Open Secret

Summer at Phillip Island

It takes a little finding, but when you step inside Open Gippsland through the discreet entrance at the rear of 48 Bair Street in Leongatha, you immediately know that you’ve discovered something different and unique.

David Walsh and co-collaborator Shane Osborne have combined their vision, flair and talents in the quest to create a refined lounge bar experience that celebrates and showcases the rich tapestry of flavours and stories of the Gippsland region.

They have successfully fulfilled that ambition by providing a totally chic new place to enjoy a drink amongst friends or sample delicious local fare where everything is quintessentially Gippsland.

“If we can’t get something locally, we won’t have it,” David insists.

“It’s really important to us to operate with honesty and integrity.”

Since opening its doors at the beginning of winter, the venue has made a striking first impression on customers and already attracted a growing band of devotees predominantly through word-of-mouth and social media recommendations.

Not only is Open Gippsland a very cool spot to unwind in the late afternoon or evening to enjoy the best in local beverages and produce, it also looks amazing.

The venue’s walls are adorned with an assortment of recycled materials from doors and windows to sound speakers and a fascinating collection of old vinyl music albums, photos, posters and other memorabilia items. Patrons can relax in comfortable pre-loved sofas or choose to sit at wooden tables and chairs, high tops or bar stools.

“We hunted high and low through hard rubbish, garage sales and anywhere we could to find the reclaimed materials and discarded items we’ve used here,” David says.

Another distinctive feature is the venue’s magnificently crafted wooden bar top, sourced locally from nearby Mardan, made from aged Cypress close to a century old which has been cut and shaped to size and hand sanded.

Part of the vision behind Open Gippsland, particularly its hidden location, evokes memories of the speakeasys of America’s prohibition era, but this sophisticated lounge for over 18s is much more than that.

“Shane and I wanted it to be a local venue first and foremost. Our aim was that walking inside would provide a window into the region,” David explains.

“When the idea began to develop more than four years ago the starting point was that there were no alternatives to the existing licensed premises here, which traditionally in country towns is pubs. We discussed the prospect of establishing a high-quality bar and what contemplated what extra elements would make it special. In our minds the answer was that it needed to offer an environment that was completely different, and we’d build as much of it as we could from recycled materials. Our point of difference was that we were only going to use Gippsland-sourced products, whether that be our wines, spirits and beers from the bar or the food menu from the kitchen.”

David has travelled thousands of kilometres across all corners of Gippsland seeking out the best quality produce for the venue.

“On every trip I investigate the area and am always finding places I didn’t know existed. It’s incredible what’s available and we love to embrace the stories behind our suppliers,” David states.

Words by Chris West | Photos by Doug Pell

“Gippsland is such a big region, and we haven’t even really scratched the surface yet. It also has so many microclimates which create subtle differences and variety in the wine making which just adds to the choice.”

Open Gippsland is discerning with its food and beverage selections for the venue and has dared to be different with its dining format.

“We decided not to go for the traditional style of ordering a meal and sitting down to eat, but instead opted for more of a progressive dish share plate menu,” David notes.

Finding the perfect location for Open Gippsland was easy. David had previously occupied the premises as the proprietor of Rod Bending’s World kayak store, a business which suffered and became a casualty of the COVID era. The size of the venue allows for further planned extension in the coming months with the exciting addition of a function space and market hall.

One aspect of Open Gippsland that is a throwback to yesteryear is the deliberate absence of television screens in the venue.

“We are always welcoming and inclusive, but his isn’t a place to come to watch sport,” David emphasises.

“Bucking the trend of most venues, we are actually finding that people generally don’t have their mobile phones out here and are instead happily engaging in conversation. We want to foster social interaction without the distractions.”

Music helps set the vibe, with the volume able to be adjusted to suit the mood at any time. Whilst the dress code is neat casual attire, customers and staff are encouraged to show their own individual style.

David is the primary face of Open Gippsland and has been instrumental in attracting a highly skilled and welcoming team of staff to the venue, headed by bar manager Aidan Smart, front-of-house extraordinaire Bonnie Weymouth and chef Shalbe Welsh.

Aidan grew up locally in the Leongatha/Inverloch area before spending a decade in Melbourne working in nightclubs and bars. Returning home he strengthened his local connections as manager of McCartin’s Hotel in Leongatha and now lives nearby in Inverloch.

