The Sheaf in Sydney’s Double Bay is making the most of the constant influx of American cultural habits hitting our shores, launching its first Sunday brunch session.
Created in partnership with Moët Hennessy and Belvedere Vodka, the event saw a huge buffet brunch accompanied by a Build Your Own Bloody Mary Bar and glasses of Veuve Clicquot.
According to Jemima Fallows, marketing executive for Solotel (owners of The Sheaf), this is the first ticketed event of its kind to be held at the venue.
“The decision around it was made to showcase the Autumn menu, the venue (both as a function space and overall), to offer the locals and new customers alike a unique and fun Sunday morning out and to work alongside premium beverage partners to produce a quality event for everyone involved,” she says.
Starting at 10am and running for two hours, the event was a huge success, with Fallows commenting that they were very impressed with the turn out and were already planning the next one.
“We definitely hope to run similar events in the future and are looking at options to hold a brunch every season,” she says. “We will also run various other regular events/parties in the venue as we believe it’s a great way to diversify our offering from regular trade and to keep on-trend with what our customers want.”
With many venues feeling the pinch of lockout laws, the need for diversification of offerings is becoming more obvious. When b&c recently picked the brains of several prominent bar operators over their strategies, it became very clear that food is more important than ever, as well as adapting to a changing culture in people’s drinking habits.
Even in Melbourne, small bars are applying for extended licences in order to be able to take advantage of the growing trend for champagne and Bloody Mary brunches coming over from cities like London and New York.
