NO TRICKS, THESE ARE REAL TREATS
SMASHING PUMPKIN DISHES
STEVE Hibbard, a lifelong chef and restaurateur, has put the finishing touches on his new four-pronged project that’s got something for everyone, from your posh old grandma to your Nobby Beach dwelling hipster.
“We’re on well over an acre of botanical gardens here – I technically have four different businesses on the property,” Steve says.
“Pavilion Garden Bar is out the back where we do events, live music and food and drinks in the gardens. It was pretty derelict when we took over, so we’ve done it up and it’s really beautiful now.
“Tea and Niceties is a small cafe and we do high teas, Devonshire teas for baby showers and things like that.
“Beer and Nasties on the other hand is all rough – skulls, beers, gin and vodka. Food like ribs and pork belly.
“It’s really for locals that just want something a little different.”
Despite feeling a tad insane for taking on such a huge project, there’s a sense of sentimentality for Steve that makes it more than just a kitchen and bar.
“Everything that’s on this property I’ve done for somebody else somewhere along the line. This time it’s all in one package and it’s my own,” he says. “I enjoyed the gardens, when I came here it made me think of both of my grandparents, my grandmother used to take me to the Botanical Gardens in Sydney.
“My other grandmother used to love the high tea here. When she passed she left me some crockery very similar to what’s in our tearoom.
“It touched on something, my memories. It’s a labour of love.”
Pavilion’s menu will capture most crowds, with Japanese-influenced dishes such as mustard vinegar miso tiger prawns, chicken karaage, Japanese silken tofu salad and pork belly bao.
“Most of my food on the whole property has Japanese influences,” Steve says.
“I lived there for about eight years, I trained as a chef over there and married a Japanese girl who I’m still married to 20 years later.
“So I wouldn’t say I do modern Australian, modern Japanese probably.
“The menu in Beer and Nasties will change pretty regularly though, just depending on what’s good and if people get bored or I get bored.
“A one room revolution where the chef just does his thing.”
The drinks will change regularly too, with a range of beers, wines and spirits, many from local suppliers, on offer across both Pavilion and Beer and Nasties. The former will stay more permanent than the latter, however.
“Our range of beers is going to change regularly because there are brewers all over the place, there are beers people enjoy in winter and beers people enjoy in summer.
“So we’ll just keep mixing it up to keep everyone happy.”