Australian Hotelier October 2021

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 38 No. 9 - October 2021

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ON YOUR MENU

un ed B k nc Mil ala

Q notesibonal B B key radit y e k & Smosh of tss o Sm Richith a dwaeetne w Qs BB

Firm glazed outer crust

Freezer fresh for 6 months

Texture absorbs delicious juices

IN THIS ISSUE: OUTDOOR SPACES | PUB DINING | VENUE DESIGN

Reduced carton size

QBA SRIRACHA MILK BUN

FIVE SPICE CHICKEN BURGER INGREDIENTS - ¼ teaspoon five spice powder - 20ml soy sauce - 20ml chinese cooking wine - 3g ginger puree - 125g chicken breast - 1 QBA Sriracha Milk Bun, split - 30g butter lettuce - 2g red onion, sliced

- 75g carrot, shredded - 70g avocado, sliced - 2g coriander sprigs SOY GINGER AIOLI - 2.5ml soy sauce - 3g ginger puree - 40g Praise Classic Mayo

METHOD 1. Combine the five spice powder, soy sauce, chinese cooking wine and ginger puree in a bowl. Add chicken, marinate for 30 minutes.

ON YOUR MENU

2. Prepare the soy ginger aioli by combining the soy, ginger and Praise Classic Mayo. Cover and refrigerate.

3. Heat a chargrill over high heat. Remove chicken from marinade.

Chargrill until cooked through. Remove and keep warm.

4. Toast the cut sides of the bun and spread with the soy ginger aioli.

Scan the code to learn more about the QBA Milk Bun range.

Top with lettuce, chicken, red onion, carrot, avocado and coriander sprigs. Serve.

Serving suggestion – serve with a drizzle of Sriracha sauce if desired

COST PER SERVE $4.79*

QBA Sriracha Milk Bun QBA MILK BUN PRODUCT CODE: 177448 PRAISE CLASSIC MAYO PRODUCT CODE: 176144 Savoury flavour with a hint of chilli & a spicy garlic kick that pairs amazingly with Praise Classic Mayo.

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Sales & Customer Service 1300 366 533

QBA SMOKEY BBQ MILK BUN

WH EN

INGREDIENTS - 100g streaky bacon rasher - 1 QBA Smokey BBQ Milk Bun, split - 20g ETA Original BBQ Sauce - 10g baby rocket - 25g dill pickle, sliced

QB

METHOD

A

1. Combine the beef mince and dried thyme. Season well with salt and pepper.

Form into a large flat patty shape. Cover and refrigerate for 30 minutes.

2. Heat a chargrill over high heat. Grill the beef patty until cooked through.

Remove and rest, keeping warm.

FL

NS

- 180g beef mince (3 star) - ¼ teaspoon dried thyme - Salt and cracked black pepper, to taste - 2g clove garlic, crushed - 25ml olive oil - 75g button mushrooms, thinly sliced

URCHASE A CA P U RT YO

OF ON

BEEF, BACON AND MUSHROOM BURGER

K AVO U RED MIL

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3. Heat a flat plate grill or frying pan over medium heat. Mix together the garlic

and olive oil, season with salt and pepper. Add the mushrooms and toss to coat.

4. When the flat plate is heated, saute the mushrooms until golden.

5. Whilst the mushrooms are cooking, grill the bacon until golden and crisp.

6. Toast the cut sides of the bun and spread with the ETA Original BBQ Sauce.

Top with baby rocket, beef patty, bacon, mushrooms and pickle. Serve.

COST PER SERVE $5.37* Firm glazed outer crust

Freezer fresh for 6 months

Texture absorbs delicious juices

Reduced carton size

QBA Smokey BBQ Milk Bun QBA MILK BUN PRODUCT CODE: 177449 ETA ORIGINAL BBQ SAUCE PRODUCT CODE: 126518 Rich & Smokey notes balanced with a dash of traditional BBQ sweetness pairs with ETA Original BBQ Sauce.

TO CLAIM, GO TO GFFOODSERVICE.COM.AU/PROMOTIONS **T&CS APPLY. AU HOSPITALITY VENUES ONLY. PURCHASE BETWEEN 27/9/21 & 21/11/21.

CLAIM BY 11:59PM AEDST 5/12/21. MAX 1 CLAIM P/VENUE. RETAIN RECEIPT *BASED ON RRP

CONTENTS & ED’S NOTE

WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au

PUBLISHED BY: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419 PUBLISHER: Paul Wootton

Contents

P26

SPECIAL FEATURES

REGULARS

10 Outdoor Opportunity: Refreshing Ed’s

6 News: What’s happening in pubs

Pick

rooftops, beer gardens and alfresco spaces.

14 Regional Stories: The Stanley Hotel in

Tassie shares its winning strategy.

17 Menu Revamp: Sparkke at the Whitmore

appoints a new head chef.

across Australia.

26 Design & Build: A new chapter for

Melbourne’s Sarah Sands Hotel.

30 Tales from the Top: Redcape CEO

Dan Brady discusses the Group’s unconventional KPIs.

20 Pub Dining: Burger buns on the rise,

food pairing finds new turf, and

In preparation for what is shaping up to be

a buoyant summer season for most, we bring

to throw open the doors

you our pub dining feature on p17, where we

and emerge from months

explore new opportunities in food pairing, we

of lockdown.

hear from pubs about their post-pandemic

be plenty to navigate – managing density

takeaway plans, and we explore the instafame potential of the humble burger bun.

Bring it on!

limits, staffing, and vaccine passports as we head into the busy summer season.

In the past year, many pubs have taken the

Amanda Bryan, Editor E: abryan@intermedia.com.au

opportunity to refresh their venues – especially outdoor areas such as rooftops, beer gardens and alfresco areas, and in this issue, we take a tour through some of these projects in our outdoor feature starting on p10.

4 | Australian Hotelier

GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au

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Editor’s Note to have a cold one at my local, but there will

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takeaway tips.

For many venues in

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In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

$1.7b takeover bid for ALE ALE PROPERTY Group and its 78 pub freeholds could be under new ownership by mid-December

of 25 per cent and offer “potential mixed and

following a takeover offer from industry super

alternate-use opportunities in the long term”,

fund Hostplus and property investment company

Charter Hall says.

Charter Hall.

The pair are collaborating on a $1.68bn offer that

ALE chairman Robert Mactier described the proposal as “highly attractive” for ALE

will see them become Australia’s largest owners of

shareholders, as it reflected a material premium to

freehold pub assets.

ALE’s trading price and the revised independent

ALE’s directors are backing the joint bid from Charter Hall Long WALE REIT (CLW) and Hostplus,

valuation of ALE’s portfolio.

“After careful consideration, the ALE board

with each set to own 50 per cent of ALE’s assets

has concluded that the proposal is in the best

upon completion.

interests of ALE securityholders and unanimously

Board members of the ASX-listed pub property

recommends that securityholders vote in favour

group – which owns pubs that are leased to

of the schemes, subject to no superior proposal

Australia’s largest operator, Endeavour Group –

and the independent expert concluding that

are unanimously recommending ALE shareholders

the schemes are in the best interests of ALE

vote in favour of the deal, which offers a significant

securityholders,” he said.

premium to valuations of the portfolio.

