyone,” explains Murray.

“On Mondays we do head chef video calls, so that everybody’s together and they feel like a team, and they’re connected as well, they’re in their own chat and they can speak to each other and they can speak about whatever is happening with suppliers.”

Turner also emphasised the importance of these chats.

“It’s an opportunity for these guys to talk through particular challenges that have happened in their venues, because whether you’re in Townsville or you’re in Bendigo, the challenges are the same.

“One head chef may have an approach to a situation with a supplier, or how he’s dealing with a staff member, and it’s just a way that they can connect all through, and it brings that community of everybody together. They might be a thousand kilometres apart, but there’s some commonality behind it as well.”

GREEN FUTURE FOR REDCAPE

Both Turner and Murray are certain of the need for a sustainable future for the group.

“The sustainable strategy is something that we’re very committed to, and we’re at the start of that journey,” Turner says.

This is a particular interest of Murray’s, as his volunteering experience attests.

“Sustainability was a big passion of mine, before going in. Working on this regenerative agriculture farm for a period of time – it’s a major focus for me.

“In a company like Redcape… we can make small changes that have a big impact along that line. So it’s a very exciting time for what we can do with sustainability moving forward.”

Finally, Turner outlines the overarching sustainability ambitions at the hotel group.

“I think our long-term strategy will definitely be around, not just what we’re doing in our venues, but also the people that we partner with: what’s their sustainability strategy as well?

“Things we’re looking at: What’s our food waste? How can we minimise what goes into landfill?

“Do we partner with companies such as OzHarvest to utilise that waste?” Turner muses.

“So there’s lots of things from a long-term strategy that we want to put into place.”

Attention to small details like the salad and chips served with a parmi is a key focus for Murray and Turner

Modern milk bar

LARRIE’S IS suffused with retro Australiana, taking its name from the beloved archetypal figure of the larrikin. The name pays homage to the spirited locals of the 1970s and 80s that made Merewether the place it is today, a legacy that publican Glen Piper takes very seriously.

“Whenever we take on a new venue and look to refresh and breathe new life into it, we always draw inspiration from the local community, its heritage, its history, its culture. For Merewether, that’s definitely the Australian beach culture,” Piper explained.

Larrie’s drew its inspiration from a milk bar that used to sit across the road in Jefferson Park, which was a staple of the beachgoers during the 70s and 80s.

“It was a place where the community would go before, during and after beach days. We wanted to provide that offering again, for the community, and that’s what we’ve done at Larrie’s: taking a retro milk bar and putting a modern twist on the food,” Piper said.

The offering at Larrie’s certainly evokes nostalgia for classic takeaways and fish and chip shops, with a number of battered options, burgers, and hot chips. This has been brought into the twenty first century with the use of locally sourced produce and sustainably caught seafood, as well as several fresh and vegetarian options.

“While we have the battered fish and chips and everything, all the classics, which are the best sellers, […] we still have those health options as well, where you can get a fresh salad. The milk bar was something for everyone back in the day, and that’s what we’ve tried to do in today’s terms,” Piper commented.

Of course, Larrie’s serves the quintessential fish and chips, alongside retro classics like prawn toast and the chip butty, which have been slightly elevated with additions such as sriracha mayo or coriander butter.

“They’re beach classics with a twist,” Piper described.

The fresh options still have a vintage vibe, with rice noodles and a spiced herb dressing giving a contemporary twist to the 70s prawn and mango bowl. Diners can also enjoy a sashimi plate with slices of Northern NSW’s best salmon, tuna, and snapper, or vegetarian options such as the classic

Inspired by 1980s milk bars, Larrie’s is the first step in a large-scale renovation of Newcastle’s Merewether Beach Hotel. By Caoimhe Hanrahan-Lawrence.

Greek salad, spice roasted beetroot salad, or a smoked kale and quinoa vego burger.

There are also a range of soft serve sundaes, such as the Gaytime sundae, liberally coated with chocolate sauce and malted biscuit crumbs, or the Larrie’s sundae, classic vanilla ice cream topped with oreo crumbs, caramel fudge, and vanilla floss.

