The group behind Paddington’s The Royal Hotel and Glebe’s The Toxeth is opening Humphrey’s Hotel in Sydney’s Hurstville this November.
The 350-person venue will feature modern-Australian eatery Hatch, led by Group Executive Chef Scott Greve.
Greve comes from roles at Sydney’s 6Head and the Jamie Oliver Group, with Hatch’s culinary direction set to be elevated-meets-approachable with a focus on provenance.
“We’ve assembled a strong team and will be using the very best suppliers in NSW and Australia guaranteeing us the freshest and most succulent produce, and the fit-out is so beautiful and very open. It’s going to tick a lot of boxes,” says Greve.
Some of the dishes set to feature on the Hatch menu include a caviar cornetto with crème fraiche; fish kiev with black garlic butter; pressed, slow-cooked pigs head fritti; and a Jack’s Creek tomahawk steak.
Greve will also oversee the menu for Humphrey’s, which is set to showcase elevated pub fare.
Drinks-wise, Sommelier Theo Nguyen (ex-Sokyo) will curate a 250-strong wine list alongside a cocktail menu that features riffs on the classics.
Some of those cocktails include the Lamana Margarita with strawberry gum; a Tiramisu Old Fashioned; and a take on the pornstar martini called the A-List Affair.
Melissa Collison Design (Lotus Double Bay and Saké Double Bay) is behind the venue’s fit-out which is full of natural light with statement wallpaper, hand-laid mosaic tiling, plus marble and gold detailing.
Humphrey’s Hotel and Hatch are set to open in early November 2023.