The offer includes cash and scrip, and under the deal, ALE shareholders will receive 0.408 CLW securities, $3.673 in cash, and a 5.5 cent dividend for each ALE security owned.

In 2014, Charter Hall and Hostplus teamed up to buy 54 pubs off ALH – now part of the ASX-listed Endeavour – for $600 million, with ALH continuing to operate the pubs on long term leases.

CLW fund manager Avi Anger said the transaction was designed to deliver significant benefits to both ALE and CLW shareholders.

“The transaction is consistent with CLW’s strategy to invest in high-quality real estate assets that are predominantly leased to corporate and government tenants on long-term leases.

“We are pleased to be able to continue our partnership with Hostplus, a leading Australian

ALE’s flagship pubs include Sydney’s Crows

superannuation fund, in investing in high-quality pubs

Nest Hotel, Young & Jackson in Melbourne and

and liquor retail outlets leased to Endeavour Group.”

Queensland’s Breakfast Creek Hotel. According to

6 | Australian Hotelier

Moreover, the properties have low site coverage

Shareholders will be sent scheme booklets in

Charter Hall, 99 per cent of ALE’s properties are

mid-November, shareholder approval will be sought

in metropolitan locations, and 94 per cent are on

in early December, and implementation of the

Australia’s east coast.

takeover is expected to occur in mid-December.

NEWS

Meet the post-lockdown patron WITH FREQUENT and extended lockdowns shutting venues and

Simon Johnston says after the first Sydney lockdown, Feros

locking patrons out, what can you expect from your clientele

Group saw a huge shift toward premiumisation, and patrons

when you throw open the pub doors?

tended to stay at venues longer. Also, he said, demand for

Obviously, expect an influx, and some groups, thanks to many

cocktails exploded. “We’ve gone into all our pubs during

months of missed celebrations with friends and families. Also,

this lockdown and we’ve renovated all our cocktail areas

expect a new version of your old customer, one who is uncertain

and developed new menus and we are preparing for that to

and seeking safety assurances, but who is, in return, more

happen again.”

appreciative of the need for regulatory compliance.

These are just some of the key predictions that have emerged

Localisation and the CBD

from an industry panel exploring post-lockdown customer trends

The shift to working from home is unlikely to fully reverse, which

hosted by business advisory firm Quantaco.

could leave the CBD light on office dwellers. While this may

W. Short Hospitality managing director Jen Russell, Feros Group chief operating officer Simon Johnston, and Geronimo founder and director Matt Hunt joined Quantaco’s chief

translate into lower volumes in city-centre pubs, suburban pubs could see an increase in local visitation, the panel said.

But all is not lost for CBD spots, according to Russell, with the

commercial officer Scott Barber in a webinar on lockdowns

city set to become an exciting place to excursion to. Free from the

in hospitality.

usual hordes of summer tourists, people who have been locked

Matt Hunt said to address customer concerns around safety, venues will need to provide guidelines. “Customers will be looking for guidance on new social rituals,” he says. “We have

away in their local LGA will embrace rediscovering their city, and consider them a destination work travelling to, she predicts.

a wonderful opportunity to lead the customer on this. Everyone

Digitalisation done well

wants freedom but they do want it in a safe environment.”

Apps and taps have become part of everyday life from venue

Premiumisation, new tastes, and old faves Months of stay-at-home orders will also have cemented many new at-home habits, according to the panel, with cocktail

check in, through to ordering and paying. While that provides for a convenient and safe customer experience, the panelists agreed the value is found in the data that is collected.

Providing unique communication, offers and even pricing

making, cooking and exploration of new ingredients and

with your most loyal patrons is the real benefit of digitisation,

healthier options among the things people are focusing on to

Geronimo’s Matt Hunt says, as long as it

escape the lockdown blues.

provides enough value to avoid data-sharing

Hoteliers and restaurateurs should review and refresh menus to meet this expectation, but don’t throw the baby out with

fatigue that some patrons may feel.

“Local community pubs are perfect

the bathwater, Jen Russell advises. “Nothing beats a cold

candidates for loyalty done well,” he said.

beer and a schnitzel, so be prepared to balance new with

“For airport or business-based venues, it’s

traditional offerings.”

more difficult.”

Keep up with the latest industry news!

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October 2021 | 7

NEWS

AVC seeks UK chefs and returning Aussies AUSTRALIAN VENUE Co. (AVC) has offered to pay the moving

group tens of thousands of dollars, as a huge investment into staff

costs of UK chefs and Aussies living in the UK in a major

and the recovery of the hospitality industry.

recruitment drive to staff up ahead of extraordinary demand this summer.

AVC’s Summer of Fun recruitment drive will seek to fill 500 jobs targeting Australians abroad who want to return home, and UK chefs looking to make a summer sea change to Australia.

“It’s been incredibly difficult for many Australians to get home,

The group is promoting the campaigns on social media, and in just a few days received 250 applications for the domestic roles and 150 from the UK, Waterson said.

A broader trend The news follows a similar announcement from Endeavour Group

so we’re excited to support a pathway home for Aussies abroad

liquor stores Dan Murphy’s and BWS which plan to

who have hospitality experience,” AVC CEO Paul Waterson said.

hire 4400 team members for summer, with hundreds of roles

For UK citizens, AVC will contribute to the costs for the Employer Sponsored Visa to make the transition to working in

available for immediate starts.

These moves come ahead of an anticipated skills shortage

Australia as smooth as possible. For some UK residents, this visa

given the absence of overseas holiday workers, the departure of

allows them to begin the pathway to Permanent Residency.

staff from the industry in response to extended lockdowns, pent-

Successful applicants will have their flights to Australia, hotel

up consumer demand post-lockdown, border openings, relaxed

quarantine and two weeks of rental accommodation paid for by

restrictions, high vaccination rates, and the beginning of the

AVC, and will receive a $1000 drinking & dining voucher.

festive season.

Paid training will start online during hotel quarantine, to help them hit the ground running.

Two-pronged attack AVC has also launched a domestic hiring campaign and is offering

“Australians – particularly those in Sydney & Melbourne – are absolutely overdue a good time. We see huge demand every time we come out of lockdown, and we expect this summer to be even bigger. People are ready for some fun,” Waterson said.

“It’s been an incredibly stressful two years for people working

workers a $1000 drink and dining credit and immediate start paid

in the industry, but I want people to know that hospitality has

training, so those in NSW and Victoria can get started while in

a bright future in Australia. We’re extremely confident in this

lockdown, with roles on offer for bartenders, chefs and managers,

summer and we’re hiring people now for it.

including those with no experience.

“We’ve got this issue where we have a lack of holiday workers,

“No matter where you are in Australia, your hospitality career doesn’t have to be on hold right now. You can make your next

so we’re taking a two-pronged attack – we’re going offshore to

career move today and start now with AVC. Whether you have 10+

the UK to look for chefs to join us and we’re investing in front of

years of experience or no experience at all, we have a job for you.”

house teams to get ready for what we anticipate will be a really big summer,” Waterson said.

