Story by Jono Carr. Jono is one of our regular Drinks Writers. He is also co-owner of Sydney bar, About Time @abouttimesydney. You can reach Jono at drinks@spantonmedia.com
Jolene’s, a brand new Nashville-inspired live music venue and cocktail den opens this month on York street in Sydney’s CBD. Set inside the infamous ex- Mojo Record Bar site it is the third venue from Peter Fischer (NOLA Smokehouse and Bar, The Swinging Cat) and the first foray into ownership for Simon Rose-Hopkins (NOLA Smokehouse & Bar, Surly’s American Tavern, Webster’s bar, former Bacardi whiskey brand ambassador).
Live country and western music on Fridays and Saturdays will set this venue apart from the small bars around it and they have made the appropriate changes to the old record store turning it into a large stage with a hidden green room and speaker system that will stand up to the Country and Western being belted out by local and when possible, international artists.
The site has been opened up dramatically by literally raising the ceiling and reconfiguring the whole floorplan. Reusing what they could keep from the site such as the record store desk being turned into a host station and the gorgeous red booths gives a nod to its previous use. The offering will be unique to Jolene’s however.
Inspired by Simon’s travels through Nashville and its surrounds, as well as his love for the music and Whisky native to the area, Jolene’s food and beverage will be fun and approachable with that all American underpinning. Think hotdogs, mac ‘n’ cheese and nachos for the opening food menu.
Cocktail-wise they are leaning into a fun cross of tiki and American spirits in what they lovingly refer to as ‘Redneck Tiki’. Cocktail names are cheeky and fun like ‘Country as Fuck’, ‘Superbowl Sundae’ (served with an addictive maple syrup cream) and ‘Islands in the Stream’, a JD tiki cocktail with banana, mango and lime.
Cocktail-wise they are leaning into a fun cross of tiki and American spirits in what they lovingly refer to as ‘Redneck Tiki’. Cocktail names are cheeky and fun like ‘Country as Fuck’, ‘Superbowl Sundae’ (served with an addictive maple syrup cream) and ‘Islands in the Stream’, a JD tiki cocktail with banana, mango and lime.
Simon said that his cocktail list came about from the same approach he took to creating drinks for competitions. “I researched a lot and made sure the drinks really matched the brief of the venue and showcased the products used, this is how I now know the state animal of Tennessee is a Racoon,” he says.
Tap beer will be a focus for the venue meaning that they needed to put in a cool room, the beer line setup has been scrutinised to ensure the coldest, frothiest beers are being poured for guests from 6 taps behind the long wooden bar. Around 120 American Whiskies will grace the backbar to begin with, all chosen for the accessibility.
“We have some seriously high end bottles down the road at NOLA, Jolene’s is more about people being able to enjoy products without a worry of the price tag,” says Simon. To that, he’ll be working on getting some smaller distillery bottles over here that don’t have distribution just yet.
Service style will be the the essence of southern hospitality. Warm but professional service, using the language but without putting on a fake accent to do so. The narrative is built through each step from booking, to the table and finishing with – ‘We appreciate you’ on the bill. Simon tells me “Our ethos is, treat it like your momma’s house. Have fun but be respectful”.
The venue’s design is classier and more understated than loud and over the top. “It would have been easy to just put big pink neons everywhere but that’s not what we are going for here.” Above the booths will be large glossy prints of famous Nashville musicians and barrelheads will adorn the opposite walls. The ladies bathroom will be all leopard print and pink vanities in an ode to the larger than life singer the venue takes some of its cues from.
Simon’s career in bars and most recently as the Angel’s Envy Whiskey Guardian has led to him bringing over ‘Young Bloods’, an in-house cocktail comp for young bartenders to be able to learn and test their skills against other like-minded bartenders. He’ll also be opening the doors to their in-house training sessions so others can benefit from the knowledge as well. “We want to nurture and grow people”.
They are in the last few weeks of the build and once doors open Jolene’s will be trading 5 days a week till 2am which Simon says is the only time you will actually hear the song it’s been named after.
Q&A with Simon Rose-Hopkins
You are weeks away from opening your first venue as part-owner, can you describe what Jolene’s is all about to you?
Jolene’s is the culmination of my entire hospitality career and my travels to America. I went to the states for the first time in 2017 and had a life-changing experience. The bars, the people, the BBQ – the thing I experienced on that trip really stuck with me. I went back to the States a couple more times after that.
Jolene’s is my attempt at honouring those experiences, and I’m so excited to share my love for whiskey, country music, and the perfect hot dog with everybody.
Tell us a bit about how you got started bartending?
I completed an advanced diploma in hospitality management at TAFE straight out of high school. I think I always knew I was going to pursue a career in the industry.
