The team behind Sails on Lavender Bay will open their latest venture, Manly Greenhouse, on Friday 8 June, just in time for the Queen’s Birthday long weekend.
Led by Greg Anderson and Patricia Nunes, the beachfront bar and restaurant (formerly the Shore Club Hotel) will comprise three levels: a casual street-level bar offering all-day dining, a grill restaurant on the middle level and rooftop bar.
At the helm of the kitchen is executive chef Colm Kennedy who was executive chef at Hugo’s Manly for the past five years.
He has devised a casual menu for the ground level, featuring wood-fired pizzas and contemporary Italian dishes such as fried whole sardines and squid ink spaghetti.
The middle-level restaurant menu will be centred around a charcoal grill, with highlights including Cape Grim sirloin and wood-fired Skull Island prawns.
Overseeing front of house is general manager Craig Hemmings, who most recently led Chin Chin Sydney’s opening team and previously worked at Quay, Black by Ezard and Guillaume at Bennelong.
“Together with Greg and Patricia we’ve worked hard to determine our definition of the ‘perfect local’ and execute that idea in our own way,” says Hemmings.
“We’ve given strong consideration to the food and drink, aiming to translate the nature of the seaside to each of our menus. Likewise, service will be affable, reflect the laid back location, and our ethos – to be open to all, for all occasions.”
Bar manager Rowan Vidler will head up the drinks team, bringing with him experience from 4 Pines, PS40 and Lobo Plantation. Vidler and his team will showcase seasonal cocktails in the rooftop bar, in addition to pre-batched classics such as Espresso Martini’s on tap.
Meanwhile, Lofi Wines co-founder James Audas has created a unique wine list for the venue, led by natural varieties and wines on tap.
Design firm Luchetti Krelle has designed the space which accommodates 400 across its three levels, taking inspiration from greenhouses, with steel structures and abundant greenery.