Australian Hotelier September 2023

AN AWARD WINNING SUPER FUND

At Hostplus, our measure of success is what we deliver for our members. But if you’re into awards, we’ve got those too.

We’re proud to have been named 2023 Fund of the Year by third-party ratings agency SuperRatings. Judged across three areas: strong performance, competitive fees, and an ongoing focus on members, we’re thrilled to receive this recognition.

We’ve also been recognised for 20 Years of Platinum Performance, and received awards for MyChoice Super of the Year and Net Benefit.

The rating is issued by SuperRatings Pty Ltd ABN 95 100 192 283 AFSL 311880 (SuperRatings). Ratings are general advice only and have been prepared without taking account of your objectives, financial situation or needs. Consider your personal circumstances, read the product disclosure statement and seek independent financial advice before investing. The rating and awards are not recommendation to purchase, sell or hold any product and are only one factor to be taken into account when choosing a super fund. Past performance information is not indicative of future performance. Ratings are subject to change without notice and SuperRatings assumes no obligation to update. SuperRatings uses objective criteria and receives a fee for publishing awards. Visit www.lonsec.com.au/super-fund/ratings-and-awards/ for ratings information and to access the full report. © 2022 SuperRatings. All rights reserved. General advice only. Consider the relevant Hostplus PDS and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Awards and ratings are only one factor to consider. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 trustee for Hostplus Superannuation Fund, ABN 68 657 495 890. HP2393

Contents

year’s event saw publicans being more forthright than ever.

16 Hard Seltzers: There’s only upside with this emerging drinks category.

22 Menu Planning: With warmer weather comes changes in preferences and consumption.

26 Venue Profile: The Espy is bringing back the boogey with Italo-disco diner, Louey’s.

29 Column: Nik Rollinson discusses the importance of restaurant design in creating ambiance.

are required to attract talent.

REGULARS

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

34 Design & Build: Universal Hotels launches their flagship venue in Darling Quarter.

38 Tales from the Top: After three years of negotiations, James Thorpe has secured a new on-premise license type in NSW.

Editor’s Note

HAVING BEEN a part of the organising team of the Pub Leaders Summit since it first began, I’m thrilled to say that this year’s Summit was the best one yet! There were a couple of things that made it exceptional. First and foremost, all of our panellists were really forthright and open about sharing some really meaningful insights about their businesses. I think some of our attendees were quite shocked by how much some of the speakers shared! But this is how we grow as an industry, particularly in what could be some tougher-thanusual times – by collaborating rather than competing. As one panellist put it, a pub’s competition isn’t another pub, it’s Netflix, the couch and UberEats.

Another reason why this year’s event was

special was because it was the first time we held it at an actual pub. Eatons Hill Hotel was the perfect setting, and so many publicans were thrilled to check it out. We also held our inaugural study tour, with a small group of publicans getting to visit three leading and very different pubs throughout Brisbane. It was an incredible and insightful experience. And lastly, I have to thank all of our sponsors and exhibitors, who allowed us to go that extra mile to make the event top-tier. I can’t wait until next year – I hope you can make it!

Cheers!

Vanessa Cavasinni, Editor E: vcavasinni@intermedia.com.au

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Ed’s Pick

WHAT’S HAPPENING IN PUBS ACROSS

KKR to sell Australian Venue Co

Global investment firm KKR has announced that it will sell AVC to Hong Kong-based alternative investment firm PAG.

KKR PAID circa $190 million in 2017 for a majority stake in the group that was then known as Dixon Hospitality, with a portfolio of 48 leasehold venues. KKR’s objective with the group that was consequently rebranded as Australian Venue Co (AVC), was to partner and support the growth ambitions of its management team. This collaboration has resulted in venue growth of more than 300 per cent, with the group owning and operating a portfolio of over 210 pubs, bars, restaurants and event spaces across Australia and New Zealand.

David Lang, partner and co-head of KKR Australia and New Zealand, said, “AVC has established itself as a leader in Australia and New Zealand’s dynamic and constantly evolving hospitality sector. We are excited to have worked alongside Paul [Waterson] and AVC’s dedicated team to invest in the company’s expansion and believe that AVC is well positioned for the future. We wish the entire AVC team continued success with PAG.”

Australian Venue Co has undergone major growth since 2017, buying up portfolios of venues across the country, including the Coles-owned, 87-hotel Spirit Hotels portfolio, and most of the acclaimed Sand Hill Road portfolio in Melbourne, including the renowned Hotel Esplanade in St Kilda. It has also recently explored partnering with other brands, opening two venues with Scottish brewer Brewdog.

AVC CEO Paul Waterson told Australian Hotelier at the beginning of 2023, that the group expects to acquire 25 venues a year, renovate another 25, and build five greenfields venues per year.

Rumours of KKR selling its investment in KKR have abounded for a few years now, with talks of roadshows and potential offers never coming to fruition, until now.

PAG’s acquisition of AVC marks the firm’s latest investment in Australia’s growing consumer sector. Previous investments include Craveable Brands, owner of QSR brands Red Rooster, Oporto, Chargrill Charlie’s and Chicken Treat; The Cheesecake Shop; and Cordina Farms. More recently PAG acquired and integrated together Patties Foods and Vesco Foods, leading manufacturers of some of Australia’s best-loved food brands including Four’N Twenty, Patties and Nanna’s.

Lincoln Pan, partner and co-head of PAG Private Equity, said the investment firm intends to help AVC continue to grow.

“We are very pleased to partner with AVC, a proven market leader with an exceptional management team and great potential. Our goal is to work with strong businesses and help them become even stronger in Australia. AVC has created some of the most unique and iconic venues across Australia and New Zealand, and we are looking forward to supporting them on their next stage of growth.”

Waterson thanked KKR for its investment in AVC, and looked forward to working with PAG.

“This is an exciting time for AVC. We are grateful for KKR’s strong support in scaling the business over the years, growing our employee base from 780 to 8,500 people, and creating jobs through growth and investment in our venues. We look forward to working with our new partners in PAG, their investment affirms the strength of the platform and our future growth potential in Australia and New Zealand.”

The transaction is expected to close late 2023, subject to customary conditions, including regulatory approvals. Financial terms of the transaction were not disclosed.

Burleigh Town Hotel on the Gold Coast is one of 210 AVC venues

Wild Turkey launches Music 101 to support emerging musicians

Trust Your Spirit. It’s what all music artists do. Think with their gut. Make music for them, not someone else. It’s this ethos that is imbued into every touchpoint for Wild Turkey’s new local brand platform, Music 101.

While many believe live music is back, a new piece of research from Wild Turkey Bourbon reveals 4 in 5 (81%) aspiring musicians find it difficult to book a live gig. So Wild Turkey and local Australian Music legends are teaming up to mentor up and coming artists & help artists get more live music experience through a series of Music 101 sessions.

Since launching  Wild Turkey has delivered several money-cant-buy live music events, where fans were treated to an intimate live music experience with from top tier Australian artists Matt Corby and Busby Marou at secret locations within the Australian wilderness. These artists were joined by the recipients of the Wild Turkey Music Mentorship program, which gives up-and-coming young artists a leg up in the industry through more live music experience and a mentorship program.

