AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Pubs prove their staying power in a volatile market Market appetite held firm for Australia’s pub assets in FY26, with investors drawn to diversified models, scarce quality assets and long-term value.
Vol. 43 No. 4 - AUGUST-SEPTEMBER 2026
COVER STORY
A STANDOUT YEAR Performance and demand define FY26
MOMENTUM SET Strategic opportunities emerge in FY27
BEYOND THE BOOM Quality, resilience and long-term upside
IN THIS ISSUE: TOP 50 GASTROPUBS AWARDS | PUB LEADERS SUMMIT | HERITAGE REBUILDS
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The beIN SPORTS 2026 line-up: L Every game from LaLiga, Serie A and the Bundesliga L Coverage of the English Football League, key Scottish Premiership matches and the Carabao Cup L International football through the UEFA Nations League L Year-round tennis from the ATP and WTA Tours, along with the Davis Cup and Billie Jean King Cup.
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CONTENTS & ED’S NOTE
Contents SPECIAL FEATURES
WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
28 Steak: In a cost-conscious market,
9 Cover Story: Pubs prove their staying
expensive cuts when the quality and
power in a volatile market, as attested
experience make the meal feel worth it.
by JLL. 10 Pub Leaders Summit Review: Industry leaders presented a bullish outlook at the Summit, despite challenging trading conditions. 14 Customer Service: Dream Culture CEO
REGULARS 8 News: What’s happening in pubs across Australia. 32 Design & Build: How to prepare for the unexpected when renovating a
Shelly McElroy discusses the service standards that define great Australian pubs.
heritage pub. 34 Tales from the Top: Morphett Arms Hotel’s ‘Old Morphy Crew’ reunites
18 Ed’s The Top 50 Gastropubs Awards: Check Pick
generations of former staff, celebrating
out the rankings of the best 50 food-led pubs in Australia.
26 Venue Profile: Learn more about the pub ranked number one in at The Top 50 Gastropubs Awards.
a lasting culture of connection.
Next Month
➤ Entertainment
➤ Preparing for Summer ➤ Spirits
Editor’s Note A FEW weeks ago we
Top 50 Gastropubs Awards ceremony, where
held the Pub Leaders
we celebrated dining excellence from pubs
Summit – ten years since
across Australia. It was fantastic to see how
we first launched the
many operators from all over Australia joined
event in 2016.
us for the awards ceremony, and to feel the
Hospitality events continue to proliferate and
celebratory atmosphere in the room. One for the industry, and we’re seeing that play
Summit still going strong after a decade, as we
out already. Small regional venues that made
continue to produce an event that has relevance
the list are using the ranking to make their
and value for publicans and other hospitality
pub a destination dine, and many venues on
operators. A key part of its success is the real
the list are proudly sharing their ranking with
collegiate atmosphere we’ve cultivated at the
their patrons and social media followers. You
conference, with publicans being quite open
can read all about the Top 50 Gastropubs
about not only their struggles and how they’ve
Awards from p 18.
tackled them, but also their successes – in
If you weren’t able to join us on the day,
the hopes that their peers can translate this
I hope you can next year. In the mean time,
information into something workable in their
enjoy this issue of Australian Hotelier!
own venues. It was a day of great value to a lot of people. You can read all about the event
Cheers!
from p 10.
Vanessa Cavasinni, Editor
6 | Australian Hotelier
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publican called the awards a ‘game-changer’
fizzle out, so I’m proud to see the Pub Leaders
On the day, we also held the inaugural
FOOD & BEVERAGE
diners will still spend on more
E: vcavasinni@intermedia.com.au
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NEW ALCOHOLIC PASSIONFRUIT SODA ON TAP ORDINARY BE DAMNED.
In the
news
Odd Culture and Universal Hotels partner on $5m restoration of The Impy
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
Odd Culture Group will take over operations of The Imperial Hotel Erskineville from 1 September under a joint venture with Universal Hotels, leading a $5 million redevelopment in Image credit: istock.com/Marco Brivio
early 2027 aimed at securing long-term investment in queer nightlife and artistic expression in Sydney. Acquired by Universal Hotels in 2023, The Imperial
QUEENSLAND GOVERNMENT UNVEILS FIRST NIGHTLIFE ECONOMY ACTION PLAN
Hotel Erskineville – known affectionately as The Impy –
The Crisafulli Government has set out Queensland’s first Nightlife
Short and AHA NSW President Scott Leach, who helped save
Economy Action Plan, with the intent to grow safer, more vibrant
it from closure in 2015.
was previously owned by The Sydney Collective’s Fraser
entertainment precincts; support local venues and artists; and
The redevelopment will include a general restoration
strengthen the state’s reputation for lifestyle and events ahead of
across the public bar, dining and experience offering, with
the 2032 Olympic Games.
the creation of an expanded beer garden expected to almost
The Action Plan has been informed by Night-Life Economy Commissioner John Collins AM’s Moonside report.
double the ground floor footprint. The overhaul will also include the launch of a new 24-hour club.
Key initiatives include introducing a new special event
Odd Culture Group founder and director James Thorpe
trading framework; modernising the entertainment sound
says: “The Imperial has spent more than forty years helping to
framework; strengthening services within Safe Night Precincts;
shape Sydney’s queer culture. This redevelopment is one of
modernising conditions for extended trading hours; creating more
the biggest investments in its history, but more importantly,
vibrant entertainment precincts; and creating more opportunities
it’s an investment in the next forty years. Our ambition is not
for Queensland musicians across the state.
simply to preserve one of Australia’s most iconic queer venues,
The Queensland Hotels Association (QHA) has responded to the release of the Action Plan, stating that it focuses predominantly on live music, and falls short of the bold reform Queensland’s hospitality sector needs.
but to ensure it continues to evolve as one of the world’s great queer institutions for generations to come.” Universal Hotels’ COO Richie Haines added: “We’re committed to making The Imperial the best it can be, for the
The QHA had pushed hard throughout the Commissioner’s
local and broader community. Partnering with Odd Culture
review for extended trading hours, eased noise restrictions,
Group will ensure that happens – we’re impressed with their
simpler entry ID scanning requirements for low-risk venues, and
ambition, and confident that we can work together to bring it
licensing fee reform. The QHA noted that many of Commissioner
to life.”
Collins’ 62 recommendations have been noted or flagged for further work rather than to be acted on, and said the detail behind any trading and noise changes, and reform to ID scanning and licensing fees in particular still needed to be resolved. QHA CEO Bernie Hogan, who sat on the Nightlife Economy Commission Advisory Panel throughout the review process, said the report represented some progress but not the scale of reform the sector requires. “The Queensland Government needs to be bold for the hospitality industry. It’s made up of small and family businesses, exactly the kind the Queensland Government wants to back,” Hogan said. “It’s about providing choice for Queenslanders and our guests, not control, and allowing our industry to help shape Queensland’s image as a global destination.” QHA is continuing to advocate for further reform and for the State Government to move quickly on the recommendations still outstanding.
