A lifetime of experience culminates in exciting new venture for Albury restauranter

It’s clear Brooke Bosse loves Albury and hospitality in equal measures.

The 43-year-old recently opened Dux in Albury’s Dean Street, a venue that promises excellence as its standard and something different to the general wining and dining experiences currently on offer in the town.

She’s set a high bar, so to speak, but is somewhat fearless in her approach to knowing what it takes to provide service, atmosphere, great food and a quality experience.

It’s in her blood after all.

Brooke grew up in Albury and spent the best part of 25 years working with her parents who owned and operated the Springdale Heights Tavern until it was sold in 2021.

“I guess I wore every hat there during that time from dishes to front of house, managing, HR and everything in between,” she said.

“I think I started at 15 years old, on New Year’s Day, so I’ve got all that experience and lived in a world where this is what we do.”

She says her new venture puts together the experience she gained there along with her time at Temperance and General, the town’s first laneway bar that she partnered in for several years.

She says Dux aims to bring a different level of dining to the town, “a little bit of the city to the country”.

“It’s about bringing a bit of the city to Albury but not overcomplicating things. We offer simple food that tastes really good, cocktails that are a bit different to everyone else on Dean Street and staff that are well trained and knowledgeable.

“The idea is to do everything well; it feels luxe when you walk in but come in here in your runners if you want and try something new.”

The building was formerly the Radio Rental’s store. The two-year project has seen it transformed into a sleek and classy interior with a showpiece bar downstairs and a smaller cocktail bar upstairs, perfect for special events, linked via stairs or an industrial style all-glass lift.

Albury-based Sawyer Construction was behind the build, while the internal design is the work of Verity Rhodes Interiors.

There’s a curtained section downstairs for smaller groups looking for some added privacy and comfortable chairs around the bar where you can share some witty banter with your bar person as they show off their mixology skills.

Customers are already comparing Dux to Level One Wine Bar and Yardbird.

“To be compared to Yardbird is very flattering but we aren’t three course a la carte, but in terms of the flavours, the processes and the presentation you can see we are very different to a pub,” said Brooke.

What they are is modern Australian fare with splashes of Italian and/or Asian when the dish calls for some added flair. Pimento butter, native spices, fermented chilli, exotic mushrooms, salmoriglio, N’duja and panagrattato all get a mention on the current menu.

Chef Casey Durham spent four years at La Maison, a restaurant considered an Albury institution in the dining scene, before joining Dux.

“Casey has his own reign and is very particular,” said Brooke.

“We’ve kept it simple; there are about 16 items but it’s more about the process and cooking everything from scratch.

“We are focusing on shared food, dishes that work with wine and produce that comes from within a catchment area of about 200 kilometres. Our truffle comes from Indigo Valley Truffles and our mushrooms come from Markwood Mushrooms in King Valley.”

She said five months in, Dux was still refining its offering but the response so far was excellent.

“People my age have been screaming out for something new and different. The time I spent at Temperance and General gave me a clearer picture of Dean Street and I thought I’d give this a go.”

It’s far removed from the busy bistro at the Springdale Heights Tavern and considerably more refined than the cocktail street vibe at Temperance and General.

“I think people that knew me have been surprised that it’s a restaurant; I think some of them put me in the box of just booze and bars and redefining that has been the biggest challenge,” she said.

“The first three months were exciting and exhausting but now I feel like I can take a breath.

“I’ve got a venue manager coming on board in three weeks and that will give me the chance to really drill down and nail in on it.”

Dux is open Wednesday and Thursday from 3 pm and Saturday from noon and hopes to add Tuesday and some additional lunch days to its hours in September. They have just introduced a happy hour (3 pm – 6 pm).

Brooke appears to be a natural when it comes to hospitality.

“I love that side of how, not easy it is, but sometimes it is really easy to put a smile on someone’s face and I like that social side of it, that aspect of it.

“When we had the tavern we had it for so long that I saw first birthdays and then I saw the 18th birthday and if you think from that family’s point of view that’s their memories, that’s their good time, their fun times.

“It’s an escape for whatever reason, whether it’s grief or happiness or something else.

“I definitely enjoy it. I like the idea that it’s a form of entertainment when people walk through your door, they are here for a reason, and it’s not lost on me that people are walking through and spending money.”

Dux is open from 3 pm until 11 pm on Wednesday and Thursday, from 3 pm until 1 pm on Friday and from 12 pm until 1 am on Saturday. You can find out more about Dux by visiting their website or following them on Facebook.