A number of large-format hotels are capitalising on COVID-quashed dreams of travel, opening themed installations, seen in Shoal Bay Country Club’s Atmos Greek restaurant, and Garden State Hotel’s Italian temptation Tippy-Tay.
Andrew Lazarus’ Shoal Bay Country Club (SBCC) is whisking visitors to a Greek experience at Port Stephens through expansion of its dining offering with the launch of Atmos.
Seating 170, the restaurant is the newest addition to the SBCC precinct, which includes three restaurants, five kitchens, dedicated events and conferencing facilities, and boutique accommodation, behind 120-metres of beachside frontage.
Atmos promises to deliver the authentic Greek experience, incorporating traditional architecture and the relaxing atmosphere of the Greek islands. It was designed in Greece by Athenian architects Karagianni Karamali, with aspects such as traditional render, furniture and joinery manufactured in Greece and installed by local trades.
“We want our customers to feel like they have been transported to Greece through the Atmos experience; the interiors, tastes, smells, sounds and ambience will all evoke the experience of being in the Greek Islands,” explains SBCC GM Paul Shaw.
“This project has been three years in the making and is the final piece of the puzzle to four years of renovations to the Shoal Bay Country Club precinct.”
Atmos’ menu, curated by executive chef Leonard Faust with celebrity chef Phil Davenport, centres on shared meals, like whole snapper, and slow-cooked lamb shoulder. An open kitchen showcases a traditional charcoal rotisserie ‘souvla’ BBQ of chicken, pork and lamb, and three set menus are offered “for the full Atmos experience”. Many dishes are generational family recipes from the Greek islands, including Yiayia’s famous baklava.
“Greek food is simple, uncomplicated, and best enjoyed with family and friends,” says Davenport. “Historically, Greek cuisine is designed to share; a tradition we encourage at Atmos.”
The drinks list by group beverage manager Brent Tozer follows suit, offering Greek-inspired cocktails, including a Baklava cocktail and a twist on the classic Espresso Martini. An extensive wine list ranges a vast selection of imported Greek and European wines, as well as many local Hunter Valley varietals.
Atmos opened within SBCC Thursday, 28 October, serving evening meals Wednesday to Sunday and lunch on weekends.
Meanwhile, south of the border, the Sand Hill Road gang has been busy conjuring up Tippy-Tay inside the mammoth Garden State Hotel.
Seating 110-pax, the new Italian restaurant will serve up wood-fired pizzas and pastas, host negroni fountains, and a roaming dessert trolley dripping with tiramisu and cannoli, to be served tableside to diners.
Head chef Dylan Evans curates the menu’s theme of European and Amalfi Coast, offering plenty of seafood, pizza and pasta – both fresh and leftover from last night, because Evans says “It always tastes better the next day”.
The entire rear of Garden State has been renovated, replacing the Garden Grill restaurant with an on-trend Tippy-Tay.
Sand Hill Road executive chef Ashly Hicks says it is the most daring venture the group has undertaken since installing modern Asian restaurant Mya Tiger in The Espy, when it reopened in 2018.
Tippy-Tay opens for lunch and dinner in Flinders Lane at the Garden State Hotel on 11 November.
