Volume 5 No.11

Everything that makes tick

The Amazing

Captain’s Flat Hotel

The SPIKED SELTZER CRAZE

Proudly sponsored by Contents

6 14 24 INDUSTRY MAJOR FEATURE NEWS 6. Sipping the Light Fantastic 14. The Trinity: Back on Track 24. November’s greatest clicks The spiked seltzer craze is After years of planning and a The trending PubTIC newsletter sweeping the US and UK, massively delayed light rail project stories deemed most important and infiltrating Down Under on the doorstep, Peter Calligeros by our discerning readers for summer. Emma Castle has already won awards for the investigates. newly-opened Trinity Tavern renovation extension. Clyde Mooney speaks with the man with 10. What Goes Around on Captain’s the plan. Flat A champion long bar and home of gravity-defying beer glasses, the enigmatic Captain’s Flat Hotel offers more than a pretty face. Clyde Mooney investigates.

2 | December 2019 PubTIC APPROVED NOW

A LEGEND RETURNS

ON

The wait is over, our greatest pub game returns with a fresh new look and exciting new ways to engage with players - DRIFTING SANDS X. Presented on the sensational Dualos™X cabinet, Drifting Sands X has been reimagined to provide a more rewarding gaming experience for players. FOR MORE INFORMATION, CALL: David Grey 0410 536 146 Ray Brown 0417 234 001

Head Office and Showroom 4 Newington Road, Silverwater NSW 2128 www.sggaming.com/australia EDITOR’S RANT

I won’t lie and say the end of year has come too soon, nor that a few weeks off as the year ticks over won’t be a good thing for more than our long-suffering readers. We’ll be back mid-January with the latest, but more than likely there will be few major events in the interim.

The pre-Christmas wind-down has already begun to affect happenings in most elements of hospitality, with the exception of big-ticket real estate, which after providing more peaks and lulls in 2019 than an itchy sine wave, landed in November with another bang as NSW in particular saw a deluge of high-value transactions.

November was also awards season for most state chapters of the Australian Hotels Association. These glittering events pay homage to the thousand-plus nominees across more than a hundred individual awards, and while they will always represent a snapshot of the latest innovation and best-practise by so many of the best operators, it is near impossible to pay them due attentions in this format. All winners in all categories are detailed in stories on the PubTIC website.

It’s no secret I am partial to a sympathetic restoration, which I feel dovetails nicely with any commentary on heritage and historic pubs. Just as with the reworked Commodore engine and mod’s in my 1963 vintage Holden, many old hotel reinventions provide a sublime juxtaposition of aged beauty with modernisation. Through some literal ground-shaking challenges, Peter Calligeros has delivered a well-considered result in Surry Hills’ Trinity that both enhances its features and assures its longevity.

PubTIC would like to thank supporters throughout 2019, and after what we hope is a very prosperous New Year season for you (lazy and slightly soggy time for us) we look forward to bringing you the best of Australian pubs in 2020.

Cheers, Clyde [email protected]

PUBLISHED BY: PUBLISHING EDITOR: GRAPHIC DESIGN: The Information Collective Clyde Mooney Therese Lloyd Granville, NSW [email protected] PRODUCTION: 2142 Clyde Mooney NATIONAL SALES: Peter Wiedemann DISCLAIMER: This publication is published by The Information Collective Pty Ltd (the “Publisher”).Your The thoughts Publisher accepts noon liability, the to the matter extent permitted are by law, welcome for materials appearing in this publication supplied by outside parties. All material is protected by Australian intellectual property laws. Duplication of any part of the publication is prohibited without the written consent of the Publisher. Clyde Mooney – pub media die-hard Reference to products or services in the publication does not amount to the Publisher’s endorsement. Views expressed in the publication do not necessarily represent those of the Publisher, its agents or employees. Use of the information contained within this publication is the sole risk of the person using the information. All terms, conditions, warranties, assurances, statements and representations in relation to the Publisher, its publications and its services, whether express or implied, are expressly excluded, save for those which must be implied under the laws of any State of Australia, or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any subsequent statutory modification or re-enactment thereof. The Publisher will not be liable, to the extent permitted by law, for any damages including special, exemplary, punitive or consequential (including but not limited to economic loss, or loss of profit, revenue or opportunity) or and indirect loss or damage, even if advised of the possibility of such loss of profits or damages. While every attempt is made to ensure accuracy, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. 4 | December 2019 PubTIC Copyright © 2019 - The Information Collective Pty Ltd Are you playing Russian Roulette with your AML / CTF compliance?

leighbarrett.com.au/russianroulette FEATUREDRINK TRENDS Sipping the Light Fantastic The spiked seltzer craze is sweeping the US and they have just arrived down under with the launch of Lion’s Quincy range. Should you stock them? Emma Castle finds out.

