This industrial bar in Melbourne is designed to play host to both locals and visitors in pursuit of exciting new hospitality concepts. Located in a blue collar neighborhood in south Melbourne, the Smalls Bar serves up an impressive menu of small plates and wines selected by sommelier Wiremu Andrews. Standouts on the small plates menu include a black pudding parfait, roasted cinnamon quail and Spring Bay mussels.
A signal of south Melbourne's continued gentrification, the Smalls Bar was realized by restaurant brand manager and social media aficionado Jess Ho, who aimed to create a rustic, contemporary experience boasting an eclectic palette.
The space itself is quite compact, with seating for 24 guests that create an intimate, focused experience for diners.
Key Themes Behind This Trend
- Compact Hospitality Spaces
- Opportunity to create small, intimate and focused dining experiences for discerning diners in a compact space.
- Gentrification of Neighborhoods
- Opportunity to explore innovative and contemporary hospitality concepts in gentrifying neighborhoods with eclectic palettes.
- Eclectic Wine and Appetizer Menus
- Opportunity to offer unique and impressive menus curated by sommeliers and expert chefs that elevates customer experience and sets the brand apart.
Where This Applies
- Hospitality Industry
- Opportunity to innovate by exploring rustic, contemporary experiences at intimate hospitality spaces with a compact seating capacity.
- Food and Beverage Industry
- Opportunity to create unique and impressive wine and appetizer menus curated by sommeliers and expert chefs for discerning customers seeking exceptional dining experiences.
- Real Estate and Development Industry
- Opportunity to explore innovative and contemporary hospitality concepts in gentrifying neighborhoods and revitalizing spaces for maximum impact on local economy and community.