There are also banks of retro fridges serving classic soft drinks such as Passiona and creaming soda, as well as a sizeable selection of locally brewed beers and Hunter Valley wines. Due to the small size of Larrie’s, guests are encouraged to eat their food in the nearby park or by the beach, and can borrow picnic blankets or retro-style beach chairs designed by Merewether-founded beach furniture company Salty Shadows.

“It’s such a prime location with the park across the road, and that space is tight. It fits 20 odd people in there for dining in. But it is obviously a thoroughfare for people heading to the beautiful coastline, so our intention was targeted towards takeaway,” Piper remarked.

According to Piper, Larrie’s has quickly become a favourite local hangout, something that he has found very rewarding.

“I’ve enjoyed seeing all the local community members, who I’ve got to know over the past 12 months, running into each other when they go out, grabbing a meal, grabbing dinner or lunch, and just entering conversation. This gives that real community feel. When that sort of interaction happens, you know that you’re serving the community well, because they’re all coming together and using the space,” Piper said.

The large-scale renovation of the Beach Hotel is still underway, with Piper hoping to reopen the main bar and first floor dining experience later in the year. Like Larrie’s the upstairs restaurant will stay close to the venue’s costal roots, proving an elevated seafood-driven dining option that Piper believes Merewether is lacking at the moment.

“Larrie’s was always intended to be a bit of a taste and an insight into what was coming. Hopefully the community has seen we’ve taken a lot of care with what we’ve done with Larrie’s, and the same amount of care is taking being taken for upstairs,” Piper concluded.

The milk bar was something for everyone back in the day, and that’s what we’ve tried to do in today’s terms.

Glenn Piper

Cheese you can CHEER about

BALANCING YOUR dish’s flavours, textures, and colours to create a memorable menu item is one of the exciting challenges of the culinary profession. And because of its versatility, cheese is a great addition. A natural flavour enhancer, it makes nearly everything taste better, from salads to sandwiches, pasta to parmigiana, and pizza to burgers.

But which CHEER Cheese will ‘Bring a Little CHEER’ to your dish?

CHEER Aussie Jack –great for burgers

CHEER Aussie Jack is a cheese with a smooth texture and a mild taste that doesn’t overwhelm the flavours of the other ingredients. It’s also a cheese with high moisture content and excellent melting qualities, providing a faster melt than Tasty Cheddar. Taste and texture make Aussie Jack the perfect topping for burger patties. A natural slice that performs like a processed slice, CHEER Aussie Jack comes in staggered stacks of 96 for ease of prep.

But CHEER Aussie Jack not only shines when melted in a burger. It comes conveniently shredded, ready to add a mild cheese flavour to many foods. It pairs well with Mexican dishes as it melts beautifully to a golden layer of delectable cheesy yumminess, without overpowering the fresh flavours of herbs.

When to use CHEER Tasty Cheddar

In the CHEER range, Cheddar comes conveniently prepared in your Thick & Tasty Shredded, or CHEER Tasty Slices: 72 thick slices – great for when you would like the cheddar flavour to come through and 96 slices – perfect for a price-conscious kitchen. Cheddar cheese likes to be the centre of attention. It’s a sharp, tangy cheese that adds a nutty flavour and rich texture to your dish. It’s a versatile cheese that can be melted but is also tasty when uncooked. Use it when you want the cheese to take centre stage, for example, in sandwiches, quiches, cheese and bacon rolls and, of course, mac ‘n cheese.

Why use CHEER Parma Blend?

The CHEER Parma Blend is a combination of Mozzarella and Aussie Jack and is finely shredded to provide increased coverage and even distribution. And it exudes little oil when melted, ensuring the presentation is on point. Mozzarella is a mild cheese with a subtle flavour to accompany other flavours on such foods as pizza, pasta or vegetarian bakes. It pairs well with tomatoes, basil, and olive oil and is one of the cheeses in our CHEER Parma Blend Shred. Aussie Jack is a mild, creamy yellow cheese that melts easily.

When you combine these favourites, you get a blend perfect for melting, stretching, and turning deliciously golden brown when baked or grilled.

So, there you have it, the perfect cheeses to add oozy, super-tasty, cheesy goodness to your dishes, and your signature burger. All conveniently sliced or shredded, ready for a fast prep.

Ready to ‘Bring a Little CHEER’ to your dishes?