6 | December 2019 PubTIC DRINK TRENDS

The much-maligned ‘vodka, lime & soda’ could finally be replaced with ‘spiked seltzers’, the low-sugar, low-carb, mindful drinking option that is taking off in the States.

But it’s just water and flavouring, right? Well, yes.

As opposed to mineral and soda water that have sodium and minerals added, seltzer is simply carbonated plain water.

As far as flavours go, the new Quincy line from Lion offers Lime and Passionfruit options, but the US has everything from Elderflower and Pear, Lemon and Yuzu, to Raspberry.

The Quincy brand promise states, ‘Tastes like sparkling water, only alcoholic. With 50 per cent less sugar and 30 per cent less carbs than leading vodka pre-mixers’.

And some of them have no flavour at all. The hard seltzers are just water and cane sugar-based alcohol.

In keeping with the growing popularity of low-sugar drinks such as kombucha, alcohol-free spirits and low-carb beers, spiked seltzers should be a sure hit with Australian consumers.

The only downside is that they are subject to the RTD excise tax, meaning that a simple drink suddenly becomes significantly more expensive (sold off-premise for between launchpad for Quincy given it is designed to be the perfect $17-20 for a pack of four). afternoon beverage option.

“It also made it clear to us that there is demand out there for Australian case study: something completely different. When you don’t feel like a cider, a wine, or an RTD, alcoholic seltzers like Quincy are the Quincy perfect middle ground,” says Bold.

Taking a cue from overseas trends, Lion is one company in So what has the feedback been like? Bold maintains that Australia that already makes and markets a spiked seltzer. punters have been excited about the product, venues are Lion spokesperson Elizabeth Bold says, “While it’s still early seeing it as a good addition to their summer offering, and Lion days, we are heartened to see the initial response to Quincy. has been supporting sales of the product with an out-of- The brand has universal appeal and is the perfect option for home advertising campaign. summer afternoons”. Made in Australia at Lion’s brewery facilities, the Quincy range When quizzed about how Lion managed to get people to try is produced using a rice fermentation process where the it in the first place, she says, “Sampling has been absolutely alcohol occurs naturally. vital in educating drinkers about this new category. It was Bold says, “The end result is a delicate taste profile, with very fantastic to be able to use the Spring Racing Carnival as a low bitterness. We then infuse it with a hint of passionfruit or

December 2019 PubTIC | 7 DRINK TRENDS

lime flavour so there is no need for high-sugar mixers. Five More Summer Drinks “This is an Australian-first following the exponential growth of the US hard seltzer market. The popularity of this category Trends to Watch in 2020 can be attributed to the trend towards mindful consumption. 1. Whisky highballs Consumers want choice, without compromising on quality or According to Drinks International, the Old Fashioned is taste,” she says. the most popular whisky cocktail in the world, with many bartenders adding a modern twist by rubbing the rim of DIY Spiked Seltzers the glass with orange peel. 2. Sake on the rise Hard seltzer is made in a similar way to beer: through Chilled, warmed and in cocktails, people are getting in the fermentation. The base is fermented cane sugar and the Japanese spirit. flavouring comes from real fruit, with the addition of carbonated water to give it a fizz. 3. Wine in a can is here to stay While sales of the humble cask stagnate, sales of cleverly The good news is that you can make a house version yourself. packaged canned wine are on the rise. Perfect for chillers You can use any unflavoured white spirit (ie vodka) that is and for serving at busy events, canned wine is here to around 40 per cent alcohol, infuse it with whatever type of stay. fruit you want to use and let it steep for a few days. Strain and add to carbonated water. Add syrups to taste (or use Stevia 4. Cocktails on tap syrup to keep it really low-carb) and garnish glasses with mint, Right next to the beer, wine and soda, busy venues lemon slices, cucumber or fruit, depending on the fruit flavour are batching their signature cocktail and selling it on you’ve chosen. tap to ensure consistency and save time at the bar. An Infusions that work well are pink grapefruit and lime peel, increasing number of options are commercially available crystallised ginger, native Australian finger limes, lemon through drinks wholesalers. myrtle, dried pineapple, cranberries, apricots and mangoes. 5. Low ABV ‘healthy’ alcohol Serve tall with ice, and consider offering jugs or carafes to CrossFit has sponsored a wine brand called FitVine that groups as part of ‘low-carb, low-sugar’ promotion. contains less sugar, carbs and calories.