AVC has described the recruitment drive, which will cost the

8 | Australian Hotelier

The Summer of Fun hiring drive is looking to fill roles in major cities and regional areas across Australia in AVC’s 170 pub, bar and event venues.

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OUTDOOR OPPORTUNITY

The new beer garden at the Chancellor’s Tavern features several different zones

Greenery and casual seating feature oudoors at the Chancellor’s Tavern

Refreshing outdoor spaces

As pubs across Australia gear up for a huge summer, we take a look at some of the new and rebooted rooftops, beer gardens, alfresco areas and pop-ups that will be ready to greet patrons.

DENSITY LIMITS, physical distancing,

and keep them in the venue longer,

refreshed dining and gaming spaces,

ventilation – all of these things were

however, seating areas must be expanded,

and the new-look outdoor beer garden

unheard of a couple of years ago,

and spaces need to be compelling and

which includes greenery, casual seating

but they are now an integral part of

Covid-safe, Kelly says, which is, in turn,

and picnic tables, wooden skittles games

the hospitality landscape, and not

paving the way for a flurry of outdoor

lanes, and the largest play area in the

surprisingly, this adds up to a major new

renovations and refreshes.

locality with interactive wall panels, slides

focus on outdoor spaces as many parts of the country prepare to re-open.

The latest lockdowns have also provided venues with some patron-free down-time,

With Australia’s double vaccinated patrons about to hit the town, we take a tour through some of these spaces.

and a play structure.

“The beer garden flows very naturally from the bistro to create a great indoor/ outdoor atmosphere,” says AVC’s chief

offering a decent window of opportunity

Beer garden bonanza

to get in and expand, improve and tweak

Australian Venue Co. (AVC) is currently

rooftops, beer gardens, and alfresco

investigating opportunities to add beer

add-ons to boost space in its venues. The

areas, helped along by a relaxation of

gardens and rooftops at venues around

strategy was successful in Melbourne after

some of the rules by councils.

the country in a bid to cater to the

the first lockdown where 22 outdoor spaces

“Pubs are starting to design spaces

marketing officer Kylie Moncur.

AVC has also taken advantage of alfresco

changing hospitality landscape. A good

were activated, and AVC is now working on

that people can stay for in longer,” says

example of this strategy, the group says,

proposals to roll the strategy out across five

hospitality design expert Paul Kelly. “They

is the Chancellor’s Tavern on the Sunshine

venues in NSW.

realise that customer attention is key.”

Coast where it has added a beer garden

“The Melbourne outdoor dining program

Patrons will no longer chance going out

which has been designed with several

was an amazing program that allowed

without a booking like they once would, he

different zones for kids and families,

businesses to quickly activate outdoor

says, which is good for pubs as they can

social groups and casual dining.

spaces, with very little red tape, providing

now offer two sittings.

To attract patrons for earlier sessions

10 | Australian Hotelier

The $1.8 million renovation, which was finished at the end of last year, includes

safe places for customers to dine and reactivating the CBD,” says Moncur.

OUTDOOR OPPORTUNITY

Seasonal pop-ups This year, Australian Venue Co. (AVC) expanded its Melbourne alpine-inspired winter wonderland pop-up, The Winter Village, to Adelaide, Brisbane, and Perth.

The Winter Village, which saw its debut in Federation Square in Melbourne two years ago, featured an ice skating rink, an igloo village, daily snow showers and food and beverage.

“The Winter Village is a pop-up family-friendly outdoor AVCs winter village features igloos for hire Oxford Tavern’s beer garden gets bigger

experience that is well suited to the current climate,” says AVC’s chief marketing officer Kylie Moncur.

AVC is also this year bringing back The Exchange Beach Club, a successful large-scale outdoor pop-up event on the beach in Port Melbourne.

“It will offer a largescale outdoor pop-up beach club, with food and beverage, entertainment and cabanas for hire,” says Moncur.

Breaking boundaries Sydney pub group Odd Culture has embarked on a number of outdoor renovations in the past year, including expanding the outdoor areas at the Oxford Tavern in Petersham, The Duke of Enmore in the inner west, and the Old Fitzroy Hotel in Woolloomooloo.

“We took the opportunity to expand our already large beer Alfresco at the Old Fitz

garden at the Oxford Tavern, improving airflow, and replacing gas heating appliances with highly efficient, smart electrical appliances,” the group’s general manager and director, James Thorpe says.

“The Duke’s courtyard was mid-renovation at the time of the lockdown, and will be complete by the time we open in October.

“The Old Fitz got a new outdoor area in February which can fit a whopping 120 patrons even under density restrictions.”

According to Thorpe, the new outdoor area at the Old Fitzroy is roughly eight times larger than what was approved when the group acquired the venue in February, and he says the council (City of Sydney) was great throughout the process.

“The boundary application through L&GNSW is fully integrated in the council application as a result of COVID-19, and there was very little, if any public exhibition,” he says. “The usually cumbersome 30 days required on the L&G noticeboard was completely waived.”

The group has also dabbled in outdoor activations, according to Thorpe. The Old Fitz’s head chef, Anna UgarteCarral ran a three-day Spanish-influenced pop-up in July, which was very well received, he says.

Locals were treated to a selection of takeaway tapas, steaks, desserts and beverages.

October 2021 | 11

OUTDOOR OPPORTUNITY

Cocktail hour Zenith Hotels has undertaken a major upgrade of its outdoor space at Shoal Bay Country Club in NSW coastal town Port Stephens during this lockdown.

Director Peter Lazarus says lockdown provided the group with an opportunity to refurbish the main restaurant, and to undertake a number of structural, functional and design upgrades to the expansive alfresco ‘Patio’ dining area.

“Structural changes include the removal of an existing canopy roof structure and the installation of a higher roof allowing for improved design, airflow and circulation and providing the space with a more ‘outdoor’ feeling,” Lazarus says.

Functional upgrades to the outdoor bars have also been made to allow for increased efficiencies for streamlined, speedier service, he says.

According to Lazarus, cocktail service is a major driver of these changes, in anticipation of a surge in Airflow, circulation, and cocktail service are the focus at Shoal Bay Country Club

cocktail sales in the post-lockdown summer period.

“Design improvements have been made via a full furniture re-fit and styling upgrade,” he says.

Tree Change Watson’s at The Entertainment Quarter, Moore Park in Sydney is opening its doors this month following a major renovation of the PJ Gallagher’s Irish Pub. The revitalised space has ample seating and dining options inside and out and includes two alfresco spotted gum decks in the beer garden, which has a courtyard bar, an alfresco servery and a fourmetre mega screen.

Contemporary interiors flow out to the beer garden and spacious timber decks. By day, the beer garden will feature acoustic performances, and by night, three giant Moreton Bay fig trees adorned with over 2.5km of fairy lights are a major feature.

Watson’s is a collaboration between long-time friends Michael Watson of events company Wats On Events and Danny Stapleton, director of West’s Tigers.

“We have 400 squares of outdoor space as part of the venue,” Watson says. “That means we can have around 200 people outdoors, which in this Covid environment is a big win for us.”

