Bar manager for Sydney’s Otto Restaurant, Michal Horak, talks about working in one of the country’s most recognised restaurants.
Over its 25 years of operation, Otto has built an enviable reputation as one of Sydney’s finest Italian restaurants – how does that guide your bar menu?
I always knew taking on the position of bar manager in such an iconic venue meant there would be huge expectation for the drinks produced by the bar, however, it has just inspired me to come up with fresh, well-balanced cocktails that enhance the experience of the diner in such a beautiful venue through using the best quality ingredients.
Tell us about your process in developing new cocktails.
I keep an eye on what’s in season. I also collaborate with the kitchen to ensure the cocktail only served to elevate the food and experience. Also collaborating with my highly experienced bar team guarantees the drinks we make will only add to the experience of the guests. Each drink varies in how long it takes to create, it is imperative to get feedback from a range of team members.
People are drinking less and lo or no alcohol options are becoming more popular – are you seeing that in your bar? how do you meet those changing needs?
I noticed this trend over the last few years. I remember working in different restaurant seven years ago and someone asked me about non alcoholic wine. We did not have any at that time.
Nowadays people drink way less in general, healthy lifestyle became more and more important to people. We offer selection of non-alcoholic spirits, we also have a few classic cocktails as a non-alcoholic version and some mocktails on our cocktail list.
We also create bespoke non alcoholic mocktail pairing with our Otto degustation menu.
I personally love to see people opting for low or non alcoholic drinks and we put a lot of work into making sure that a mocktail adds to guests experience just as much as a cocktail does. Making each one with care and ensuring they are just as visually appealing and well balanced as alcoholic drinks are.
What is the favourite part of your job?
I have been working behind the bar since I was 18, so for exactly 20 years, and I still enjoy it very much. I enjoy working in a team, especially at Otto. The bar is not big so having someone you click with and have fun is important. My favourite part of my job is watching the restaurant on busy nights buzzing with life. Seeing people enjoying each other’s company over fantastic drinks and delicious food in a stunning venue while the team work seamlessly together is just unbeatable.