Weston Creek residents rejoice! Meating Room has opened today, and is determined to lift the dining and bar game in your neighbourhood. This brand spanking new establishment is not only turning a noun into a verb, but offering dining from breakfast through to dinner, quality coffee, craft beers on tap and a family friendly environment to an area whose locals have mostly had to make do with clubland style service over the years if they wanted something other than ‘ethnic eats’.
Co-owners Robii Khalil, Hamish Walker and Phillip Sacksady have teamed up to breathe new life into the space previously occupied by Western Basement. I got in for a look yesterday as they were preparing for their opening. In the last few months, they have really finessed the overall fit-out in this very large semi-basement space with an earthy contemporary look punctuated by bold primary colours and the odd splash of graffiti and stencil art.
Robii has years of experience as a café owner and is a qualified chef who has worked in a number of notable Canberra restaurants including Mezzalirra and Ottoman
Hamish is a magician with smoked meats, who incidentally is the coffee expert of the team. He hopes to be introduce smoked meats and house made sausages once we settle in, but right now wants to do great steaks and ribs and deliver a well balanced menu.
Phillip is a Jack of all trades, you could say he is qualified but not certified. He started out in his parents fish and chip shop at the early age 14 years. Name an industry he has worked it, but his For-tay (me asian) is customer service.