Additionally Wild Turkey has partnered with pubs & venues all over Australia to give aspiring music talent a stage to tell their bold stories. Working closely bars across Australia the program supports local artists navigate the live music scene by creating performance opportunities and a platform to share their sound while delivering live music to consumers in all corners of Australia. These music events are occurring weekly across the country, offering live music, a curated drinks offering and unrivalled atmosphere.

To host your own Wild Turkey Music 101 event at your venue and get behind genuine music, contact your local Campari representative.

ALIA on-prem finalists announced

The 2023 Australian Liquor Industry Awards (ALIA) are fast approaching, and the finalists in the hotly-contested on-premise awards have been revealed.

The ALIAs are voted by the industry, for the industry and this year’s first round of voting, which is open to the industry as a whole, saw a record number of votes. Those votes have now been compiled and we have the finalists in the on-premise categories.

These finalists will now go to ALIAs extensive panel of judges from all sectors of Australia’s liquor industry. Full details on the voting and judging process are available on the ALIA website. Categoreis include Best New Venue or Concept, Publican of the Year, Hotel of the Year, and many more.

The judges will now vote for their top three in each of the categories, to ascertain the ALIA winners. These votes will then be audited by Quantaco, with the winners revealed at this year’s awards, taking place at The Star Event Centre on Wednesday, 25 October.

ALIA is the night of nights for Australia’s liquor industry, so make sure you are there! Book your ticket now at www.liquorawards.com.au

Congratulations to all this year’s finalists, and good luck!

Subscribe now to our fortnightly newsletter: www.theshout.com.au/subscribe-australian-hotelier

Microhire’s tech experts unveil top five trends shaping event industry in 2023

In an ever-changing landscape of event technology, understanding and staying ahead of emerging trends is crucial.

MICROHIRE’S TECH experts, Nick Reilly, General Manager of Infrastructure and Projects, and Coan Gerber, Group Portfolio Manager for Production, bring their combined expertise and foresight to identify the latest and most impactful trends shaping the industry. Guided by their insights, Microhire is not just observing the transformation in event technology but actively leading it, by investing in the latest advancements and empowering their clients with innovative solutions for unforgettable experiences.

Augmented Reality (AR) and Virtual Reality (VR)

AR and VR technologies are ushering in a new era in the live events industry. By creating immersive, digital experiences, event organisers can captivate audiences in previously unimaginable ways. “We’ve entered an exciting phase of technological transformation,” shares Reilly. “With the use of tools like the 3D creation tool Unreal Engine and camera tracking, we’re enabling our clients to transport attendees into virtual rooms for live presentations. The boundaries of what is possible are constantly being expanded.”

Projection Mapping

Long been a staple of large-scale events and concerts, projection mapping

technology is experiencing a resurgence. As technology becomes more compact and powerful, it is becoming accessible to a wider range of clients and events. “Projection mapping offers a fresh and exciting dimension to any event. We are using this technology to transform stages, buildings and other surfaces into dynamic displays, adding depth and interactivity to the visual experience,” Gerber says.

LED Walls and Displays

As LED technology improves, large-scale, high-resolution LED walls and displays are becoming a standard feature of live events. “The LED revolution is one of the most transformative trends in live events,” says Reilly. “These displays offer unparalleled flexibility in content delivery and can create visually stunning backdrops. With advancements in LED technology, we’re seeing an increase in their use for interactive environments, enhancing audience engagement and elevating the overall event experience.”

Live Streaming and Webcasting

The lessons learned from the recent pandemic-induced shift to online platforms have resulted in the integration of live streaming and webcasting into the fabric of live events. “These technologies have opened up new ways of connecting with audiences,” Gerber explains.

“By broadcasting events to viewers around the globe, organisers can enable remote presentation, participation and interaction. This increases an event’s reach and adds a new level of inclusivity.”

Interactive Audience Engagement

With an increased focus on creating participative experiences, technologies that facilitate audience engagement are becoming crucial. “Whether it’s via a smartphone app, live polling systems or social media integration, these tools enable real-time feedback, Q&A sessions, and social sharing,” says Reilly. “They foster a sense of community among attendees, making them feel like active participants rather than passive observers, and that helps make events truly memorable.”

With these trends shaping the future of event technology, Microhire is committed to driving innovation, providing its clients with state-of-the-art solutions, and creating exceptional event experiences. For those keen to embrace these trends and elevate their next event, the experts at Microhire are ready to guide the way.

For more information about how these innovative technologies can transform your next event, contact the Microhire team today. The future of events is here, and with Microhire, it’s brighter than ever.

Coan Gerber Nick Reilly

AWARD FINALISTS ANNOUNCED

Over 750 finalists were announced across more than 60 categories. All winners will be announced at ALIA. SCAN

Peer to peer

The 2023 Pub Leaders Summit, held in Brisbane on 24-25 July, was a big hit with the 240 publicans and industry partners that attended, with attendees and panellists collaborating in the hopes of improving the sector.

TAKING PLACE at the esteemed Eatons Hill Hotel, owned and operated by Comiskey Group, the 2023 Pub Leaders Summit

The conference was packed with plenty of ideas and learnings shared by panellists and presenters, who were open and forthright about the experiences they’ve had within their own businesses and venues.

Plenty of operational topics were discussed, the recurring themes of the day were the importance of teams – starting with the leadership team; current economic conditions and how they’re impacting planning (for the most part pubs are faring quite well, but are expecting a downturn in business as mortgage rates bite); and enhancing the customer experience via many different avenues. Check out the takeaways Hastings People’s Luke Butler – and Pub leaders Summit emcee – below.

So many innovative strategies were shared by the day’s panellists, from the likes of anonymous internal surveys proffered by Redcape’s Joel Cronan, to the institution of a mental health first aid officer by Full Moon Hotel director Lucinda Dowling Black.

The Pub Leaders Summit app

The Economic Landscape session was a popular one

Over 250 delegates attended

Keynote speaker Garie Dooley

Marianne Mewett, CXO of Australian Venue Co, shared the success of the group’s app The Pass, with 100,000 users increasing their spend via the app by an average of 260 per cent, and venue visitation up 243 per cent.

Data from CGA by NIQ also showed the current onpremise behaviour trends both locally and across the US and the UK. James Phillips’ presentation showed where the current opportunities for venues lay. Within the drinks category, Phillips showed that while domestic beer, soft drinks and still wine were still the main drinks orders within pubs, 55 per cent of 18-35 year-olds drink cocktails in the on-premise, and were willing to spend close to the $20 mark on cocktails, as opposed to $10 on a pint of beer.

There were also multiple networking opportunities throughout the day, including the Networking Drinks held at the end of the conference, hosted by platinum sponsor Coca-Cola Europacific Partners.

Matt Coorey, managing director of the Boardwalk and Shearers Arms Tavern on the Gold Coast – and a panellist at the Summit – called the conference “an amazing day.”

“All panels were relevant and informative.  The quality of the food and drink was also first class. The opportunity to engage with sponsors and fellow industry peers added more value to the event,” he stated.

An eye-opening study tour

The Summit continued on Tuesday 25 July, with a group of 30 publicans from across Australia taking part in the inaugural study tour, sponsored by Rohrig. The tour kicked off with a hard-hat visit of the Belvedere Hotel at Woody Point, with Lewis Land Group’s Queensland manager Chris Allison, walking the group through the pub’s construction site, and talking through the group’s plans for the venue’s major renovation.

