the keys Haros and Port have been open seven days a week, providing a diverse offering which still includes the famous pizza menu. “It needed a fair bit of love, but I think particularly that alfresco dining is where you can see the potential and just being out there again, having had not been in for five or 10 years on that deck, you could look past what it was when we inspected it to what it could be and it brought those memories back,” says Port. “It’s a fairly diverse offering here now, we are doing breakfast, lunch, dinner, pizzas, functions, so there is a lot going on across the business. “The key difference between when we came here 10, 12, 15 years ago, is that there just wasn’t a lot of competition in general. There wasn’t the amount of pubs and clubs and restaurants that there is now, so whilst people are a lot more accustomed to going out for a meal, and I guess spending in venues, there is a lot more competition for that dollar. “We’re finding our lunch and dinners are going great, breakfast we’re still building… we’re still finding our feet I guess to some extent but we’re really confident we’re getting pretty close to where we want to be.”
PICTURED: ALEX HAROS (LEFT) AND DREW PORT AT THE METZ. CREDIT: NIKKI DAVIS-JONES
PICTURED: THE METZ SANDY BAY.
“There was almost big shoes to fill, but we’re really happy with the way we executed it. People have been flocking to us since we’ve opened,” - The Metz Sandy Bay co-owner Drew Port
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