A vintage cash register, sepia-stained photos and assorted drapes of corn and chilli line the walls of the city’s newest venue, Market Grounds, a pub that seeks to reflect its roots as occupant of the site where Perth’s early marketplace was established in the 1850s.
A vintage cash register, sepia-stained photos and assorted drapes of corn and chilli line the walls of the city’s newest venue, Market Grounds, a pub that seeks to reflect its roots as occupant of the site where Perth’s early marketplace was established in the 1850s.
The two-storey pub in Kings Square opens today as part of the Perth City Link project.
Market Grounds is the latest concept to come out of family owned and operated hospitality business ARK Group, responsible for the CBD’s Durty Nelly’s and The Generous Squire, as well as The Squires Fortune in Scarborough and The Duke in Carramar.
The business is run by second generation publicans Adam, Robert and Kosta (ARK) Kapinkoff, who oversee each venue within their management roles.
Operations manager Adam Kapinkoff said the idea for Market Grounds had been in the pipeline for about two years, with the offering of a large alfresco area one of the main drawcards to the site.
“We’ve been setting ourselves up for growth,” Mr Kapinkoff told Business News.
“We saw a lack of quality beer gardens in the city, and saw Kings Square and Perth City Link as the next hub of Perth; retail, commercial, residential, student accommodation, Yagan Square … and there’s the foot traffic from Perth Arena.
“We wanted to get in early.
“Since we penned the deal the economy has changed, that’s the nature of the beast, but we’re pretty confident that what we’re doing is going to be quality and in a good part of Perth long term.”
Mr Kapinkoff said the group entered into a lease agreement with the City of Perth for just over 220 square metres of alfresco area, known as The Grounds, which would feature eclectic furniture, potted herbs and bordering fruit trees.
The entire venue will cater to roughly 750 patrons, with 960sqm of interior space spread across the main bar area, restaurant, sunken lounge and mezzanine.
“It’s a changing market; there’s been a flood of hospitality venues in the CBD so it’s more challenging but it makes operators improve or evolve,” he said.
“Market Grounds is not overly formal but quality, quirky and fun, which is where I think the market is heading.
“We’ve created nooks and crannies; for us it was about giving people a different experience and how we could cater to corporates, weekend and tourist traffic.”
Woods Bagot designed the venue’s fitout, led by associate principal Eva Sue who said the team had developed a series of hospitality concepts with a variety of intimate spaces: a garden concept dining area with handwoven furniture dedicated to local food and beverage, main bar on the ground floor, a mezzanine cocktail lounge and an upstairs bar with views overlooking Kings Square.
“Our aim was to create a ‘next generation pub’ featuring a series of intriguing spaces with a cosy atmosphere and, although it is a large venue, the variety of design creates a journey through the space,” Ms Sue told Business News.
The concept was based on creating an urban oasis within the city.
“We wanted the bring a garden environment indoors,” she said.
This included greenery hanging from the mezzanine lounge.
Ms Sue said the venue had also been layered with collected artefacts, custom graphics and artworks that slowly unravelled a story as patrons explored.
In addition to the traditional bar menu, the venue’s restaurant offerings will be categorised under baker, fishmonger, grocer, butcher, patisserie or fromagerie.