“We targeted Aidan for a combination of his experience, his ability to be awesomely engaging with customers, and talent for making sensational cocktails,” David comments.

Aidan reveals that people are coming from all around to make Open Gippsland their new meeting place.

“We’re appealing to everyone from young twenty somethings up to retirees,” he observes.

Aidan says the customers he converses with over the bar adore what’s been created at Open Gippsland and recognise the hard work that’s gone into it.

“In reality we’re offering a whole different product to what’s available around the town, but it’s been really well received and we’re developing quite a following amongst our regulars, so it’s been a great start,” he observes.

“We complement rather than compete with the pubs, which cater well for families with kids. That’s a very different market to us. We’ve been given an opportunity to do something unique in our own backyard and I think people will continue to walk through the doors and be absolutely blown away by the space.”

A display cabinet showcases the wines on offer at Open Gippsland, which includes a variety of the finest products from vineyards such as Bellvale Estate, Lightfoot, Narkoojee, Wild Dog, and Gippsland Wine Co. Beers on tap include popular offerings from Sailors Grave, Burra, Maffco and Good Land breweries. Spirits utilised in Open Gippsland’s enticing cocktail list hail from the South Gippsland Gin Co. and Logan’s Micro Distillery.

Visitors to the venue can opt to just enjoy a drink but are equally welcome to feed their appetite with any of the tempting locally sourced delights prepared with skill and devotion by chef Shalbe Walsh.

Shalbe lives in Fish Creek but hails originally from America, where she grew up on the outskirts of Seattle in Washington State. Having arrived in Australia nearly eight years ago, she has been based in South Gippsland for close to four years.

Shalbe has a particularly strong passion for regenerative, organic and sustainable food. Her mother is Native American and the upbringing Shalbe enjoyed as a young girl helped instil in her a deep connection with nature and the ground.

“We were fortunate to be introduced to Shalbe by a group of people who came in here,” David reveals.

“Her philosophies around food ethics tied in perfectly with our own thinking and ambitions for Open Gippsland.”

Shalbe says that through working previously at a café in Fish Creek she has built a lot of great connections and relationships with local farmers all around the area which she has been able to bring to Open Gippsland.

“I had been focussing on starting my own business, but after seeing this venue and hearing the vision I was addicted to it. At first, I thought I’d just come in and work a few hours a night but then the next week I thought it would best if I just committed myself fully to the kitchen,” she states.

Open Gippsland’s food menu alters frequently depending on seasonal availability but one aspect that never changes is that Shalbe prepares everything in house.

“We normally have around eight options on the menu and use what’s fresh and available. Everything is subject to change and can vary day to day,” Shalbe says.

The menu features shared plates, cheeses, desserts and even bite size options, all sourced directly from local famers, artisans and makers including Goshen Farm, Bassine Cheese, Terramirra Venison, Waratah Prime Lamb, Tarago Olives, Flock Stock & Basil, Wattle Bank Farm, Carboor Harvest, Pandesal Bakery and Silverwind Farm.

David outlines the changes currently taking place on the premises within stages 2 and 3 of the development.

“Stage 2 involves the creation of a versatile event space ideal for birthdays and other private functions which we expect to have ready before Christmas. It could also be utlised as overflow space for the bar area,” he says.

“Stage 3 is a larger space which will become a market hall for food and coffee with an outside forecourt and will also potentially include an art wall. We expect to have this operating early in the New Year.”

The arrival of summer will also see other notable changes at Open Gippsland, including a planned extension of trading days and the addition of an outdoor area near the bar’s entrance which will remove some of the element of mystery from its location. The timing of new facilities is perfect to coincide with the annual influx of holidaymakers and day trippers over the main tourism season.

Having run a pub in Melbourne in the late 1980s before making Venus Bay his home for the past 30 years, David says the long and challenging journey in establishing Open Gippsland has taken him to completely new ground.

“Everything was manual back then and it’s a very different world now. The technology has changed and operating a business like this has become much more complex. Shane has incredible expertise in this field, and I couldn’t think of a better partner to have alongside me. His input in getting Open Gippsland off the ground has been invaluable in so many ways,” he comments.