8 | Australian Hotelier
The Odd Culture Group senior leadership team at Imperial Hotel
JLL led the once-in-a-generation sale of The Oaks Hotel, Neutral Bay
COVER STORY
Pubs prove their staying power in a volatile market Market appetite held firm for Australia’s pub assets in FY26, with investors drawn to diversified models, scarce quality assets and long-term value.
DESPITE THE volatile economic environment, pubs continue to
Gallagher Hotels’ once-in-a-generation acquisition of The Oaks
attract strong capital demand, making FY26 one of the most
Hotel in Neutral Bay, while Redcape’s purchase of the Plough Inn
active years for the pub property market in quite some time.
in Southbank demonstrated the value placed on location.
For Ben McDonald, managing director and head of pubs and
“What these transactions highlight is that premium pub assets
investment sales for JLL Hotels & Hospitality, it’s the combination
are increasingly being viewed through an institutional lens. There is
of strong operational performance and hard-asset fundamentals
a recognition that top-tier hotel assets offer a unique combination
that makes the sector such a compelling asset class for investors.
of resilient earnings, inflation-linked revenue characteristics, and
“Pubs have consistently demonstrated an ability to adapt across economic cycles, supported by multiple revenue channels. There
strategic real estate value. “Beyond trophy assets, large-format pubs with a diversified
is also a scarcity factor at play. Quality pub assets are tightly
earnings profile in key demographic areas were fiercely contested.
held, barriers to entry remain high, and licensing constraints
The sale of Momento’s Silverwater Hotel to Marlow Hotel Group
support long-term value preservation. This offers a very attractive
and Lewis Hotels’ acquisition of Richard’s on the Park are perfect
combination of income resilience and active value creation,”
examples of this trend. In every case, the common characteristics
McDonald explains.
were strong and multi channel revenue streams, a significant
While the market was defined by resilient pricing and demand for cash-flow-generative hospitality assets, McDonald also highlights the continued evolution of pubs into diversified businesses. “Investors are increasingly viewing quality hotel assets as
landholding, and clear potential for operational upside,” McDonald explains.
Momentum set to continue
long-term mixed-income investments, underpinned by gaming,
Looking ahead to FY27, McDonald expects investors to remain
food and beverage, accommodation, and increasingly valuable
highly motivated to secure quality hotel assets and transaction
underlying real estate. Compared with previous years, FY26
activity to stay elevated.
felt broader in participation – we saw strong activity from major
“We expect buyers in FY27 will be chasing the same strategic
groups, syndicators, family offices, and high-net-worth investors all
opportunities we saw dominate FY26: large-scale metropolitan
competing for quality opportunities,” he told Australian Hotelier.
assets, portfolios offering operational synergies like TPG and Iris
A standout year
Capital’s Hunter portfolios, and irreplaceable trophy assets. In short, a genuine flight to quality.
Across FY26, the market witnessed several major portfolio
“There will also likely be increased focus on assets with
transactions, including Redcape’s landmark acquisition of Iris
redevelopment potential and alternate-use flexibility. More
Capital’s Hunter portfolio and IMG’s strategic purchase of the
broadly, the sector’s long-term fundamentals remain very strong,
TPG Hotels’ portfolio – underscoring the significant capital ready
and pubs continue to be viewed as one of the most compelling
to be deployed for opportunities of scale and quality.
hospitality real estate asset classes in Australia,” he concluded.
Appetite extended to high-performing single assets too, with
To discuss your divestment objectives, or any of the content
buyers willing to pay a premium for strong trading fundamentals
mentioned in this piece, please reach out to Ben McDonald on
and long-term growth drivers. This demand was exemplified by
0414 182 848 or Ben.McDonald@jll.com.
August-September 2026 | 9
Images by O’Neill Photographics
Bullish outlook at the
Pub Leaders Summit With more than 300 senior pub and hospitality operators in attendance, leading industry figures portrayed a bullish outlook for the sector, despite challenging trading conditions.
HELD AT the Hyatt Regency in Sydney, the Pub Leaders
Resilience among a tough economic climate
Summit, brought to the industry by Australian Hotelier and
The Summit opened with a keynote on ‘The State of the
Principal Partner Coca-Cola, tackled all of the hot topics that
Nation’ by Brendan Atkins, market insights manager at Coca-
publicans and their teams are currently contending with.
Cola Europacific Partners. Atkins took attendees through a
While the day ran through a gamut of different topics, three
comprehensive look at how the next 18 months will likely be a
key themes emerged: a bullish attitude despite a tough trading
tough economic period for Australians off the back of multiple
environment; the crucial importance of creating value for patrons;
cash rate hikes, inflation, a slight rise in unemployment, and
and the importance of creating a comprehensive experience.
a wage price index below the inflation rate. Atkins also went
Industry peers were open and forthright about both the challenges they were facing and their successes, with a real collegiate feeling emerging throughout the day.
through channel trends and category insights, before finishing on the commercial implications and opportunities for publicans. Despite warnings of a tough landscape ahead, Atkins was clear
The day was also bookended with a key message from Dr
in his analysis that pubs were in a good spot to best weather the
Anna Kiaos, an organisational ethnographer who has worked
storm as “we have the momentum” to navigate rough waters.
across multiple industries, about the importance of pubs within
This sentiment was echoed by many of the operators who
Australia’s social fabric. “Pubs reflect Australia’s national culture, not in some abstract way, I mean that quite literally. If you want to understand who we are as a country, you don’t go to a museum, you go to a pub – you’ll find every part of us in there.” Here are some of the key takeaways from the 2026 Pub Leaders Summit.
10 | Australian Hotelier
took part in sessions throughout the day. Industry legend Arthur Laundy, who has been in the pub business for more than 60 years, was firm in his positive outlook for the industry. “Our industry is not on the decline. It’s how you run the hotels,” stated Laundy. Laundy Hotels director Danielle Richardson added: “Our industry is incredibly resilient but also very innovative.”
PUB LEADERS SUMMIT 2026
to cheaper or heavily discounted products. It could mean anything from bundled F&B deals, to special meal deals linked to a calendar event or activation. This was reiterated in the panel on F&B, with The Point CEO Brett Robinson suggesting that “good value isn’t necessarily cheap. “I think good value is over-delivering on expectations…making sure the experience and the quality of what you’re doing, and the product and staff and overall feeling.. you get from the venue is the overriding force, and that delivers value.” James Ingram, managing director of The Dry Dock in Balmain, said that quality and consistency play a key role in providing value, as well as giving patrons the options to find their own version of value – whatever that looks like for them. As an example, he pointed to The Dry Dock’s wine menu, which includes 49 wines by the glass at a variety of price points. “Menus and menu writing is really about seduction. It needs to be a customer’s choice. It needs to be a journey for them. And if you get that right, then they spend their money happily, and they see it’s good value.”
