Hospitality duo Ben Clark and Simon Aukett have opened their first venue in East Brunswick – 98 Lygon Street Bar & Bistro – inspired by the European brasseries you’d typically find in France. Theirs is a world of steak frites and crème brulee you’ll definitely come back for.
Ben Clark has worked at London’s Mondrian Hotel and Soho House, while his business partner Simon Aukett worked as a bar manager at Builders Arms Hotel while also undertaking hospitality roles in London and Canada.
Ben spoke to The Write Drop for our At The Bar series.
MY CITY
Having spent most of my career in London, Melbourne’s diversity, culture, climate and food and entertainment offering really reminds me of my time there. Each suburb has its own little hub for hospitality and creativity. There’s so much to choose from.
FAVOURITE DISH
The first time I was in Tuscany during truffle season, I went foraging for porcini and truffles, we got to take what we found home and we made a risotto and a tagliatelle with both, with a couple of litres of Brunello di Montalcino.
Or more recently we had a “business dinner” at Suze in Fitzroy, where the team quickly clocked we were hospo and just took us on the most fantastic culinary journey.
FAVOURITE BAR
The original La Perla in Covent Garden, London. Jug of Pina Colada and a side of chorizo nachos. It was always a vibe there and who doesn’t love a jug of Pina Colada?
DRINK THAT DESCRIBES YOU
Nuclear Daiquiri – a true classic but with a bigger kick than you expect.
BEST HANGOVER CURE
Croque Madame and a Tom Collins.
BEST INTERSTATE BAR
Old Mate’s Place, Sydney. Everything about it, team, atmosphere, quality of drinks. Just a great bar.
OVERSEAS BAR
Satan’s Whiskers, Bethnal Green, London. Some of the best in the industry doing drinks and hospitality exceptionally well.
FAVOURITE WINE
La Spinetta Barolo from Giorgio Rivetti, a timeless classic.
FAVOURITE WINERY
Contratto, the Rivetti family again, one of the most beautiful wineries in Asti.
NEXT DESTINATION
European summer or Japanese winter.
TELL US ABOUT THE DECISION TO OPEN 98 LYGON IN EAST BRUNSWICK
Aside from the space being up for lease, we were looking around all of the inner north of Melbourne. It just feels like a really authentic part of town where hospitality is willing to be daring and there’s a really strong connection to the community.
HOW HAS YOUR HOSPITALITY CAREER SHAPED WHAT HAPPENS AT 98 LYGON?
98 is the culmination of years of work in the industry building on all the experiences we’ve had owning, operating and visiting other venues around the world.
THREE DISHES ON THE MENU AND HOW TO PAIR
Shallot Tarte Tatin – glass of ‘Saignee’ by BK Wines.
Sand Flathead (Market Fish) with leek beurre blanc, side of frites – glass of Luigi Baudana ‘Dragon’.
Creme Brulee – glass of Le Capitaine Vouvray dessert wine.
HOW DO YOU APPROACH COCKTAILS AT THE BAR
We have a strong emphasis on the classics here, if you can name it, we can probably make it, but we also have a rotating menu of around seven house cocktails that the team work on together. We’ve grown out of the ego of mixed drinks, and just like to make things which are truly delicious with enough choice that there’s something for everyone… and something blue.
