Two Melbourne pubs that recently slipped into the hands of administrators have been rescued by the Irish-flavoured Ganley Group, demonstrating that good things “never die”.
Late 2024 administrators Cor Cordis took control of the op-cos of the Carlton Club and the Windsor Castle Hotel, looking to a quick sale.
The Windsor and Carlton pubs were said to owe millions, including more than $550K to employees and $1.4 million to the tax office.
The Castle, on a 512sqm lot, has a public bar, dining room, function space, beer garden and famously a collection of pink elephants on the roof. Cor Cordis’ Rachel Burdett and Shaun Matthews report it exchanged in February. The Club is a multi-level venue, featuring a cocktail bar, restaurant and nightclub, and will officially settle in the coming weeks.
Both venues have continued to trade, “ensuring continuity” says Burdett.
Both sales include provision for the continued employment of all staff, “on either equal or better terms”.
Former proprietor Tracey Lester had submitted a restructuring proposal to creditors, but this was ultimately rejected and it was determined both trading companies, the Carlton Club’s Furry Meatball and Windsor Castle’s Floss Bottom, would be liquidated.
Stepping in to pick up the slack is Melbourne-based Ganley Group, led by former project manager turned publican Liam Ganley, with a growing reputation for buying and restoring heritage buildings. Noting their outdoor spaces and proximity to the city, Ganley sees potential for future development.
Working in construction management in Dublin until the financial crash, in 2011, Ganley left his home in the west of Ireland and moved to Melbourne. He has built a burgeoning collection, which includes Mornington’s Bay Hotel, beer bar Freddie Wimpole’s, and the Irish-themed Fifth Province in St Kilda.
Restoring and reimagining some of Melbourne’s oldest buildings, the group says it strives to be “unique and respectful to the building’s heritage while breathing new life into the old girls”.
A price has not been disclosed on the Windsor freehold, but sources suggest it was around $3 million. This marks a significant long-term investment for both the building and the business.
“We’re committed to preserving everything that makes these venues so special,” says Ganley.
This may in time include redevelopment of the Carlton Club, but for the immediate future Ganley says they’ll be carrying on business as usual, taking time to understand its “quirks, charm, and rich history”. First priority is to stabilise the operation, introducing systems and procedures, working toward a strong trading base before considering what comes next.
Like most Irishmen, Ganley had spent plenty of time on the drinking side of the bar, but had not worked in hospitality before coming to Australia. While his venues are not all Irish-oriented, he says they like properties where they can make their mark, and the homeland is a factor.
“There is definitely an Irish feel and influence,” he says.
Recent news and the resurgence of Guinness, which is a permanent fixture in the venues, has helped bring in a fresh contingent of adolescents to partake in the ritual.
“Youngsters are not drinking as much. Fun is what’s bringing them in now, so you’ve got to have a good offering.”
Ganley has furthered the Emerald Isle influence with ‘winter-oriented’ fit-outs, featuring a lot of timber, dark stained surfaces and artsy installations.
“Down here everyone gears for summer, but it’s a long winter in Melbourne so it’s important to have a concept to activate in the cooler months.”
Seeing the future of Melbourne hospitality as ever-changing, particularly since COVID, Ganley believes the evolution will continue as more people are forced to return to the offices.
“The market still hasn’t settled,” he says. “The city is a different landscape.”
And after a good start to the year, he sees the future as bright.
“I think there is a huge opportunity for the right pubs. They can offer more than restaurants, with value and without pretention, and I see people favouring this.
“I don’t think a good pub in a good area will ever die.”
