Images by Harrison Moss.
164 Rathdowne Road,
Carlton. 3053
good day@barbellamy.com
Bar Bellamy lives as much as its identify, which implies “good good friend.” This heat neighbourhood spot presents a welcoming ambiance the place the bistro and cocktail menus shift with the seasons, guaranteeing there’s at all times one thing new to find.
Whether or not company are stopping in for a pre-dinner aperitif, catching up with pals over a seasonal meal, or making Bellamy their remaining cease for the evening, the bar invitations everybody to drag up a stool and calm down in good firm. It’s the sort of place that seems like a house away from house.
And a whole lot of that comes right down to the heat of their host and co-owner, Dani Whiteheart. She not too long ago took out the award for Host of the 12 months, proudly sponsored by The Mix, at this 12 months’s Bartender Journal Australian Bar Awards. We chatted along with her about Melbourne, bars and be an amazing host.
 
Inform us a little bit bit about how you bought into the bar trade?
I’m really from a café/restaurant background. My first job was in a Thai restaurant once I was 15. I met Oska after we had been 19, and he was already on his bar journey. I’d go after work and sit on the bar. The bar trade right here is so welcoming; by means of attending occasions and simply being current inside the hospitality group, I felt I obtained to know so many bar people and was concerned earlier than I even began working in bars.
Your bar has obtained a whole lot of reward and accolades, what do you assume makes a venue hum?
We’ve been blown away by how the bar has been obtained, particularly since we’ve been borderline (or absolutely) obsessive about the idea lengthy earlier than we had the house. I feel the secret’s nailing the idea and ensuring each choice, even the small ones, aligns with it. That’s in all probability what I’d say if we had been having a chat over a glass of wine.
However truthfully, I consider it’s the crew. Hiring people who find themselves passionate and genuinely care about what they’re doing, whereas being heat and welcoming, has been our important ‘standards’. Everybody on the crew has introduced one thing helpful, and we’re actually grateful for that. I feel the authenticity of the crew has been important to Bar Bellamy’s success. In the end, I feel what makes a venue hum is the folks you select to fill it with.
What have been a number of the highlights of the bar-owning journey thus far?
There’s no particular day in thoughts, however there’s positively a sense—the primary time I regarded round and the bar was full, the crew was dealing with every part completely, and the house felt precisely like Oska and I had imagined for years. If I might bottle that feeling and promote it at an exorbitant value, it will nonetheless be undervaluing it.
Profitable Small Bar of the 12 months in our first 12 months of opening was one other enormous spotlight. We actually didn’t assume we had been within the operating, so when it was introduced, I used to be in all probability a kind of overly emotional folks others take a look at and assume, ‘chill’. However chill, I didn’t. After pushing by means of exhaustion, self-doubt, and the rollercoaster of stress and elation, it felt like the largest pat on the again to know folks appreciated the house—it meant the world to us.
Lastly, assembly different professionals, whether or not by means of venues we’ve hosted or been hosted by, has been an enormous spotlight. Collaboration and group are the best issues about this trade, and I can’t pinpoint only one venue or individual as a result of they’ve all been standout moments.
“Profitable Small Bar of the 12 months in our first 12 months of opening was one other enormous spotlight. We actually didn’t assume we had been within the operating, so when it was introduced, I used to be in all probability a kind of overly emotional folks others take a look at and assume, ‘chill’. However chill, I didn’t. After pushing by means of exhaustion, self-doubt, and the rollercoaster of stress and elation, it felt like the largest pat on the again to know folks appreciated the house—it meant the world to us.”
What have been a number of the greatest challenges?
Imposter syndrome. I feel everybody goes by means of it in some unspecified time in the future, however as a lady, it may be particularly powerful on this trade. On days once I’m battling self-doubt, a male rep will stroll in and ask if the proprietor is round (implying it’s somebody who seems to be completely different from me), and that may be soul-crushing. Studying to place confidence in myself has been an ongoing problem, however I’m getting higher at it.
Resolution fatigue is one other massive one. Within the first few months of opening, we had been sleeping little or no and consuming even much less. Each waking second was spent on the bar, and the adrenaline of opening carried us by means of. However as soon as that wore off—in all probability a wholesome factor—we crashed. After about eight months of regularly making choices about our quickly rotating menus, occasions, and every part else, I used to be exhausted. That’s after we employed extra employees and rethought our construction to streamline issues.
It’d sound corny, however each low level has taught me one thing or proven me the place I would like to enhance. So, in a approach, I’m grateful for the challenges (form of).
What do you do to unwind within the moments you’re not at work?
I like going to bars. Even when I say I would like a break from work, Oska and I’ll give one another ‘the look,’ and we all know we’re heading out for drinks. It’s enjoyable to be in another person’s house.
Once I’m not consuming, an ideal evening is cooking one thing scrumptious and watching a film with Oska and our canine Mango—absolute bliss!
Who’ve been a number of the mentors in your profession?
I’ve at all times regarded as much as my previous boss, Jesi Beaton. She was my boss at two locations I labored, one being a social enterprise known as Sibling, the place we educated folks going through obstacles to coming into the workforce. Jesi taught me rather a lot concerning the again of home, however extra importantly, I discovered a lot from the best way she led the crew with care, respect, and conviction.
Watching her handle two groups—the core employees and the volunteers—was inspiring. She confirmed me that management isn’t one-size-fits-all. You should utilize a smooth contact and nonetheless earn respect. It was an enormous shift for me as a result of, up till then, most of my bosses had been males whose management types weren’t at all times efficient. Jesi confirmed me a special strategy, and it made a huge effect alone management model.
What’s an amazing bar shift appear to be to you?
All of the chats! Whether or not we’re packed or have simply two teams sat on the bar, when folks begin speaking to one another and having a superb time, it’s just like the TV present Cheers. It offers that neighbourhood cocktail bar vibe, and I adore it.
Who’s the very best individual to be within the trenches with on a busy evening?
I’ve to offer it to my man, Oska. I like his power. He’s obtained probably the most highly effective shakes within the Southern Hemisphere, and after we’re bouncing off one another, it’s simply a lot enjoyable.
The place do you see your self in 5 years?
I nonetheless need to be doing common shifts at Bar Bellamy—I by no means need to cease that. Hopefully, by then, we’ll have our upstairs lab up and operating. We love dreaming up new ideas, and I feel we’ve obtained one other nice one within the works.
What’s the very best bar you’ve been to and why?
I can’t select only one, however a few of my high experiences have been an ideal mixture of nice drinks and heat service:
Native in Singapore: After a pop-up at Burnt Ends, we squeezed in a go to earlier than our flight. The service was incredible, the drinks and idea had been sensible, and though it was temporary, I at all times take into consideration that have.
Byrdi in Melbourne: Being served by Luke Whearty—he’s a legend for a cause. The drinks are at all times scrumptious and attention-grabbing.
SG Membership in Tokyo: Sae Inoue served us, and her service was heat and educated. The drinks had been wonderful, and we had a enjoyable (and possibly too massive of) an evening there.
What are you consuming proper now?
Bughouse—as we speak, tomorrow, eternally.
What do you’re keen on concerning the Melbourne bar scene?
The sense of group in Melbourne’s hospitality trade is unimaginable. I feel it’s at all times been certainly one of Melbourne’s strengths, nevertheless it’s solely gotten stronger, particularly after COVID. All of us assist one another and have fun one another’s successes. It seems like we’ve realised all of us rise collectively or fall collectively. x