CHEER’S range of cheeses ensure that your entire menu is covered –whether you need the perfect melt or a strong bite of flavour.

STRATEGY

A patron-led menu

Camden Valley Inn in Sydney’s south-west has unveiled a new menu which has been completely curated by customer feedback.

The lamb shank with Yorkshire pudding is the most popular dish on the winter menu

THE ADAGE of ‘the customer is always right’ rings true with more than 20 new dishes decided by patrons featuring on Camden Valley Inn’s winter menu, in addition to usual pub favourites like chicken schnitzel, pies and fish and chips.

General Manager, Kayla Seeney, said more than 2000 responses from a customer survey was behind the decision for menu additions.

“Caring for our customers is at the heart of everything we do at Camden Valley Inn and we take their feedback very seriously,” Seeney said.

“We recognise that our customers’ needs are constantly evolving, which is why we strive to stay ahead of the curve by regularly refreshing and adding to our venue.

“We listened to our customers and curated new dishes that they have requested and I’m sure others will also love.

“We pride ourselves on providing an unforgettable experience to all our guests and we will continue to do so by putting our customers first.”

The survey of patrons found the diners wanted more share plates, winter-focused menu items, vegetarian options and more desserts.

A customer favourite showcased on the menu is a roast lamb shank with Yorkshire pudding, which fits in well in Camden during winter because of the rural atmosphere and colder temperatures.

Other dishes include cauliflower bites with chipotle mayo and pumpkin soup with toasted

focaccia, a soft cheese board, onion rings and a trio of dips served with bread.

For diners looking for hearty dishes during the colder months, there is a pappardelle pasta offering with beef ragu that is cooked for 12 hours. More options include a butter chicken curry, beef brisket and a pulled beef panini.

During the month of July, the menu will also feature a cob loaf with dip which is always a crowd favourite – even among those who pretend they are too cool for retro snacks.

On the dessert menu you’ll find sticky date pudding served with vanilla bean ice cream and butterscotch sauce, an apple crumble with rhubarb, and cheesecake bites served with lemon curd and fresh berries.

The new desserts have already been a massive hit at the Lewis Land Group pub, as well as the lamb shank and the beef ragu pappardelle.

Seeney has praised her team, who were keen to involve patron input in the new menu direction.

“We are thrilled to receive such overwhelmingly positive feedback for our new winter menu at Camden Valley Inn. Our team has put in tremendous effort to create a dining experience that not only satisfies what our customers want, but also gives them a hearty, warm, comfort-food focused menu that aims to please.

“This is easily our best winter menu yet and we credit that to both our chefs and our customers.”

This is easily our best winter menu yet and we credit that to both our chefs and our customers. Kayla Seeney, Camden Valley Inn

The new desserts have been a smash hit among patrons

Customers requested hearty winter dishes like butter chicken

The Saint Dining space is dark and moody to create an upmarket experience

Stellas is modelled on Japanese Kissatens, providing a unique sound experience

Lighter tones have been used on the first floor, including in 54

Photography by Sharyn Cairns and Griffin Simm

Secrets to uncover at Saint Hotel

Saint Hotel has given Melbourne five chic new venues all under one roof.

By Caoimhe Hanrahan-Lawrence.

MELBOURNE’S BEACHSIDE suburb of St Kilda is home to Saint Hotel, which has recently undergone an extensive renovation and reopened in March. The stately historic building has previously housed a bank, a pub, a nightclub, and is now host to five unique drinking and dining concepts.

Alongside Public Hospitality, key partners James D Field Jr and James M Field Sr took over the venue in February 2022. Neither of the Fields had a hospitality background, but the father-and-son duo are part of family construction business Field Group, and the pair immediately embarked on an extensive renovation of the venue. For Field Jr, the building at 54 Fitzroy Street held personal significance.

“I grew up in Melbourne, and St. Kilda has always been close to my heart. I always knew the building well, being there in previous years as a patron. [Myself and] a partner of mine, we always had the dream of renovating it and taking it over. We knew the potential it could have with a quality refurbishment, and just went for it,” Field Jr recalled.

The venue had previously been renovated in 2012, with the steel structure being added adjacent to the historic façade.