According to Watson, the Moreton Bay fig trees shape the entire outdoor space. “There was no chance of removing them, so we are using them as a feature in the space.”

Installing the lights was a lot of work, Watson says, and took two people two weeks. “They look absolutely amazing, and we don’t need any other lights. The fairy lights give off a warm light which creates such a nice ambience on the deck.”

12 | Australian Hotelier

Giant fairy-lit Moreton Bay fig trees are a draw card at Watson’s

OUTDOOR OPPORTUNITY

Rooftop with a view Bayfield Hotels has taken the opportunity to change the way it operates the rooftop space at its Light Brigade Hotel due to Covid, and this has been of benefit to its bottom line.

Before Covid, the group did not take bookings on the Brigade Rooftop – it was first-in best-dressed, says Kaine Bayfield, chief operating officer of Bayfield Hotels.

“We would have waitlists to go up to the rooftop when the space became available. With Covid, we obviously had to pivot many aspects of the business, which included the introduction of bookings for the rooftop bar.

“We would allocate 1 1/2 hours per booking with a maximum of 10 people. This way more people got to enjoy the rooftop and make the most of it.

“We have noticed a significant improvement in food revenue as a result of this as patrons are planning their outings and making the most of their booking to include a meal.”

However, Bayfield says the group has not been able to extend any outdoor areas in its venues due to space and licencing issues.

“We would definitely consider utilising part of our large outdoor car park at Belrose Hotel if the laws were relaxed for licencing boundaries by Liquor & Gaming,” he says.

Brigade Rooftop has pivoted.

Pet project To accommodate more patrons outdoors, Camden Valley Inn has added outdoor seating umbrellas to its recently renovated outdoor area, and is boosting its family appeal with a new addition of a different kind.

Following the renovation two years ago, the pub introduced baby goats to reinforce the venue’s family-friendly credentials.

The venue encourages the kids to walk around and interact with the animals.

Camden Valley Inn is adding animals to the mix

Kayla Seeney, GM of the Camden Valley Inn says upon reopening, chickens will be added to the mix. “We’ve just finished the chook shed now during lockdown, and when we open we will have around eight baby chickens,” she says.

“Outdoor space has always been a big priority at the Camden Valley Inn, but it’s definitely become even more important during the pandemic,” Seeney says.

“Our patrons can choose from a number of recently renovated outdoor areas, including our beer garden and outdoor lounges, and we have more outdoor refurbishment plans on the horizon.”

During lockdown, Seeney says, the Inn has also been doing some maintenance and touch-ups, and the grounds and gardens have had a chance to grow without the foot traffic.

Outdoor seating has been expanded at Camden Valley Inn

“With the weather warming up and restrictions easing, we’re looking forward to safely welcoming patrons back to the venue, and hopefully getting back on track with some of our big summer plans.”

October 2021 | 13

REGIONAL STORIES

A destination worth waiting for

With another summer of bookings hanging in the balance for destination pubs, strong links to the local community have never been more important for this award-winning Tassie hotel.

THE STANLEY Hotel is located on

Tracey and Julian told Australian

a true country hotel, where conversation

Tasmania’s north-west coast in a small,

Hotelier they were thrilled with the win.

historic fishing village of the same name.

“This award takes into account the whole

The village of Stanley is two and a half

experience of our hotel – the bar, bistro

a great mix of local customers including

hours from Launceston, has a population

and accommodation,” Tracey said. “We

fisherman, farmers and businesspeople,

of about 500 people, and has become

were over the moon to win that award.”

and they mix well with visitors and are

increasingly popular with tourists,

They also say while they are happy to be

attracting about 100,000 of them

open unlike many of their counterparts,

every year.

their upcoming summer season is in doubt.

Surrounded by the ocean and green

“We rely heavily on Victoria and NSW

and catch-ups are important.”

According to Tracey, the pub attracts

happy to provide tips on local produce and the best tourist spots.

“I think Tasmania is a place that everyone would like to come to, so when

hilly farms, and boasting a chairlift that

for our visitors, so at the moment we are

they are free to travel again, we will be

transports visitors to local landmark The Nut

really hurting, and we don’t expect to have

really busy, and we just have to hold on

– an ancient volcanic plug with a large, flat

our normal business uptake in October to

until then.”

surface, it’s little wonder it pulls in a crowd.

December,” Tracey says.

While venues in locked-down areas

Space restrictions have also affected

Winning strategy

are preparing to re-open, however,

business. “Our bar is only small, so it is

When that happens, the Jacobs will be

many pubs on Australia’s tourist trails

tricky, and that won’t change soon,” she

more than ready. The hotel also snared

like the Stanley Hotel will continue to

says. “In our busy season, we can’t put

the Best Pub-Style Accommodation award

face uncertainty as long as state borders

enough people through the Bistro – but at

at the THA awards

remain closed.

least we are open.”

Its owners and operators are Tracey

Domestic tourism and a strong local

and Julian Jacobs, and their pub recently

trade have always been an important

took out one of the top pub gongs at the

part of the mix for the Stanley Hotel, but

Tasmanian Hospitality Association 2021

especially so over the past 18 months.

Awards for Excellence. The Stanley was

This win was satisfying, Tracey says, as a lot of renovation was involved to get the pub’s rooms to the standard they are.

This award recognised Stanley Hotel’s well-maintained property, quality

“We aim to have a comfortable and

service, and tasteful renovations with

named Hotel/Pub Tavern of the Year -

welcoming bar and bistro for our locals

modern touches, she says. “The hotel

Regional at the event which was held in

first and then for our visitors to Stanley,”

still has a historic feel but with a modern

Hobart in June.

Tracey says. “We are a gaming-free hotel,

feel and conveniences.”

14 | Australian Hotelier

REGIONAL STORIES

Local produce is the focus on The Stanley’s all-Tasmanian menu

The rooms have either a view of The Nut or towards the bay, they all have ensuite bathrooms, good showers and beds, and are located right on main street among the cafes and galleries.

The Jacobs say they enter the THA awards every year in order to gain valuable and comprehensive feedback from judges who mystery shop each entrant.

“You get a comprehensive report and you get to know where you scored compared to the winners. This allows us to measure ourselves against our competition and get good feedback,” Tracey says.

Doorstep dining The Stanley Hotel missed out on the Best Bistro in a Hotel award this year by half a point, according to Tracey, although it has scooped this award a few times in the past with the pub an earlier mover in embracing home-grown produce, first with an all-Tasmanian menu, and more recently, narrowing this down to locally-sourced.

“We are the busiest bistro in Stanley, and we focus on local food, wine and spirits. On our doorstep we have scallops, abalone, lobster, Cape Grim Beef and vegetables – local farmers dig our potatoes and deliver them daily, when berries are in season, they arrive to the kitchen still warm from the sun – the flavour and freshness is second to none,” she says.

“We set ourselves above your usual ‘pub’ and a little below a restaurant – aiming to exceed customers’ expectations.”

The Stanley Hotel has always been committed to quiet, continuous improvement, Tracey says. “We can only affect what happens between our four walls. We aim to have well-trained, efficient and friendly staff

The Stanley Hotel won a THA award for its accommodation this year

– which we are blessed to have.

