The intention, he says, is not exclusivity.
With the proposed Macquarie Point stadium and associated events precinct sitting nearby, Leo and Amelia see the waterfront as an area with enormous potential over the coming years. Amelia says that future was part of their thinking as they researched concepts and considered what their next business should look like. “We’re excited about the stadium being built. That will be a big boost for all the venues in the area,” she says. “We think that it’s going to be highly beneficial to the whole hospitality industry. “We wanted to do a little bit more than just offering food and beverage. We wanted to offer some sort of social entertainment in the venue as well.” - Leo Miller “When we were looking at all the concepts, we were also thinking of how will this tie in with what we see is going to happen when the stadium is filled with all the concerts and the football and the conventions that it’s going to achieve, and what can we provide to enhance that? So that’s quite exciting for us as well.” For now, though, the focus is on finally welcoming people through the doors very soon. After Billy’s, after T42, after months travelling, researching, planning and building, the next chapter of “Kingfisher” is almost ready. There will be familiar ingredients – good food, good drinks and a desire to give people a good time – but Leo and Amelia are betting that hospitality’s future lies in offering something more. “It will be a bit different, there will be some Tasmanian firsts in there. But we just like giving people a good time and bringing people in for an enjoyable experience.”
“I don’t like to use the word elevated too much because it sounds fancy, when this is for everyone,” he says. “Just a very nice, comfortable venue. Along the lines of a cocktail bar, with the social entertainment aspects we’re putting in.” Its waterfront setting has also played heavily into the design. Amelia says the history of the pier has informed a 1920s-inspired aesthetic, interpreted through a modern lens. Timber, warm materials and rich fabrics will create a space intended to feel particularly inviting through Hobart’s colder months, while nodding to the ships and activity that once defined the waterfront. “Given the heritage of the pier, we really want it to feel quite grounded in that heritage,” she says. “We’ve gone for a 1920s with a modern kind of feel to that in terms of all the design. Lots of timbers, very warm, lush fabrics to make it feel very cosy and inviting, especially for the Tassie winters.” There is a commercial reality behind the evolution too. Hospitality businesses cannot survive on interesting concepts alone, and Amelia says expanding the experience available to customers is also about building a model capable of succeeding in a difficult operating environment. “Obviously, it’s no secret that hospitality is a tough industry,” she says. “But if we can bring something that gives a great experience to the customer, but also keeps them longer or increases revenues or provides those other options and helps support the business, then it’s a win-win for everyone.” Their confidence also extends beyond the four walls of the venue.
21 Tasmanian Hospitality Review August/September Edition
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