Next up was a visit to the Brook Hotel, where ALH state manager Stephen Clarke and venue manager Callum Foo talked the group through the $31m makeover of this largeformat suburban pub, from the striking deck with a 60-year old oak tree at its centre covered in 5km of fairy lights, to the high-end gaming lounge and cocktail bar, to the backof-house efficiencies that ease the workload of staff.

The last stop on the tour was Fortitude Valley venue Jubilee Hotel by TB Hotels, with its jaw-dropping concrete and glass courtyard, behind the heritage-listed public bar. GM Mark ‘Trunk’ Lassman walked the group through the space, explaining how the new spacious courtyard addition attracts a new clientele to the venue, while the heritage-listed public bar keeps long-time regulars happy.

Solotel CEO Elliot Solomon and Comiskey Group MD Rob Comiskey

Checking out Jubilee Hotel on the study tour

Platinum sponsor CCEP launched its new Kirks mixers

A hard-hat tour of The Belvedere’s current works

The biggest lessons

Pub Leaders Summit emcee Luke Butler shares his key takeaways from this year’s proceedings.

The Coca-Cola Europacific Partners Networking Drinks

AHA National CEO Stephen Ferguson with publicans

AVC CXO Marianne Mewett (right) sharing plenty of data insights

Solotel founder Bruce Solomon

Taking a tour of the $31m Brook Hotel

Emcee Luke Butler

ALH Hotels interim MD Paul Walton

Publicans sampling beers from gold sponsor Gage Roads

IT IS fair to say that this year’s event was one of the best in the history of the Pub Leaders Summit, and I have summarised some of the key takeaways (of which there were many).

Leading teams

The Summit kicked off with a keynote address from Garie Dooley, who focused on the practices and techniques required to build a high-performance culture within a business. The impact of this presentation was easy to feel with many across the room taking notes, nodding heads in agreement and hanging on Garie’s every word.

Two major points were the need to have hard conversations with team members, and the reminder that a standard you walk past is the standard you accept.

It is easy to overlook small issues in running your business day to day, but as Garie said, small issues grow into big issues if left unchecked. It was clear this insight had a great impact on many in the room.

Talent.

The topic of people had a recurring impact on nearly all discussions in one way or another. It is clear that the availability of experienced hospitality professionals is still a sore point for the sector, however a focus on training and development from within rose to the fore.

Many organisations are taking a proactive approach to solving the talent supply issue for themselves. They are implementing training, development and cultural initiatives that will promote greater attraction and aid retention of talent internally.

Economic outlook

Despite widespread discussion and a media focus that has cast shadows on the performance of the economy, it was great to hear operators talking positively about their current performance and their approach towards the future.

We heard from operators who have looked at alternative revenue generating activities, such as broadening their product range to increase visitation to retail outlets. We also heard from others who have sought to attract new demographics by creating targeted offers or pricing strategies.

An emphasis on cost control reigned supreme, with a granular focus on labour, COGs and all other controllables, coupled with heightened marketing activity to increase footfall.

Overall, the outlook was positive, once again highlighting the resilience and adaptability of the sector.

Live entertainment

We were privileged to hear from some of the biggest champions of live entertainment in the sector, sharing their thoughts on what consumers are really seeking and the benefits that can be derived from a strong entertainment focus.

It is as simple as giving your guests something to do, creating a diverse suite of entertainment options, executed with professionalism and care. The topic of compliance was closely linked to this discussion. There was a call for greater interaction with regulatory bodies to drive safe events that further activate the communities that surround our venues.

Giving more

Another common thread throughout the day was the idea of giving more to patrons who show greater consideration when they spend their money. This doesn’t necessarily mean more on their plate or in their glass. It links back to loyalty, service, entertainment and community involvement.

There was a clear theme emerging with operators shifting their mindset to activities that sit outside of the traditional product focus and more towards additional benefits that can be offered to patrons. It is a refreshing approach that can be underpinned by technology (see The Pass app from AVC), or general service-related activities.

Sustainability

One presentation had a lot of people talking postevent. It was delivered by Nicola Palmer, owner of the Watervale Hotel. Her focus on sustainability was inspiring and she detailed the many ways that she and her team seek to operate their business. Sustainability is always at the heartof their decision making.

Their practices typify the pointy end of the scale when it comes to how far you can go. She clearly inspired a number of attendees to think about their businesses and delivered techniques to improve their focus on sustainability.

Events like this are genuinely invaluable for the industry. We can see that the movement towards a more collaborative sector is well and truly gaining momentum. The involvement of some of the country’s top leaders and businesses illustrates their commitment to driving better outcomes across the board.

Flavoured mixers are contributing $3M to the Total Mixers Category

TONIC is fast becoming the LARGEST MIXER FLAVOURR representing almost a 1/3 of the category

Bubbling to the top

As the weather gets warmer, it’s time to look to the emerging hard seltzer category.

By Caoimhe Hanrahan-Lawrence.

HARD SELTZERS have seen a meteoric rise in popularity in the past few years. It has proven to be a category to watch as we approach a second summer of seltzer.

The global seltzer market was valued at US$18.97 billion in 2023, with a CAGR of 19.8 per cent. CGA by Neilson IQ’s OPUS 2022 evidenced the rising popularity of hard seltzers, with a 67 per cent increase in engagement compared to 2021. The category sees no signs of slowing down, with the March 2023 OPUS Australia reporting that 36 per cent consumers intend to drink hard seltzers more frequently this year.

Hard seltzers are more popular among the 18 to 35 age demographic and see a boost over spring and summer. As a category, hard seltzers sit adjacent to RTDs, and can be considered part of the “contemporary” RTD sub-category, which is a key driver of RTD growth. However, many Australian hard seltzers are being produced by craft breweries, blurring the line between RTD drinkers and beer drinkers. This is especially true of brewed seltzers, which are made in a similar way to beer and have a different flavour profile to spirit-based seltzers.

Marli Evans, Moon Dog brand manager, spoke to the category’s popularity.

“Sessionability and flavour variety are definitely a key factor in the appeal of seltzer. We’ve seen that the demographic of seltzer drinkers is just so wide spanning and that really comes down to there being a flavour for everyone and the light, refreshing finish of seltzer,” she explained.

Despite the growing awareness of hard seltzers, the category is still in its infancy, with nine per cent of Australian drinkers reporting drinking hard seltzers out of home. This is comparable to the market for alcoholic ginger beer, another growing category. Even so, only 5.3 per cent of Australian consumers were drinking hard seltzers in the on-premise in 2021, indicating a significant growth potential in coming years.

FLAVOUR IS KING

As with RTDs and cocktails, flavour experimentation is influencing the growth of the hard seltzer market. This is particularly

prevalent in the on-premise, with CGA’s February Consumer Pulse Report showing that 73 per cent of customers were likely to experiment with new drinks in the on-premise.

“Seltzer is a heavily flavour-led category, with consumers chasing variety and newness,” Evans noted.

In particular, Gen Z and millennial drinkers are driven to try new flavours in the on-premise. Of course, maintaining a core of the most popular flavours will prevent disappointment, but a regularly updated seltzer selection will keep consumers interested in the segment.

