By Laura Box, Hospitality Magazine
The Yackandandah Hotel in regional Victoria is set to reopen after being taken over by a bunch of Melbourne hospitality figures.
The Yackandandah Hotel has a storied history which goes back to 1868 when it serviced the goldmining community. Locals have since come to affectionately know the venue as ‘The Bottom Pub’, due to its position at the lower end of town.
In late 2024 former owner Peter Cook closed the doors following staffing troubles and financial strain. Now, four Melbourne hospitality pros – Jackson Cartwright, Sian Haycock, and partners Dale Kemp (ex-Yolk Group executive chef), and Brittany Hart – have teamed up to take on ‘the Yack’, with plans to reopen Friday 1 August.
The venue is located between popular tourism routes in northeast Victoria, near Beechworth.
Kemp says they had been visiting the town for years and had always had their hearts set on living there. “Since we arrived, we’ve fallen in love with the town even more – the pace, the people and its strong sense of community. The locals have been so invested in the refurb journey, welcoming us with open arms. And we can’t wait to do the same for them,” says Kemp.
“We’re not trying to overdo it,” says Hart. “Just give the town a country pub it can be proud of. One that locals love and visitors feel lucky to stumble across. We’re creating the kind of pub we look for – combining quality food and booze with warm hospitality that makes you feel right at home.”
Kemp will be heading up the kitchen; Haycock and Heart will be “the friendly faces” behind dining room and management; and Cartwright will man the bar.
Kemp says they’re keeping the menu options honest: “Expect local ingredients and classic pub fare, alongside ever-changing specials we can have fun with. There’s a bit of inspiration from the Melbourne venues we’ve worked in, but this is a country pub at heart. It’s about quality and comfort, not pretence, and is the kind of food we’d want to tuck into,” says the chef.
The menu features refined pub fare like a chicken parmigiana with smoked ham, vodka sauce, and mozzarella; slow-cooked beef brisket and cheddar ale pot-pie with roasted root veg and onion gravy; and a dedicated steak selection featuring local cuts.
The renovations are enhancing the pub’s original warm features, with heritage elements remaining including ceiling plasterwork and the brown brick that wraps around the front bar. A local redgum sourced from “up the road” now makes up the horseshoe-shaped bar top, and farmer Connor Barton crafted a large communal table from a 500-year-old tree.
The publicans promise there will be something for everyone behind the bar, from Carlton Dry to boutique regional beers from the likes of Bright Brewery and Bridge Road Brewers.
The pub is located at 1 High Street, Yackandandah and will be open daily from 11:30am till late.
This piece was first published by our sister publication, Hospitality.