Celebrity chef George Calombaris has ventured beyond his usual Greek roots, opening Double Happy Chinese Restaurant at the Empire Hotel on Parramatta Road, Annandale, Sydney. This unexpected pivot to Australian-Chinese cuisine has surprised many, as Calombaris, known for his Mediterranean dishes, becomes the culinary director of this new establishment managed by Linchpin Hospitality.
Double Happy aims to bridge nostalgia with modern dining experiences. Situated within the Empire Hotel, the restaurant evokes memories of the mid-range Chinese eateries popular throughout Australia, enhancing the experience with contemporary twists. Calombaris, enthusiastic about the new venture, describes the culinary concept as ensuring the venue is "casual enough for a midweek dinner, but special enough to bring the in-laws to for a celebration." Such aspirations aim to capture local diners by reflecting on familiar flavors.
Calombaris has infused the menu with classic Australian-Chinese dishes like lemon chicken and sweet-and-sour pork, promising diners the flavors they love. He explains, "We're doing proper Aussie old-school Chinese food, and I know how that's supposed to taste. But I’ve surrounded myself with good people, including one ex-Longrain and one from Mr. Wong, and I’m learning a lot." This approach showcases his commitment to providing authentic cuisine, even as he steps out of his comfort zone.
The managing group, Linchpin Hospitality, officially launched this year, taking over venues previously linked to publican Jon Adgemis, who faced pronounced financial difficulties. Clarifying potential misconceptions, CEO Terry Soukoulis emphasized, "I can categorically deny it [that it is owned or controlled by Public]." He detailed their operational independence, ensuring patrons and industry observers understand the distinct trajectories of Linchpin from its predecessors.
The opening of Double Happy has already garnered noteworthy interest, with packed tables over the weekends during their soft launches. Calombaris noted the community’s embrace of the venue, celebrating the nostalgia connected to the classic Australian-Chinese dining experiences. "The Australian-Chinese style of restaurant has nostalgia... perfect fit for the community," he added, pointing to the restaurant’s inherent ties to local dining culture.
The menu not only includes traditional favorites but takes creative licenses with dishes such as prawn toast tostadas and BBQ pork pizzas. Suggestions of fun and whimsy permeate the dining experience, as seen with their special sundae of the day and innovative cocktails like the frozen lychee martini. This mix of classic and fanciful elements positions Double Happy as both a casual eatery and a festive dining occasion.
The restaurant isn’t the only project spearheaded by Linchpin Hospitality this year. Plans are underway for various dining and accommodation endeavors across Sydney, including the Oxford Tavern, which will undergo renovations to revitalize its offerings. Other notable transformations include the Hotel Diplomat and the Exchange Hotel, enhancing the group’s footprint across the city.
Calombaris's shift also signals his return to his Greek culinary roots. He plans to launch establishments focusing on Hellenic cuisine, with openings scheduled for autumn at the Oxford Tavern and The Exchange. These ventures come after the collapse of his previous restaurant group, Made Establishment, which faced scrutiny for underpayment claims from employees – prompting significant changes to his business approach.
Double Happy is not just about food; it signifies Calombaris's resilience and adaptability. Turning from Greek delicacies to Australian-Chinese favorites, he embraces the opportunity to rebuild his culinary reputation. This venture demonstrates not only the possibilities within culinary arts but also the importance of community connection through shared dining experiences.
The newly renovated Empire Hotel, along with Double Happy and Dale’s Pizza, offers fresh dining perspectives to Sydney’s inner west. With Calombaris at the helm, the venue is poised to become a vibrant part of local dining culture, ensuring customers enjoy more than just meals, but also memories.
Looking to the future, Calombaris and Linchpin Hospitality are set to redefine hospitality with upcoming projects, aiming to reclaim their spots at the heart of Sydney’s dining scene. The blend of rich culinary heritage and innovative dining makes for exciting prospects, not just for Calombaris, but for food lovers throughout the city.