In particular, Australians are looking for nostalgic flavours, as CUB Premium Beverages key account manager Glenn Crisp explained at the recent ILG conference.

“When we look at flavour, […] we’re bringing back classic flavours, what we call pub flavours in some of our brands,” Crisp said.

These classic flavours include pub squash, creaming soda, and portobello, which are reminiscent of favoured soft drink flavours in many consumer’s childhoods. The increased entry of Australian producers to the sector will help cater to these distinctly Australian tastes.

The importance of local drinks was evident to Matt Fox-Andrews, manager at Perth’s Windsor Hotel. The Windsor Hotel offered a local seltzer from Cheeky Monkey Brewing Co. as its first hard seltzer offering.

“We were one of the first venues in WA to offer hard seltzers on tap, and it was really popular initially,” Fox-Andrews said.

However, this has changed in recent months, with previous seltzer consumers opting for lowcarb or mid-strength beers. This is not unique to the Windsor, as CGA’s February Consumer Pulse also reported a slight drop in seltzer sales over the cooler months. Generally, FoxAndrews believes that the hard seltzer craze has been less prominent in Western Australia than the eastern states. In particular, he has seen limited success with large international seltzer brands.

“In WA, drinks from WA are really important. We try and stay local as much as possible,” he explained.

As more Australian brands enter the hard seltzer market, operators have the potential to

Turning on the tap

The hard seltzer category first rose to prominence in the United States, and quickly spread to Australia. However, the Australian market has been quicker to innovate than the States, with seltzers being served on tap in the category’s early stages. As of 2022, CGA reported that 38 per cent of Australian hard seltzer drinkers had already tried seltzer on draught, with a further 50 per cent saying they would consider drinking it in this format.

Evans identified venues that most benefit from draught or post-mix seltzer.

“Beer gardens and bowlos definitely stand out as key seltzer venues but really any venues that are flying through non-beer offerings or packaged seltzer make for a perfect postmix venue,” said Evans

Providing seltzer on-tap increases the category’s visibility, and positions it as an alternative to beer. This may prove useful for venues that see higher sales of hard seltzer in attached bottle shops than in the on-premise. Even for venues with high sales of canned seltzer, draught seltzer can support the category by increasing speed of service.

Evans also emphasised the flexibility of draught seltzer.

“The great thing about post-mix is that it is totally customisable to a venue, so they can create a range that suits their needs, whether it is creating cocktail jugs with Fizzer Seltzer as a base or adding an exciting offering to their functions package,” she added.

capitalise on the enthusiasm for local drinks. Smaller craft producers are also willing to support venues serving their drinks, and can direct dedicated brand fans to the on-premise.

PUTTING THE FUN IN FUNCTION

The hard seltzer segment is buoyed by the “better for you” trend, which has seen drinkers place increased importance on their physical wellbeing when it comes to their drink choices. In fact, CGA reports that 18 per cent of seltzer drinkers choose the category because they represent a “healthier” option. Thirty-six per cent of all on-premise visitors are more likely to base their decision on whether a drink is low in sugar, and several hard seltzer brands capitalise this by emphasising low sugar levels.

Additionally, many hard seltzers have an ABV comparable to midstrength beer, allowing consumers to moderate their alcohol intake. Venues have seen seltzers as a popular choice for work events and pub lunches, where patrons may choose to drink alcohol, but wish to moderate their intake.

Seltzers also provide an option for consumers with dietary requirements, with a number of vegan and gluten-free brands available. Particularly when offered on tap, gluten free seltzers can provide a useful alternative for venues with a smaller selection of gluten free beers.

The flipside of this is the emergence of higher ABV seltzers, with several new releases at an ABV of 6.5 per cent. This is also a driver of growth in the broader RTD sector, especially in white spirit RTDs. As with beer, providing both mid- and high-strength seltzers will appeal to a broader range of customers.

We can expect to see another boost in the popularity of seltzers over spring and summer, as consumers seek out cold and refreshing drinks in the on-premise. This will not be a short-lived bump, however, as it seems that the category will continue to grow over the coming years. The on-premise has a significant role in the future of hard seltzers, as offering and promoting seltzers in venue will drive traffic to this new and buzzing category.

Lower ABV seltzers are popular with moderating drinkers

Hard seltzers are popular with the 18 to 35 demographic

Savouring success: the key to springtime menu planning

As the weather warms up, what food trends and preferences are taking hold in pubs?

Holly Slater investigates.

AS THE last vestiges of winter fade and the promise of spring nears, an exciting transformation takes place in Australia’s culinary scene: the unveiling of refreshing and innovative menus in venues across the country.

With pubs preparing for their annual metamorphosis, hearty stews and warming comfort food gradually give way to vibrant salads and succulent seafood. But what dishes are forecast to be a hit, and which should be left in last years’ repertoire?

Join us as we delve into the ever-evolving landscape of Australian pub cuisine, exploring the dishes that take centre stage, the creative minds behind their inception, and the impact versatility has on a venue’s success.

Adapting to food trends

When we think of spring and summer menus, our minds often drift to lighter fare – salads, grilled chicken, and seafood. Laundy Group Chef Jamie Gannon believes that pub owners should seriously consider pork and lamb for their warmweather offerings.

“Coming out of lockdown, we’ve noticed a shift in consumer preferences. There’s a change in the skill set within the industry, moving away from heavily steak-focused menus towards pork and lamb. These meats offer versatility that’s more forgiving in the kitchen.”

Pork can be adapted to a wide range of dishes suitable for the warmer months while displaying the finesse that patrons expect.

“For 32 of our menus, we had porchetta on there. It’s made with fresh veggies and is priced with a good margin in pork, especially the porchetta. And it looks good on the plate.”

Chef Gannon’s emphasis on porchetta, a seasoned and slow-roasted Italian pork dish, highlights how, through creative choices in sides and pairings, pork can be transformed into a lighter, summery option. The key is in the preparation, with fresh and vibrant ingredients that complement the meat’s richness.

Eager to dispel the myth that pork is solely reserved for roasts and heavy dishes, Gannon also stresses that while beef or chicken often feature in tacos, pork can seamlessly take their place.

“People won’t think twice about it. Even burgers and wraps can benefit from using pork, especially cuts like pork neck, which are budget-friendly without compromising on flavour.”

Momento Hospitality’s Hillside Hotel in Castle Hill is no stranger to adaptability. As a newly renovated venue offering diverse culinary outlets — including an American barbecue restaurant, Fire and Brimstone and takeaway pizzeria, Hilly’s Pizza — it’s no surprise its specialised venture has been a great success.

Momento Hospitality marketing manager Emily Sedgman speaks about Hillside’s commitment to expanding its appeal in the face of changing tastes and consumer behaviours.

“We’ve changed things based on what the market is wanting, expanding our offerings to ensure that we are a onestop shop for your local pub goers.”

Hillside Hotel uses the warmer months to their advantage with the promotion of smaller plates, and with a barbecue restaurant, takeaway pizzas as well as their bistro, there is something for everyone.

“We understand that sharing, having a bit of everything, having a taste of everything is super appealing for a lot of people, especially coming into the warmer months. It’s 100 per cent visible on all our menus and we like to encourage guests to order like that as well.”

