i love my shop
CHRISTOPHER WRIGHT AND JONATHAN REISACHER RUN GUM: A 1970S-INSPIRED BAR IN MELBOURNE’S NORTH.
Where is it? 173 Johnston Street, Collingwood.
Describe GUM in a sentence. A tiny, 1970s Australia-styled pub serving ice-cold beers and hot pies while a local musician spins their favourite party tracks.
How did it all begin? Christopher Wright: Jono, our manager Miles Brooks and I were all in Berlin for Jono’s 30th birthday. We were looking for that next thing in our lives that would make us pumped about going to work. Jono and I had a small amount of experience in bars, so Miles (the resident cocktail and liquor expert) helped us develop a concept. Three years later, here we are. I tell you: it’s damn good to be serving beers after such a long haul.
What were you doing before GUM came along? CW: I co-run a record label and artist management company called Sunset Pig. I get to work across a lot of roles, including tour managing, studio work, career management and releasing records. Jonathan Reisacher: Before GUM I was a touring musician and working in TV. I also started a little raised-garden-bed business called Tub Gardens.
How have you worked your individual skills into the business? CW: The playlist at the bar is absolute fire. Kidding! But seriously, it’s going to be awesome to have all our mates and bands we work with spinning records at the bar. Music and drinking go together like peas and carrots. JR: I’ve got the skills to swing a hammer and cut the wood, so I incorporated that during the building stage.
Describe the space for us. What’s your favourite part? JR: The front bar, for sure! Our hot-shot interior designer Bianca Sciuto did an amazing job. It’s like walking into a time machine as you enter the front door.
Why did you choose the ’70s theme? CW: Not to throw shade, but Melbourne doesn’t need another America-inspired ‘dive bar’ – the market is saturated. The ’70s in Australia was a great time. The fashion was great, the music was better, and Gough Whitlam was our PM. I wish I lived through it, so here we are.
What’s on the menu? CW: Pies, sausage rolls and vanilla slice. That’s it. My dream is to serve them in a brown paper bag. JR: The menu was supposed to be easy and delicious. What’s more Aussie than the humble pie? NOTHING!
What do you love about what you do? CW: I’m the numbers guy. Nerd. Business dude. Excel spreadsheets and P&LS all the way for me. I also love booking the DJS and talking garbage with our patrons. JR: I love seeing people light up when they walk in. There’s always a friendly face behind the bar ready to slam down an ice-cold pint. I’m a real people person, so owning a bar, serving drinks and making people laugh is my absolute favourite thing.
Any dreams for the future of GUM? CW: I really want to dive into the music scene with full force and maybe start selling merchandise from other record labels. JR: I plan on converting a horse float into a mobile bar, called GUM on Wheels. I’m mostly looking forward to asking people if they’re feeling a little hoarse.
Where can we find out more? Online at gumbar.com.au or on Instagram at @gumbarmelbourne.