Creating experiences a major differentiator for pubs Throughout the day, experience emerged as the main lever many of the operators were leaning on to not only create new business, but also foster repeat and loyal business. Rachael Paul, co-owner and licensee of the Bat and Ball Hotel in Redfern; and Kayla Seeney, general manager of Camden Valley Inn, both presented on how their venues lean into activations and experiences – in two very different ways. Later in the day, Sand Hill Road director Andy Mullins discussed taking a big risk on the mega-pub Waterside Hotel in Melbourne’s CBD. During that discussion, he added his sentiment of confidence in the sector. “This is a great industry, and if we can work together to continue to build this industry, I think we’ve got a global hospitality industry, and I really mean that.” He added later: “I think the industry will keep changing, and as long as we’re clever about it [we’ll be successful] and change our thinking on who the customer is, because the customer is everyone in this room. We are the customers, so take some power back into that.” The day ended with a look at the investment outlook for the sector, with Elliot Solomon, CEO of Solotel; Tim Fitzgerald, COO of Sonnel Hospitality; and Chris Cornforth, CEO of Harvest Hospitality, all describing their attitudes toward the sector as “bullish”.
Value the key driver for patrons The big opportunity to come from Atkins’ opening keynote was value as the imperative to get patrons through the door. Importantly, how value is perceived does not necessarily equate
August-September 2026 | 11
PUB LEADERS SUMMIT 2026
The Bat & Ball’s location in the vicinity of two of Sydney’s major stadia and the Moore Park sporting precinct meant that the venue naturally could tap into sports as a major driver. “We’ve activated sport as a this broad foundational aspect of Aussie pub culture baked into our brand, and created this synergistic relationship with it to ultimately drive more people through [the pub] and convert them into a weekly, fortnightly, monthly visitor.” Paul ran through how they had partnered official and unofficial fan groups of sports teams, as well as offered VIP status to members of local amateur sports clubs as a way to drive that business. Seeney then ran through how she has created twice-yearly themed activations at the Camden Valley Inn, which touch every facet of the pub – from design to F&B offers, to a full event program and supplier partner support. “If the food’s the same and the room’s the same, you need to give people a new reason to walk back through that door, and that’s what events and activations can do.” Stephen Wools, co-founder of Ballers Clubhouse, then ran through how competitive socialising has also found a foothold in Australia – and is growing – driven by Gen Z and millennials’ desire for more than just a drink or a meal when heading out. “They’re not just going out for a drink. They’re social sharers.
In talking about investment, Tim Fitzgerald talked out how
They’re always sharing through their channels who they are and
events and activations was a key growth driver for Sonnel
who they want to be. They’re trying to share that they’re fun.
Hospitality, and Elliot Solomon stressed the importance of using
They’re trying to share with people that they have a good life. So
activations to make your weekdays profitable,
our challenge is to make sure that our venues provide them with
“If we’re busy throughout the entire week and we’ve got people
hours of fun and hours of content that they can share, because we
in the venue on a Monday and a Tuesday for lunch and dinner, it
are a part of the sharing economy now.”
means that your Friday and Saturday really are your cream,” said the Solotel CEO. “Everyone wants to get together and have that sort of experience. So that sort of consistent income throughout the week, and then looking at where you can spike through things like sport and events, that’s the opportunity.” This year, the Pub Leaders Summit was also co-located with HospoNEXT, a new event for the hospitality industry be Food and Beverage Media. HospoNEXT attendees got to enjoy another program, which included a workshop on hospitality by Maybe Sammy and Allara’s Stephen Payne; a live podcast recording with celebrity chef Colin Fassnidge; and interviews with bar operators Mike Enright and Dre Walter.
Want to see more from the 2026 Pub Leaders Summit? Scan the QR code to view the full gallery
12 | Australian Hotelier
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Back to brilliant Shelly McElroy, CEO of Dream Culture, discusses the service standards that define great Australian pubs.
WALK INTO any great pub and you feel it immediately. The
1.The first impression sets the standard
welcome lands before the first word is spoken. The energy
The entry moment is everything. Eye contact, a genuine smile
is warm, the team is present and the experience begins the
and a warm welcome create an immediate sense of belonging.
moment a guest crosses the threshold. This is the heartbeat
Greeting a guest as you would in your own home builds trust and
of hospitality, and it lives in the sequence of service and the
sets the tone for the entire experience.
mastery of the basics. Across the industry, there is a powerful opportunity to reconnect with what makes pubs exceptional. It is a series of intentional moments that shape how people feel. When those
A simple “How are you today?” or “Have you been with us before?” opens the door to connection. This is where service shifts to meaning connection.
moments are delivered with care, consistency and pride, they
2. Own the role of expert
become the reason guests return. It reminds me of the theme
Every team member carries the responsibility of being the guide.
song from the TV series Cheers: “Where everybody knows your
Knowing the menu, understanding the product and confidently
name and they’re always glad you came.”
making recommendations elevates the guest journey.
These are the key tenets to offering world-class customer service in your venues:
14 | Australian Hotelier
Guests are looking for direction. When a team member shares insight, offers a favourite dish or suggests the perfect drink
Image credit: istock.com/SolStock
CUSTOMER SERVICE
CUSTOMER SERVICE
pairing, it creates ease and builds confidence in the experience. Expertise brings energy to the interaction and turns a simple order into a curated moment. A curated moment can create a memory long after the bill has been paid.
3. Turn transactions into interactions The most memorable venues focus on interaction over transaction. Each touchpoint is an opportunity to connect, engage and create a moment that feels personal. A touch of storytelling brings products to life. Sharing the origin of a dish, the story behind a supplier or the inspiration for a menu item adds depth and meaning. It invites guests into the experience and creates a sense of care around what they are enjoying.
4. Bring the table to life Pubs have always been places of connection. Food and drink bring people together to share stories, laugh and have great conversation. Teams play a vital role in shaping this atmosphere. By being present, engaging and responsive, staff can lift the energy of a table and enhance the overall experience. I always ask staff to think “Does the room get brighter when you walk in, or when you walk out?” Everyone needs selfawareness of the energy they bring.
5. Clarity creates consistency
Shelly McElroy, Dream Culture CEO. Image: O’Neill Photographics
Strong service standards are built on clear expectations. Teams thrive when
Seven tips to lift every shift
they understand what great service looks like and are supported to deliver it
Shelly McElroy shares seven easy ways staff
every shift.
can lift their service standards each shift.
Leaders set the tone. When expectations around eye contact, engagement, product knowledge and guest interaction are defined and role modelled, they become part of the culture. Consistency follows clarity.
6. Elevate the environment The physical space is an extension of service. Cleanliness, comfort and atmosphere all contribute to how a guest feels. Attention to detail matters. The temperature of the room, the presentation of tables, the cleanliness of surfaces and the overall look and feel of the venue all
❍ Greet within 10 seconds Eyes up, smile, say hello before a guest reaches the bar every time.
❍ Bring your personality Be yourself, as everyone else is already taken. Genuine service beats a polished script.
❍ Say what you would actually order Give your honest pick as the expert.
shape the experience. Every detail communicates care or complacency.
❍ Read the table, lift the energy
7. A culture of support
you walk into positively.
One of the most powerful principles in hospitality is simple: If you’re not serving
❍ Sit where your guests sit - what’s their point
someone, serve someone who is.
of view?