8 | December 2019 PubTIC

PROFILE

WHAT GOES AROUND ON CAPTAIN’S FLAT

A record-setting long bar and magnet for death-defying beer glasses, the only Hotel in the world of Captain’s Flat offers more than the aesthetic that greets the eye. Clyde Mooney investigates.

Around three and a half hours’ drive south-south-west of Oddly enough, the pub was originally designed for a site in , or an hour south-east of Canberra, lies the small and Bondi Junction, but espying the opportunity, Tooths elected somewhat forgotten mining town of Captain’s Flat, with its to instead build it in the remote community. Its size brings origins based in bull and a striking oversized pub packing a lot a notion of excess in a town of just 610 souls, able to sleep of unique appeal. around 50 people in its 21 accommodation rooms.

The name of the township reportedly derives from a rather There was no sparing materials, the two-storey steel-laden lazy bullock named Captain, who would dodge duties by pub built “like a brick shithouse” on a concrete slab over the retreating to the grassy flat by the Molonglo River, around cellar in a way that might not be doable today, with the train which the town developed. line long gone. This may have contributed to it now being the last survivor of the five hotels that were once in the town. Despite its bovine-based beginnings, Captain’s Flat’s main claim to fame arose from a gold mine discovered in the mid- But it is inside things get interesting, starting with the 1800s. The town’s main Lake George mine also produced lead, CFH having originally had the longest bar in the southern copper, zinc and silver, until closing in 1962 when viable ore hemisphere, documented at 32.2 metres. At some point in its ran dry. life it was shortened to a mere 22.8 metres, but this still keeps it as one of the longest in Australia. In 1937 a mining boom was taking off in the district, and aided by the railway line that ran through town at the time and the Like many great country pubs, the front bar is crammed with labour of local mine workers, the handsome Captain’s Flat memorabilia; vintage wind-up telephones, stuffed animal Hotel (CFH) opened, embodying the best of the period’s iconic heads and miniature penny-farthings find home amid original Art Deco styling. 1930s etched glass, old timber refrigerator doors and signs,

10 | December 2019 PubTIC PROFILE and the period grand staircase.

Four years ago Charlie Micallef and some investors banded together and bought the Hotel, having fallen for its Deco grandeur. Micallef brought a background in engineering, and was previously maintenance manager for an international hotel. Finding it difficult to manage remotely from Sydney, the partners eventually leased the CFH to current licensee Mercedes Torres.

“It’s a beautiful building,” says Micallef. “It’s as solid as. They don’t make them like that anymore. All original glass and doors … it’s really an icon for pubs built in that era.

“And it has some unique features: the long bar, and it’s the only pub I know where you can hang schooners in the corners.” Schooners hang in the tiled corners, which bear signs of glasses having been hung in years gone by Mentioned in passing almost as though this was one of those quirks that all pubs should surely have, further enquiry Today’s Captain produced guarantees but no explanation. Gravity-defying schooners aren’t the only quirk of Captain’s “You can put a schooner in the corner of the wall and it will Flat, which Micallef describes as some kind of cross between stay there. Any corner. I know it sounds strange, but all the old world industrial and Mad Max, the area littered with corners where tiles are on the wall, you can push a schooner concrete silos, iron battlements and abandoned vestiges of glass, full of beer, against the wall, and it will suspend there by spent mines. itself. Very strange, but true. I didn’t believe it myself, ‘til I had five suspended in one corner, one on top of another, and they But as mines oft do in areas rich with precious earth, both stayed there, overnight.” new and revived have begun winking into existence again as improvements in technology find and make viable further Best explanation is that this phenomenon is some kind deposits. The gold mine at Major’s Creek is in full swing of anomaly of surface tension on the tiles, but no deeper and drilling has given way to rumours Ironbark Zinc found scientific logic could be found. Local folklore says the miners something nearby, likely in-demand copper and zinc. used to make use of the corners’ special properties when putting ‘down’ their schooners to visit the amenities. In recent years the Hotel’s owners have spent some coin on the old girl, in preparation for more custom to come. There are now 15 beer lines, more cool rooms and better refrigeration. The foodservice offering has been improved, bringing a lot of produce from Sydney in refrigerated trucks. Micallef says “good food, big meals, good price, friendly people” are what it’s all about.

The Captain’s courtesy buses can be hired, and regularly take local clubs to their golfing or fishing activities before chauffeuring them back to the pub, where many a local club has meetings and events.

There is also the Hotel’s wine club, dispatching local and Australian wines far and wide to homes, particularly catering to wine-loving Canberrans.

The expanse of accommodation upstairs has begun its return to housing local miners, including the offer of a packed ‘crib’ lunch, provided in a small esky.