“Upskilling our staff is important, we need to give back to our young team and if they leave us, that they are recognised as professionals in our industry.”

She says the couple are looking to other expansions and opportunities in Stanley as they arise. Expansion opportunities within the hotel itself are limited, aside from small improvements, due to its heritage status and its physical location, which is right on the street.

During lockdown the Jacobs have made some tweaks, such as painting the bar, changing some furnishings and doorways, and upgrading toilets, Tracey says.

“There’s always something to do in an old building, and that makes it fun. You have to keep it up to date and maintained.”

The bar is a place for conversation and catch-ups among Stanley locals

October 2021 | 15

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20

21

Foodservice Inspiration For Your Pub

CREATIVE SPARKKE Sparkke at the Whitmore’s fresh take on food

ON THE RISE Burger buns break new ground

FOOD PAIRING New trends to raise our spirits

MEALS TO GO

Pivoting pubs’ postpandemic plans

VENUE PROFILE

A Creative Sparkke New head chef Kelly Delaney is reinvigorating brewpub grub with dishes that incorporate house spirits at the Sparkke at the Whitmore in Adelaide.

SPARKKE AT the Whitmore has

local ingredients, and on dishes that

appointed new Head Chef Kelly

integrate Sparkke Change Beverage

Delaney to shake-up the menu at

Company Brews and Sparkke’s new

its award-winning brewpub and its

Full Circle Spirits.

restaurant fare.

Delaney, who joined Sparkke at the

These were created during Covid

by Sparkke’s female founders in

beginning of July, comes with over

collaboration with a distillery partner.

26 years of experience in restaurants

They include Lemon Flower Gin,

across Australia and in Kuala Lumpur,

Autumn Quince Gin, Strawbery

Malaysia. She has worked in some of

Limoncello, Honey Malt Liqueur, Red

Australia’s most prestigious eateries,

Amaro, Spirit of Oak and Malt.

including Sarti Restaurant, Augé

Delaney’s new dishes include the

Restaurant, Stokehouse Restaurant,

Full Circle Lemon Flower Gin cured

Madisons Restaurant, and most

salmon and cultured cream, and on the

recently Penfolds Magill Estate.

dessert menu Sparkke Hard Lemonade

Delaney, a 2019 Mary Penfold

cream, Italian meringue and sponge,

Awards nominee, has introduced a

and the Baked apples and Full Circle

new menu with a focus on fresh and

Honey Malt Liquor crumble.

18 | Australian Hotelier

VENUE PROFILE

Sparkke at the Whitmore’s new Head Chef Kelly Delaney

According to Delaney, more dishes are

A GOOD FIT

Delaney says she decided to make

on the way in her new and evolving fare

Sparkke Change Beverage Company

the move from Penfolds Magill Estate

and bar menus.

was born five years ago as Australia’s

for a couple of reasons. “I saw myself

first female-founded and led brewery.

in Sparkke. I pictured myself working

fare menu right away, but so far I’ve

“I jumped on board and changed the

Sparkke’s mission has been to challenge

here. Some parts are refined and some

just tweaked the pub menu,” she says.

the entrenched cultural and gender

parts are rustic. A bit like my food and

“Although I’ve finished the fare menu, we’re

stereotypes of Australia’s $15 billion pa

my personality. It just felt like it was a

coming into spring so it will keep evolving.”

alcoholic beverage industry. In addition

good fit.

With a couple of decades under her

to beer and cider, Sparkke makes

“Suddenly I realised it was time to start

belt, working as a chef and in Malaysia

alcoholic ginger beers, hard lemonades,

something new and embrace that magic of

running her own restaurant, Delaney’s

and now spirits.

new beginnings.”

says her approach these days is to follow

Two years ago Sparkke bought the

While she was at Penfolds, Delaney

her own food instincts, rather than

180-year-old heritage pub, the Whitmore

says, Covid helped the team to examine

seeking approval or recognition. “I want to

Hotel, in Adelaide’s CBD. Sparkke at

how they did things and this worked

cook really good food and food that I love,

the Whitmore opened in March 2019 as

in their favour. It’s been harder for

and if people appreciate it, great.”

a female-owned and operated pub and

Sparkke as a smaller business located

nano-brewery.

in the CBD, with reduced city trade and

“My food is comfort food – the sort of food that I like to eat when I go out. I love

Co-founder Kari Allen said, “Since

the Wagyu paired with Jerusalem artichoke,

June 2020 we have been searching for

that’s my all-time favourite ingredient.”

fewer events.

“Covid wasn’t our friend. While we only

the perfect person to join the Sparkke

had the initial lockdown and later on a

That said, pub classics are off the

team. After searching locally, nationally

shorter lockdown, we’ve been restricted.

menu at the brewpub. “I’m fighting that

and internationally, we are so excited to

People are still hesitant to go out and dine

traditional pub menu a little,” Delaney

have Kelly join the team, her incredible

and be out in crowds.”

says. “We don’t have schnitzel on the

experience and ethos fits in perfectly with

menu – not that there’s anything wrong

Sparkke’s core values.”

with it, we just don’t want to be that pub.

Venue manager Lucy Blanch said

We’re offering more funky bar snacks,

Delaney’s appointment would elevate

although we do have a nice burger.

Sparkke’s culinary culture. “I am

“I’ll just keep pushing the boundaries

In terms of goals, a big one for Delaney is to get the regulars coming back after the uncertainty of Covid, and to rebuild the venue’s strong reputation for food.

“I’m excited to join the Sparkke at

passionate about our patrons having an

the Whitmore team and continue their

to see what I can get away with on that

exceptional dining experience at Sparkke

commitment to delicious food, amazing

menu, and I’ll keep changing it up to see

and I am so proud to have a talent like

beverages and a venue that brings people

how people react to it.”

Kelly join the team.”

together,” Delaney says.

October 2021 | 19

BURGER TRENDS

Buns that

POP IT WOULD be hard to find a pub without

The burger bun is evolving, and savvy venues can capitalise on the latest developments to improve their social status.

In terms of up-and-coming variants,

a signature burger these days, which

Gannon says potato buns are growing in

makes it all the more important for

popularity, and gluten-free buns are also

venues to differentiate their offerings,

in hot demand.

mark them out as premium, and boost their Instagram strike rate.

Until recently it’s mostly been about the protein – Angus, wagyu, free-range,

“The consumer want for these two products are forcing bakers and suppliers to respond with products that match the milk or brioche buns in quality and taste,” he says.

vegan – or the tasty house sauce, but opportunities to differentiate are

Bright idea

expanding into the bun arena.

Food service company Goodman Fielder

an average recipe to an overnight viral

Sparkke at the Whitmore’s head chef

“We know that brilliant colours can take

is embracing the edgy burger bun

Instagram hit. With these new flavoured

Kelly Delaney says she’s spotted a bunch

movement with the launch this month of

milk buns, end users can create colourful

of new bun variants coming on to the

two vibrant new flavoured milk buns for

burger menu options.”

market including charcoal and wasabi

the hospitality market, a Smokey BBQ bun

buns – although, at the Adelaide brewpub,

and a Sriracha bun.

she favours a brioche bun made by a local Vietnamese bakery.