This mindset builds teamwork, momentum and a seamless guest experience. It ensures that no moment is missed and that every guest feels looked after.
The future of pub service The venues that lead the way are those that prioritise connection. When guests feel welcome, valued and respected, they form a bond with the venue. That bond becomes loyalty, and loyalty drives long-term success. Great service is not complex. It lives in the fundamentals, delivered with intention and pride. When pubs commit to elevating their service sequence and embracing the core of hospitality, they create experiences that guests return to time and time again.
Match the vibe, then raise it. Brighten the room
Once a shift, take their seat and spot areas for improvement from the eyes of a guest.
❍ Never have idle hands Heading back? Take something with you. Clean as you go. Time to lean, time to clean.
❍ Back each other up See a teammate slammed? Jump in before they have to ask. If you’re not serving someone, serve someone who is.
August-September 2026 | 15
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Foodservice Inspiration For Your Pub
The rankings revealed for the inaugural awards celebrating Australia’s best food-led pubs
Builders Arms Hotel, Fitzroy Image: Parker Blain
Some of the winners at the inaugural Top 50 Gastropubs Awards. Image: O’Neill Photographics.
THE TOP 50 GASTROPUBS AWARDS
Australia’s best food-led pubs celebrated The inaugural Top 50 Gastropubs Awards have crowned Australia’s best food-led pubs, celebrating the level of dining that is being produced by the nation’s hotels.
THE INAUGURAL Top 50 Gastropubs Awards ceremony took place on Monday 13 July at HospoNEXT in Sydney. Celebrating elevated yet approachable dining, the awards recognise the venues setting the gastropub standard of excellence across the country. Alongside the Top 50 ranking, category award winners were also announced, following extensive consideration and input from a panel of 17 industry experts. Hosted by Australian Hotelier and Hospitality, the ceremony saw Fitzroy landmark The Builders Arms Hotel named the winner of the Top 50 Gastropubs Awards. Established in 1853, the pub is known for delivering quality food consistently and without compromise, from great pub meals at the counter to long lunches in the bistro. Described as a place for all occasions, the pub was also awarded Best Atmosphere. “Gastropubs elevate fare beyond your standard burgers and
1
#
Image: Parker Blain
Builders Arms Hotel, Fitzroy, Victoria
schnitzels. They are beloved across the country, blending a casual
A Fitzroy landmark and local meeting place since 1853, the
and inviting pub atmosphere with a menu of sophisticated yet
Builders Arms Hotel is known for its classic front bar, friendly
approachable dishes,” stated Australian Hotelier managing editor
atmosphere and long sunlit afternoons. It’s a place for all
Vanessa Cavasinni.
occasions – from a great pub meal at the counter, to a long
“At a time when pubs are looking for any advantage to get diners choosing their venue over others, delivering a high-quality yet unintimidating menu is a feat. We want to celebrate the venues doing this well.” A panel of industry experts, alongside the Hospitality and Australian Hotelier editorial teams, named the venues that are setting the gastropub standard of excellence across the country. Check out the results.
18 | Australian Hotelier
lunch in the bistro, The Builder’s Arms is known for its consistency and food that is without compromise.
What the judges said: “A true example of being adventurous within a pub framework and not letting ‘how its always been’ set the standard. There is a reason Sydney looks to Melbourne for inspiration.” Tanoy Biswas, Group Executive Chef, Laundy Hotels
THE TOP 50 GASTROPUBS AWARDS
The Bat & Ball Hotel Redfern, NSW The Redfern local offers an elevated take on a classic Aussie pub, with a variety that appeals to different groups and occasions. People make pilgrimages to the pub for their massive lasagna servings,
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and they just might have the best Chicken Parmigiana in town.
What the judges said: “Old Newtown in amber. A stubborn, slightly chaotic dive where atmosphere and history matter more than reinvention.” James Thorpe, Founder/Director, Odd Culture Group Awards: The Bat & Ball won Best Classic Menu,
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and Tommy Taylor highly commended for the Best Chef Under 30 award.
Image: Dexter Kim
The Dry Dock Balmain, NSW Established in 1857, the timeless Balmain venue brings a stylish public bar, comfortable
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Image: Brewcasa
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outdoor dining courtyard, and an award-winning 500+bottle wine list, complete with welcoming service. The pub’s dishes expertly strike the perfect balance between refinement and delicious flavours. Pick from bar snacks such as a prawn
Image: Annika Kafcaloudis
sandwich or charred peppers, or settle into the
The Lincoln, Carlton, Vic
Dining Room for a long lunch of duck liver parfait,
A Melbourne institution, where the warmth of a local pub meets genuine
crab mafaldine, and grass-fed sirloin.
hospitality and quality dining, with an uncompromising and consistent
What the judges said:
commitment to simply delicious food and drinks.
“The Dry Dock nails the modern gastropub
What the judges said:
formula – refined technique without losing the
“Produce-led modern Australian and one of Melbourne’s most respected Sunday
pub soul. The split spaces (bar vs dining room)
roasts in an 1854 heritage room. The benchmark chef-led neighbourhood
mean you can go casual or serious.” Ben Turner,
pub, no pretension, hospitality industry as regulars.” James Ingram, Managing
General Manager of Food, Redcape Hospitality
Director, Peninsula Hospitality
Awards: The Dry Dock also won Best
Shout-out: Sunday Roast may steadily be a favourite pub dining
Fitout and Best Overall Menu. Head
offer, but The Lincoln have been doing it for years, and it’s a
chef Ben Sitton was named Best Chef.
Melbourne pilgrimage.
August-September 2026 | 19
THE TOP 50 GASTROPUBS AWARDS
Marquis of Lorne Fitzroy, Vic
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Perfect for small groups, boozy birthday celebrations and “just the one” after work, Marquis of Lorne in Fitzroy is a pub for all occasions – and has a menu to match. Keep it simple with a chicken
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schnitzel with slaw and salsa verde, or tuck into something fancier like a bowl of mussels with chorizo, cider, potatoes, and grilled sourdough.
What the judges said: “Just so consistent. Tight menu, wellpriced wine, unchanged room operating at a high standard. Just always good, never disappointed.” Oliver Brown, CEO, Big Easy Group
Image: Supplied by venue
The OG: The Marquis of Lorne was the first venue operated by two of the owners of Good Vibes Hospo, a collective of nine pubs across Melbourne, with four making the Top 50 list.
Image: Supplied by Chez Crix
The Cricketer’s Arms/ Chez Crix, Surry Hills, NSW Chez Crix brings a self-proclaimed French-ish approach to pub bistro classics. Expect pate en croute, scotch egg, steak frites and tarte tatin, along with exciting specials that celebrate seasonal produce and chef’s favourites.
What the judges said: “Chez Crix upstairs is a perfect example of a small gastropub. The food is on point, with a small menu that’s easy to share. You’ll want to order everything.” Sebastian Lutaud, Director of Culinary, Etymon Projects
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Image provided by venue
Watervale Hotel, Watervale, SA In South Australia’s Clare Valley, Watervale Hotel is helping to heal the earth one delicious meal at a time, through regenerative farming, extraordinary food, and sharing the story of place through every plate.
