SILVERCHAIR bassist Chris Joannou is back in town, joining forces with three mates to transform his family's West End businesses into a sprawling bar, dining and creative space.
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The 660-square-metre warehouses in Parry Street will feature a cafe, restaurant and bar in one half, with the remainder to be used as a creative area for "anything and everything", from art exhibitions to music performances and film nights, all aimed at involving local businesses and the community.
In a nod to the "sip'n'suds" laundromats in the US, and in homage to the laundromat and drycleaning business run by Joannou's parents, patrons will be able to pop their washing in a coin-operated "Speed Queen" and enjoying a beer or burger while they wait.
"It is so unique in the sense of this building, there is nothing to compare it to, we don't want to label it too much and keep the thinking broad, like anything is possible here," said Joannou, who plans to have the venue open by December.
The musician and his business partners - locals Chris Johnston and Harry Callinan and Sydney-based interior designer Tim Leveson - say their venture is just a small part of the continuing city revitalisation occurring to complement the state government's own urban renewal plans for the city.
"We're excited about just how the West End is starting to take off.
"It's really reached a good point where everyone is just cracking on and getting on with it and all of this great stuff is starting to bubble over and it's driving this great change," said Joannou.
"It's really organic, and I've really noticed it more so in the past 12 months."
Callinan, the venue's head chef who was an apprentice to lauded veteran vineyards chef Robert Molines before working in Sydney, the Hunter and Asia, recalls how in his childhood in the 1970s, travelling from home in Barnsley to then-bustling Newcastle was "an event".
"I'd like to see it get back to that, and I want to be part of that as an adult and contribute to it," he said.
The Parry Street venue will have a roof garden from which vegetables and herbs for the restaurant and cafe will be sourced, with beehives also housed there.
Callinan will champion Hunter produce and says the seasonal "back to basics" menu will feature lots of butchery, French charcuterie terrines, pates, sausages and cured meats, with the restaurant's brick oven adding "a level of theatre".
Leveson said the interiors would focus on recycling.
