Humphrey’s Hotel, Hurstville

Located only 20 minutes from Sydney’s CBD, Humphrey’s Hotel in Hurstville aims to enhance the Sydney dining scene. Opening next month, the 350-capacity venue will offer elevated bistro dining on an all-weather terrace and a sports bar. The food offering will be headed by group executive chef Scott Greve. Alongside Greve, the new team at Humphrey’s will be led by general manager Adrian Basha (ex-Merivale).

In addition, the venue will feature Hatch, a modern-Australian premium dining experience. The Mediterranean-inspired menu will put the spotlight on quality meats and seafood, with Greve drawing from his experience at 6HEAD and the Jamie Oliver Group.

“It’s very exciting to be back working with the A-team and building something special in this part of Sydney. I can honestly say there is nothing like this in the area. We’ve assembled a strong team and will be using the very best suppliers in NSW and Australia guaranteeing us the freshest and most succulent produce, and the fit-out is so beautiful and very open. It’s going to tick a lot of boxes,” Greve enthused.

Menu highlights will include the caviar cornetto with creme fraiche, the pressed slow-cooked pigs head fritti with asparagus and hollandaise pork jus, the fish kiev with black garlic butter, spinach and pea velouté, fresh peas and asparagus, and the Jack’s Creek tomahawk steak.

On the drinks front, sommelier Theo Nguyen (ex-Sokyo) has curated an impressive 250-strong wine list to pair with Greve’s menu.

“I’m very excited and proud to be a part of Humphrey’s Hotel and Hatch. We are offering an experience that is quite rare in the Sydney suburban area as it is difficult to find a venue outside of the CBD where you can enjoy premium food and beverage. Not to mention we will also be one of the few venues open a lot later. We are giving everyone, but locals especially, a chance to have a special occasion or a fun night out and not have to go into the city. We want to be able to integrate ourselves into the community and create an atmosphere that will make our venue an especially memorable destination,” said Nguyen.

Tocky Terrace at the Toxteth Hotel, Glebe

Located in Sydney’s Inner West, the Toxteth Hotel is launching a new rooftop terrace to cater to the area’s young social crowd. With the downstairs bar still dedicated to casual drinks and live sports, the Tocky Terrace offers an elevated, modern space for the iconic venue’s diverse clientele.

Mitchell and Harriet Waugh of Public House Management Group took over The Toxteth in 2018, taking the venue through an interior design overhaul and updating the food and drinks offerings.

“Our goal with the new Tocky Terrace was to create a unique rooftop gastro-pub experience within the Inner West. We are delighted with its’ modern aesthetic and lively atmosphere which brings a new dimension and young community to the Toxteth Hotel,” said Mitchell.

The contemporary design features micro cement bars, plush booths with terrazzo tiles, and a green and white colour palette. With panoramic windows overlooking the skyline and a retractable roof, the terrace will be a popular location all year round.

The rooftop terrace has a capacity for 250 guests and variable seating to cater to a number of events, such as smaller celebrations like baby showers and hen parties, and large-scale parties such as birthdays, corporate events and consumer product launches.

Bookings for Christmas and New Year’s Eve have already begun to come in, with the views of Sydney’s skyline a particular drawcard for the last night of 2023. The updated menu has an emphasis on sharing plates, featuring dishes such as tuna ceviche, Hokkaido scallops, crispy cauliflower bites and Burrata and sourdough.

Curated cocktails such as the Limoncello Mojito, Agua Del Rancho and the carafe of Skyline Spritz join classic serves. On the weekends, guests can opt for a $85pp bottomless brunch, with a menu of steak frites, blue swimmer crab gnocchi, salads and sides, and drinks such as Mimosas, Hardys Riddle Sparkling Brut, 4 Pines Pacific Ale, or Bloody Marys.

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