“It’s been a huge task over more than four years to get where we are but it’s great to be up and running and have these next phases of development happening in stages 2 and 3. There is a lot of local pride surrounding this venture. Since day one, all our suppliers have been very enthusiastic with their support, and the response from customers has been tremendous. Everyone’s really excited to have a platform that’s all about local.”

David emphasises that Open Gippsland provides an all-encompassing insight into the region in every aspect.

“We’ve made it a place where you can discover, taste and learn. We encourage our customers to explore their sense of adventure and try new things,” he says.

“A lot of people see history as always looking back, whereas we reckon history starts every day so we’re trying to embrace that in our thinking.”

Drop in to Open Gippsland for a visit this summer and you can create your own new memories with family or friends. It is recommended to refer to the website at opengippsland.com.au or phone the venue on 03 5662 3116 to check current opening times. You can also follow Open Gippsland on social media via Facebook, Instagram and X

Wonthaggi Coal Mine Caf

BOOKINGS AVAILABLE | OPEN 7 DAYS – 9am to 4pm

GLUTEN FREE, VEGETARIAN / VEGAN OPTIONS OFFERED WE CAN CATER FOR LARGE GROUPS

BREAKFAST: 9am – Noon | LUNCH: 11.30am – 3pm Phone: (03) 8427 2118 | 19-37 Garden Street, Wonthaggi 3995

We’re known for Local Lamb & Aged Beef on the bone • Award winning Italian Sausages • Fresh Fish on Friday • Private Livestock Butchery • Spit Roast Catering for all occasions • Bulk Meat Packs.

35 Years

We offer friendly service Value & Quality

OPEN: Monday to Friday 7.00am & 5.00pm Saturday 7.00am – 12.30pm SPIT HIRE AVAILABLE

CATERING FOR ALL OCCASIONS

Craig Young’s Butchery 90a Ridgway, Mirboo North Vic 3871 | Tel: 5668 1632 offers a sumptuous breakfast and lunch and along with their warm friendly service you can enjoy the beautiful views of Westernport Bay, either inside the spacious café or outside under cover.

The fearless foursome of Adam and Michelle Thorn, Justin and Christie Leppitsch became the new owners of the previous Pier Port Hotel at Port Welshpool in late 2023 and has been hard at work ever since transforming it into a modern stylish community friendly venue.

With no previous experience running a pub each of the four bring their own expertise to the venture. They have a combination of skills that they used very well to learn the ropes. Adam has a property maintenance business on the Mornington Peninsula and Michelle does the accounts and administration. Justin is an Assistant Coach at Collingwood Football Club, having previously been head coach in the past at Brisbane Lions and has a complex range of skills associated with those roles. Christie works in marketing and will be vital in many aspects of the pub relaunch. They are learning all the aspects of the business as they proceed.

The group has been gratified with the support they have received from the local community. Being a part of a small country town is an important factor in the success of the pub’s revival. People drop in to say hello and just come to lend a hand wherever they can. The original builders of the pub, Bernie and Marlene still live in Port Welshpool and have been watching with great interest the rejuvenation of their former creation and have given it their blessing.

The pub was built in 1993 initially to service the Seacat ferry service that operated from Port Welshpool to Tasmania. This service operated from 1991 to 1993. The Pier Port Hotel was a popular venue for locals and visitors after this time. Following a succession of owners it closed post Covid for several years until Michelle Thorn, on a whim, suggested to her husband and friends Justin and Christie that they could buy it. After much discussion and due diligence, they did just that!

Michelle and Adam have had a holiday house at Port Welshpool for several years, attracted by the environment and the local fishing opportunities. Together with Justin and Christie they could see that the community really needed a hub and meeting point and also the opportunity the now tired pub could offer as a future viable venue once it was refurbished. Since they began the project there has been constant interaction with people through social media as they promote events and happenings. The footy tipping was a popular competition with many more local activities in the pipeline.

Port Welshpool was first used by the whaling industry in the 1830s. It later became an important transport hub with the building of the famous Long Jetty, which was used for loading and unloading fish catches, cattle and timber. The Port Welshpool and District Maritime Museum, housed in one of the original fishermen’s houses, has a collection that showcases the history of the district and its maritime heritage.

