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WHEN word got out that The Loose Moose was taking over the site of a short-lived Hatch & Co in the Oasis, we weren’t sure what to expect.
Rumours circulated that it was an expansion of the popular eatery, so more people could tuck into prohibition-themed North American cuisine. Now Roosevelt Lounge has been unveiled and it’s even better than we expected.
Owner of both venues Patrik Gennari says Loose Moose and Roosevelt are two interpretations of the same era designed for different classes.
“It’s all from the prohibition era when alcohol was outlawed and these underground bars popped up,” he explains.
“The working class went to one place and the rich people went to another type of place.
“So it’s the same era, different classes.” Named after the president who ended prohibition, Roosevelt Lounge definitely embodies the idea of upper-class 1930s wealth, and so do Patrik’s standards for his newest venue.
“Roosevelt is for people who enjoy the 1930s experience of the up-market prohibition era,” he says. “You could be in New York or Paris – you can lose yourself and forget you’re even on the GC.
“Everything is the best of the best – our champagne is Ruinart and Dom Perignon, our first pour vodka is Belvedere Black, the best vodka you can buy. And that’s first pour. It’s not cheap, but it’s not super expensive either. It is intended to be exclusive.”
Aimed at the over-30s market, Roosevelt has a dress code to attract a sophisticated crowd.
“We’re definitely not going to discriminate and strictly not allow anyone under 30, it’s more saying it appeals to the mental maturity level of a 30 year old,” Patrik says.
“It’s for people with finer tastes and the dress code is there to make sure we attract the right crowd. It’s worth getting dressed up for. People on the Gold Coast love to get dressed up and go all out and this is somewhere they can do that.”
The world-class fitout is designed by Patrik and executed by Spacecubed Design Studio, the same company responsible for The Loose Moose’s look. Plush booths line the walls, including the red velvet Roosevelt presidential booth, illuminated by golden candelabras with real candles flickering, golden chandeliers and subtle backlighting. Vintage books with worn spines are neatly fitted into bookcases, as well as bottles of only the best spirits and champagne.
Solid, intricate gold frames encase images of classic Hollywood beauties, while behind the bar the bottles themselves steal the show.
All of this, combined with no windows and a heavy wooden door closing out the outside world, creates that effect of escapism Patrik envisioned. “Everything is quality,” Patrik says.
“I love my chandeliers, I love my lounges, I love the presidential Roosevelt booth, sitting higher than everyone.”
The menu has undergone intensive testing and trialling, with shareable, modern dishes including beef tataki, salmon sashimi, truffle ravioli and cheese platters on offer.
It will open weeknights and weekends – the former will have more of a relaxed vibe, whereas the weekends is when floor strobes and a saxophonist come out to play.