HAMLET KITCHEN STAFF
A RENDER OF THE INSIDE OF THE COMPLETED NEW VENTURE
“People do want more than just food and drink now, they really want an experience, which is why we have gone down that path.” The answer they landed on combines the familiar elements of hospitality – food, drinks, service and atmosphere – with social entertainment that gives customers another reason to stay. Leo describes the philosophy as creating something of a “one-stop shop” for a night out. “I think by offering the food, the drink, the entertainment, and the DJ sort of thing, you can come for an evening and go, ‘We’re going to eat. Now we’re going to play games, and then we’re going to have a dance’, and then it’s time to go home.” That thinking carries through to the food and beverage on offer. The menu will be approachable and built around flexibility, with share plates, seafood, burgers and shared paddle pizzas among the options. A large drinks offering will include cocktails, tap products and extensive fridge and non-alcoholic choices.
the day, reflecting a shift Leo has seen away from the traditional entrée-main-dessert model. “You’ve definitely got to be very flexible,” he says. “There’s a lot more sharing. There are a lot of people having smaller meals more often during the day, or having lunch and dinner combined into the afternoon. Things like having the kitchen open all day, and having a range of size and plates, and different options both for dining customers and for functions, can suit a whole range of different requirements.” The physical venue has been designed with similar flexibility. Semi-private spaces can be combined or separated depending on the occasion, allowing groups of varying sizes to have their own area without being disconnected from the atmosphere of the wider venue. A fully private space will provide another option, while DJs on Friday and Saturday evenings will add another layer as the venue moves from day into night. For all the scale of the redevelopment, Leo is reluctant to describe the finished product as “elevated”.
The kitchen is also planned to operate throughout
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Tasmanian Hospitality Review August/September Edition
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