Depending on your point of view, the accommodation has another facet of note, with reports of a “door-slamming ghost” that wanders the halls, which Micallef says adds to its persona.

“Oh yeah, we’ve had a psychic’s fair there. The hair on the back of your neck comes up with doors slamming for no Less than half of the pub’s original 32-metre long bar reason.

December 2019 PubTIC | 11 PROFILE

“This place has got a bit of everything, really.” and the CFH is systematic in its backing of local happenings and causes, bringing a little floating magic to wherever it is As a large footprint in a small community, the CFH relies needed. on visitors and the few thousand people within cooee for trade. Each year the Captain’s Flat Car Show attracts notable “We raise money for the preschool, and the school, we support numbers, as vintage restorations and hot-rods line the streets kids’ footy … just a bit of everything. Sort of whatever the town outside the pub. Motorcross and four-wheel-driving are needs. popular in the surrounding hills, and many groups stop into “The farmers appeal, we raised money for that. At the moment the pub to de-gas. it’s the bushfires, so we raised money for that. Typical of many towns, live bands are very popular, and set “I suppose it’s about what’s meant to go round, isn’t it.” on 2,000sqm the CFH has plenty of room and no issues with neighbours or noise, allowing the players to “really let it go”.

Further improvements are in the works, such as a renovation to the expansive outdoor area, and relocation of the kitchen to make it more accessible to the bar. Independently to any holes in the ground, the pub is largely putting Captain’s Flat back on the map.

“It’s a good little community, and the pub’s the town, as such,” Micallef poses. “If a bloke’s had a hard day’s work, he can come in with his cap on and his high-vis and his shorts, and he can have a cold beer and have a yarn and go home happy.”

With such responsibility comes the burden of leadership,

Raise the Fun Fest Friday 20 December – Sunday 22 December The Captain’s Flat Hotel is having a huge fundraiser in support of the NSW Rural Fire Service. Up to 12 bands will be performing live across the three days, including Jeff Lang. Adult general admission: $35 Tickets available through Moshtix.

12 | December 2019 PubTIC

MAJOR FEATURE

The Trinity: Back on Track After more than three years and a two- billion-dollar protracted light rail project, Peter Calligeros has reopened and is rapt with his already award-winning Trinity Tavern renovation extension. Clyde Mooney reports

Surry Hills’ Trinity Tavern was built 1882 in the heart of the working class southern fringe of Sydney’s CBD, just a few blocks west of Central Station. For two decades hotel industry staple resident Irishman Ray Reilly operated the Trinity, his first pub acquisition, having moved to Australia as a backpacker. For a time he lived upstairs in what were once short-term accommodation rooms for local workers, before opening the area as a small extension to the popular Irish- themed pub below. Reilly put his beloved Trinity to market in 2016, suggesting it needed “new eyes”. Peter Calligeros, best known for his long tenure at North Sydney’s Rag & Famish, was attracted to it in part due to its similarities with the Rag. The Trinity had great bones and underlying business, and was surrounded by successful operations. Soon one of the proposed stops for the new Sydney Light Rail network would be on its doorstep. Calligeros also thought there was opportunity to make greater use of upstairs. Purchasing the freehold going concern in May for around $8.5 million, Calligeros Hotel Group, being principles Peter and his sister Anna, took on transforming The Trinity.

14 | December 2019 PubTIC MAJOR FEATURE

Opening the Box Calligeros met with architects Alexander & Co, and requested they draw up some concepts on what was considered a somewhat ambitious plan. While expanding the potential by making a lot more of level one, he very much wanted to stay in the realm of a classic pub serving good beer.

“The cocktails and the wines go well, but I think when you’re talking about longevity of corner pubs, you’re always going to come back to draught beer.”

One consideration was whether or not to install a rooftop bar. It seemed all recent nearby rooftop initiatives had been successful, but many sat above a well-patronised public bar and a quiet, somewhat disused middle level. Not wanting a dead level and thinking toward consideration of the neighbours, a rooftop was abandoned in favour of the existing upper level losing its roof.

This area would effectively be a stand-alone venue that can operate on its own hours. The plans steered toward a lounge bar reminiscent of being in someone’s home. Looking to the history of this part of Sydney, it was deemed the storytelling should involve the likes of the building’s early patrons, giving rise to a nod to underworld celebrity Tilly May.

