The magnificently restored Sheridan building on Lot Fourteen will soon house community – the place to get a morning coffee, healthy lunch or a drink after work with friends.
Set to open in November this year, the octagonal-shaped former kiosk on North Terrace will serve the innovation precinct’s growing number of tenants, employees and visitors.
Lot Fourteen State Project Lead Diane Dixon said it would be the first permanent food and beverage offering at Lot Fourteen, which was being developed as a global business location and an exciting place for people to visit.
“It’s particularly pleasing that this gorgeous structure has been restored to reflect its former glory and original role as a kiosk,” she said.
“There are over 800 people currently working at Lot Fourteen and we’re set to reach 1000 next year and ultimately we will have 6000 innovators and entrepreneurs working together.
“As Lot Fourteen continues to take shape, we will also welcome thousands of visitors to attractions such as the Australian Space Discovery Centre and the Aboriginal Art and Cultures Centre, so it will be wonderful to have a place like community for everyone to come together to grab a bite and share ideas.”
community was appointed as operator of the Sheridan building following an Expression of Interest process by the state government which attracted strong interest from the local hospitality sector.
community will be led by manager Brett Hicks-Maitland and executive chef Sam Worrall-Thompson.
Brett has worked in and managed bars and restaurants in Sydney, Los Angeles, and now Adelaide, where he was most recently at Fine and Fettle in Stepney and is studying an MBA.
“Great customer relationships are the key to a great venue – it’s that sense of community with the faces you see every day, and those you are meeting for the first time.” he said.
Brett said he was looking forward to sharing his group’s passion for locally sourced, sustainable, and delicious products.
“Alongside our ever-changing seasonal menu starring farm-to-table, low food miles produce, we’ll create daily desk-eats for those who need something healthy, fresh and fast,” he said.
Sam did his apprenticeship in the United Kingdom with his father, acclaimed Chef Antony Worrall-Thompson. He has worked extensively in South Australia’s food and festival scene, including at The Pot and Jolley’s Boathouse before opening his flagship restaurant, Fine and Fettle, in 2017.
“My approach is to create authentic, delicious food with familiar ingredients used in generous and innovative ways,” he said.
“At community, we will make the kind of food diners don’t have the time or experience to make at home, but is inclusive, affordable, and, most importantly, will keep them coming back for more.”
Brett and Sam are committed to minimizing community’s footprint using only compostable takeaway food and drink containers.
“We will also have a rigorous recycling program which includes giving our coffee grinds to a local garden centre to be used for fertilizer.,” Brett said.
community’s fit out will feature steel, timber and earthy colours to complement the Sheridan Building’s copper dome, as well as the nearby heritage buildings and surrounding landscaping.
The Sheridan building, constructed in 1925, features four pairs of steel-framed French doors to enable alfresco dining.
community also plans to offer entertainment in the surrounding landscaped areas and on Fridays, it will fire up the coals.
“Think slow-cooked meat or a big pan of paella cooked on the lawns, the smell drawing people to the space to enjoy a meal with a glass of local wine,” Brett said.
More on Lot Fourteen: lotfourteen.com.au
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