The group behind Paddington’s The Royal Lodge and Glebe’s The Toxeth is opening Humphrey’s Lodge in Sydney’s Hurstville this November.
The 350-person venue will function modern-Australian eatery Hatch, led by Group Govt Chef Scott Greve.
Greve comes from roles at Sydney’s 6Head and the Jamie Oliver Group, with Hatch’s culinary course set to be elevated-meets-approachable with a deal with provenance.
“We’ve assembled a robust staff and might be utilizing the perfect suppliers in NSW and Australia guaranteeing us the freshest and most succulent produce, and the fit-out is so lovely and really open. It’s going to tick quite a lot of packing containers,” says Greve.
A few of the dishes set to function on the Hatch menu embrace a caviar cornetto with crème fraiche; fish kiev with black garlic butter; pressed, slow-cooked pigs head fritti; and a Jack’s Creek tomahawk steak.
Greve will even oversee the menu for Humphrey’s, which is about to showcase elevated pub fare.
Drinks-wise, Sommelier Theo Nguyen (ex-Sokyo) will curate a 250-strong wine record alongside a cocktail menu that options riffs on the classics.
A few of these cocktails embrace the Lamana Margarita with strawberry gum; a Tiramisu Outdated Normal; and a tackle the pornstar martini known as the A-Record Affair.
Melissa Collison Design (Lotus Double Bay and Saké Double Bay) is behind the venue’s fit-out which is stuffed with pure gentle with assertion wallpaper, hand-laid mosaic tiling, plus marble and gold detailing.
Humphrey’s Lodge and Hatch are set to open in early November 2023.