The team was mindful of the pitfalls of renovating an old Anna Calligeros, Peter Calligeros pub, where even minor moves risk opening Pandora’s box. Calligeros believes the pub once had a balcony on the Removing interior render upstairs, for example, exposed the upper level, and hoped to reinstate it. Floor-to-ceiling sash disintegrated and absent limestone mortar barely keeping windows that appear to have formerly been doors lead to bricks in place. Layers of lead paint were painstakingly scraped Juliet balconies made of concrete definitely not from the off the exterior, foundations were underpinned and columns original construction. Plans for a balcony were taken to of masonry re-pointed. The new owners did have some Council, featuring cantilevered beams to keep it off the street, knowledge of what to expect. but despite arguments of reinstating an original feature and tacit support from inspectors the plan was rejected based on “Ray, he said the pub will stay like it is for another 100 years, interfering with the heritage façade. but if you’re going to touch it, be warned.” Heritage arguments echoed throughout the project, such as But the family specifically bought the property as a long-term in the original staircase that had to stay, despite being non- hold, and accepted that these structural deviations from the compliant with modern egress regulations. More consultants plan would pay off down the road. This thinking guided jobs had to be paid to find and argue alternate solutions, and in the such as soda-blasting all the original rafters, which would be end a lift had to be installed, which is now predominantly used exposed, to take advantage of their historic reality. for deliveries, not by patrons.

Some fundamental changes were made in the old Irish pub, notably the kitchen moving upstairs, now servicing both levels from the space that was the men’s amenities, and freeing valuable square meterage on street level.

As well as housing the kitchen, level one now offers a spacious bar with three adjacent areas that can be sectioned off. Most prominent is the public dining room, with its gas rotisserie in place of the original fireplace, offering some flame and warmth and theatre to guests arriving upstairs. Groups can also book the area and have their own pig, fish or chickens roasting as they socialise.

Calligeros says many aspects of the project were influenced by his experiences in today’s market.

December 2019 PubTIC | 15 MAJOR FEATURE

The beer systems and cool rooms also needed upgrading, particularly in light of the 16 taps headed upstairs and the pub’s anticipated future successes. This included installation of Carlton Draught brewery fresh kegs in one corner, adding copper piping detail to the earthy tones of the public bar.

Ladies amenities were installed downstairs, while the mens’ was substituted for a urinal only, with full facilities upstairs, and enough space was found to allow placement of an old piano, destined to be part of singalongs during The Trin’s Sunday roasts.

Surry Hills is home to a collection of successful pubs, including the Top200-ranked Crown Hotel, just 100 metres away. Hoping to further activate the Trinity’s gaming operation, a new lounge was designed, fitted with the latest product and equipment.

“Running a pub like the Rag & Famish for 20 years, you sort of get used to maximising space in smaller places. One of the things I was trying to accomplish here was to create a couple of venues in one.”

The street level bar, a consistent trader, needed a freshen up, but the group went to considerable trouble to ensure it didn’t Tilly May (R) & friend lose its identity, which its proprietor describes as “like a Boston Irish sports public bar; good draught beer, good pub grub, lots Under the must-keep heritage staircase was a small, triangular of timber”. space not useful for much, so an idea was struck to make this Sympathetic reinvention of the Trinity included cutting back a compact grab-and-go coffee shop. It opens a window to its rather large bar, allowing more floor space but revealing the street in the morning for passers-by headed to work, and more complications heralded by Reilly. The rotted-out brings a certain CBD vibe. floorboards beneath the old bar gave way to fitting a suitable Work upstairs was a more complex affair, transforming the tartan carpet throughout. existing bar space, whilst constrained operationally by existing wall and ceiling limitations. The building’s original rafters, ridge beam and hip configuration made the choice of which section of roof to remove quite apparent, making way for installation of a retractable panel system that reveals an expanse of sky.

Tilly May’s reflects its period ancestry through authentic black and white photos and brass fixtures, with marble chequer-plate floors, aged leather, and warm timber of honey and brushed spotted gum, flanked by selected granite and masonry. The colour palette both blends into and complements the natural materials, which include the refinished rafters and brickwork previously behind more than a century of spackle.

16 | December 2019 PubTIC

MAJOR FEATURE

“These walls and roof timbers are visible within the new fit- out, and are central to the project’s character,” notes Alexander & Co principal Jeremy Bull. “Our creative direction centred around the retelling of the building’s heritage through the uncovering of existing materials and structures.”

Working alongside the designers, Calligeros reports his builder, B-Mac Constructions, was ahead of the game and essential to the end result.

“Dave from B-Mac was absolutely incredible. They’ve done a few jobs for me now. Really good builders, and that’s half the battle. The whole team was all about communication, and thinking the whole way. The variations never came, even with heritage aspects, because they were so many steps ahead. Train wreck The Calligeros family had experience seeing the pitfalls of a light rail under construction during their tenure at the Acacia Ridge Hotel in southern , when the Gold Coast’s line was built, from mid-2012 to 2014.

