Photography by Harrison Moss. 

164 Rathdowne Street,
Carlton. 3053
hello@barbellamy.com

Bar Bellamy lives up to its name, which means “good friend.” This warm neighbourhood spot offers a welcoming atmosphere where the bistro and cocktail menus shift with the seasons, ensuring there’s always something new to discover.

Whether guests are stopping in for a pre-dinner aperitif, catching up with friends over a seasonal meal, or making Bellamy their final stop for the night, the bar invites everyone to pull up a stool and relax in good company. It’s the kind of place that feels like a home away from home.

And a lot of that comes down to the warmth of their host and co-owner, Dani Whitehart. She recently took out the award for Host of the Year, proudly sponsored by The Blend, at this year’s Bartender Magazine Australian Bar Awards. We chatted with her about Melbourne, bars and how to be a great host.

Tell us a little bit about how you got into the bar industry?
I’m actually from a café/restaurant background. My first job was in a Thai restaurant when I was 15. I met Oska when we were 19, and he was already on his bar journey. I’d go after work and sit at the bar. The bar industry here is so welcoming; through attending events and just being present within the hospitality community, I felt I got to know so many bar folk and was involved before I even started working in bars.

Your bar has received a lot of praise and accolades, what do you think makes a venue hum?
We’ve been blown away by how the bar has been received, especially since we’ve been borderline (or fully) obsessed with the concept long before we had the space. I think the key is nailing the concept and making sure every decision, even the small ones, aligns with it. That’s probably what I’d say if we were having a chat over a glass of wine.

But honestly, I believe it’s the team. Hiring people who are passionate and genuinely care about what they’re doing, while being warm and welcoming, has been our main ‘criteria’. Everyone on the team has brought something valuable, and we’re really grateful for that. I think the authenticity of the team has been vital to Bar Bellamy’s success. Ultimately, I think what makes a venue hum is the people you choose to fill it with.

What have been some of the highlights of the bar-owning journey so far?
There’s no specific day in mind, but there’s definitely a feeling—the first time I looked around and the bar was full, the team was handling everything perfectly, and the space felt exactly like Oska and I had imagined for years. If I could bottle that feeling and sell it at an exorbitant price, it would still be undervaluing it.

Winning Small Bar of the Year in our first year of opening was another huge highlight. We truly didn’t think we were in the running, so when it was announced, I was probably one of those overly emotional people others look at and think, ‘chill’. But chill, I did not. After pushing through exhaustion, self-doubt, and the rollercoaster of stress and elation, it felt like the biggest pat on the back to know people liked the space—it meant the world to us.

Finally, meeting other professionals, whether through venues we’ve hosted or been hosted by, has been a huge highlight. Collaboration and community are the coolest things about this industry, and I can’t pinpoint just one venue or person because they’ve all been standout moments.

“Winning Small Bar of the Year in our first year of opening was another huge highlight. We truly didn’t think we were in the running, so when it was announced, I was probably one of those overly emotional people others look at and think, ‘chill’. But chill, I did not. After pushing through exhaustion, self-doubt, and the rollercoaster of stress and elation, it felt like the biggest pat on the back to know people liked the space—it meant the world to us.”

What have been some of the biggest challenges?
Imposter syndrome. I think everyone goes through it at some point, but as a woman, it can be especially tough in this industry. On days when I’m battling self-doubt, a male rep will walk in and ask if the owner is around (implying it’s someone who looks different from me), and that can be soul-crushing. Learning to have faith in myself has been an ongoing challenge, but I’m getting better at it.

Decision fatigue is another big one. In the first few months of opening, we were sleeping very little and eating even less. Every waking moment was spent at the bar, and the adrenaline of opening carried us through. But once that wore off—probably a healthy thing—we crashed. After about eight months of constantly making decisions about our rapidly rotating menus, events, and everything else, I was exhausted. That’s when we hired more staff and rethought our structure to streamline things.
It might sound corny, but every low point has taught me something or shown me where I need to improve. So, in a way, I’m thankful for the challenges (sort of).

What do you do to unwind in the moments you’re not at work?
I love going to bars. Even if I say I need a break from work, Oska and I will give each other ‘the look,’ and we know we’re heading out for drinks. It’s fun to be in someone else’s space.

When I’m not drinking, a perfect night is cooking something delicious and watching a movie with Oska and our dog Mango—absolute bliss!

Who have been some of the mentors in your career?
I’ve always looked up to my old boss, Jesi Beaton. She was my boss at two places I worked, one being a social enterprise called Sibling, where we trained people facing barriers to entering the workforce. Jesi taught me a lot about the back of house, but more importantly, I learned so much from the way she led the team with care, respect, and conviction.

Watching her manage two teams—the core staff and the volunteers—was inspiring. She showed me that leadership isn’t one-size-fits-all. You can use a soft touch and still earn respect. It was a big shift for me because, up until then, most of my bosses were men whose leadership styles weren’t always effective. Jesi showed me a different approach, and it made a huge impact on my own leadership style.

What’s a great bar shift look like to you?
All the chats! Whether we’re packed or have just two groups sat at the bar, when people start talking to each other and having a good time, it’s like the TV show Cheers. It gives that neighbourhood cocktail bar vibe, and I love it.

Who is the best person to be in the trenches with on a busy night?
I have to give it to my man, Oska. I love his energy. He’s got one of the most powerful shakes in the Southern Hemisphere, and when we’re bouncing off each other, it’s just so much fun.

Where do you see yourself in five years?
I still want to be doing regular shifts at Bar Bellamy—I never want to stop that. Hopefully, by then, we’ll have our upstairs lab up and running. We love dreaming up new concepts, and I think we’ve got another great one in the works.

What’s the best bar you’ve been to and why?
I can’t choose just one, but some of my top experiences have been a perfect mix of great drinks and warm service:
Native in Singapore: After a pop-up at Burnt Ends, we squeezed in a visit before our flight. The service was fantastic, the drinks and concept were brilliant, and even though it was brief, I always think about that experience.
Byrdi in Melbourne: Being served by Luke Whearty—he’s a legend for a reason. The drinks are always delicious and interesting.
SG Club in Tokyo: Sae Inoue served us, and her service was warm and knowledgeable. The drinks were amazing, and we had a fun (and maybe too big of) a night there.

What are you drinking right now?
Bughouse—today, tomorrow, forever.

What do you love about the Melbourne bar scene?
The sense of community in Melbourne’s hospitality industry is incredible. I think it’s always been one of Melbourne’s strengths, but it’s only gotten stronger, especially after COVID. We all support each other and celebrate each other’s successes. It feels like we’ve realised we all rise together or fall together. x