At the heart of our hospitality design philosophy lies the commitment to crafting distinctive and memorable dining experiences. As an integral part of this ethos, we want our team to actively engage with the local scene, delving into new venues and designs firsthand. These immersive experiences not only yield invaluable insights but also provide our staff with opportunities for personal and professional growth in their design endeavours.   

Recently, our talented H&E Architects Sheli, Alice, and Greg had the pleasure of reviewing The Waratah, a popular and self-proclaimed neighbourhood bar & restaurant. 

THE DESIGN  

Sheli: The Waratah has the feel of a vibrant neighbourhood spot. With an inviting street presence, footpath seating and big open windows. There is an eye-catching hand-painted ceiling above the public bar featuring the venues namesake. Very flexible in terms of seating or patron experience, from causal walk-in public bar & tables, upstairs dining area and balcony, and PDR area with operable roof.  

Greg: The restaurant’s curb appeal was strong, by placing the main bar right on the street, that fostered a connection to those passing by. However, the interior experience was marred by poor lighting, particularly over the bar area, which affected both patrons and staff. While the cozy atmosphere created by the small dining room was appreciated, the poor acoustics detracted from the overall comfort. Despite these shortcomings, the layout is functional and supports workforce in performing their roles.  

THE FOOD  

Sheli: A really enticing seafood forward menu, showcasing native ingredients. Whilst the veg/vegan options were limited, the bbq eggplant and oyster mushroom main was delicious. Add to this a nostalgic touch with the potato scallop starter, and fairy bread ice cream sandwich. Not to mention the beautifully crafted and well-executed cocktails. After checking with the waiter that there was no raw onion or garlic in any of the dishes we had ordered, we were unfortunately served two dishes, which had raw eschalot.  

Greg: The cuisine offered a reinterpretation of Australian classics, showcasing culinary creativity and quality. Presentation was impressive, worthy of the gram. However, those with dietary restrictions, particularly vegetarians, may find the menu somewhat limited. 

THE SERVICE  

Sheli: Arrival was a little awkward as the hosts attention was interrupted a few times whilst greeting us, but once settled in, the service was seamless. There were a few errors during service, but these were promptly remedied by very attentive staff. Dishes and drinks came out promptly, and the range of starters & entrees were ordered so that the table never felt crowded.  

Greg:  Our waiter, Tye, provided exceptional service, warmly welcoming us and demonstrating extensive knowledge of the menu. The food came out quickly without overwhelming our small table, reflecting the thoughtful hospitality evident throughout our dining experience. 

THE BRANDING 

 Sheli: Relaxed, but refined… not too polished… champion of native ingredients and Australian culture… Their bespoke backlit cocktail menu is an inviting focal point behind the bar displaying the regularly evolving offers – both eye catching from the street and on social media.  

Greg: The graphic design of the menu is sophisticated whilst physical space is playful and inventive. Both are fine on their own however they make for an odd pairing 

THE VERDICT  

Overall, it’s a undeniably fun place. It feels like an active and pleasing experience from the first step out of the Uber, through the street edge bar into the dining room. This feeling then continues with a menu themed around Aussie classics rethought, with a backdrop of quirky design and colour palliate. 100% would go again to this welcoming neighbourhood spot with nostalgic moments. It’s a place that knows where it is and what it wants to be.