Following the announcement by the NSW State government and the subsequent tender process, Sydney’s light rail commenced major construction in October 2015, budgeted at $1.3bn and projected to open by mid-2018. This was in mind in 2016 when the Trinity changed hands.

“The collaboration with them and Alexander & Co was a great experience for me. Everything was discussed, from product range to paint colour, in regards to cost-saving, and everything we could do. As in the choice of floor tiles, which was because they were worried about the flex in the old timber floor that a big square tile would crack.

“Most of the pubs I’ve worked and run and owned, and the school I’ve come from, when you want to do something you get a builder in and decide, because you know the pub. This was literally a clean slate, but I had a concept of what I wanted … you know, build it and they will come.”

18 | December 2019 PubTIC Australia-wide 1300 922 220 www.capitalclaims.com.au/hotel-depreciation MAJOR FEATURE

Tomorrow’s Trinity Surry Hills is destined to always benefit from its proximity to the CBD and inherent hint of bohemia, sporting institutions such as Solotel’s prodigious The Clock and Iceberg Group’s edgy The Dolphin. Aiming to swiftly become part of the local fabric a lot of consideration was put into Trinity’s reinvention and new Tilly May bar, and its place in the social mesh.

“I was very conscious of being a pub that found its way into the local market. I didn’t want to be one that opens and people come to judge and never return, though I know people are going to do that. I was adamant our marketing would be about a Surry Hills local.”

Calligeros Group currently counts five operations, with two of these leased out. Peter Calligeros spends most of his time at their North Sydney institution the Rag, and their smaller venue nearby The Terrace, which he has pitched to the high-vis crowd inside the multi-billion-dollar infrastructure works and Calligeros recalls the evolution of effect in the Sunshine State, new heavy rail station currently under construction. where for the first six to 12 months venues tried to hang on, conducting what business they could. He watched Surry Hills The works in Surry Hills largely dictated the timeline of the similarly flounder until the eventual collapse, where lack of Trinity’s anticipated 12-month makeover, knowing patronage trade affected everyone from “pub to candlestick-maker”. He would still be hard to find even in a brand-new fit-out, likens it to a well-established river that is suddenly blocked by huddled within dust and industrial noise. a fallen tree. Water backs up before finding other paths, and Opening the doors in Q3, after several delays, the stakeholders even once the obstacle is cleared it may take some time to were rapt when the project was swiftly awarded the return. prestigious ‘Best Innovative Development’ at the AHA NSW Adding insult to injury, people in the area, such as the hotel’s Awards for Excellence, in November. staff and hapless patrons that actually found their way inside through the labyrinth of barricades and blockages, were subjected to hour upon hour of jackhammers and heavy machinery. The stress and demotivation of it brought at least one of the Trinity’s managers to break down and quit.

At the time of interview all major works had finally been completed, 18 months and another $1.6bn beyond forecast. The new trams were being tested, conducting ghostly trips on the lines, but pedestrians had begun to return to the streets. A recent game at the Football Stadium, destined to soon also be torn down and rebuilt, saw a promising sea of people walk past the pub from Central Station. There are also new apartment blocks taking first residents nearby.

The new rail network may in time increase accessibility to Surry Hills businesses such as the Trinity, or may help would-be pedestrians bypass the suburb en-route to the new Stadium or elsewhere. Only time will tell.

“It’s been a vicious ride here, with the light rail. Just awful,” says Calligeros, admitting he was glad to not be onsite full- time. “Surry Hills has really got to find its swagger now. Even the trajectory of people and where they walk – it’s been so long, and businesses are closed and restaurants are closed, and people are walking around going ‘what’s what?’. There’s got to be a whole new gentrification. We are two years away from recovery, let alone benefit. Without a doubt.”

20 | December 2019 PubTIC MAJOR FEATURE

“The bottom line is there’s a new generation of young publicans and managers coming through that just do it better. You’ve got the guidance and the experience, but you don’t have the time.

“I’d love to sit here and say this is all me, but truth is all I do is write the cheques and keep them on the straight and narrow, and they turn up. The management team has been great throughout the whole saga.

“In pubs, building’s the easy part. Filling it’s the hard part, but I’ve never felt that with this job. When the first customer walked up here I knew we got it right. Now the rest of it is just up to us. The service and the way we do things.

“Anna and I, dad being of Greek descent, we were brought up ‘Do the little things right, and they will come’. We like to think we get that mix right. You don’t get it right all the time, but who doesn’t like a kick up the bum every now and again.”

