So yes, we opened Parlour #1 on 24 October and have been ecstatic with the response from customers. I mean it's always a gut-wrenching risk when you start something new. Firstly people really like the design, which was worked up by our fabulous architect, Suzanne Sharp - and secondly we're getting good feedback about our coffee. After doing much research and hoping to go with a good Melbourne Italian brand with a great history - Genovese - (which didn't work out as they supply the fabulous Inkr7 just around on Inkerman Street and didn't want to create any brand conflict) we ended up choosing Grinders' Giancarlo signature blend.
Whilst Grinders is now a big company, owned by Coca-Cola Amatil, when we looked deeper we found a really great group of coffee afficianado's running the show. All the new Parlour staff have had a three hour training session out at the Grinders Lab, run by the super knowledgeable and efficient, Tom Beaumont and his trainer, Arch.
Parlour Guy ended up doing most of the build on the St Kilda site himself, after the quote we received from the project architect's builder was about 6 times the amount we'd budgeted. So, at the beginning of August we were pretty down-in-the-dumps, and cast around for a solution. A chance call to the guy who built our house found us the building contractor we needed to put in the heavy yards on the carpentry, plastering, electricity and plumbing works - and then Parlour Guy, aided in small part by myself and my brother - Landscape Guy - did the fitout.
If you're Melbourne-based or heading there anytime soon, do check Parlour out at 102 Barkly St, St Kilda. We're hoping that Parlour is a concept that is more than one-off. With all the doom and gloom going on around us, we see Parlour as the place you go to escape the negativity. Where you can roll up, order a first-rate Giancarlo coffee, pull out a backgammon board and settle in for a game with a mate. Or hide yourself away in a corner of the communal table, plug your laptop into the powerpoints scattered under the tabletop, and write that damn overdue report, or get the inaugural words out on your first novel!
Our hospitality consultant, Anne-Marie Banting, has been a real gem. I mean, the thing that struck us the most with the non-performing cafe venues we researched when we were taking a closer look at the Parlour concept, was that they had really, really big menus. Big menus require big ordering and lots of room for wastage and hence profit loss. We thought that it had to be possible to construct a simple, yet elegant menu, that was all about the quality and freshness of the ingredients used. Simple, delicious, always good was actually my mantra for the menu. And Anne-Marie was tasked with coming up with the original menu and wine list.
The St Kilda venue hasn't yet had word from Council on whether we'll get our planning permission approved so we can submit for a liquor licence, but getting the licence is really important to the whole concept. Let me explain. Parlour is the sort of small venue you'd find in any big city in Europe, say Paris or Venice, where we're open for breakfast, which consists of Green Family eggs and soldiers or an egg, pancetta and roma tomato piadina, or fruit bread toast from Geelong-based artisan bakers, La Madre (meaning 'the mother'), coffee all day of course, cakes, croissants and the like through the morning, then lunch with simple piadina using the very best meats from Princi in Perth, and very fine Mamma Lucia cheeses from Melbourne. There's also beautiful panini again using La Madre panini rolls. By early afternoon it's time for a cheese platter with the best cheeses available from around Australia and the world, by Calendar cheeses. Or a mediterranean charcuterie platter - Princi salami, pancetta and proscuitto, La Parissienne pates and cornichon. These really need to be enjoyed with a glass of interesting wine. And Anne-Marie has created us a wine list that is small but elegant. A couple of beautiful Spanish wines that are on the rise, Little Creatures beer, some local white wines - mainly drinks you won't ever find at Dan Murphy's. And then by 8pm it should all be over.
Parlour maybe the place you nip into for a cheese platter and a pre-dinner drink, but that's it! There are so many fine dining venues in Melbourne, we didn't want to compete with that. I mean, how does one compete with Circa and The Stokehouse in St Kilda? They are always, always fabulous places to dine. No Parlour is more about simple, daytime gourmet luxury. Great coffee, beautiful panini with exquisite ingredients, a warm ambience and great music.
So, if any of this appeals to you, go have a squiz and work out whether we hit the mark or not. We're currently doing the planning for a Parlour at Dock 5 at Docklands, so we're really keen that we create the right feel and vibe - this really is about a public, private space where you feel comfortable and relaxed, and personal enjoyment and pleasure really is key. Till the next entry, signing off - Parlour Renovator