“It’s got the sweetness with the savoury.

It also has that nice crust on the outside and is really soft on the inside, which completes the burger,” she says.

Laundy Hotels uses milk buns for its burgers, according to group executive chef Jamie Gannon. “We are currently using St Marlo 75g Milk Buns,” he says.

“I like the milk bun as they aren’t too sweet and remain soft even after a couple of days. They also hold up when

The Smokey BBQ bun features a sweet,

To come up with the flavours, Goodman Fielder conducted an independent online survey of over 200 chefs who were asked

smokey aroma and a deep burgundy hue,

to rate preferences for on-trend burger

whilst the Sriracha bun boasts a hint of

bun flavours.

chilli and garlic and a rich shade of red.

Michelle McPherson, senior brand manager Baking Foodservice at Goodman Fielder, says the launch was prompted by the rise of ‘Instagramable’ food.

According to McPherson, 45 per cent of

When it started the development work for these flavours, they also received high ratings from a sensory perspective.

Goodman Fielder selected milk buns over brioche burger buns due to their smaller internal hole structure, giving

people are sharing food content on social

stronger product structure, so the filling

media weekly, and in order to compete,

won’t fall apart in your hand but will still

venues need to think outside the box.

melt in your mouth.

“This led us down the path of seeing

“I’m sure these buns are certainly going

refrigerated, which assists in a longer

how we could take our popular QBA milk

to make some noise when they hit the

shelf life, which is pretty important in the

bun range into exciting new territories,”

market in time for eased Covid restrictions

current climate.”

she says.

and the summer months,” McPherson says.

20 | Australian Hotelier

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MENU STRATEGY

Food pairing future

Move over wine - food pairing is moving into fun new territory as consumer tastes evolve.

DRINKING PATTERNS are changing – premium beverages are on the rise, spirits are sizzling, and cocktails are going gangbusters. It’s little wonder that food pairing, traditionally the domain of wine, is expanding into new categories.

During lockdown, people have been experimenting with cocktails at home, or maybe even attended an online cocktail class, says Merivale’s group bars manager, Oliver Stuart. “This is making guests more adventurous and open to trying cocktails and food together.”

At Merivale’s Asian eatery Ms. G’s in Potts Point, for instance, Japanese Highball is suggested to accompany the BBQ Pork Belly. “The light fresh flavours in the highball cut through the rich pork beautifully,” Stuart says.

So, do evolving consumer tastes stack up to new crossselling opportunities for venues? Three spirits companies shed some light on this question, and offer some of their favourite food pairing suggestions.

Barbeque’s new BFF Spirits maker Proximo has just launched a new summer Sparkling Margarita premix under the Jose Cuervo brand, which it formulated specifically for the Australian market, and to have with a meal.

“Time and time again, people told us that they saw it as the perfect sharing serve – something to have with a meal and over a long lunch with family and friends,” Hayley Dixon, Spirits Specialist, at Proximo Spirits says.

This was a key finding when the company specifically explored how Australians were most likely to consume the serve before developing the Sparkling Margarita product.

Jose Cuervo Sparkling Margarita, which mixes Jose Cuervo tequila with natural lime and triple sec, was therefore designed as a laid-back, outdoor, sharedwith friends-premix, Dixon says.

“For that reason, it pairs up incredibly well with all your BBQ food essentials such as grilled lamb and chimichurri, portobello mushrooms or chicken skewers.

She says it also suits seafood dishes, from spicy serves such as chilli & prawn linguine or chilli mud crab, to lighter and brighter options like ceviche or lobster rolls.

“The most exciting thing about the Jose Cuervo Sparkling

with a more ‘covid safe’ environment, means the outdoor drinking occasion with friends is set to amp up.

“From beach trips, to picnics and BBQs with friends, it is going to be a summer with a twist when it comes to how we consume alcohol.

“The margarita serve has shown tremendous growth in recent years, as have lighter, more refreshing cocktail serves,

Margarita is that it was developed here in Australia for

and we believe the Jose Cuervo Sparkling Margarita will tick

Australian taste buds, so pairing it up with some beautiful

all the boxes for consumers looking for both those trends.

local ingredients like kangaroo, Davidson Plum and finger lime is amazing also.”

Dixon says the approach of the warmer months combined

22 | Australian Hotelier

“ It’s slightly lower ABV of 4.2% means it is an option for those just wanting the one drink, or those looking to have a few in social settings.”

MENU STRATEGY

A food fusion Sydney craft distiller Archie Rose takes full advantage of the food pairing trend at its Sydney bar where the menu is carefully curated to complement its drinks.

“Much like pairing the right fruit or tonic to a gin we have taken a similar approach with our food menu,” says Archie Rose bar manager, Jonathan Farrell.

He says while pairing doesn’t necessarily contribute much in the way of extra revenue for the venue, it does show customers the attention to detail of the menu.

“Our staff know which items pair nicely together, so receiving that kind of service can translate to added revenue based on the satisfaction of the guest.

“Another benefit is the added opportunity to be more sustainable, as ingredients can be used across both areas. For example, we juice from citrus in the bar, so the zest from the citrus is used to marinate veggies.”

Farrell says for gin drinkers, Archie Rose’s marinated house-pickled

The Perfect Pear

veggies and olives in a mix of botanicals commonly found in gin, including

The Wildbrumby Distillery in the NSW Snowy Mountains

juniper, coriander seed, lemon peels and rosemary, pair brilliantly.

says demand is rising for spirits to be incorporated into a

“Our cured meats and cheese give outstanding pairing results. A smoky whisky pairs with prosciutto, whilst our Rye Malt pairs with hard cheeses due to its sweet yet earthy Rye flavour profile.”

Buratta is a very popular dish, he says, and Archie Rose serves it with pickled fennel and Valencia orange which pairs with gins, especially its

menu just like wine pairings on a degustation menu Founder Brad Spalding says Wildbrumby, which distills a range of liqueur schnapps as well as gin and vodka, has received a steady increase in enquiries about cocktail pairings from small restaurants and pubs.

Outside Gin which showcases botanicals of Finger Lime, Yuzu & Seaweed.

“Their main focus is almost always on drinks that are

“Our Single Malt Whisky goes amazingly with dessert options, as the

simple to make for the staff with not too many ingredients.

use of Roasted Malt and sherry cask maturation has given our whisky

It is also important to have drinks at a low ABV but with a

a rich flavour giving off notes of biscuits, caramel, chocolate & coffee,”

lot of flavours.”

Farrell says.

“We serve at the bar a Japanese style Basque Cheesecake, the texture

He says these requests tend to come from independent venues where the business owner has sampled

of the cake is charred and crisp on the outside and cheesy and soft on

Wildbrumby’s range at the distillery and reached out for

the inside, which has a great balance for our Single Malt Whisky.”

some collaboration and cross-promotion in their venue.

Cocktail food pairing works in the same way as wine pairing, according to Spalding. The drink should complement the food rather than becoming the main focus. “We always look for the common ground between the food and drink – for example, if a dish uses an apple chutney, then a drink featuring apple schnapps would be selected to complement the menu.”