“Being an old bank building, it’s as solid as a rock. Great foundations,” Field Sr commented.

From the project’s beginning, the Fields were acutely aware of the importance of the building’s heritage elements. The overall design concept recognised the historic elements of the building, while introducing modern elements to the space. The venue is host to five distinct spaces, each of which express this concept in different ways.

“We wanted to transform the building into something new while championing the existing heritage, the bones of the building,” Field Jr said.

“We wanted to keep a mix of the old versus new, to keep the character of the building and of the existing masonry,” he added.

The venue is split into two levels, distinguished by different offerings and design choices. On the ground floor of Saint Hotel, guests are welcomed to Saint Bar, a pub-style offering; Saint Dining, a casual fine-dining space; and the Vault wine bar. Upstairs is the vibrant Bar 54, and the adjacent listening lounge

Stellas. The venue is licensed for a total capacity of 430 people and holds a 3am license.

“The vision was to explore this whole performative dining experience, and we hope to be a stable spot for locals while still attracting a whole new group of guests and looking for something new and unique across the river,” Field Jr explained.

MOODY MARBLE

Saint Bar is immediately different from other pubs due to its dark and moody atmosphere, which the Fields curated to elevate the traditional pub experience. Dark wood and chrome accents sit alongside the exposed brick of the original building, with barstool seating along marble benchtops and a number of dark upholstered booths.

“The feel of that ground floor area is much more upmarket than your ordinary pub. It’s dark and moody, there’s heavy dark curtaining mixed with fairly dark marble finishes and black and steel tables. It’s to give a chic, upmarket appeal to people,” described Field Sr.

Adjacent to the bar is the casual fine-dining offering, Saint Dining. The menu is centred around the Josper charcoal grill, and this flows into the design through the use of scorched timber cladding. The high ceilings and French windows open the space up, and guests are treated with a view into the kitchen. For guests seeking a more intimate location, there is an additional semiprivate dining space for groups of up to 10 people. The space has quickly proved popular, with Field Sr reporting that a number of Christmas party bookings have already been placed.

The final space on the ground floor is the Vault, a wine bar that the Fields hope will soon be licensed as a street-facing takeaway bottle shop as well. The Vault is home to Field Jr’s favourite element of the entire build, the marble tasting table.

“It’s a solid piece of marble that has a concave element. It’s pretty stunning. I was hands on putting it into the actual space, and it really brings that whole Vault wine bar to life. […] The concave element is pretty special, something I haven’t seen before or dealt with,” he said.

The table was hand-carved by Pazzi Stone, who painstakingly vein-matched the marble at the joints. Above the table is a feature pendant created by local lighting designer Daniel Giffin of Giffin Design, who designed the feature lighting throughout the venue.

“Every piece in that space is carefully thought out and works well together,” Field Jr concluded.

VIVID AND VIBRANT

While the ground floor is dominated by darker shades, the upstairs spaces have a distinctly different vibe, all the way down to a different scent being used in the air fresheners. In Bar 54, the mood is light and fun, with striking booths upholstered in mustard yellow velvet, and gold accents rather than the chrome of downstairs. Despite the change in tone, there are still visual links to the other spaces.

“The materiality is more velvets and leathers while also still using the same natural stones,” Field Jr described.

The name pays homage both to Saint Hotel’s street number and to the infamous Studio 54, often referred to as New York’s greatest nightclub. The space is table service only, adding to the luxurious feel of the space.

Adjacent to Bar 54 is Stellas, which is inspired by Japanese vinyl bars, also known as jazz kissatens. Jazz kissatens first cropped up in the 1960s in Japan as a casual space to drink and listen to vinyl records, and have recently seen an Australian revival with the opening of a number of relaxed, music-focused venues.

Naturally, sound plays a key role, with two 9-feet tall speakers clad in Blackbutt timber created especially for Stellas by Tasmanian audio design duo Pitt & Giblin. Pitt & Giblin also designed the DJ booth, which slots seamlessly into the room with light wood panelling and marble accents.

“The room is treated acoustically with ceiling insulation, the

windows have a secondary and third layer of glazing, and special seals to mask off the room. The idea is that you you’re immersed in this experience of sound. […] It’s this whole immersive listening experience in the room itself, which is a whole separate entity to the building,” Field Jr detailed.

