Blood, sweat and beers

in News
December 19, 2017
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It’s been a while between drinks for the locals in Hall. After the closure of the much-loved Wood Duck in early 2017, it was definitely time to get things moving.

1882 is a labour of love for my sister and I – we’ve loved wine for a while…

Luckily, our lovely husbands also have a soft spot for good beer and spicey rum. That, and a whole lot of hard work, determination and creativity, have helped us through a reality-tv-worthy-renovation.

IDemolition

We’ve pulled down ceilings (and have a new appreciation for the bowel movements of local wildlife), pulled up carpet (glued down with a concrete-like substance), and built feature walls with a 10 year old (possibly with or without the use of a drop saw). It’s been a big few months.

That said, it’s absolutely been worth it.

There’s nothing better than being able to sit back and and look at tables you’ve built, stools you’ve made and walls you’ve put up.

We hope that you’ll love 1882 as much as we do. We hope it’s a place you’ll be comfortable enough to bring your family, meet your old friends and possibly even make new ones.

Cindy and Nikki xx

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  • Come on down, the sun’s shining and we’re open till late. Live music with Mitch Cañas from lunch, pizzas and shareboards available through the afternoon & dinner menu available from 5:30pm.
  • Lights are on! We’re open for breakfast, lunch & dinner today 🐣
  • When your Sunday becomes a Saturday - we ❤️ long weekends! 
Brekkie from 8am, Mitch Cañas live from lunchtime, woodfired pizzas and sharing plates available throughout the afternoon, and dinner menu available from 5:30pm. Yes. Please.
  • Dinner plans tonight?
How about Tasmanian salmon, pea risotto, aged Parmesan shard, served with a lobster bisque.
  • Eggs Benedict with bacon 😋
We’re open for brekkie from 8am across the weekend, just closed Monday.
  • Kick off your long weekend with Happy Hour at 1882 from 3-6pm.
  • Hello long weekend! 
We’re open for breakfast Saturday & Sunday from 8am. 
This tasty little number is our Trout Tian - smoked rainbow trout, avocado salsa, goats curd, blistered cherry tomato, wilted spinach, with a poached egg and sourdough.

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