The Metz Sandy Bay: All you need to know about venue’s rebirth
As the iconic Sandy Bay pub reopens today, we take a look back at the good old days from Boxing Day and Movember bashes. See the pics and get a sneak peek at the revamped venue >>
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The reborn The Metz Sandy Bay will be open seven days a week for breakfast, lunch and dinner, have DJs three nights a week, and, in a matter of days, host its first ‘Boxing Day Belter’ party in more than a decade.
Hobart duo Drew Port and Alex Haros, known respectively for North Hobart brunch institution Room for a Pony and growing burger chain Mr Burger, revealed their plans to relaunch The Metz (formerly Metz Bar on the Bay) back in September.
Mr Port told the Mercury it had been a rocky few months getting the venue – most recently Dave’s Hot Pot, which closed earlier this year – to sparkle.
“For a venue that was already trading as a restaurant, the amount of work we’ve had to put in was somewhat unexpected,” Mr Port said.
“We’ve both (Alex and I) done change of uses before but this one was a bit different, it was essentially a complete renovation.
“But I think (our work) shows now.
“We can’t remember a time when we weren’t doing up The Metz.”
Starting on Thursday – The Metz is just serving breakfast and lunch on Wednesday – the venue will be open seven days a week for breakfast, lunch and dinner.
DJs will be on the decks each Friday – Sunday evenings each week and there are a suite of events already in the works, including the iconic Boxing Day Belter party – formerly an annual touchstone on the Hobart social calendar.
“It used to be probably the party of the year 10–15 years ago. We’re bringing it back with all the old DJs, Dave Webber, DJ Rabb, Jack Madden, it will be a trip down memory lane,” Mr Port said.
Food-wise, the venue will start the day with a “modern take” on breakfast classics, available until 1pm, before transitioning to the lunch menu from 12–3pm. A pizza and snack menu will run daily from 3–5pm, before dinner service kicks off at 7pm.
Mr Port revealed the dinner menu – the kitchen is helmed by head chef Josh Tirant, who was trained at Melbourne’s fine-dining institution Vue de monde and most recently at Bruny Island Premium Wines – will feature bites like kingfish sashimi, tuna tartare, crayfish roll and lamb share plates.
Vegan options will also be well-represented.
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Originally published as The Metz Sandy Bay: All you need to know about venue’s rebirth
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