Humphrey’s Hotel & Hatch Restaurant in Hurstville features an elevated pub and fine dining that redefines what it means to go to your local.
South Sydney welcomes a new culinary haven as Humphrey’s Hotel and Hatch Restaurant swing open their doors to the public on Wednesday, November 15th. Nestled in One Hurstville Plaza, this expansive 350-capacity venue is poised to redefine the concept of a ‘local,’ emerging as the latest go-to dining destination in the region.
With a team boasting years of experience in Sydney’s vibrant hospitality scene, the venture is led by General Manager Adrian Basha (formerly of Merivale), Sommelier Theo Nguyen (formerly of Sokyo), and group Executive Chef Scott Greve (formerly of 6Head). This trio is set to orchestrate a symphony of flavours, ensuring that Humphrey’s and Hatch Restaurant become synonymous with culinary excellence.
Humphrey’s Hotel is designed to offer elevated pub fare, presenting a menu featuring delectable options such as Caerphilly cheese steaks, dry-aged beef burgers, steak frites, and mouthwatering wasabi-powder pork cutlets. The venue boasts an all-weather terrace and a state-of-the-art sports bar, dotted with 70’s inspired decor for a laid-back yet chic night out.
Hatch, the crown jewel of the establishment, promises a premium dining experience with a creative and refined menu tailor-made for special occasions, date nights, or simply indulging yourself. Under the culinary mastery of Chef Scott Greve, the menu draws inspiration from the Mediterranean, focusing on quality meats and seafood. Greve’s extensive experience at 6HEAD and the Jamie Oliver Group is evident in the refined dining experience, with a heavy emphasis on provenance.
The menu at Hatch, designed to keep diners intrigued, changes regularly based on seasonality and the availability of fresh produce. Highlights include the signature Caviar Cornetto, featuring caviar, creme fraiche, and chives served in a waffle cone, as well as standout dishes like the pressed slow-cooked pigs head fritti with asparagus and hollandaise pork jus, and the fish kiev with black garlic butter, spinach and pea velouté, fresh peas, and asparagus.
Sommelier Theo Nguyen takes charge of the drinks front, curating an extensive 250-strong wine list to pair seamlessly with Chef Greve’s menu. The venue’s design pays homage to this remarkable wine selection, featuring a premium red wine library overlooking the bar.
The cocktail menu, crafted by the talented team at Humphrey’s, promises to be a journey of flavours. From classic staples to soon-to-be favourites like The Vibe Check and The Bitter Truth, each concoction is a work of art.
Melissa Collison Design, known for her award-winning work, has spearheaded the design of Humphrey’s Hotel and Hatch Restaurant. The result is a bright and open space adorned with bold details, including marble accents, gold detailing, natural timber, hand-laid mosaic tiling, striking lighting fixtures, and vibrant wallpaper.
Humphrey’s Hotel and Hatch Restaurant will officially open their doors on November 15th. For more information, visit humphreyshotel.com.au, and stay updated by following Humphrey’s and Hatch on Instagram @humphreyshotel and @hatchrestaurant.