The dome-topped, hexagonal building out front of Lot Fourteen will open as a café and wine bar called community this November.

Earlier this year, Renewal SA put out a call out for operators interested in taking over the 1925-era Sheridan building out front of the new Lot Fourteen development.

It is an opportunity to tap into the emerging market of entrepreneurial thinkers at Lot Fourteen – of which there are already more than 800, with hundreds more expected over the next 12 months, and reaching an eventual maximum of 6,000 people.

Renewal SA announced this week it had found its operators: Brett Hicks-Maitland and Sam Worral-Thompson will open their new venture, a café and wine bar called community (stylised in lower-case), by this November.

“It’s particularly pleasing that this gorgeous structure has been restored to reflect its former glory and original role as a kiosk,” Lot Fourteen State Project Lead Diane Dixon said via a statement.

“As Lot Fourteen continues to take shape, we will also welcome thousands of visitors to attractions such as the Australian Space Discovery Centre and the Aboriginal Art and Cultures Centre, so it will be wonderful to have a place like community for everyone to come together to grab a bite and share ideas.”

L-R: Brett Hicks-Maitland and Sam Worrall-Thompson

CityMag last met Brett on our site visit to Josh Baker’s Funtopia. By that time, he had long been a familiar face at Josh’s first Greenhill Road venue, Whistle & Flute.

Brett has worked in hospitality in Sydney, Los Angeles and Adelaide, most recently at Fine and Fettle, which was founded by his community business partner and chef Sam Worrall-Thompson.

Sam had worked at The Pot and Jolley’s Boathouse before opening Fine and Fettle in 2017.

“My approach is to create authentic, delicious food with familiar ingredients used in generous and innovative ways,” Sam said via a statement.

“At community, we will make the kind of food diners don’t have the time or experience to make at home, but is inclusive, affordable, and, most importantly, will keep them coming back for more.”

The style of service will come directly from the cafés name.

“Great customer relationships are the key to a great venue – it’s that sense of community with the faces you see every day, and those you are meeting for the first time.” Brett said.

Community is set to open by November this year, and will make the most of its beautiful surroundings, with Friday charcoal-fired events spilling out into the courtyard.

“Think slow-cooked meat or a big pan of paella cooked on the lawns, the smell drawing people to the space to enjoy a meal with a glass of local wine,” Brett said.

Keep an eye on the project as it progresses by following community on Facebook and Instagram.