Humphrey’s Hotel and Hatch Restaurant to open in Hurstville

An impressive new 350-capacity venue has an elevated pub Humphrey’s Hotel and fine dining Hatch Restaurant is set to redefine the concept of the ‘local’ and become south Sydney’s newest go-to dining destination.

An impressive new 350-capacity venue complete with an elevated pub and fine dining restaurant is set to redefine the concept of the ‘local’ and become south Sydney’s newest go-to dining destination.

The Humphrey’s Hotel and Hatch Restaurant, located at One Hurstville Plaza, officially opens its doors to the public on Wednesday.

The venue team brings years of experience in Sydney’s hospitality scene to the table, led by general manager Adrian Basha, who used to work for Merivale; sommelier Theo Nguyen, formerly from Sokyo; alongside group executive chef Scott Greve previously from 6Head, who will oversee the menu for both Humphrey’s and Hatch Restaurant.

Mr Basha said each area of the venue had its own character, with beautiful comfortable furniture, and there was a natural, seamless flow throughout the venue.

He said Hatch was the venue’s “jewel in the crown,” offering a premium dining experience with a creative and refined menu for special occasions, date nights or just to treat yourself.

With a Mediterranean flair and a focus on quality meats and seafood, the Hatch menu would draw on Mr Greve’s experience at 6HEAD and the Jamie Oliver Group, offering refined dining with a heavy focus on provenance.

“Hatch is a premium, full service modern Australian-style menu that is not too stiff or formal. The wait staff will have a welcoming approach and will look after guests.”

Mr Basha said staff had been chosen for their “warmth, approachability and professional standards”.

Scott Greve said the Hatch menu was based around sharing dishes instead of the standard entree, main and dessert options.

“There will be snacks, big cuts of meat, lobster and John Dory which are built for sharing,” he said.

“The menu will evolve over time, probably with the seasons.”

The venue seats 350 people in Humphrey’s and Hatch. Picture: Ashleigh Tullis

Hatch diners will be able to enjoy a 250-strong wine list to pair with Mr Greve’s menu.

Mr Basha said Humphrey’s was located on the outdoor terrace of the venue and there was a retractable awning with wind-proof sheets to make the it comfortable all-year round.

“There is beautiful furniture perfect for people to sit for a drink with a long lunch or after dinner; and the tables are not jammed in,” he said.

Humphrey’s will offer elevated pub fare, like caerphilly cheese steaks, dry-aged beef burgers, steak frites and delicious wasabi-powder pork cutlets on an all-weather terrace and a state-of-the-art sports bar.

“The food offering is produce driven without overpowering sauces or deep frying food to death,” Mr Basha said. “It will be great for people to come for a nice dinner or kick back with snacks with friends.

“People can have a glass or wine or beer and watch sports all while looking down over the plaza.”
Mr Basha said Humphrey’s had bright colourful seats and pot plants, with guests able to order through a QR code before wait staff brought food to tables.

“There is room for families with kids, groups of 20 or for two people,” Mr Basha said.

He said the team decided to create two offerings because the venue would have been too big for only one.

“We want to attract people from the Georges River and Shire areas,” Mr Basha said.

“We hope the venue becomes a destination. We have brought a style of venue to Hurstville that the area can hopefully be proud to have.”

Mr Basha said there was not an offering similar within a 10km radius and that meant people did not have to travel into the CBD for the same experience.

He noted the venues was conveniently located right next to Hurstville train station and there was parking available in Westfield which was right next door.