Tomorrow, Wednesday 15 November, Humphrey’s Hotel and Hatch Restaurant will open their doors to the public. Located at One Hurstville Plaza, the impressive 350-capacity venue is set to redefine the concept of the ‘local’ and become South Sydney’s newest go-to dining destination.
The venue team brings years of experience in Sydney’s hospitality scene to the table, led by General Manager, Adrian Basha (ex-Merivale), Sommelier, Theo Nguyen (ex-Sokyo) alongside group Executive Chef, Scott Greve (ex-6Head) who will oversee the menu for both Humphrey’s and Hatch Restaurant.
Humphrey’s Hotel will offer elevated pub fare, like caerphilly cheese steaks, dry-aged beef burgers, steak frites and delicious wasabi-powder pork cutlets on an all-weather terrace and a state-of-the-art sports bar. While its jewel in the crown, Hatch, will offer a premium dining experience with a creative and refined menu for special occasions, date nights or just to treat yourself.
With a Mediterranean flair and a focus on quality meats and seafood, the menu at Hatch will draw on Greve’s experience at 6HEAD and the Jamie Oliver Group, offering refined dining with a heavy focus on provenance.
Taking inspiration from the venue’s location close to paddocks and the sea the menu at Hatch will keep diners intrigued; changing regularly based on seasonality. Greve will showcase the ingredients he knows and loves, and diners can expect the likes of Appellation Oysters, locally sourced meats, vegetables and fresh produce.
Menu highlights at Hatch will include the signature Caviar Cornetto – caviar, creme fraiche and chives served in a waffle cone creme fraiche, caviar and chives to start, while signature dishes from the menu include the pressed slow-cooked pigs head fritti with asparagus and hollandaise pork jus; fish kiev with black garlic butter, spinach and pea velouté, fresh peas and asparagus; and of course the Jack’s Creek tomahawk steak.
On the drinks front, Sommelier Theo Nguyen brings his extensive wine knowledge to the table. With a strong belief that there’s a wine for everyone, diners will be able to enjoy an impressive 250-strong wine list to pair with Greve’s menu. The venue’s design includes an ode to this high-quality wine list, with a premium red wine library overlooking the bar.
Alongside the wine list, Humphrey’s creative cocktail menu features all the classic staples as well as some soon-to-be favourites like; The Vibe Check, made with Bulldog Gin, Belsazar rosé vermouth, Prosecco and housemade Earl Grey syrup, The Bitter Truth, featuring cucumber bitters and Fever-Tree pink grapefruit soda and the complex but delicious Fig Wow-Wow with Wild Turkey 81 bacon-fat-washed bourbon whiskey, Domaine De Canton, St Dalfour fig jam, Japanese Yuzu juice, cracked black pepper, cloudy apple juice and sea salt spray.
Design is at the forefront at Humphrey’s Hotel and Hatch Restaurant. With design led by award-winning Melissa Collison Design (Lotus in Double Bay, Saké Restaurant & Bar in Double Bay) Humphrey’s is a bright and open space, streaming with natural light. The fit-out features bold and striking design details with a heavy focus on marble, gold detailing and hardware, natural timber, hand-laid mosaic tiling, striking lighting fixtures and colourful wallpaper.
Humphrey’s Hotel and Hatch will officially open their doors on Wednesday 15 November. Head to humphreyshotel.com.au for more information. Or follow Humphrey’s and Hatch on Instagram @humphreyshotel and @hatchrestaurant.