What the judges said: Awards: Chez Crix won Best Specialty Cuisine.
“Proper connection to the land. Walks the talk, amazing kitchen.” Brendan Boothroyd, Group Executive Chef, Duxton Pubs Sustainability focus: Sustainability drives every element of the Watervale Hotel – from menu design to the creation of soaps and doggie treats from food waste.
20 | Australian Hotelier
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Visit www.nestleprofessional.com.au/brands/buitoni or contact your local Nestle Sales Representative on 1800 20 30 50
THE TOP 50 GASTROPUBS AWARDS
Image: Instagram/The Scenic Hotel
The Scenic Hotel, Norton Summit, SA This cosy Adelaide Hills pub raises the classic country pub offering with an elevated menu. Think duck and pistachio terrine, fried artichoke hearts or a beer battered Coorong Mullet. But if you can’t decide what you want, there’s always the Feed Me menu.
What the judges said: “Wine bar style food offering executed at pub scale, great tap beer selection, and some local wine gems from some of the more modern Adelaide hills producers. Incredible evening/night-time views from in front of the fire pits.”
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Joshua Hillary, Food & Beverage Director, Solotel
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Awards: The Scenic Hotel in Norton Summit also won Best Regional Gastropub.
Image supplied: Mosey On Inn Group
Royal Mail Hotel Dunkeld, Vic Parker St Project at Royal Mail Hotel brings casual dining and convivial ambience. Its menu of modern classics cooked with refined technique let garden-grown and locally sourced produce do the talking.
What the judges said: “Robin Wickens’ two-hat tasting room, the casual Parker St Project, and a public bar, fed by a 1.2-hectare kitchen garden and the Southern Hemisphere’s deepest Bordeaux and Burgundy cellar. Nothing else in the country runs farm, kitchen, cellar and bar at this scale.” James Ingram, Managing Director, Peninsula Hospitality
Eltham Hotel, Eltham, NSW
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Awards: The Royal Mail Hotel was the recipient of the first-ever Sustainability Award. Image supplied by venue
Middle of nowhere, but the centre of everything: Eltham Hotel is nestled in the hills of Northern NSW. It’s a great spot for a cold beer, hearty pub meals, accommodation and world class live music.
What the judges said: “I am truly impressed at how these guys have managed to create this oasis in the middle of the Hinterland. Incredible community vibe and always pushing the boundaries on what works on a regional pub menu. Had duck a l’orange there once, incredible.” Rachael Paul, Co-owner/Licensee, Bat & Ball Hotel
22 | Australian Hotelier
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Past/Port at Waterside Hotel, Melbourne CBD
THE TOP 50 GASTROPUBS AWARDS
11-30
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#11 Crafers Hotel, Crafers SA
#12 Mount Erica Hotel, Prahan VIC #13 Hotel Sorrento, Sorrento VIC
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Rose & Crown, Brisbane. Image: Axis Productions
#14 The Waterside Hotel, Melbourne VIC #15 The Duke of Clarence, Sydney CBD #16 The Old Fitzroy Hotel, Woolloomooloo NSW #17 The Graham Hotel, Port Melbourne VIC #18 Hotel Brunswick, Brunswick Heads NSW #19 The Lord Dudley Hotel, Paddington NSW #20 Rising Sun Hotel, Richmond VIC #21 North Fitzroy Arms, Fitzroy VIC #22 Rose and Crown, Brisbane #23 Albert Park Hotel, Albert Park VIC #24 McLaren Vale Hotel, McLaren Vale SA #25 The Sir George, Jugiong NSW
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#26 Punters Club, Fitzroy VIC #27 Lamaro’s Hotel, South Melbourne VIC #28 Royal Hotel, Perth WA #29 The Beehive Hotel, Hawthorn VIC #30 Mapleton Pub, Mapleton QLD
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# McLaren Vale Hotel. Image George Sotiropoulos
August-September 2026 | 23
THE TOP 50 GASTROPUBS AWARDS
31-50
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#31 Cremorne Hotel, Adelaide SA
#32 Farmers Arms, Daylesford VIC #33 Sinclair’s at the Log Cabin, Penrith NSW #34 Milton Hotel, Milton NSW #35 The Glen Hotel, Eight Mile Plains QLD #36 The Stanley Bridge Tavern, Verdun SA #37 Railway Club, Port Melbourne VIC #38 New Ivanhoe, Blackheath NSW #39 Sporting Club Hotel, Brunswick VIC #40 Mayfair Lane, West Perth WA
34 #45 Milton Hotel, Milton NSW
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#41 Flying Duck Hotel, Prahan VIC #42 Bistro Red Lion, Rozelle NSW #43 The Bay, Mornington VIC #44 Hotel Canobolas, Orange NSW #45 The Victoria, Rutherglen Vic #46 The Briars, Burradoo NSW #47 The White Horse, Surry Hills NSW #48 Edward & Ida’s, Northbridge WA #49 Micawber Tavern, Belgrave VIC #50 The Stag Public House, Adelaide SA
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The Victoria, Rutherglen. Image: Georgie James
Want more? Check out the comprehensive Top 50 Gastropubs Guide, which you can download FREE by scanning the QR code. The guide covers the entire list, plus interviews, profiles and insights from the Top 50 venues.
24 | Australian Hotelier
Micawber Tavern. Image supplied: Only Hospitality
MAKES A STAR SOUS CHEF
VENUE PROFILE
Builders Arms Hotel also won Best Atmosphere at The Top 50 Gastropubs Awards. Image: Ben Moynihan
Why the Builders Arms Hotel is setting the nation’s gastropub standard Taking out top honours at the Top 50 Gastropubs Awards, the combination of serious food and a relaxed atmosphere give the Fitzroy pub enduring appeal.
BUILT IN 1853, the Builders Arms Hotel in Fitzroy is one of Melbourne’s most historically significant pubs and famously known as a cultural gathering place. When Andrew McConnell, Anthony Hammond and Josh Murphy took over the pub in 2012, it shifted into a new era, where dining became central to the pub’s next chapter. “Before any renovation began, [McConnell, Hammond and Murphy] travelled through the UK, visiting pubs like the Harwood Arms and the Canton Arms, and returned with a clear vision: a pub shouldn’t have to choose between exceptional food and a proper pub atmosphere,” says venue manager Dylan Foley. “From day one that philosophy shaped everything from the menu to the overall experience, while preserving the spirit, character and sense of community that had always defined the Builders.” A pub with real history and a deep connection to the community, Foley says it’s the Builders Arms’ sense of familiarity, backed by great food, thoughtful drinks and warm hospitality that keeps patrons coming back. He believes the operators’ respect for the pub’s rich history is what makes it so special, and ultimately, why it took out top honours at the 2026 Top 50 Gastropubs Awards. “[This accolade] means a great deal to the whole team,” says Foley. “We’ve never tried to reinvent the pub, and we don’t chase trends. On any given afternoon you’ll find people dropping in for a pot at the bar, families having lunch, couples celebrating over dinner,
26 | Australian Hotelier
Tuesday Chicken Night has become a ritual for many Fitzroy locals. Image: Jo McGann
VENUE PROFILE
Fitzroy’s gastropub fame With the Builders Arms representing one of four Fitzroy pubs featured in the inaugural Top 50 Gastropubs Awards, the Melbourne suburb has cemented its reputation as one of the country’s most compelling pockets for elevated pub dining. And although the high concentration means competition is fierce, Foley believes Fitzroy is a natural home for the country’s top gastropubs. “Fitzroy has always had a curious, discerning dining culture. People here appreciate quality, but they’re equally drawn to places that feel genuine. An elevated pub offers the best of both worlds: excellent food and wine in an environment that’s relaxed, familiar and welcoming.”
commitment to a considered, elevated food offer has become one of the key reasons behind its national recognition. “Our approach is to take pub classics people already love, and make them the very best they can be,” Foley explains. and regulars who have been coming for years. That mix is what gives the pub its character, and we’re incredibly proud of that.”