Crucial to these offerings is to remain reasonable in both price and serving size, he says. “You don’t necessarily want to drink a full martini per course, so you have to create a balance between stronger ABV cocktails and lower ABV cocktails within a menu.”

Cocktails offer another advantage in that they can be totally unique to a venue and can be reworked around the seasonality of added ingredients in a similar way you would do with food, according to Spalding.

“Something simple like a cheese platter would be paired with our very classic Pear William liqueur schnapps.”

October 2021 | 23

TAKEAWAY FOOD

Pub food to go ine Many pubs have pivoted into onl – ordering and takeaway offerings ir they share their learnings and the future fast-food plans.

Oxford Tavern’s takeaway features smoked barbeque

MANY PUBS around the country spent their respective

Good Talker – a freestyle Asian street food pop-up – which has

lockdowns building their takeaway offerings. Lessons were

moved around between the group’s venues, including Hotel

learned, products and packaging were refined, and some

Collingwood. All dishes are pre-ordered online and Moussi says

thriving operations resulted.

the pop-up has been doing 250 covers a night, plus cocktails,

The Oxford Tavern in Petersham in Sydney’s inner west is among these, and the recently renovated pub, which is part of

three times a week.

Hotel Collingwood’s kitchen has been used as a dark kitchen

James Thorp’s Odd Culture group, has opted to add takeaway to

for the Asian food offering, however, Too Good Talker will soon

its offer as a permanent fixture.

have a permanent new home at a yet-to-be announced location.

The venue has been putting its new smoker to good use with a

Moussi’s top tips based on his Too Good Talker experience is

lockdown takeaway menu of smoked American barbeque cuisine

to make sure the customer picks up their food when it is only just

including brisket, chicken, pulled pork, hot links, as well as

ready, and to make sure the atmosphere is fun.

standard pub fare.

The pub’s offering has found great support from its local

“We’ve got disco lights and loud music and that’s the nearest thing that people have got to socialise, and enjoying those few

community, according to its head chef Johnathon Hockey, and

minutes offers a little bit of an escape, and in turn we make sure

has been doing large volumes during this latest lockdown –

the food is piping hot as they come to pick it up.”

between 120 to 150 deliveries of a Friday night.

The new smoker enabled the pub to offer a unique takeaway

SEAFOOD WITH SIZZLE

offer in the area. “It’s too big a market to not continue doing,”

Teller, a brand new venue in Melbourne’s budding Brunswick East

Hockey says.

precinct, had only a few weeks of trading before the most recent

Things have also gone more smoothly during Sydney’s latest lockdown, he says, with the team’s learnings from the first

Victorian lockdown.

To maintain the venue’s momentum, its owners Melanie Aldred

lockdown now embedded, such as being really well organised. To

and Gavin van Staden created a takeaway fish and chips offering

deliver the food in the best possible shape, the pub also oversees

which were ordered online and then cooked in pub’s main kitchen.

its own deliveries.

They have also been running a food pop-up at the front of the

“We use our own staff as drivers to get orders out as fast as

venue which sells freshly shucked oysters and takeaway beverages.

possible, and we use special foil packaging to keep the heat in,”

Aldred says at the start of the latest lockdown she scoured the

Hockey says. “We also smoke every day on-premise to keep the

new neighbourhood in search of cuisine gaps and discovered fish

food as fresh as possible.”

and chips, the ultimate comfort food, were underrepresented.

ASIAN STREET FOOD

busy on a Friday and a Saturday,” she says.

The latest Victorian lockdown coincided with the grand re-

“We’ve made a real little shop out of it, and we’ve been really “We’ve been making sure we get the packaging right, and

opening of Hotel Collingwood (formerly Robert Burns Hotel) after

sometimes we’ve needed to adapt our recipes, for example our

it was acquired, renovated, and renamed by Julien Moussi’s Only

fish, to make sure it travels.”

Hospitality Group (OHG) Moussi took the opportunity during lockdown to roll out Too

24 | Australian Hotelier

Aldred says Teller will revert back to an on-premise-only food offering post-Covid.

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DESIGN & BUILD

Photo credit: James Henry The new public bar features brass and timber

Photo credit: James Henry

26 | Australian Hotelier

One of the pub’s private dining rooms

Photo credit: James Henry

DESIGN & BUILD

A new chapter for Sarah Sands A landmark heritage venue in Brunswick, Melbourne has been returned to the community through a major renovation.

THE SARAH Sands Hotel reopened to

original name and purpose, which AVC

at the front of our minds for the duration,

the public in June this year following an

describes as a “quintessential local pub”.

from the earliest stages of planning right

extensive $3 million renovation project.

to the finishing touches.

The pub was closed for four years, until

Lovely bones

its new owner and operator, Melbourne-

“It was a complete renovation. We’ve

in place as possible, such as the staircase,

based Australian Venue Co. (AVC)

created a dining room, public bar, a

which heavily influenced the floorplan

embarked on the project to return the

second bar upstairs, two function rooms,

of the building. We worked with local

pub to the neighbourhood.

an atrium dining area and a terrace,”

artisans, Scanlan & Makers, to paint the

AVC acquired Sarah Sands in October

“We left as many of the original features

Waterson said. “Our objective was to work

heritage rendered walls, to bring them out

2019. The works that have followed have

with the bones of the building and retain

and make them a feature, rather than hide

delivered a new pub dining room, kitchen

as much of the heritage character as we

them under new walls.”

and bar inside the two-storey venue in an

could, while creating modern drinking

18-month project that was finished in May

and dining spaces to cater to a range of

on the Sarah Sands Hotel’s new look.

this year.

occasions for our customers.”

The aesthetic is Victorian heritage meets

The pub has great bones, and a long

On the ground floor, the new public

AVC worked with architect Studio Y

modern Melbourne, Waterson says. “I

history in the community, according to

bar features brass details and traditional

think our architects, Studio Y have struck

AVC CEO Paul Waterson, and this made

timber panelling, including fins, and an

the balance perfectly.

Sarah Sands a good fit for the group’s

intimate 38-seat dining room and a private

mission – to revitalise heritage venues and

dining room that seats 20.

update them to meet the needs of locals.

“The ground floor has our lively public

“We take a lot of pride in restoring and

Designing in disruption Architect Yaron Kanor, founder and

bar, kitchen and dining room, as well as

director of Studio Y, says the Sarah Sands

re-opening beautiful old pubs, and we

our largest private dining room. It’s a very

project was a couple of years’ journey with

saw huge potential in this building and this

convivial and casual space, it’s stylish but

several Covid lockdowns along the way.

area,” he says. “We want the venue to be

not at all pretentious,” Waterson says.

“We’re very happy to see the outcome,”

welcoming to the whole neighbourhood –

“Upstairs is a bit more glamorous, with

long-time Brunswick residents, as well as

a large bar overlooking Sydney Road and

that feels good, and that could be

new neighbours.”

Brunswick Street, where we have DJs until

enjoyed at different times of the day and

late on the weekend. We’ve also got a

throughout the week.

