Passion creates great business at 3Weeds

BISTRO interviews Head Chef Leigh McDivitt, the man behind the success of the 3Weeds Restaurant, Balmain.

What are the unique challenges working in a ‘hotel’ dining environment?

Having two entirely different products does create a challenge. I have been trained and worked primarily in fine dining and had to spend some time getting to know the locals and the food that they liked. In the most part this really comes down to a lot of hard work as I fine-tune ‘The Restaurant’ menu and at the same time create a successful Gastro-Pub menu.

Describe the clientele at the 3Weeds restaurant?

Our market is mostly from around the inner west and on the weekends from across Sydney.  I am now happy to say that a majority of our market are ‘foodies’ and are really enjoying some of the newer, more challenging things I am doing.

The menu is not long – is there any particular reason for this?

The menu here has never been long and one of the main reasons for this is a real lack of kitchen space. The other important factor is my emphasis on quality as opposed to quantity and a constantly changing and evolving menu.

The 3Weeds also has a very popular bar menu. Can you explain the difference  in clientele between those sitting in your fine dining restaurant to those ordering from the bar?

Our market in the bar demands high quality food that is inexpensive and fast.

The restaurant diners are after a quieter, slower and more refined experience.

Do you produce the food from the same kitchen? What are the logistical problems associated with this?

We do and the space is divided into two sections. This has always been a challenge for previous chefs as well as myself.  The issue is to put out high production, quality food from one side and then the more refined and sophisticated food from another.

And you need to have the ‘right’ equipment.

Are there two sets of chefs? Does this create issues?

Take care in who you hire, there is a fine dining chef and a bar chef. These people are very different, have different skill levels and requirements, you need to make sure you find the right person for both sides.

Which is more profitable – fine dining or bar menu?

The bar, this is based on it being a high capacity space.

It’s our bread and butter!

Do you employ apprentices? – What are the biggest lessons for them to learn?

Yes.  This is a life commitment that requires passion and dedication.

The 3Weeds excels not just in food but service, ambiance and wine – how do you manage to do so well at all four with such a relatively small team?

The nature of our small and passionate team means that we are able to focus on the details and the relationships we have with our guests, things that are often overlooked in larger establishments.

Do you think we will see more great restaurants in traditional pubs?

I would hope so.

What are your observations of Sydney’s restaurant scene? What trends can you see over the next few years?

Sydney’s restaurant scene is constantly changing and something that you need to constantly adapt to. Trends? I can most definitely see the use of organic produce become more prolific and readily available at reasonable prices and it will become a thing that the general public will expect to see in restaurants.

How do you continue to develop as a chef?

I spend a lot of time eating out, seeing what other chefs are doing. I am at the markets weekly to see what new produce is available and finally just simply being creative in the kitchen and trying out new ideas.

What does the future hold for Leigh McDivitt?

I would like to one day have my own restaurant.

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