Then, I did the pub duty manager thing for years… I was all operations but couldn’t shake a tin. It wasn’t until I was at the Clock Hotel in Surry Hills, working with Dan Molnar, I really took an interest in the beverage side of things and he taught me a lot. I have almost done things in reverse – I learnt how to run a venue and read a profit and loss statement before I learnt how to balance a cocktail.
What’s your current role, and what does it entail?
My role is a funny one at the moment. Whilst I have the title of Group Beverage Director, it doesn’t really tell the full story of what I do, it really changes venue to venue.
At Nola Smokehouse & Bar I’m very much the admin / behind the scenes guy for the venue, helping cost and curate the entire beverage program from whiskey to wine.
But at the Swinging Cat I’m a lot more involved in the day-to-day operations. You’ll catch me hosting or maybe in the bar, OR even in the kitchen. I see my role as supporting the team in any way I can, to ensure not just our guests, but our staff having the best time in the venue.
What in your career has to lead you to ownership of a venue, in your opinion?
I think I have always wanted to open a venue. I remember doing a business plan for a Greek restaurant for my business studies subject in year 10. Ha ha.
I was helping out at The Swinging Cat. Pete (my business partner) would be in the kitchen banging the food out and I would be on dispense (or even in the bar by myself sometimes). Pete made a comment one night like, “hey we should open a bar”. I laughed it off, till he called me a week or so later asking me to come up with a list of sites. I don’t think he was keen on the Nashville idea at first, but then he came to my wedding and had a great time with the band, the country music, and whiskey bar and that sold him on the idea. It’s that whole, right place, right time, right mentor thing.
What do you think are the skills that are needed for a bartender to move into ownership — is there a different way of looking at things?
OH MAN, I look at things so different now and I’m not even open yet! It has been a few months of hard and fast lessons, but I have had a great mentor in Pete. I think the difference between being a bartender and being a bar owner is that the buck stops with you. You need to take a second and think things through clearly, and don’t be afraid to ask others that have done it for advice. I have learnt so much about project management, building standards, dealing with trades, lease negotiation. When you’re a bartender its all about the shift, or the docket in front of you. When you’re an owner, it’s all about the bigger picture, the culture, the cashflow, but also about the shift and docket in front of your bartender.
How would you describe your leadership style?
I am a big believer in “leading from the front” – there is no job in a venue that I won’t do. I would never ask my staff to do something that I’m not prepared to do myself. I hate it when people say “oh, that’s not my job”. If we’re a team, it’s all our job, all our section.
“When I was working for Solotel, “Lights, Audio, Ambience” was drummed into me. When I walk into a venue, I straight away look at their lighting (is it too bright? Too dark?) does the music fit the time of day and venue (music is a BIG thing for me in a venue)… then it’s the ambience. Do the staff look like they want to be there? are they enjoying themselves? are they professional? Are they able to balance “the chat” with getting the job done? For me, a great bar experience is seamless, inviting, mood improving and genuine.”
What advice do you have to rookie bartenders starting out in their careers? Were there any big mistakes you made you’d like to see others avoid?
Stay humble. There is always something to learn, so ask questions – that’s a big thing for me. There are no stupid questions, don’t be afraid to ask if you’re not sure.
Reflect on every shift, every customer – could you do it better/differently next time? Don’t beat yourself up, but learn from your mistakes, it’s ok to make them. I always tell my newbies, the first time you make a mistake is a learning experience. I’ll take the time to explain what to do next time, or the correct procedure/method. But if you make that mistake twice… it’s a difference conversation.
I think a big mistake I used to make was that I didn’t know how to ask for help. I thought people would think lesser of me for asking for help or asking questions. But, asking those questions would give me a better understanding of things and make me better at my job.
When you walk into a bar, what are you looking for? What makes a great bar experience?
When I was working for Solotel, “Lights, Audio, Ambience” was drummed into me. when I walk into a venue, I straight away look at their lighting (is it too bright? Too dark?) does the music fit the time of day and venue (music is a BIG thing for me in a venue)… then it’s the ambience. Do the staff look like they want to be there? are they enjoying themselves? are they professional? Are they able to balance “the chat” with getting the job done? For me, a great bar experience is seamless, inviting, mood improving and genuine.
2020 and then 2021. How has it changed you?
How has it changed me? Big question! – I think I appreciate my friends even more, even just being able to have a beer with them or catch up for dinner really makes a difference. If I have an opportunity to see them, I don’t usually pass it up anymore. I think I make more of an effort now and it’s made me a better friend, a better person.
Where do you see yourself in the next 5 years?
Well, I already have an idea for another venue, so, I’ll most likely be opening that. It turns out opening venues, as much work as it is, is a little addictive.