Public House Management Group has revealed what it hopes to be South Sydney’s newest landmark, Humphrey’s Hotel in Hurstville, aiming to “redefine the concept of the local”.

Occupying a full floor of the new One Hurstville Plaza, 20 minutes from the Sydney CBD, Humphrey’s Hotel is poised to officially open the doors to the public in November.

The 350-pax venue will offer elevated bistro dining in a sports bar and all-weather terrace, as well as Hatch – a modern-Australian premium dining experience.

Humphrey’s is the newest addition to the PHMG portfolio, joining The Royal Hotel in Paddington and The Toxteth in Glebe, and will be led by GM Adrian Basha, previously with Merivale.

L-R: Adrian Basha, Scott Greve, Theo Nguyen

The upmarket cuisine of both menus will be the work of group executive chef Scott Greve, who is no stranger to Sydney’s fine-dining scene. Humphrey’s will exude a Mediterranean flair, focusing on quality meats and seafood, and provenance, for a refined but approachable selection drawing on Greve’s experience at 6HEAD and the Jamie Oliver Group.

In Hatch Greve has curated a tight-knit circle of local suppliers. The menu will take inspiration from the venue’s location and its proximity to both paddocks and the sea, changing based on seasonality and supplier focus.

Highlights include the caviar cornetto with creme fraiche, fish kiev, or the Jack’s Creek tomahawk steak. Greve says they are “building something special” and there is nothing like it in the area.

“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.”

Balancing the beverages is sommelier Theo Nguyen, who has assembled an impressive 250-strong wine list and believes there is a wine for everyone.

Alongside is a bespoke cocktail menu promising a creative twist on the classics, found in the Lamana Margarita, Tiramisu Old Fashioned, and A-List Affair – a take on the Pornstar Martini, served with a small glass of bubbles.

The wine list dedication is reflected in the venue’s design, courtesy of a premium wine library overlooking the bar.

The interior is by Melissa Collison Design, described as streaming with natural light, with bold and striking details emphasising marble, hand-laid mosaic tiling, natural timber, striking lighting fixtures, colourful wallpaper and gold detailing.

Collison offers Humphrey’s was designed as a place to make everyone feel like a regular.

“A precinct of various bars and dining for differing experiences in an understated and chic environment where the atmosphere is warm and welcoming … creating a mood that is as delicious as the fare.”

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