Laundy Hotels Group Executive Chef Jamie Gannon is a big fan of pork as a versatile meat

Navigating the plant-based wave

For pub operators, the rise of plant-based and healthier dining options presents both opportunities and challenges in Chef Gannon’s experience.

“While there’s significant hype around artificial plant-based products, like burgers and patties, they’re often expensive and heavily processed. This affects the margins for restaurants and pubs.”

Chef Gannon expresses concerns about the feasibility of including these items on menus,

“The cost of these products, often soy-based, can be prohibitive. It’s challenging to maintain profit margins when dealing with highly processed, expensive ingredients.”

Although plant-based dishes could be less cost-effective, Emily Sedgman emphasises the importance of accommodating various dietary preferences, including vegans and vegetarians.

“All of our menus have multiple options for vegans and vegetarians.”

This inclusivity allows them to cater to a wide range of patrons and keep their doors open to all. Momento Hospitality’s Cantonese fine dining restaurant, Jinja, has introduced a dedicated vegetarian menu, underscoring its commitment to making sure everyone feels welcome and well-fed.

“They can pretty much dive in as anyone else would, but just all vegetarian options. So it’s definitely at the forefront whilst we are creating the menu and definitely something that we pride ourselves on.”

Accompaniments and experimentation

Transitioning into the warmer months means more than just swapping out heavy dishes for lighter ones - it’s also about

crafting a harmonious dining experience, and Chef Gannon believes that pairings are crucial in achieving this.

“It’s all about what you pair it with. Even in the summer months, people want variety. We even change the garnish; we’ll do a dish with a a fennel salad or a watermelon salad.”

By pairing meats with fresh, summery elements like watermelon and fennel, you can create a balanced and visually appealing plate that captures the essence of the season.

An easy way of giving patrons what they want, he added, is appealing to a wider customer base by adding more choice for customers, allowing them to create a bespoke dish that suits their preferences.

“We put a QR code on the menu so you can swap things out. So, you can take chicken out a dish and add tofu, or, you know, take beef out of a taco and add cauliflower.”

Sedgman also advocates for experimentation, “We can be quite experimental with what we can do out of the smoker. We’re definitely going to be looking at how we cannot just limit ourselves to the people that love their meat in this low and slow barbecue, but also try and get some vegetarians and people who like white meat and fish, something more appealing to a wider market.”

Keeping it simple

As important as experimentation is, Chef Gannon also stresses the significance of keeping things simple and focusing on quality.

“Stick to what you’re good at,” he advises. “It’s about not overextending beyond what you can achieve. There’s nothing worse than going to a pub or a restaurant where the menu reads really well but under-delivers on the plate.”

A well-executed, straightforward dish can often leave a lasting impression, ensuring that customers return for more. Gannon’s philosophy is clear: aim to overdeliver on the plate, even if it means being conservative with menu descriptions.

‘I’m really keen on being vague when listing the ingredients in the menu, but over delivering on the plate. I think it’s a better experience for the customer.”

In a competitive industry, staying adaptable, keeping it simple and delivering an experience is essential for lasting success. By keeping up with evolving culinary trends, pubs will be wellpositioned to thrive in the spring and summer seasons.

New summer dishes at Hillside Hotel

Summer should see an increase in light seafood options

Dance while you dine

SITUATED INSIDE St. Kilda’s Hotel Esplanade, otherwise known as The Espy, the newly opened Louey’s Bar and Kitchen brings the indulgence of Italian-American dining and nostalgia of Italo-disco to the popular Melbourne institution. Following the closure of the Espy Kitchen, Louey’s swung its doors open with an invitation to dance while you dine at the flamboyant new kitchen and bar.

The Espy, which is now operated by Australian Venue Co following its purchase of eight Sand Hill Road venues, has welcomed the venue-within-a-venue to its diverse space. Chad Kaya, venue manager at The Espy, spoke about the addition of Louey’s to the pub’s many dining options.

“We wanted to offer our customers another reason to visit The Espy! With our Cantonese restaurant Mya Tiger, live music offerings in The Gershwin room, elevated pub dining in our Main Bar and our top floor cocktail bar The Ghost – Louey’s was the perfect addition to an already busy line up.”

Anchored by an open kitchen, the venue is lit with flashes of neon and soft lighting, with red leather dinerstyle booths and pops of colourful artwork throughout. The descending disco ball, checkerboard floor tiles and central DJ booth also bring a theatrical vibe to the discothemed diner.

“The style and branding is definitely fun and a little bit loud in both the music and the décor. We engaged a fantastic local artist ‘Filthy Ratbag’, also known as Celeste Mountjoy, who did an amazing mural inside the space which merges so well with the neons and bright colours, while the food and drinks menu gives you an authentic Italian diner vibe – what a twist!”

Designed by executive chef Tony Moss, the food menu comprises a combination of both classic and reinvented dishes to create an authentic Italian-American dining experience. The menu lends itself well to sharing, with a collection of lighter bites, such as mini fried lasagna, oozy burrata and meatball pull-a-part silders, paired with four pasta dishes and a selection of larger plates and woodfired pizzas.

Louey’s chicken parmigiana and spaghetti meatballs is among the popular dishes, as well as Tony’s slipper lobster pizza and big rigatoni, Louey’s take on the popular vodka pasta dish that is taking the world by storm. Moss has curated a small menu of desserts for finishing off any meal, giving centre stage to Louey’s signature dessert, a limoncello sorbet served in a whole lemon.

“Guests can expect handmade pastas, woodfired pizzas and some great unique small bites making it a great

Images by Pete Dillon

spot for a special occasion dinner or somewhere to hang for a quick bite with perfectly matched wines or a delicious cocktail,” added Kaya.

THE PARTY DOESN’T STOP

As a late-night destination, the kitchen serves food until midnight on Fridays and Saturdays, accompanied by a creative cocktail menu designed to complement the party vibe of the venue. Expect house spins on classic drinks, such as the sbagliato spider, an adult take on the memorable childhood spider with the addition of campari and vermouth. Alongside the two-sip dirty martini and hot pink chihuahua, Louey’s also offers a selection of local beers and wines.

Paying homage to the Espy’s history as a home of live music and arts, Louey’s hosts a weekly line up of entertainment and events, as Kaya explained.

“Louey’s brings an elevated ItalianAmerican dining experience combined with multiple levels of entertainment including Disco Italo, our amazing Louey’s House Band and a new spin on brunch with our ‘Pick of the Brunch’ offering where people get to pick their songs and sing along.”

Embodying the Italo-disco vibe of the venue, the party kicks off on Wednesdays with live music from Louey’s House Band, featuring a rotating group of musicians whose performance brings a twist of funk and jazz to crowd-pleasing classics.

On Thursdays, Fridays and Saturdays, live DJs spinning disco anthems bring a party energy to the evenings. The weekly entertainment line up culminates every Saturday with ‘Pick of the Brunch’ hosted by a duo vocalist and keyboard player. Taking inspiration from the atmosphere of piano bars, music enthusiasts can choose their own soundtrack, accompanied by fruity cocktails and a brunch item.

“Our house band on Wednesdays has been an absolute hit and we love to see how live music in that space draws guests

from all areas of the venue,” added Kaya. “Pick of the Brunch especially has been so much fun, it’s great to see how engaged people get when their song comes on.