“Monday Steak Night, Tuesday Chicken Night and Sunday Rôtisserie have become rituals for many locals. Then we’ve layered
As well as taking home the title of Australia’s top gastropub,
in seasonal specials and contemporary dishes – like the potted
the Builders Arms also accepted the award for Best Atmosphere.
spanner crab with potato cakes and our fish pie – that have since
Though atmosphere can often be difficult to define, it’s something
become new favourites. We want the menu to feel approachable
that the pub has become known for – and cultivating it day in, day
rather than intimidating, while still offering the level of care and
out has been central to its enduring appeal.
technique people might expect from a great restaurant.”
“Winning Best Atmosphere is especially rewarding because it
Although food is a significant piece of the puzzle, as the
reflects how people actually feel when they’re here,” says Foley.
expectations of pub patrons continue to evolve, the opportunity
“To me, a great pub atmosphere is the sense that the room
for gastropubs is to deliver quality without formality across all
belongs to everyone in it – whether that’s a quiet corner for a solo
aspects of service.
beer, a table in the bistro for a celebration dinner, or a spot in the
“People want an excellent meal, a thoughtful wine list, genuine
front bar to watch the footy with friends. There’s also the character
hospitality and somewhere they feel comfortable whether they’re
that comes from the pub’s heritage, with all the history and stories
stopping in for a quick midweek dinner or celebrating a special
baked into the bones of the building. But more than anything,
occasion. For us, it’s about delivering that experience consistently
atmosphere comes from people. It comes from our team who
while staying true to what the Builders has always been.”
genuinely enjoy looking after our guests, and from our regulars, who together give the pub a sense of welcome and ease.”
A new era for pub dining
And as venues like the Builders Arms continue to prove that serious food and a relaxed local atmosphere can coexist, Foley sees a wider shift across the sector, where pubs are being taken more seriously as dining destinations.
The modern pub has evolved well beyond a place for a casual
“Melbourne has had a strong pub culture for a long time and
drink or simple counter meal. Today’s patrons still want the
what’s happening now feels like recognition catching up to that.
warmth and ease that define a great local, but their expectations
I hope pubs keep pushing further on food and drink while still
around food have shifted dramatically. Dining is now a central
holding onto that relaxed community spirit that people have
part of the pub experience, and at the Builders Arms, a
always loved,” he stated.
August-September 2026 | 27
STEAK
At Briars Inn, steaks come with a choice of two sides and a sauce.
STEAK STILL holds its place on the pub menu, but diners are no longer choosing it on habit alone. They want the reassurance that if they are paying more, they are getting a better cut, a better cook and a better overall experience. That makes steak one of the harder pub dishes to get right, but also one of the most powerful when it’s done well. When it delivers, steak is not just another main. It can become the anchor for a full night out, driving spend across wine, starters, sides and shared dishes. For Foni Pollitt, owner, sommelier and operations director at Mayfair Lane Pub & Dining Room in Perth, diners still want steak, but they expect better quality when they trade up. “The $15 steak was never really steak – it was a loss leader dressed up as one,” Pollitt says. “Customers now know the difference between a steak that’s been treated properly and one that’s just filling a menu slot. People are cutting out mediocre steak. If they feel the value is there – good cut, cooked properly and real hospitality around it – they’ll spend. What they won’t tolerate anymore is paying premium money for an average plate.” That view is echoed at Briars Inn in Burradoo, where owner Mel East brings more than 30 years’ experience in pubs and a long connection to the venue. East first worked at Briars, in the NSW Southern Highlands, about 20 years ago, before returning five years ago to relaunch the venue and build on its reputation for steak. Her understanding of beef is also personal. With a father who was a meat wholesaler and a background in farming, East says quality and consistency
Raising the steaks While the $15 steak special may still have its place, many pub diners are no longer choosing steak on price alone. Even in a cost-conscious market, customers are showing they will spend on more expensive cuts when the quality and experience make the meal feel worth it. By Ivy Fleming. 28 | Australian Hotelier
are non-negotiable, and maintaining that standard can mean absorbing some of the cost rather than compromising what arrives on the plate. “We’re certainly paying a price for supplies,” East says. “We just have to take a hit on the margin – it’s just one of those things.” Steak remains consistently in Briar’s top 10 sales week by week. Scotch fillet and beef fillet are among the most popular cuts, while dry-aged beef and Wagyu are attracting growing interest. Briars displays its cuts in a retail fridge, giving customers a clearer sense of the quality on offer before they order. East says Briars also uses shared meat options to give customers another way into the steak offer, particularly when a single premium cut may feel out of reach. Large-format dishes, including dry-aged sirloin, T-bone and tomahawk, allow the table to share the cost while still making beef the centre of the meal.
Beyond the special occasion Steak has also moved beyond traditional occasion dining. Birthdays and anniversaries still bring people to the grill, but customers are no longer waiting for a special event to order a better cut. At Mayfair Lane, Pollitt says the crowd treats a good steak as an easy fit for a business lunch, an after-work catch-up or a regular midweek meal. “What we do see is people being more selective about quality rather than timing,” Pollitt says. They’re not waiting for a birthday to justify it, but they do expect it to be right every time they order it.” All cuts feature in Mayfair Lane’s top 10 food items, particularly fillet
STEAK
steak and scotch fillet. Large-format steaks are also a significant part of the
Why steak still stacks up
offer. Pollitt says the Chateaubriand is the hero dish because it turns dinner
Steak still earns its place on the pub menu because it
into something shared and memorable.
