New faces at Brick Bay Glass House

A chance introduction through a mutual friend has brought experienced hospitality couple Dominique (Dom) and Hayden McMillan to one of the region’s most popular dining destinations, The Glass House Restaurant at Brick Bay Sculpture Park.

The couple took over management of the restaurant this month after being introduced to Brick Bay owners Richard and Christine Didsbury by renowned chef Peter Gordon.

“We met the Didsbury family and found we had very similar values – to offer a world-class hospitality experience, showcasing the best of the region,” Dom says.

For the past seven years, the McMillans have run two well-known Wellington restaurants, Floriditas and Loretta.

Before that, they worked in Melbourne and briefly in San Francisco, where they ran the Waiheke Island Yacht Club hospitality venture during the 2013 America’s Cup.

Dom says having family in Auckland also influenced their decision to move north.

“It was such an appealing prospect to live and work here, and we have been bowled over by the warmth of our welcome, both at the restaurant and in the Snells Beach community.”

For now, the couple intend to take things slowly, listening to staff and customers and getting a feel for the business over the busy summer period.

“Former chef Cameron Cook has done an incredible job of building the restaurant’s reputation, so we feel a real responsibility to uphold those standards and deliver the same level of food, wine and service that regulars have come to expect.

“The location is spectacular, so we’re so looking forward to getting stuck in.”
Brick Bay’s commitment to sustainability was another major drawcard.

“The kitchen garden is the jewel in the crown, and what we serve will always be heavily influenced by what’s in season and available on the property.

“The gardens and orchards supply the restaurant with seasonal vegetables, herbs, edible flowers, fruit and nuts, while the wider farm-to-table philosophy embraces olive growing, beekeeping, livestock farming and, of course, the vineyard.”

The couple is also keen to make the most of the exceptional produce available on their doorstep, from Leigh Fisheries and Matakana Coffee Roasters to local strawberry growers.

“It’s unreal what is available locally. I feel like we have landed in paradise.”

Dom admits that working together as a couple has its pros and cons.

“We’re both passionate about what we do – Hayden in the kitchen and me at front-of-house – so work conversations do tend to follow us home. But we keep it professional at work and respect one another’s different roles.”

Away from the restaurant, the couple is looking forward to making the most of their new coastal lifestyle, particularly teaching their three young daughters to fish.

“We’ve bought a secondhand boat and are really hoping to get some lines in the water over summer.”