“I love that we offer dinner and entertainment in a really fun setting. It’s such a great destination and you can continue throughout the venue afterwards for either a relaxed cocktail up in our cocktail bar, The Ghost, a boogie on one of the dance floors, or see a live band in one of the band rooms,” stated Kaya.

“It’s the ideal space for those wanting a good time and good food, and is the perfect balance between what’s upstairs at Mya Tiger and the casual pub in the main entrance of the building.”

Designing for success

IN THE highly competitive world of hospitality, the key to success lies not only in providing exceptional food and service but also in creating an unforgettable dining experience. The interior design and ambiance of a restaurant play a crucial role in shaping customers’ perceptions and satisfaction.

A restaurant’s design and ambiance can have a significant impact on various aspects of the customer experience, including:

1. Customer perception: The design and atmosphere of a restaurant help shape customers’ first impressions, setting the tone for their entire dining experience.

2. Emotional connection: A well-designed space can evoke emotions and create a sense of connection between the customer and the restaurant, increasing the likelihood of repeat visits.

3. Comfort and functionality: The layout and furnishings of a restaurant should promote comfort and functionality, making it easy for customers to navigate the space and enjoy their meal.

Key elements of successful restaurant design

To create an inviting and memorable dining environment, consider focusing on the following design elements:

1. Theme and concept: Develop a cohesive theme and concept that reflects your restaurant’s unique identity and offerings. This will help create a memorable and distinct brand that customers can connect with.

2. Lighting: The right lighting can set the mood and create a warm, inviting atmosphere. Opt for a mix of ambient, accent, and task lighting to achieve the desired ambiance.

3. Colour palette: Choose a colour palette that complements your restaurant’s theme and concept. Colours can evoke different emotions, so select shades that create the desired atmosphere (e.g., warm tones for a cosy space, cool tones for a modern, sleek feel).

4. Materials and textures: Incorporate a variety of materials and textures to add depth and visual interest to your space. Consider using natural elements, such as wood and

stone, to create an organic, inviting atmosphere.

5. Furniture and layout: Select comfortable and functional furniture that aligns with your restaurant’s theme and style. Arrange seating areas to facilitate smooth traffic flow and provide ample space for customers to move comfortably.

Creating an engaging atmosphere

In addition to the physical design elements, the atmosphere of your restaurant plays a crucial role in customer satisfaction. Consider the following strategies to create an engaging dining environment:

1. Music: Carefully curate a playlist that enhances your restaurant’s ambiance and appeals to your target audience. Ensure the volume is set at an appropriate level, allowing customers to enjoy their conversations while still being able to appreciate the music.

2. Temperature and ventilation: Maintain a comfortable temperature and ensure proper ventilation to create a pleasant dining environment. Invest in a high-quality HVAC system to keep your space consistently comfortable.

3. Art and decor: Incorporate art and decor pieces that reflect your restaurant’s personality and theme. These elements can help create a sense of connection and contribute to the overall dining experience.

4. Staff interactions: Train your staff to provide friendly, attentive service that aligns with your restaurant’s ambiance. Consistent staff interactions can significantly enhance the customer experience and contribute to a cohesive atmosphere.

In conclusion, the design and ambiance of a restaurant are critical factors in shaping customer satisfaction and creating a memorable dining experience. By focusing on the key elements of successful restaurant design and creating an engaging atmosphere, you can set your establishment apart from the competition and foster lasting connections with your customers.

Nik Rollison is the co-founder of Slim’s Quality Burger, Betty’s Burger and director of CONCRETESEED: Restaurant, Bar and Hospitality Consultants.

Nik Rollison explores the influence of interior design and atmosphere on customer experience, discussing how pub restaurants can create inviting, memorable spaces.

Cool

collaborations

WITH FOOD offerings being one of the main enticements getting patrons into venues, having multiple food offerings in your pub gives people a reason to return to your venue time and time again. Pop-ups are a great way to keep the offering new and interesting, but partnering with another food brand that already has a cult following is a sure-fire way of getting more people to come to your venue.

Two venues in Sydney have recently announced new in-house collaborations with other food operators. The Imperial Hotel in Erskineville, recently acquired by Universal Hotels, has announced that the famed Pizza Bros, Joey Pepperoni and Marty McFly, will be taking the helm at The Imperial’s Rooftop. Meanwhile, at The Norfolk in Redfern, Rico’s Tacos will be taking over two levels of the corner pub.

Both the Pizza Bros and Rico’s Tacos are hugely popular in Sydney. Pepperoni and McFly – their legal names – have been the head pizza makers at some of the best pizza joints in the city, including Bella Brutta, Gigi’s and The Dolphin Hotel. Pizza aficionados have followed them from venue to venue.

Meanwhile, thanks to a previous Chippendale fixture and roving food carts, Rico’s Tacos has a following around all of Sydney and beyond.

Now the Pizza Bros will be moving permanently to the Imperial Hotel Rooftop, which will add a new dimension to the beloved inner-city hotel. The Brothers are set to unveil an array of pizzas, including the Margo Picasso, featuring fior di latte, spotted tomato sugo, confit garlic and basil; while the Waterworld is made with house-made fermented chilli sauce, fior di latte, garlic prawns, and pancetta. Meat-eaters lovers will relish the Quality Beast with tomato sugo, fior di latte, red onion, LP’s Salami Cotto, and Whole Beast Butchery salsicce. Vegan options and weekly specials also promise to elevate the dining experience.

“The Pizza Bros are not just pizza makers; they’re a cultural phenomenon,” said Harris Kospetas, CEO of Universal Hotels, new owners of The Imperial.

“Their passion, creativity, and connection to the community resonate with everything we stand for at The Imperial. This collaboration promises a culinary experience that’s truly one of a kind.”

Meanwhile, Rico’s Tacos founder and executive

Specialised food outlets in addition to your bistro offer are becoming more prevalent, and some hotels are teaming up with known food entities to create another offer in house.

The Pizza Bros have found a permanent home on the rooftop of Imperial Hotel Erskineville

chef Toby Wilson has found a new home at The Norfolk, and will expand the brand with the help of Norfolk’s owners Public Hospitality. It is expected to open within the hotel this month.

The menu will include its rotating taco of the week; tacos al pastor - including neon lights in its honour - and the famous twice-fried hash brown with chipotle salt and salsa roja.

Interiors will be reminiscent of Mexican sports bars with a distinct difference between both levels, taking guests from the colourful beer garden to Club Ricos upstairs.

Public will invest and support the longterm growth of Ricos Tacos as part of the acquisition, while Wilson to remain at the helm of the food and creative.

“Ricos Tacos was always destined for big crowds at a carne asada, a huge al pastor, and cerveza and tequila flowing. I’ve spent a lot of time at The Norfolk being a Sydney local and it’s the perfect place for the version of Ricos Tacos I’ve been envisioning since I started in the food truck,” stated Wilson.

“Jon [Agdemis] and the team at Public have allowed me full creative license and support to enhance its offering. I can’t wait to show everyone what we’re working on,” said Wilson.

The partnership with Wilson is the second food partnership for Public within the Norfolk Hotel, which also houses La Salut, a Catalan wine and small plates bar from the Love Tilley group.