Established in 1854, Sarah Sands

he says. “We wanted to create a space

Hotel has a long history in Melbourne.

stunning atrium dining space, an open-air

Over the years the pub has operated

courtyard, and another private dining room.

we wanted to maintain those bones. The

under many names and concepts, but

Upstairs is more of a drinking-focused

staircases are in the same location as they

immediately prior to the renovation, the

space, with more of a party atmosphere.”

were originally, although we had to slightly

pub was trading as Irish themed bar Bridie O’Reilly’s until it closed in 2017.

Sarah Sands has now returned to its

The heritage aspect impacted on the project, according to Waterson. “It’s a really important part of the project. It was

“In terms of layout and flow of space,

upgrade them.”

All of the beams and bricks are also original, Kanor says, and the bar features

October 2021 | 27

The Sarah Sands is located on one of the busiest corners of the city

DESIGN & BUILD

The atrium has an outdoor feel

an aged mirror, marble top and timber fins

to stay, so they opted to expose it and put

that are repetitive throughout, inspired by a

a custom acoustic ceiling made from timber

boat structure – but not too literally.

below it.

The bar makes use of dark tones including

something about good acoustic characteristics

the dining space that has abstract blue greys

in a space. It feels more intimate and creates a

and a wavy pattern inspired by the ocean to

level of warmth by sound alone.”

provide comfort and softness. The gantry

Kanor says he loves the calmness and

of the bar is all about layering and lighting,

understated façade of the hotel. “As you

and the LED lights at the bar were custom-

walk in you feel like you’re entering another

designed to highlight the bar wall.

realm. There is a transition between coming

“We used little joinery downlights to add

from outside on one of the busiest corners

drama,” Kanor says. “We’ve also tried to

of the city into a different world. It’s all

bring the old and new together – to use

about the ambience.”

elements and finishes that added together create rich layering.”

The first floor features a winter-friendly enclosed courtyard and second private dining room, while the second floor has a green and

Kanor praised his fellow collaborators on the project who included shopfitting supplier Jointly, joinery provider Mood Workshop, and lights from Ambience Lighting.

“Without proper collaboration with

grey traditional print-tiled floor and a light-

the builder, joinery and all the tradies, it

filled atrium featuring a mural by Loretta Lizzio.

doesn’t matter what I draw,” he says. “They

This area has more of an outdoor feel,

The staircase is part of the original design

“It makes it feel moody, and there’s

navy blue, with a special custom carpet in

did an amazing job. They always went to the

Kanor says, and the courtyard has been

next level and did not compromise or cut

opened up with lots of natural light, rendered

corners. I appreciate their craftsmanship.

brick, greenery and cushions to create a

It’s like an orchestra.”

relaxed atmosphere.

Waterson says the venue has been a hit

“We intentionally wanted the rough edges

with the locals. “We couldn’t have asked for

to keep it authentic with beautiful bricks and

a warmer welcome to the community. We’ve

illustrated tiles, giving it more of a European

seen lots of local families coming in for early

courtyard feel,” he says.

dinners and weekend lunches, and the public

“We used walnut timber throughout, with beautiful textures and patterns throughout the grain.”

bar is permanently buzzing.

“We’ve brought a beautiful old Melbourne pub back to life, and struck the balance of old and new,” he says. “We’re very proud of

The bar is all about layering and lighting Photo credit: James Henry

28 | Australian Hotelier

Twists and turns

Australia’s pub culture and historic venues,

The team encountered some challenges along

and we’re excited to be part of the legacy of

the way. “We couldn’t change the façade or

some of Australia’s most historic pubs.

entry points, so we had to work with that,” Kanor says.

Also, the original pitched roof upstairs had

“We’ve celebrated the past but designed for the current and future local community.

It’s important to get that right.”

Mermaid Tavern Mermaid Beach QLD 61 2 9660 8299 www.paulkellydesign.co paulkellydesign.com.au m.au

TALES FROM THE TOP

The heart of the business PUB GROUP Redcape says when it comes

Tending bar at Redcape’s Eastwood Hotel

An unwavering focus on people is behind Redcape’s resilience in the face of a pandemic, according to CEO Dan Brady.

It seems many are opting for the latter,

handle – the harder piece is to make sure

to taking the pulse of its business, staff

with Publinc distributing $400,000 to 64

satisfaction and customer engagement are

community organisations – including Little

considered key performance metrics.

Wings, Sunnyfield Disability Services,

Redcape staff were retained during Covid

and Penrith Men’s Walk and Talk – last

shutdowns.

These are more than just boardroom buzzwords for the group, which recently

financial year. Redcape expects to expand

reported strong underlying earnings for

this contribution to $1 million in 2022.

the 2021 financial year of $74.1m, an

This strategy is particularly important

you’ve got a trusted team.”

To this end, he says, a large number of

“You’ve got to be exceptional at retention, and that’s where our focus is,” Brady says. “The number one thing our

improvement on the Group’s pre-Covid

given the suburban focus of Redcape’s

customers value is their relationship

result in 2019.

NSW and Queensland pub portfolio, and

with staff, so it becomes a pretty

Brady says this initiative has helped it

easy decision.”

Redcape also recently announced plans to delist from the ASX after just three

stay connected with its customers during

years in a bid to improve investor liquidity

periods of shutdown.

and boost access to investment capital to fund growth.

“Redcape performed exceptionally well

Redcape has also rolled out a substantial online training program to maintain staff engagement during

through financial year 2021 driven by

lockdown, with tens of thousands of

“We thrived during FY21 because of

our focus on community, investing in our

online training modules completed.

our agility, the variety of strategic levers

leading-edge digital platform to enhance

we had available, and our disciplined

customer engagement and our ongoing

we will do well more than that by the end of

approach to returning to strategy,” Brady

commitment to staff,” he said.

this shutdown,” Brady says. “The training

said. “We made some bold decisions and with valuable learnings from the

Staff-centric

lockdowns in 2020, have responded

Staff satisfaction metrics are also lead

through a series of initiatives.”

indicators of performance for the group,

Redcape prides itself on being a specialist

“We ran out 75,000 training sessions and

is all online – everything from leadership programs and mentorship through to food and beverage training sessions.”

Redcape has also been conducting

which has a key strategic focus on

a weekly pulse survey of staff to help

in bespoke local hospitality experiences,

engagement, wellbeing and development

track its performance in maintaining staff

and with this in mind it has now rolled

of staff, especially during lockdown.

engagement ahead of reopening.

Publinc Communities program out across 34 of its 36 pubs.

Similar to a loyalty card, Publinc gives its member customers the ability to earn

“The most important thing is having

“It’s about having a ready workforce

our people connected, Brady says. “Staff

who are highly energised and empowered

satisfaction is a lead indicator of how we are

to walk back in the door and delight

managing our business.

our customers and re-establish those

points and redeem them in Redcape venues

“There are mechanical things, like

or bottleshops – or they can pledge them to

having cash or stock in the right places

a local community initiative.

– these functional things we can easily

30 | Australian Hotelier

relationships,” Brady says.

“That’s where we put our time and energy.”