Background and the proposal
6The original application was lodged with the council in December 2010 and proposed the fitout of the site as a restaurant and microbrewery accommodating 200 patrons, of which 100 were to be within the restaurant and 100 within the microbrewery/bar area. Hours of operation proposed were 7am to 12 midnight Monday to Saturday and 7am to 11pm on Sundays and open to the public from 11am each day.
7The site comprises the ground floor, eastern portion of the building and is currently divided into three occupancies, two shops fronting Devonshire Street and an office to the rear of both. There is a difference in levels of approximately 800mm between the eastern and western shop tenancies. Openings are proposed within the dividing walls and alterations to existing stairs proposed to facilitate access between the two levels. The proposed microbrewery would be installed at the lower level and occupies an approximate area of 55sqm. That area comprises a series of tanks (to be installed along the eastern windows which face Violet Street and therefore visible from the roadway), a kettle and chiller.
8A bar area with stools separates the brewing area from a casual dining area and the main restaurant bar service area. The plans now before the Court (Exhibit C) provide for 34 stools around those bars in an area designated as the casual dining area and seven tables designated as additional restaurant seating for 30 patrons. The upper level provides the main restaurant area with a mix of tables and booth seating, waiters' station, beer serving tanks and the main reception area. The back of house area is proposed within the area presently approved as office space. The application includes a proposal to remove one of the three existing entry doors off Devonshire Street and replace it with new windows.
9Plant and ventilation equipment, in addition to existing rooftop plant, is to be installed on the rooftop and enclosed with an acoustic screen.
10As a consequence of the submissions received by the council in response to its notification of the application and its staffs' preliminary assessment of the application, which identified concerns in relation to potential noise, traffic, parking and odour impacts, the applicant further amended the application and also provided additional information. These amendments did not alter the proposed layout of the site. The changes involved a reduction in maximum patrons of 170 (85 within the restaurant and 85 within the casual dining area adjacent to the microbrewery area) and 12 staff and hours of operation changed to 11am to 12 midnight Monday to Saturday and 11am to 11pm on Sundays. This amended proposal was renotified by the council during March 2011 and further submissions received, the majority objecting to the proposal however a number of submissions in support were also received.
11During preparation of the expert reports for the hearing, further amendments were made to the application including the submission of information regarding odour and a further reduction in the proposed hours of operation. The hours of operation to be considered by the Court are 11am to 10.15pm Monday to Wednesday, 11am to 11pm Thursday to Saturday and 11am to 9pm on Sundays. In addition, the plans were amended to provide a sound lock to the eastern entry door off Devonshire Street and the removal of a screen wall that separated the main restaurant area from the lower level microbrewery area with the delineation of additional restaurant seating at that level. Further operational aspects of the use were detailed within the proposed Plan of Management (POM) for the site.
12There was much discussion during the hearing regarding the nature of the proposed use and how it differs from a bar or hotel. The intentions of the applicant have been described in the Statement of Environmental Effects (SEE) submitted with the amended application as having a vision of sustainability and providing food and beverages in an educative environment. The concept is said to be:
Our vision is to create a community minded, welcoming and relaxed haven in the thriving suburb of Surry Hills, Sydney. The selected establishment will be the flagship of our ecosystem comprising high quality food, unique beers and cider, and wine made available to public and corporate clients. The venue will be designed with the patrons in mind, providing a unique experience in the history of Sydney. Patrons will enjoy unique specialty beverages combined with original Australian cuisine in an environment that also provides an educational experience around the production and history of the food, beer and wine industry within Australia.
Tapping into the already growing public demand to learn and enjoy the world of fine cuisine and beverages, this venture takes yet another step to enlighten the Australian consumer on the arts of combining food, beer and wine in a comfortable environment whilst educating on the history of these elements. The Young Henrys vision is to prove that the highest quality of beer and food can be produced and delivered through environmentally friendly and sustainable practices.
The microbrewery will be designed and built to deliver naturally brewed beer and cider flor local consumption. With a large percentage of the product's carbon footprint made up of distribution kilometres, the onsite production of beer removes this cost entirely. The 10hL, natural gas powered microbrewery of state of the art manufacture will deliver the most efficient use of energy and water in production. To put the size of the brewery into perspective, its capacity will be 1200 times smaller than that of the old Kent Brewery on Broadway. Spent grain, yeast and hops from the brewing process will go to animal feed for selected farmers growing produce supplied to the Young Henrys Restaurant.
The Young Henrys Restaurant will embody the 'farm-to-table' philosophy. To do this, the business will work with farmers and suppliers who employ sustainable practices throughout the Sydney food chain. Our meat and vegetables will come from farmer to consumer directly and will be sourced wherever possible from within 100km proximity. The restaurant will be strongly focused on local, seasonal and sustainably grown food with the kitchen staff carrying out its own butcher and applying a 'nose-to-tail' approach to produce.
Young Henrys will foster a family orientated environment. This venue will be one the connoisseur can share with her husband and children. High chairs will be available in the dining room and our Sunday lunch will return this meal to a time to share with family and friends.
Between the onsite brewery, visible butchery and open kitchen, visitors to Young Henrys will have the opportunity to learn more about he origins of food and drink through the hosting of regular brewery tours, educational wine sessions, beer and food matching nights and other informative events provided by expert staff......