“The partnership with Toby and Rico’s Tacos is no exception to the way Public collaborate with the best in food and beverage to support them in finding the best version of their offering. It’s our intent to bring the community and locals on board to create experiences meaningful and missing in the area,” said Jon Adgemis, executive chairman at Public.

“Redfern is an important location for us to invest in further as we have with the success of La Salut, and I am confident Rico’s Tacos at The Norfolk will complete the precinct.”

Jon Adgemis (left) and Toby Wilson

F&B PARTNERSHIPS

The secret to staffing success

TALENT SHORTAGES continue to impact the recovering hospitality industry, and venue manager and assistant venue manager roles have been identified as some of the toughest jobs to fill.

With publicans facing difficulties finding candidates for more experienced positions, hotel owner and company director Lucinda Dowling Black spoke about the ways in which the Full Moon Hotel is tackling the issue, starting with getting the job advertisement right.

“Being realistic, clear and concise when describing the role attracts willing candidates and avoids unwanted surprises after commencement. Hospitality can be messy work, and we need to be prepared to work as a team beyond our job descriptions.”

Writing a strong job description starts with a clear understanding of two factors; what you’re looking for and what your candidates are looking for. Black explains that while experience is valuable, there are many transferrable qualities that should encourage publicans to hire based on potential.

“Flexibility and adaptability are paramount qualities in hospitality leadership roles due to the dynamic and ever-changing nature of the industry, often on a day-today basis. Customer preferences, staffing issues and external factors can shift rapidly,

and leaders who possess these qualities are better equipped to navigate challenges, remain positive, lead by example and seek out opportunities.

“Hire based on merit and potential rather than against a checklist of experience and lengthy criteria. A candidate’s experience doesn’t tell their whole story, nor what they are capable of in the future under a supportive development pathway.”

Beyond your own expectations, understanding what your candidates are looking for will also ensure that your advertisement attracts the right talent. While it is important to get the financial aspect right at a managerial level, Dowling Black explores which other perks are driving workers in today’s job market.

“Purpose is the currency of the new workforce – the pandemic has created a shift in priorities and values of modern employees. Boundaries between work and personal life are blurring as a result; people are looking for careers that provide a sense of fulfilment and meaning beyond the typical nine-to-five grind.”

With this in mind, Anna Hurley, chief executive officer and former venue manager at the Marion Hotel, says that it is crucial to understand the perks that

motivate your workforce and use them as selling points for potential hires.

“When advertising these roles, what we really put emphasis on is that we are a family-owned, locally operated hotel group and our credentials as an employer confirm that we are a really good place to work.

“The emphasis is on the benefits of working for us as an employer… [In the food and beverages industry], staff like to know that we use good produce and offer the opportunity to be creative with their service and menus.”

Unlocking potential within

Treating professional development as a priority goes a long way in easing the staffing crisis and ensuring retention is high. Dowling Black acknowledged that maximising staff development has allowed the Full Moon Hotel to build talent and move lower-level staff into much-needed managerial roles.

“A key factor for our success has been promoting internally and offering supported training pathways for our emerging managers. This has worked great for employee retention by offering employees opportunities for career growth, recognition, and advancement within the organisation.

As

publicans

continue to face the pressing issue

of staff shortages, Molly Nicholas explores the strategies being employed across the sector to fill managerial roles.

“These practices contribute to increased job satisfaction, motivation and engagement while also retaining knowledge and reducing turnover costs. A strategic focus on developing and promoting internally leads to a more loyal, skilled and effective workforce,” she states.

“Furthermore, we strive to embed strong values such as respect, trust, compassion and effective communication, which we believe are essential elements in retaining management due to their profound impact on workplace culture, job satisfaction and overall organisational success.”

Hurley also emphasised how the Hurley Hotel Group has reduced the need for external recruitment by fostering the development of passionate individuals at lower levels to become the next generation of managers.

“We have developed a really strong team of managers, and we have been pretty fortunate to keep them around. We hire people into roles, because they fit in with our work culture and enjoy working for our group.

“Our staff like to know that they are really well supported by our head office, as well as giving them the autonomy to do what they think works within their venues, to hire the best staff and get the right team together.

“We are heavily invested in training and mentorship programs for our younger staff, to show them that there is a career path in the hospitality industry and within the Hurley Hotel Group. The most important thing for us is maintaining a pathway for new venue managers to come through.”

The staff shortage in the hospitality sector may have seen an improvement on recent years, but many venues still face the difficulties of attracting talent. Despite these challenges, pub operators who are evolving their internal recruitment tactics to identify rising stars within their business and offer training opportunities have been able to maximise their in-house capabilities.

Smaller venues without the staff or infrastructure for internal promotions can still benefit greatly from showcasing the other ways in which they are creating a positive workplace culture, be it financial perks or reputation.

Recruitment realities

In the 2023 Annual Salary and Employment Report, people2people Recruitment found some key considerations for employers when hiring:

• Diversity, equity and inclusion saw a 30 per cent increase in importance over the last three years, as well as mental health

• If employees have clarity on their work priorities, they are seven times less likely to search for a new job

• If it was easier to change jobs internally, 66 per cent of employees would stay longer

• 76 per cent of Gen Z and Millennials aspire to pursue side hustles

Anna Hurley

Full Moon Hotel operations manager Jenny Briggs (left), and owner & director Lucinda Dowling Black

Photography by Chad Konik

(l-r): Dean Sammut, Harris Kospetas, Kyle Quy, Jim Kospetas

Darling Pavilion brings a Mediterranean aesthetic to Darling Quarter

SUNKISSED sips

SITUATED IN the heart of Sydney’s Darling Quarter, Darling Pavilion is the latest addition to Universal Hotels’ pub and restaurant portfolio. Rounding off the precincts row of restaurants and bars at the foot of Tumbalong Park, Universal Hotels opened the doors to its flagship venue on Friday 11 August.

In a multimillion-dollar restoration project, the expansive new Pavilion-style pub brings a fusion of Mediterraneaninspired elegance and casual charm, incorporating a laidback atmosphere with the sophistication of its specially curated food menu and handcrafted cocktails.

In early 2020, as the former tenancy Stacks Bar restaurant closed, Universal Hotels were already searching for a large location that could encompass their concept of a modern gastropub. With Darling Quarter undergoing a major renovation it seemed the perfect fit, explained Harris Kospetas, Universal Hotels CEO.

“We owned a dormant hotel license that was previously located in the city and were interested in repurposing it at this location. Adding the Darling Pavilion to our robust 16-strong portfolio is a testament to Universal Hotels’ vision of merging iconic locations with unparalleled hospitality.

“The venue had a restaurant license with a PSA. We had to lodge the DA for a hotel/pub, which was approved, and we then proceeded with relocating the dormant hotel license.”

In a space that holds fond memories for so many Australians, the 1000sqm venue aims to bring an elevated pub experience to locals, corporates, families and tourists.

“Positioned in the heart of Darling Quarter, just a stone’s throw from the CBD and Tumbalong Park, this venue beautifully aligns with our commitment to providing exceptional experiences in places that matter most to our guests.

“The Darling Quarter, with its rich blend of history and recent revitalisation, embodies a perfect marriage of nostalgia and modernity that deeply resonated with us at Universal Hotels. This iconic location provides the ideal backdrop for our new pub concept,” stated Kospetas.

