2 Huntley St, Alexandria NSW 2015
(02) 9699 2225 or groundsroasters.com
The Grounds of Alexandria has a secret it has been keeping under lock and key.
The Lock-In, The Grounds’ newest venue, offers a room in which to privately indulge and enjoy the freedom of seclusion, all situated within The Potting Shed Bar & Restaurant. Hidden behind a huge door, The Lock-In offers a space for guests and their friends to escape – where staff take your coat and you take your time.
Lucky guests (the space is exclusive) will enjoy their own personal bar, with hand selected bar staff, whilst sampling the treasure trove of small-batch spirits.
“We created The Lock-In as a place guests can come with their family, friends or colleagues without being disturbed,” says co-director Ramzey Choker. “Nothing leaves these four walls leaving guests free to reveal their secrets, vent their stresses and discuss their deepest desires with their nearest and dearest.”
The Lock-In is open to hire for functions and events. The venue will be available Monday through to Sunday with maximum capacity for seated dining at 20 persons and maximum for cocktail-style service at 40 persons.
43 Alfred Street, Fortitude Valley QLD
Brisbane Hotelier and Midas-fingered entrepreneur Damian Griffiths’ newest venue, Kwan Brothers, is an Asian pop culture mashup of a warehouse bar featuring Asian street food. Griffiths, the man behind Alfred & Constance, Limes Hotel and Roof Top Bar, Alfredo’s Pizzeria and Chester Street, has again partnered with long-time co-conspirator, Brisbane designer Alexander Lotersztain (Derlot).
Cho Cho San:
73 Macleay St, Potts Point NSW
(02) 9331 6601 or chochosan.com.au
Having come together with the opening of The Apollo in Potts Point nearly three years ago, Restaurateurs Sam Christie and Jonathan Barthelmess have given themselves a new challenge:
Cho Cho San, an interpretation of Tokyo’s izakaya. “We’ve been working really hard on The Apollo and really loving it, but wanted to start something with more of a drinks focus as well as the food,” Jonathan told venue.
Din Tai Fung Central Park:
Central Park Shopping Centre, 28 Broadway, Chippendale NSW
Central Park, Sydney’s newest, lifestyle über mall, has a smorgasbord of perky food outlets, but perhaps none perkier than Din Tai Fung. Inspired by the restaurant’s origins in Taipei, the Design Clarity interior design draws on the simplified street market/cityscape elements that are famous throughout Asia, and features a theatrical ‘display kitchen’ playing on the celebrated ‘vendors cart’, which showcases the precision and culinary skills that create the edible artwork of each dumpling.
Mid Level, Southgate Restaurant & Shopping Precinct, Melbourne
Story: Paddy Macrae
On opening night, South Bank’s latest ‘destination boozer’ is abuzz. I’m transported back to my gap year, crossing off a list of the beer halls of Munich and Berlin. This time around though there was no air travel involved, I can order a stein in English and, dare I say it, the beer is better. Maddison Architects has done a truly remarkable job transforming its previous work on the space’s predecessor in Blue Train. It’s unrecognisable.
7 Alfred Place, Melbourne VIC
(03) 9525 5555 or www.stokehouse.com.au/city/
Story: Mark Davie
After operating out of the same iconic building on St Kilda’s esplanade for a quarter century, Stokehouse has been on the road this year. The restaurant has been reincarnated twice since a fire razed the 110-year old tea rooms; once as a pop up on the demolished site, and now again as Stokehouse City, a good number of leagues from the beachside site.
Burnham Beeches, Piggery Café:
1 Sherbrooke Rd, Sherbrooke VIC
(03) 9021 2100 or www.piggerycafe.com.au
Big-name chefs such as, Vue de monde’s Shannon Bennett, arenroutinely bribed and cajoled into opening signature restaurants in billion-dollar developments: Melbourne, Dubai, Shanghai… they drop into the inbox at the rate of once every month or so. Done hastily, and you’ve spread yourself thinner than the gold leaf on the dessert menu. Very quickly, you can lose the essence of your brand as a restaurateur. So it takes considerable resolve to ignore the background roar of developers and stay true to your goals.
Moama Bowling Club
6 Shaw St, Moama NSW 2731
1800 806 777 or www.moamabowlingclub.com.au
South Australian design company Abeo, led by directors Amanda Primett and Amanda Goehr, are entering the second phase of their makeover of the Moama Bowling Club near the Murray River. Stage one included the interiors and exterior while stage two concentrates on the outdoor areas.
Parmelia Hilton Perth
14 Mill St, Perth 6000
(08) 9215 2000 or www3.hilton.com
The guestrooms at Parmelia Hilton Perth have a new look, created by Hassell Architects.
Guests will enjoy brand new furnishings including work desks, soft seating, TV units and luggage racks plus improvements to lighting and bathrooms. The furniture complements the recently installed carpets and Hilton Serenity beds.
Nine of the hotel’s ten floors have been refreshed. The tenth floor is due for completion in November and will offer luxuriously appointed Premier Suites.
“It’s terrific to have refreshed, stylish guestrooms but it is the service that really impresses our guests,” says General Manager David Constantine. “Half of our team have been here for over 5 years, 50% of these for more than 10 years. It is this dedication and consistent service that makes the difference.”
Earlier in the month the hotel’s Head Concierge, Scott Hulme won the Australian Hotels Association (WA) Concierge of the Year Award.
265 Little Lonsdale St, Melbourne 3000
Five Plus is Melbourne’s brand new green smoothie store. Founder Vivian Lam believes that getting the daily dose of fruit and veg should be as easy as grabbing a coffee. “Healthy eating should be easy, not a daily struggle against your will power,” she says. “With Five Plus smoothies, we’ve now made it easy to get your daily dose of healthy and delicious fruit and veggies – even if you’re busy!”
‘Five Plus’ refers to the five daily portions of fruit and vegetables nutritionists recommend we eat. “I have tried and tested many combinations of fruit and vegetables to get the best balance between health benefits and great taste,” Vivian adds.