Now clear of all hurdles, Calligeros reports business has been going well and building toward end of year. Tilly May’s is entertaining appreciative crowds, and in a sign of the times, auction clearance rates in the precinct were recently at 100 per cent.

Surry Hills possesses a particularly eclectic mix of businesses and residents, including a veritable smorgasbord of dining options. Nearby many a private dining room catering to niche markets sits idle most nights, while the Trinity’s considered and flexible approach to foodservice seems to have found its mark.

“Our little private dining room in Tilly May’s can do sit down for 30, and has really taken off. We’re doing a lot of brunches, ladies’ hens nights, and a lot of baby showers. It’s a great place Having interviewed Peter Calligeros to photograph.

“You can change menus a thousand times, but people are at the Trinity in late November, nine always going to say ‘where’s your schnitzel?’. I said to the chef, days before the latest opening date put as much art around the edges as you want, but any pub has to have a good burger, good schnitzel and a good rump set for the light rail, services began steak. Get those three things right, do the rest however you on the 12 kilometres of line from want.” Circular Quay to Randwick at 10am Emerging from a challenging build at a point in his career where family and kids’ soccer training are dominating more on Saturday, 14 December, before of life, and recognising how advancements facilitate new and the first breakdown ground the better systems in industry, including hospitality, Calligeros finds himself applying old skills to new tricks and taking on a network to a halt around 1pm. changing role.

December 2019 PubTIC | 21 TRENDING NEWS

NOVEMBER RAINS for $70 million to Impact Investment Group (IIG). November was a year-capping month for IIG sold off the gaming machines licences and in September pub real estate, seeing single operators to corporate entities joined with van Haandel to offer the combined Beach Hotel vying for top-dollar assets around the state. freehold and management to market, for only the second time since its construction. This kicked off with hotelier couple Michael Wiggins and Joanne Cassar exchanging contracts to purchase Redcape’s Moelis intends to engineer a single asset investment fund consistent Top50 south Sydney venue, the St George Hotel, for – to sit independent of its existing hotel funds – providing $47 million. sophisticated players opportunity to invest in the Beach Hotel. Redcape CEO Dan Brady said the divestment was in line with A long and hard-fought sales process on the big Kent Hotel the ASX-listed RDC’s approach “of actively managing the has ended in a record price for the Newcastle region of portfolio to maximise returns for our securityholders”. around $25 million, and new owner in growing local vehicle SJH Hotel Fund. Wiggins and Cassar sold their Oxford Hotel at Drummoyne to Arthur Laundy in July, for circa $42 million. Peter Hunt bought the Kent freehold in 2002, and his son Stephen has long managed it, while simultaneously building The following week, veteran Peter De Angelis swooped on the his own portfolio and entity. Hunt senior listed the property in Raby Tavern and shopping centre, beating stiff competition to June, shortly before Jr’s SJH underwent a capital raising. Now take the prize early for $35 million. counting over 20 private investors and an appointed Trustee, The Tavern is the only pub in Raby, around 50 kms south of SJH was well positioned through Stephen’s long tenure to Sydney CBD, with local population of 20,000. It was divested have valuable insight on the Kent’s potential, and the history by the Walker family, having owned it for 16 years, following brought uncommon certainty to the investors. the recent retirement of their long-term licensee. While staying coy on details, Hunt says “refresh, rejuvenate De Angelis spoke of redeveloping the site, with an updated and reinvest” describes the overall game plan. shopping centre and underground parking. Days later, news emerged Sam Arnaout’s Iris Group had taken the Sportsman’s Hotel in Blacktown from Paul Irvin Hotel Group for circa $23 million. Around 37 kilometres west of the Sydney CBD, the pub plays to its name, offering cold beer and hot sports entertainment to the local populace. As Iris continues expansion in the Newcastle region, Arnaout suggests big things are in mind for the Blacktown venue. Another De Angelis hit the news, taking the freehold title to another big south-west Sydney pub, re-stapling the Ingleburn Hotel operation under one banner. De Angelis Hotels & Investments (DHI) was already the established tenant at the Top100 Ingleburn Hotel, around 50 kilometres from the CBD. Marc and Meg De Angelis have paid $29.25 million through their Bonnie Hotels Group, which already counts the Bowral, Crown and Emperor, and Picton hotels. The deal reportedly represents a sharp yield of 3.4 per cent Mid-November came announcement Financial services giant Former Sydney Lord Mayor Nelson Meers AO furthered Moelis Australia has secured an exclusivity agreement for the run of prized gaming pub sales, taking Monarch’s top- potential purchase of the iconic Beach Hotel at Byron Bay for performing Belmore Hotel for around $50 million. a record-setting price believed to be $104.5 million. Monarch acquired the pub in 2015 from the Waugh family, The Beach was built in the 90s by Paul Hogan off-sider ranked #60. It has since climbed as high as #11, and currently John Cornell, for around $9 million, providing 100 metres sits at #33. The group recently completed a large-scale fronting Byron’s main beach, with bars, a pool, beer gardens, refurbishment, reconfiguring street level including moving and restaurant, function rooms, bottleshop and 25 luxury hotel extending the gaming room. rooms. Cornell sold it in 2007 for $60 million to former racing driver The pub vehicle, fronted by Joel Fisher, has been selling down, Max Twigg, and -based publican John van Haandel divesting major assets the Banksia Hotel to Patrick Ryan and took the management rights. In 2017 Twigg sold the freehold the Lidcombe Hotel to Kent Walker.