Design elements from the lower level are echoed in Stellas, with a Verdi Alpi marble bar contrasting against the exposed brick of the building’s original infrastructure. The alternating levels of seating offer a relaxed atmosphere, and the Fields envision Stellas as the place to cap off a night in the other Saint Hotel offerings.

TYING IT TOGETHER

Though Saint Hotel is comprised of five distinct spaces, the repetition of elements like exposed brick, marble, and metal accents create a cohesive venue. The spaces are ideally experienced in succession, with guests taking a journey throughout the venue depending on the time of day or night.

“We wanted to have a deliberate experience. Whether you came for lunch, or a snack, you could have something and continue on, throughout the day into the evening into each revenue centre,” Field Jr explained.

This is made possible because of the links between different sections of Saint Hotel. For the Fields, it is not enough to have all these offerings under the same roof, there needs to be a connection between them in order to draw guests through the venue. Of course, there are the design choices that echo across the venue, but there are also a number of shared menu items and a focus on local drinks throughout the venue.

“We deliver this experience because each revenue centre does talk to each other, whether it be materiality or also in the offering,” Field Jr concluded.

Audio capability was a priority for the Stellas space

Saint Bar is the most casual space in the hotel

Connecting with Country

Hunt Hospitality managing director Stephen Hunt and his team have embarked on a Reconciliation Plan for the group.

IN MARCH of this year, northern NSW-based hospitality group Hunter Hospitality embarked on a journey to connect with local Indigenous communities as part of its Reconciliation Action Plan (RAP). Cross-cultural connection has been important to Hunt for a long time.

“I’ve played a lot of sport with Indigenous Australians for many years and worked with Indigenous people on our team. Getting to know the cultures just through that experience, it was always one of those things where you go, ‘I wonder why they’re doing it like that,’ trying to understand someone else’s ideals and how they’re thinking about doing certain things,” Hunt said.

Hunt emphasised that while the RAP is in the planning stages, it is important for himself and the Hunt Hospitality team to learn from Indigenous Elders and communities.

“Really, we just want to get more of an understanding and be educated by the right people about Indigenous cultures,” Hunt explained.

A pivotal experience was when local Elder Uncle Paul Gordon took Hunt and members of the executive team on a Country experience at Mount Sugarloaf, a significant cultural site for the Awabakal people in the lower Hunter region.

“The more we know about the culture and the history, we understand the perspectives. Developing our plan, we’re investing in our education and awareness for our teams,” Hunt added.

Local team leaders have been vital in conveying the knowledge learned from Elders and on Country to the staff at each venue.

“Our local team leaders in our team put it more into a work practice. It’s almost like explaining it in hospitality language,” Hunt noted.

One initiative that has come out of the RAP is commissioning an artwork from Maitland-based artist Nina Ross.

“She’s been working on an Indigenous artwork which connects all of our company values. Because our hotels range from Newcastle up to Coffs Harbour, and many different regions, I’m blown away by how she was actually able to tap in and connect our ethos with each region and the people of each region. We’re paying the respects to the original custodians of the land, but

STEPHEN HUNT Managing Director Hunt Hospitality

we’re actually just extending on that, growing our knowledge and then incorporating that into our business,” Hunt described.

Hunt Hospitality is also in the process of introducing local Indigenous ingredients to menus across the group’s portfolio of venues. It has been important to recognise the unique lands that the different Hunt Hospitality venues stand on.

“Each region has their own people and their own slightly different culture. We’re trying to incorporate it all. Each pub will have its own identity in relation to [the land], but then that links to the next pub in the next region, because we’ve got them spaced out strategically. Effectively, it comes across a whole lot of different cultures,” Hunt explained.

Hunt encourages other publicans and hospitality professionals to enact similar plans in their venues.

“I think it’s something that we owe the Indigenous peoples. […] That link to the people who were originally here gives us a greater understanding,” he said.

Hunt has said he is energised by the RAP process and has found it personally rewarding.

“I’ve been really excited about the process, continuing to learn and breaking down barriers.”

An initial concept drawing by Indigenous artist Nina Ross for an artwork commissioned by Hunt Hospitality