A railway link to the town in 1891 enabled local produce to be then transported to Melbourne for sale. Though the train line has long since disappeared the Great Southern Rail Trail follows its path on a 131km trail, one of the longest in Australia, from Yarram to Nyora. The offshoot from the main rail trail at Welshpool actually ends almost in the back yard of the Port Welshpool pub.

Having the rail trail in their backyard is one of many opportunities that these new owners are looking forward to exploring as they revitalise the pub. They are going to provide a much needed hub and meeting place for the surrounding area. In the peak tourist season they will become a destination where people will flock to. Their location on the waterfront with views to Wilsons Promontory is fantastic. The outdoor areas will take advantage of these and provide ideal places to soak up the atmosphere of this charming seaside hamlet.

The recreational fishing fraternity head to Port Welshpool using the boat ramp to launch their boats and often the main street is buzzing with cars and trailers. How ideal will it be that they will be able to enjoy a hot meal and cold drink after a day of fishing?

Professional fishing boats still use the Port and charter boats also leave from the facilities at Port Welshpool. Visitors find pleasure having a walk along the jetties looking at the boats and seeing what is happening around. Even in colder weather a drive to see the windswept seascape is such a joy. The added bonus is to be able to retreat to the warmth of the cosy fire at The Rusty Gurnard to enjoy a great pub meal, especially a traditional serving of fish and chips. The new chef John having trained in and run kitchens across the globe is also an avid fisherman with his seafood creations being a specialty. He sources as much as he can fresh from local fishermen and suppliers. He has been a great “catch” and leads the kitchen team to create fantastic meals.

A major draw card in the town is the famous Long Jetty built in 1938. An extensive renovation was completed in 2018 to make it the fantastic attraction it is today. It’s a haven for people wanting to fish off the jetty, but mostly for people to enjoy a stroll while experiencing Corner Inlet and views of The Prom. In summer families flock to the safe and shallow waters surrounding the entrance to the jetty while others venture further out on paddle boards and kayaks to explore. It’s an ideal destination with the added bonus now of going to The Rusty Gurnard for a coffee, snack or scrumptious meal.

Another new innovation that is increasingly attractive to travellers, especially “Grey Nomads” is pub camping. People with fully selfcontained RVs or Vans can stay on pub grounds and enjoy the pub’s hospitality. The team is hoping they can use the large lawned area at the rear of the pub for this.

The refurbishment of the pub has been done from top to bottom, inside and out. The dated 90’s interior has been given a facelift with a stylish modern coastal theme creating a relaxing and welcoming vibe that invites patrons to relax and enjoy themselves. A new state-of-theart kitchen was installed to provide meals to suit all tastes and dietary requirements.

It’s a real breath of fresh (salty) air to see new life brought back into places where there is a real need for them and where they can grow to become much loved focal points for the local community and visitors alike. Not only do they provide entertainment, meals, laughter and fun but also employment and an important hub for the people of the surrounding area.

The learning curve these hardworking couples embarked upon has already revived the pub and the forecast is for calm seas and fair winds!

The Rusty Gurnard 85 Lewis Street Port Welshpool www.therustygurnard.com.au @therustygurnard Bookings 0481 200 323

Scenic Beauty

The village is renowned for its stunning landscapes, including the iconic Kilcunda Trestle Bridge, which spans Bourne Creek. This historic bridge, built in 1910, is a popular spot for photographers and offers panoramic views of the surrounding area.

Beaches

Kilcunda boasts several beautiful beaches, such as Kilcunda Beach and Shelley Beach. Kilcunda Beach features wide stretches of sand with rocky platforms and shallow rock pools, perfect for exploring. Shelley Beach is known for its small shells, providing a unique seaside experience.

Outdoor Activities

The area offers a range of activities, including swimming, fishing, surfing, and kayaking on the Powlett River. The Bass Coast Rail Trail, a 23-kilometer walking and cycling path, passes through Kilcunda and offers scenic coastal views.

Local Attractions

The quirky Kilcunda Lobster Festival, held annually at the end of January, is a local favourite. The village also features boutique retail pods at The Sticks, where you can find handmade goods and fresh produce.

Community Spirit

The Kilcunda Ocean View Hotel, also known as the Killy Pub, is a beloved spot for meals, live music, and incredible sunsets. Kilcunda is the perfect destination for those looking to immerse themselves in nature, explore local history, and experience the charm of a small coastal community.