delivers on familiarity, satisfaction and occasion. But the
“It’s the one that does exactly what a great steak should do — it turns the table into an event,” she says. “It’s meant for sharing, it forces people to slow down and actually experience the meal together rather than just fuelling up. It’s the dish people book for, the one they photograph, the one they bring people back to try.” That event-style approach has flow-on benefits. “Steak is a natural anchor for a full night out – it invites a good glass of red alongside it, a shared side, maybe a starter to open the table up,” Pollitt says. “Our award-winning wine list is built with that pairing in mind, so a steak order often becomes the centrepiece of a much bigger night.” For the Norman Hotel in Brisbane, steak is the centre of its brand. The hotel’s long-running tagline, “Brisbane’s worst vegetarian restaurant”, sets the expectation before customers arrive. “Guests know before they arrive that we are serious about steak and beef, but that we also like to have a bit of fun with the brand,” says Tania Cousens, marketing manager at the Norman Hotel. The Norman’s meat cabinet and open grill help customers understand why one steak differs from another. “Our meat cabinet and open grill give guests a real sense of theatre and help build confidence in the product,” Cousens says. “Seeing the cuts on display and watching the grill in action makes ordering steak feel like an experience, not just a menu choice.” That visibility matters because customers are asking more questions.
menu must do more than name the cut. Customers may still spend, but they need to understand why the steak is worth the price. Meat & Livestock Australia’s 2026 Australia Market Snapshot shows beef remains the largest fresh meat protein by value across foodservice, even as it faces pressure from lower-cost proteins. It also identifies beef as the top-of-mind protein, with consumers linking it to trusted quality, great taste and both everyday and specialoccasion meals. For pub operators, that helps explain why steak continues to hold its appeal. Even when diners are watching their spending, MLA says consumers are still willing to pay more when value is backed by quality, freshness and trusted provenance. The foodservice data supports that shift. Almost 50 per cent of Australians’ monthly food budget goes to eating out, and while venue traffic fell 0.8 per cent, average spend per visit rose 4.1 per cent. For steak-led pubs, that points to more considered dining decisions rather than a loss of appetite. Rare Medium’s 2026 Red Meat Trends also point to where pubs can build value beyond simply adding more steaks. The strongest opportunities are in affordable
Cousens says diners commonly want to understand the difference between
indulgence, hero dishes, visible craft and smarter use of
cuts, which cut is most tender and where the beef comes from, particularly
different cuts. That means premium trade-up cuts, shared
when ordering premium options.
steaks, dry-aged or flame-grilled specials and well-
“Guests are much more interested in where their beef comes from and why one steak costs more than another. Details such as region, feeding program,
executed secondary cuts that feel like a chef-led choice. The strongest opportunity is making the steak offer easy to understand: cut, weight, provenance, grading where relevant, cooking method and staff knowledge. The 1.2kg Tomahawk at Mayfair Lane. Image: Danika Zuks
August-September 2026 | 29
Norman Hotel is known as ‘Brisbane’s worst vegetarian restaurant’
STEAK
marbling and Wagyu genetics help tell the story
standard. She adds that cost pressure is
and give guests confidence in what they are
managed through smart specials, rather than
ordering,” Cousens says.
compromising the product.
That places new demands on the floor team.
“It’s about finding the margin in volume and
Staff need to be able to talk through flavour,
smart menu engineering, not in a lesser product,”
tenderness, size, marbling and doneness in a way
she says.
that is simple and useful. At Mayfair Lane, Pollitt
Sides are another area where operators are
says customers “can tell the difference between a
balancing margin and perceived value. At Briars,
team that’s been briefed and a team that actually
steaks come with a choice of two sides and a
understands the product”.
sauce. East says the expectation is that sides
Making the numbers work
should be included. The Norman takes a similar view, including two
For operators, that makes training part of the
sides, house-made sauce and its signature bread
margin strategy. It helps customers trade up
rolls with steak, while still allowing customers
with confidence and makes premium steak
to add extra sides and toppers. Cousens says
feel less like an indulgence and more like an
this gives diners “a strong sense of value” while
good cut, cooked
informed choice.
preserving the opportunity for additional spend.
properly and real
For pubs wanting to sell more steak, the answer
hospitality around
Behind the scenes, the biggest challenges remain consistency, pricing and wastage. At the
is not just adding pricier cuts to the menu. It’s
Norman, Cousens says consistency is the central
making sure the whole offer stacks up, from the
issue for any beef-led venue.
beef and how it’s cooked to the sides, sauces, staff
“When steak is central to your brand, guests
knowledge and how it lands at the table.
expect it to be right every time,” she says. “That
Across the venues, the message is to build
means strong supplier relationships, skilled grill
value around the steak, rather than simply list
staff, careful product handling, ongoing training
a cut and price. Mayfair Lane does this through
and managing beef pricing and wastage closely.”
rituals such as Meat You Thursday and larger
East is equally focused on consistency
events including Cabernet and the Carnivore,
at Briars. “I’m particular about quality and
Meat the Malbecs and Cabernet & the Carvery,
consistency because of my background in
where wines are paired with different cuts and a
farming,” she says. “You don’t want a customer
butcher helps explain the product.
thinking the person next to them has a better scotch fillet.” Supplier relationships are critical. Pollitt
“Steak works hardest when it’s framed as an experience rather than a commodity,” Pollitt says. “Pair it properly with wine, train your staff to
says consistency at Mayfair Lane comes
speak to it with real knowledge and treat the large-
from suppliers who understand the venue’s
format shares as theatre, not just bigger portions.”
30 | Australian Hotelier
If [diners] feel the value is there –
it – they’ll spend. Foni Pollitt, Mayfair Lane Pub & Dining Room
DESIGN AND BUILD
Delivering a heritage pub refurb Working with older pub buildings always reveals a few surprises – here’s how to prepare for the unexpected. By Beck Basich.
FROM THE outside it can look pretty
Design: Caswell Group Build: Gowise Constructions Project Management: BECK PM
The thing about old pubs is they’ve usually been
straightforward. A venue closes its doors, the
renovated more times than anyone can remember.
hoarding goes up, and six months later a beautifully
Different owners have come and gone, layouts have
refurbished pub reopens to the public. The reality
changed and services have been added wherever
is usually very different. I’ve worked on enough
they could make them fit. I’ve stood there so many
heritage pub refurbishments now to know that old
times looking up and wondering, “Who thought
buildings are full of surprises. No matter how much
putting that there was a good idea?”
planning goes into a project, there comes a point where demolition starts, something unexpected
TIME AND MONEY
comes up and you’re left figuring out what to do
This is usually the point where budget comes into
next. That’s probably the best way I can describe a
the conversation. Yes, I can hear what you’re
heritage pub refurbishment. Every time you solve
thinking. How do you even keep a heritage pub
one thing, something else pops up.
refurbishment on budget? The reality is that once
I think back to the Norfolk Hotel project in
you start opening up an old building, there are
Redfern with Public Hospitality. Every time we
always going to be things you didn’t know were
uncovered something unexpected, it seemed to
there. That’s just part of the process.
send us down another rabbit hole. One discovery
I remember one project where we uncovered
had a habit of leading to three more. There
services running through the kitchen that needed
were times during demolition when we’d pull
to be completely redirected. Suddenly there was a
something apart thinking we’d finally reached
cost nobody had planned for and the budget needed
the original building, only to find another layer
to absorb it. That’s the reality of working in old
hiding underneath. After a while it became a bit
buildings. The budget doesn’t suddenly get bigger,
of a running joke on site. I remember opening
so you have to make decisions somewhere else. We
up sections of the building and finding remnants
ended up finding savings elsewhere in the project so
of previous renovations everywhere. Looking
we could absorb the additional cost without losing
back now it sounds funny, but at the time every
the things that were important to the venue.
discovery was another “What on earth do we do with this?” moment.
