Stalwart Christchurch hospo family Julian, Hailey, Richard and Lisa Sinke have a new bar and restaurant by the sea – Sumner Social. Cityscape gets to know husband and wife Julian and Hailey.

You’ve been busy on a new project – what can you tell us about Sumner Social?
Julian: I was brought up in Sumner, I went to school there, and I’ve always been fond of the place. My father Richard always wanted to have a business there, but we kind of felt it was a bit close to home. It’s dangerous to be able to see work from your balcony. But around the beginning of this year, Richard approached us and said “I’ve found a really good site.” We originally had the idea of a bit of a hole-in-the-wall seafood bar, but once we saw the huge courtyard and the space, we saw it was an opportunity for a proper expression of hospitality.
Hailey: We’re opening late November for summer.

You’ve got a pretty prime location on the Esplanade. What do you like most about it?
H: It’s a cool spot, it gets the afternoon sun all around, and the courtyard has a view of the beach and everything. It’s beautiful and handy to the village.

What’s it been like launching a new establishment with your family?
J: The four of us have different experiences that we’ve been able to share. Hailey and I originally met at Dux De Lux. We all started Dux Live in 2014.
H: I was involved in the staffing side on that one. I’ve been more involved in the others since.
J: Yeah, and then we opened Dux Dine, Dux Central, the Terrace Tavern, and now Sumner Social. So we’ve been doing it for a while now. Hailey is an architectural designer and she’s been working with Lisa on the interior design and décor. I like beer and taking care of the operations side of things. And Richard’s the mentor.
H: Sumner Social is the missing link. It’s our first suburban hospitality adventure together.

We hear gin features heavily on the menu – is that a personal passion?
J: We will have a great gin range. We’re big on gin!

Are any of your Ghost Brewing drops making an appearance?
J: We will be showing some of our beers in there. On the taps we’ll have two Dux beers, two of our Ghost Brewing beers, and two Three Boys beers. Ralph [Bungard of Three Boys] has been a friend of ours for a long time and he’s just one of the best brewers in Christchurch. And we’ll have Three Boys kombucha. There will be lots of spritz-type drinks. Just summer drinking, you know.

What’s in the wine fridge?
J: A lot of the first pour wines will be Main Divide, because the Donaldson family have been doing a fantastic job with wine for a long time. One of Richard’s favourites is the Te Mata Elston, so that’s going to be on the list. I like to have control of the wine list. If a friend is making a really good boutique wine in Marlborough, for example, I want to be able to just buy a case of that and feature it on the list.

And what’s on the menu?
J: It will be a bit of a mixture. My father has been a pescatarian for a long time, and Lisa is too, but Hailey and I like a bit of meat. We’re going to have weekly editions of the menu, so four to five new dishes each week, depending on what’s in season, what is being sustainably caught, so we can really play with and showcase our food. The chef is James Tully from Terrace Tavern and he’s fantastic. We’ll be open for lunch and dinner, and on the weekends we’ll do brunch too.

Can you tell us about the décor and design?
H: We’re really just wanting to have a bit of fun with it. Outside, the courtyard is an opportunity to do something cool. The umbrellas will be yellow-and-white striped. There’ll be lots of bright colours, beach colours. Inside there will be blues, greens, timbers, really beachy. We’re not trying to do something too complex, we’re trying to make something where people feel comfortable, coming in off the beach or sitting down to dine.

So is it going to be a casual beach vibe?
J: I like to hire very casual, fun people, so you know they’re going to treat the customers really well.
H: And there will be different areas with slightly different feels. There’s the big garden, and there will be tall bar leaners. Then there are more intimate dining areas.

Outside of work, what are you passionate about?
J: Fishing season has started! I like fly fishing. And we’ve got a dog, Douglas, so spending time in the hills.
H: I’m doing a lot of work at the moment so I don’t have much time, but I love going out on the water. Anything to do with the ocean, really. We’ve been learning sailing.

Have you read or watched anything good lately?
J: I’ve been reading Miyamoto Musashi, which is from Japan in the 1500s. Samurai geezer. It’s really good.
H: I’m reading The Memoirs of Cleopatra [by Margaret George], which is really cool.
J: We’ve been watching Seinfeld from the beginning again, just for fun.
H: And a lot of sailing videos on YouTube.

Favourite pooch spot?
H: Douglas has been brought up in bars, so we always go to Dux Central and he introduces himself to people.
J: Yeah and he just loves the beach.
H: We’re moving back to Sumner but we’ve been staying at South New Brighton and walking around the spit several times a day.

What’s the best piece of advice you’ve been given?
H: Live life now.

What do you love about Christchurch in the summer?
J: There’s just nothing in New Zealand that compares to what we have here. In an hour and a half I can be in a river fly fishing, or I can head to the beach and surf.
H: We’re adventurous people. It’s perfect for us here.

You’ve got friends coming from out of town. Where do you go and what would you do to show off the city in…
Two hours: J: A drink at the Dux and maybe get a pizza, or take them through Riverside Market which is quite cool. But ideally the beach.
A half-day: H: I quite like the idea of going boating on the Avon.
24 hours: J: I’m taking them fly fishing.

Where do you go to…
Wine and dine with friends: H: Gatherings all day for food. Alex [Davies] is such an amazing chef.
Morning coffee: H: Lux Espresso.
Blow off some steam: J: A good hill walk. Taylor’s Mistake is very good, and Bowenvale is a more rustic track we like.
Shop up a storm: H: I’m really a food shopper. Mediterranean Food Company.

sumnersocial.co.nz