The doors are almost ready to open. Over the next few weeks Esmay will be putting the final touches on its new home inside the historic 1883 Hackney Hotel, with opening plans set for late November.
Executive Chef Alanna Sapwell-Stone, who has taken Esmay on the road as a pop-up in cities from Perth to Canberra, says Adelaide felt right from the first day.
Alanna wanted a city base with deep relationships to growers and producers.
“Adelaide has that amazing balance. It is a city, but everything is at your doorstep. You can have real relationships with farmers and that makes the food better and the whole operation more sustainable.”
“The Hackney Hotel building already gives you a feeling before we even start to cook. You step inside this historic place and then the room lifts it again.”
EDA Interiors has reimagined the ground floor as an intimate 40-seat dining room wrapped around an open kitchen. Handcrafted tiles soften the working surfaces, reused timbers and an updated fireplace bring character and warmth, and the palette leans soft and welcoming.
There will also be a playful flourish throughout by designated florist, Sky who will style arrangements mixing seasonal florals with fruit and vegetables.
The design team from EDA Interiors, said the new restaurant draws inspiration from Alanna’s distinctive approach to food, presentation, and plating, while thoughtfully celebrating the building’s original architectural charm.
“The interiors blend contemporary design with restored Victorian features and rich layers of texture, creating an atmosphere that feels both fresh and inviting,” said Emma from EDA.
“Stone and handmade tiles feature heavily throughout the food and beverage bars, linking the open kitchen with the dining spaces and fostering a seamless connection between guests and the culinary team.”
“The dining room maintains a soft yet pared back tone, anchored by an updated working fireplace that brings warmth and character to the space.”
“The styling and tableware have been carefully curated to evoke a sense of nostalgia while remaining uniquely personal to Esmay’s character, reflecting the restaurant’s philosophy and authenticity,” Emma said.
And what will be on the menu when Esmay launches?
“The menu will feel confident and light. I am not a vegetarian. I love to balance vegetables. I just want people to leave feeling satisfied and good,” said Alanna.
She works to a simple guiding idea. “One thing interesting and two things comfortable.”
“That might look like a tomato and red pepper terrine dressed with hand-picked crab, finished with wine grape lees from her husband’s vintage in the Adelaide Hills. A creative way to use up what is often discarded from wine to enhance the dish.”
“It is about balance and using what is here. You can flip the script so seafood or meat becomes the garnish to a beautiful vegetable dish.”
For those after something heartier – yes, there’ll be a steak. Grass-fed, of course, served with a generous heap of hand-podded peas and broad beans, and a kick of horseradish. The garnish gets as much care as the cut itself.
Service will follow the same ethos. “Simple things done really well. Friendly people who care.”
Alanna says she feels lucky with her team. “I have landed on my feet here in Adelaide with two amazing managers who will co-manage.”
Upstairs will also come into play for small gatherings and future events. “It is dark and moody and a bit
vintage chic. You can step onto the veranda and look across to Botanic Park.”
For now, the focus remains downstairs as the final details are completed.
“We are nearly there. It already feels special when you walk in.”
Esmay – Hackney Hotel
Where: 95 Hackney Rd, Hackney
When: Esmay is set to open late November, 2025
Follow the progress on the Hackney Hotel Facebook page, click here.
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