THE designers of the new bar and restaurant at the Old Swan Brewery have come up trumps by incorporating the history of beer brewing into the modern eloquence of alfresco dining.
THE designers of the new bar and restaurant at the Old Swan Brewery have come up trumps by incorporating the history of beer brewing into the modern eloquence of alfresco dining.
The combination of old, industrial features of the steel pillars and copper-plated bars with the exposed air-conditioning ducts, varnished concrete floors, black benches and wooden tables creates a unique and classy place to have a drink, a sit down meal or hold a private function.
The restaurant is long and moves from cafe-style dining near the entrance to a fine dining al a carte area, and finishes at the far end with a large functions area.
The kitchen is headed by 33-year old ex Hyatt sous chef Julie McLellan. She’s opted for fresh, young faces to ensure her kitchen delivers the attention to detail you’d expect from a quality function centre.
“I’ve brought together a young team because I want to train them to do things my way,” she says.
And her way means quality, every time, be it in the cafe or the dining room.
“My philosophy is, if someone comes in for a burger, if they get something shoddy they won’t want to come back in to dine in the restaurant. The food will be good every time and there will be no short cuts,” says Ms McLellan, who designed the distinctly Australian menu.
“I was asked to build a menu that pleases both tourists and local people and give them something they can’t get anywhere else.”
Buffalo sausages, kangaroo skewers and other traditional Aussie tucker is on the menu, and there’s also a good range of produce, from salads and quiches to fish and chicken dishes.
The designers of the bar and restaurant have tapped in to some of the brewery’s history in three unique displays. Pictorial images of historic figures, including Thomas Hardwick, the first master brewer, are incorporated with new technology to create an animated diorama. When you approach the display, a sensor triggers a 3D image of a tale of the history of the brewery and the beers that were made on site.
The cafe is open from 10am until around midnight, seven days a week. The restaurant opens at noon for lunch and at 6pm for dinner. The brewery operates under a restaurant liquor licence so if you are going just for the beer, make sure you factor in a meal.
Triple coated for sound protection, the glass will ensure the neighbouring residents are not kept up until the wee hours, and the outdoor alfresco area will be closed down at a set time.
The combination of old, industrial features of the steel pillars and copper-plated bars with the exposed air-conditioning ducts, varnished concrete floors, black benches and wooden tables creates a unique and classy place to have a drink, a sit down meal or hold a private function.
The restaurant is long and moves from cafe-style dining near the entrance to a fine dining al a carte area, and finishes at the far end with a large functions area.
The kitchen is headed by 33-year old ex Hyatt sous chef Julie McLellan. She’s opted for fresh, young faces to ensure her kitchen delivers the attention to detail you’d expect from a quality function centre.
“I’ve brought together a young team because I want to train them to do things my way,” she says.
And her way means quality, every time, be it in the cafe or the dining room.
“My philosophy is, if someone comes in for a burger, if they get something shoddy they won’t want to come back in to dine in the restaurant. The food will be good every time and there will be no short cuts,” says Ms McLellan, who designed the distinctly Australian menu.
“I was asked to build a menu that pleases both tourists and local people and give them something they can’t get anywhere else.”
Buffalo sausages, kangaroo skewers and other traditional Aussie tucker is on the menu, and there’s also a good range of produce, from salads and quiches to fish and chicken dishes.
The designers of the bar and restaurant have tapped in to some of the brewery’s history in three unique displays. Pictorial images of historic figures, including Thomas Hardwick, the first master brewer, are incorporated with new technology to create an animated diorama. When you approach the display, a sensor triggers a 3D image of a tale of the history of the brewery and the beers that were made on site.
The cafe is open from 10am until around midnight, seven days a week. The restaurant opens at noon for lunch and at 6pm for dinner. The brewery operates under a restaurant liquor licence so if you are going just for the beer, make sure you factor in a meal.
Triple coated for sound protection, the glass will ensure the neighbouring residents are not kept up until the wee hours, and the outdoor alfresco area will be closed down at a set time.