“The Darling Pavilion encapsulates a blend of modern charm with Mediterranean-inspired elegance, which not only complements the familiar Australian pub culture but elevates it, offering locals and visitors an unmatched dining and relaxation experience.”

Coastal charisma

In collaboration with renowned Australian interior designer, Michael McCann of Dreamtime Australia, Universal Hotels conceptualised a venue that could set the mood for a variety of occasions, attracting sports enthusiasts with live screens, as well as revellers looking to bask in the Sydney sun or simply those looking for a new dining experience.

“We worked with Michael to evoke feelings reminiscent of a Santorini getaway,” added Kospetas. “The bright, light-filled space emphasises the venue’s expansiveness, while whitewashed walls contribute to the relaxed, coastal ambience. Lush greenery dotted throughout adds a touch of nature, creating a soothing contrast to the sleek, tiled tabletops and contemporary fixtures.

“Darling Pavilion boasts a variety of distinct spaces tailored to provide a unique experience for every guest. At the heart of the venue lies an open-plan theatre-style kitchen, where guests can watch our chefs’ grilling meats and making pizzas right in front of their eyes.”

Complementing the open kitchen concept is the main dining area, designed to accommodate a mix of larger groups and those seeking a more intimate dining experience.

Bringing a touch of the Mediterranean to a waterfront Sydney precinct, Darling Pavilion is the latest addition to Universal Hotel’s portfolio. By Molly Nicholas.

Anchored by a 20-metre stone bar, the visual centrepiece acts as a hub for the venue’s diverse drink offerings, leading out onto the spacious terrace with comfortable seating options. Bringing a coastal charm to the cultural Darling Quarter precinct, the cabana-style private booths on the terrace are a key focus of the venue for Kospetas.

“As the sun sets, the custom-built DJ deck promises to set the mood with live music and ambient beats, ensuring the ambience remains lively and vibrant,” Kospetas explained. “For sports aficionados, there are large screens to ensure they’re always in the loop with major games.

“Located in the hustle and bustle, the area is a hub for corporate workers, especially with the presence of CBA offices throughout the vicinity. Additionally, the proximity to Darling Harbour, one of Sydney’s renowned landmarks, ensures a consistent influx of tourists eager to explore the city’s attractions. Furthermore, the serene Tumbalong Park transforms Darling Quarter into a family haven, drawing numerous families with young children looking for a leisurely day out.”

Savour the flavour

With the venue dedicating itself to a multitude of audiences, it was crucial to Kospetas that the food menu catered for the different clientele. Head chef Kyle Quy, winner of the 2007 Young Chef of the Year Award, was tapped with the creation of a

laid-back menu in conjunction with Dean Sammut, Group Executive Chef.

Delivered from the open kitchen, Quy’s team serve up a range of signature dishes incorporating familiar pub classics with touches of Mediterranean inspiration.

“Recognising the diversity of this demographic, the food and beverage offerings at Darling Pavilion have been meticulously curated to cater to each segment distinctly. Corporate professionals can benefit from our lunch menu, ensuring they have access to quick and appetising meals during work breaks,” explains the CEO.

“Families are not left behind. We have observed a substantial number of families coming in, particularly during the weekends. To cater to this crowd, we’ve introduced a dedicated kids menu, ensuring families feel welcomed and their dining needs are met seamlessly.”

Beyond the diverse food menu, Darling Pavilion has an extensive drinks offering which comprises an array of classic beers and wines, alongside a signature cocktail menu crafted using seasonal and artisanal ingredients.

“Our cocktail and beverage list is the cherry on top. Designed to perfection, it’s an ideal choice for those looking to unwind after a hectic day at work. The ambiance of our venue, combined with our beverage offerings, provides the perfect setting to relax and enjoy under the sun.

“In comparison to our other pubs, the aforementioned considerations were unique to this location. While the essence of our brand remains consistent, we believe in tailoring our offerings based on the local crowd and their preferences, ensuring we provide an unmatched dining and relaxation experience.

“We are proud of what we were able to achieve with the space. It is unlike anything in the area and really synergises with our core passion of providing an amazing food and beverage experience in a casual setting and at a reasonable price point,” states Kospetas.

“The initial response has been very positive. Corporates, locals and tourists are all excited about the wide range of beers on tap as well as the extensive menu on offer. Even though we are doing some above average plates, we still feature a great chicken parmigiana, burgers, steaks, salads and pizzas – the core of any good pub.”

License to innovate

SPON TAKES over the space that Odd Culture’s traditional bottle shop occupied. Customers at Spon are able to enjoy a range of eclectic and rare wines, beers and other drinks by the glass, which are also available to takeaway or order online.

James Thorpe, CEO of Odd Culture Group said, “We loved having the bottleshop but we have wanted to evolve and expand the concept for a long time. The spirit of Spon is to make the inaccessible or esoteric into the easily consumed and understood and increase the level of interaction and knowledge sharing with our guests which is our favourite part.”

Spon will feature a daily open-bottle list of 12 (primarily) wines, large-format ales and ciders, that will be available by the glass for anyone to try until it runs out. Two wines will be chosen by the house (a white and a red) and the others selected by guests over the course of each day. Any bottle in the shop can be nominated, with certain amount of curation by staff to ensure a healthy mix of varieties and price points.

Spon is a venue that Thorpe has been wanting to open for almost three years. The original concept for Odd Culture Newtown was to be a hybrid bar and bottle shop inspired by similar venue models that are everywhere in Victoria and other cities around the world, however licensing red tape meant this was not feasible in New South Wales at that time. As a result, the Odd Culture Bottle Shop opened in a location three doors up to the Odd Culture restaurant and bar, and Thorpe had to eventually take his original concept to Melbourne, having opened Odd Culture Fitzroy in June this year.

After two and a half years of back-and-forth negotiations with Liquor & Gaming NSW, Thorpe has finally been able to land on a new ‘hybrid’ model – two different licence applications cohabitating in the one space, in a way that Liquor & Gaming NSW are finally comfortable with. This has paved the way for other new venues to do the same, most recently Frankie & Mo’s in the Blue Mountains.

“Being able to finally open the doors to Spon is due to the landmark decision to allow these cohabitating licenses and a sign that the regulatory environment is shifting and red tape is finally starting to be lifted,”stated Thorpe.

“Until now, there hasn’t really been a feasible license model to allow guests to buy something from a bottle shop, open it, and enjoy it in store. NSW is slowly starting to catch up with our interstate friends, and Liquor & Gaming NSW are responding more flexibly to innovations in businesses. The two-license model is convoluted and contrived, so very NSW, but it works, and we’re excited to finally get a cab off the rank, and be able to operate a business of this type in Sydney.

“For as long as I can remember, the processes and lead times put in place by these organisations work completely against diversifying the night-time economy. Anyone wanting to open a new business and introduce a new experience to New South Wales has been at an inherent disadvantage.

“It’s exciting to feel like the tide is changing and these organisations are starting to empower venues to operate in a more human-engaged and flexible way.”

After years of negotiations with Liquor and Gaming NSW, Odd Culture Group has opened a new hybrid wine bar and bottleshop.

James Thorpe

CEO, Odd Culture Group

Spon bridges the gap between bottleshop and wine bar. Image by Yusuke Oba