22 | December 2019 PubTIC TRENDING NEWS

his wife came to take on the role of live-in managers, and later bought into the ownership.

Lazarus entered the region with purchase of the Beaumont in 2014, and in 2016 Shoal Bay’s Country Club Hotel, which later underwent an extensive $6.5 million makeover. Due to take the Beach in March, Lazarus heralds only “cosmetic” changes in the immediate future, with a mandate to respect and sustain what made it an institution. LICENSING INSPECTORS SPEAK ON TARGETING NSW Liquor & Gaming released insights by licensing inspector ‘James’, on methodology and how licensees can benefit and help themselves stay compliant.

The release discussed which venues are targeted and why, and how they can prepare for scrutiny. Licensing inspectors work closely with police and consider several sources and factors in deciding on sites. RG McGees in growing Richmond sold to the pub group of prominent Sydney hotelier Ashton Waugh, Watering Hole Procedures are for Inspectors to observe the venue in Hotels, furthering the region’s surge of sector investment. The operation, looking for staff awareness and responsiveness, well-known Hotel came to market in August as a freehold manager(s) present and supervising, guards where required, going concern, in a cooperative arrangement between tenant intoxicated patrons and minors. Jason Teague and freeholders Stan and Janice Bridger. Specific to the circumstance, also considered are venue- Waugh cites “lots of plans” at the pub, explaining his fund specific licence requirements and operation according to and investors have secured additional capital for a significant licensed ‘business type’ (hotel, restaurant, bar, etc). Authorities renovation, revising the gaming operation and the menu. may decide to check incident registers, RSA and RCG certification and signage. Singo’s Australian Pub Fund and Riversdale Group sold their last Sydney operation to a band of Balmain brothers, welcoming the Roddys back to Peninsula hospitality. AWARDS FOR

John Singleton, Mark Carnegie and Geoff Dixon formed APR in EXCELLENCE 2019 Awards nights were celebrated around the country in 2010, purchasing Balmain’s Unity Hall for $10 million in early November, including the 1200 guests that packed The Star’s 2012. Event Centre to witness 600 nominees filtered down to Local brothers Geoff and Brian Roddy bought Balmain’s Dick’s winners in 45 categories at the AHA NSW’s 2019 Awards. Hotel in 1991, diligently operating it until selling in 2002. Geoff A big winner was Lewis Land Group’s re-worked Fiddler at is now back in the game with younger brother James, and Rouse Hill, after its major redevelopment and new 78-room James’ partner in several regional hotels, John McRedmond. hotel. The transformed Fiddler took home trophies for Best Having now sold all its Sydney assets and listed the Elephant Metropolitan Local, and the major award of Metropolitan Hotel in Brisbane, Riversdale director Matthew Beach suggests the of the Year. cycle is beginning again for investors, as they are “actively Also the O’Hara-Malloy operation, the Bradford Hotel at looking to buy pubs for our second fund”. Rutherford, which snatched Best Regional Casual Dining Ending the month with a splash, Merewether’s magnificent (Northern), and major prize Regional Hotel of the Year. Beach Hotel sold for the first time in its 120-year history as a The newly renovated Hotel Rose Bay was rewarded, with Toby freehold going concern to industry veteran Andrew Lazarus. Chick taking out Best Individual Hotel Operator of the Year, The current three-storey structure was built around 1939 by and Ian Royle taking Metropolitan Chef of the Year and Best Tooth & Co, but there had been a pub on the site since the late Metropolitan Casual Dining (CBD/East). 1890s and has become a generational hub for the area. Sam Arnaout’s Iris Group took the major award of Group Jim Bale took the operation from Tooths in the mid-70s, and Operator of the Year. After more than two decades in the subsequently acquired the freehold. Relative John Twohill and game, Arnaout said he was “humbled” for the accolade.

December 2019 PubTIC | 23