James Griffiths and Marc Kimmich are no strangers to hustle. The duo have busted their humps for most of their adult lives as professional tennis players, coaches and operators of tennis academies from Brisbane to the Gold Coast. After setting down their racquets ten years ago, the two made a move to the hospitality game – expanding their knowledge base, learning the ins and outs of the dining industry and building a thriving portfolio of eateries. Late last year James and Marc, along with business partner Dan Jauncey – a savvy local entrepreneur and former finalist in the BRW Fast 100 – set eyes on taking over Dalgety Public House. The popular Teneriffe gastropub had sat dormant since mid-2019 after the previous ownership group entered liquidation, and it was the exact kind of opportunity James, Marc and Dan were looking for. Enamoured with the venue’s stellar corner location and the Teneriffe area at large, the trio became eager to add the title of ‘publican’ to their ever-expanding resumes. James and Marc sold their existing businesses and the group officially took on Dalgety after consultation with building owner Peter Kampfner. The team then directed their attention to re-establishing the venue as the pre-eminent gastropub in the area, with a desire to highlight the building’s storied heritage (the site was formerly home to Queensland Brewery Ltd and Dalgety & Co. Ltd) while also giving the offering an overhaul. When it came to putting their spin on the space itself, James, Marc and Dan funnelled the bulk of their budget into upgrading the kitchen, enhancing its equipment and ensuring it was capable of executing a menu that was a cut above your standard pub fare. Additionally, a new set of bar taps were installed (bringing the total to 12), the concrete floors were given a polish and a fresh lick of paint was applied to the entire venue, giving it an air of newness.
After an exhaustive search for the right culinary mind to help execute their vision, James, Dan and Marc recruited the services of Stewie Smith, whose own ideas for boosted pub basics immediately resonated with the team. Dalgety 2.0’s debut menu deftly walks the line between accessible favourites and augmented classics, with most options sitting at a reasonable price point across the board. Those only feeling a little bit peckish can pick at snacks such as steak tartare with pickled pear and rice crisps, crispy pork bites coated in ginger caramel, charcuterie plates, and house pickles with hummus. From here the portions get noticeably bigger, with the likes of baby gem salads with pancetta, anchovy and parmesan, hot chicken wings lathered in smoked butter and chive yoghurt, chicken schnitzel with spiced pumpkin, mozzarella, chervil and pickled carrots, and a 250g rib-eye steak with celeriac puree available for hungry folks. Like any good gastropub, the new-look Dalgety bar is amply stocked with a broad selection of libations, starting with a selection of draught and bottled beers encompassing recognisable mainstream and craft options (not to mention Dalgety 2.0 Public House’s own lager on tap – brewed by Noosaville’s Land & Sea Brewery – plus a selection of ginger beer, hard lemonades and cider). As for wine, drops from T’Gallant and Squealing Pig are available off tap, while a bottled list spans a selection of Australian wineries. Cocktails are also a prominent fixture of the beverage list – guests can sip on one of 11 Dalgety signatures, or request any classic concoction they crave.
Dalgety 2.0 Public House hosts live music on Friday, Saturday and Sunday evenings, with plans in the works to introduce boozy Saturday brunches, whisky-tasting nights and gin-pairing dinners. For operating hours and contact details, head to the Stumble Guide.