32 | Australian Hotelier
William Farrer Hotel refurb for Harvest Hospitality
That’s one of the things I enjoy most about hospitality projects. You’re not just renovating a
DESIGN AND BUILD
building, you’re creating a venue people are going to spend time in. Before a project starts, I’ll spend a lot of time with the operator understanding what they’re trying to create and how they want people to feel when they walk through the door. Those conversations become really valuable when the project starts throwing curveballs. For me, that’s why the brief is so important. Once you know what matters most to the venue, you can work through those decisions without losing what made the project special in the first place. Then there’s time. One minute you’re working through drawings and site
Five things every publican should know before renovating a heritage pub. 1. Spend more time at the start investigating the building than you think you need to Most heritage pub refurbishments don’t get into trouble because of what you can see, they get into
issues, and the next you’re counting backwards from opening night. Before you
trouble because of what you can’t. Hidden services,
know it, that date circled on the calendar isn’t very far away.
structural issues, previous renovations and decades of
I know this first hand from managing a regional pub refurbishment remotely
modifications can all impact budget, programme and
from Sydney. The William Farrer Hotel by Harvest Hospitality in Wagga Wagga
design. The more you understand about the building
was an incredible project. We were working towards an Anzac Day opening, one
before demolition starts, the better placed you’ll be
of the biggest days on the calendar for the town, and the date wasn’t moving. By the final few weeks, it felt like the whole town was behind it. The local trades, the operator, the design team and the project team were all doing whatever they could to get the doors open on time. There were plenty of late nights, endless trips to Bunnings and more than a few moments where everyone was wondering how we were going to pull it off. Somehow we got there. The doors opened on Anzac Day, the beer was pouring and the pub was full. That was such a great feeling. One of my favourite parts of any project is opening night. After months of site meetings, problem solving and making a thousand decisions, you finally get to see people enjoying the venue. Friends are catching up over a beer, families are having dinner and locals are finding their favourite spot again. They’re not thinking about the refurbishment, the budget or the months of work that went
when construction gets underway. 2. Get your heritage consultant involved early A good heritage consultant should be part of the conversation from the beginning, not just brought in when approvals are required. Understanding what is genuinely significant about the building early on makes it much easier to develop a design that respects its history while still delivering what the venue needs today. 3. Decide early what parts of the design are non-negotiable At some point every project comes under pressure. It might be budget, programme, procurement or something unexpected uncovered on site. Before
into getting the doors open. They’re just enjoying the pub. For me, that’s always
construction starts, be clear on the elements that
the moment when it all feels worthwhile.
give the venue its character and make sure everyone
Beck Basich is the founder of BECK PM, a Sydney based client-side project
understands why they matter. When difficult
management business specialising in hospitality and retail projects. With more
decisions need to be made later, you’ll know exactly
than 16 years of industry experience delivering pub refurbishments, heritage and
what you’re protecting.
retail fitouts, she works alongside owners, operators and design teams to bring
4. Build contingency into both your budget and
projects from concept through to completion.
your programme I’ve never worked on a heritage pub refurbishment that
Norfolk Hotel refurb by Public Hospitality Design: Caswell Group
didn’t uncover something unexpected. That’s not a sign the project is off track, it’s simply part of working with old buildings. Giving yourself some breathing
Build: Lamond Projects
room in both the budget and programme allows the
Project Management: BECK PM
team to solve problems properly rather than making rushed decisions that can impact the final outcome. 5. Order long-lead items early and don’t leave furniture until the end Furniture, lighting, custom fittings and specialist finishes often take longer than expected and can quickly become programme risks if left too late. Some of the biggest challenges I’ve encountered haven’t been on site; they’ve been making sure key items arrive in time for opening. If it’s important to the design, start planning and ordering it way earlier than you think you need to.
August-September 2026 | 33
A recent gather of the ‘Old Morphy Crew’. Image supplied: Palmer Hospitality Group
TALES FROM THE TOP
Connections built to last Morphett Arms Hotel’s ‘Old Morphy Crew’ reunites generations of former staff, celebrating a lasting culture of community and connection.
SINCE OPENING its doors in 1964, Adelaide’s
here. If you create an environment where people
Morphett Arms Hotel (also known as The Morphy) has
feel respected, supported, and part of something
welcomed generations of staff, many of whom who
bigger than just their rostered shifts, they’re more
have stayed connected long after leaving the venue.
likely to stay.
What started as the occasional catch-up evolved
“At The Morphett Arms and beyond there’s
into something more intentional, regular and
always been a strong focus on team culture,
community-driven, now known as The Old
consistency in leadership, and recognising people
Morphy Crew.
for their contribution. Over time, that builds
“The Old Morphy Crew really came about organically,” said Leah Foster, chief financial officer for Palmer Hospitality Group. “It’s usually a relaxed, informal gathering where people pick up right where they left off. There are
loyalty, and importantly, it carries on even after people leave.
Three generations, one community One of the best examples of the generational community at The Morphy is the story of Maxine Patterson. “She worked at The
For current staff seeing the relationships built
Morphy from 1983 to
over the venue’s history, Foster says it sends a
1998. Her son Nick then
powerful message about the group’s shared values.
joined as part of the
stories, laughter, and a sense of familiarity. You’ll
“It reinforces that this is more than just a job, it’s
original team at New York
have people who worked together decades apart
a place where meaningful, lasting relationships are
Bar & Grill, working there
sharing the same table. It’s about reconnecting and
built. It creates a sense of belonging and continuity,
celebrating shared experiences.”
giving people confidence that their time here will be
Foster said the key to building the enduring friendships has been authenticity. “These aren’t forced connections; they’re genuine relationships that have formed over years
something they carry with them.” As new generations come through Palmer Hospitality, Foster expects the tradition to carry on at The Morphy and even extend to other venues.
of working together. We’ve simply created a space
“The foundation will stay the same – connection,
where those connections can continue. There’s also
shared experience, and community. We’ll continue
a shared pride in having been part of The Morphy
creating opportunities for people to reconnect, but
and the larger Palmer Group, which gives people
ultimately it belongs to the people who’ve been part
a common thread no matter where they are now in
of the journey.”
their lives or careers.” Having worked with the pub group for more than
She concluded: “What makes The Morphy special isn’t just the venue – it’s the people who
27 years herself, Foster reflected on how Palmer
have been part of it. The Old Morphy Crew reflects
Hospitality has created a culture of longevity
that. It’s a reminder that great hospitality is built on
and loyalty.
relationships, and when you get that right, it lasts
“It comes down to how people feel when they’re
34 | Australian Hotelier
well beyond the shift.”
for five years in the early 2000s before going on to become a police sergeant. And just recently, his son Angus has submitted his resume to The Warradale Hotel for casual work while he’s studying at uni.”