“If you can afford to pay your staff more I believe you have an obligation to do so – especially those who have worked for you a significant amount of time or have gone through the necessary training to become a skilled lynchpin on your team.”
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Myrtle is led by Chris Smith and Kirsty McAteer, who have relocated from South Australia after a two-year exploration of short-travelled produce and wine. They believe Australia’s small hands-on artisanal producers deserve to be showcased.
Society, in Melbourne is home to the nation’s largest vintage spirits collection, including a carefully procured and impressive selection of rare and unique bottles from the 1930’s through to the 1970’s.
There are also advocates for simply salting your sugar syrup. Geoff Fewell, a long-time bar wizard who is currently working at Golden Age Cinema suggests using 1% salt to sugar, as well as 1% citric acid for citrus drinks to make them pop – your Daiquiri will never be the same again.
We sat down with Kayla recently for a behind-the-scenes look at the menu creation for the Speakeasy’s soon-to-open The Sanderson and the reopening of iconic Sydney bar Eau-de-Vie. In the ambitious project, both venues located at 285 George Street will open simultaneously in early May.
Since 2020, Gabriel has led a unique space designed to push the boundaries of customers’ expectations through interesting flavour combinations that showcase truly unique native ingredients.
Under the guise of many names, the simplicity of the ginger highball sometimes lacks lustre beside its contemporaries. A simple recipe; whisky with a long pour of ginger ale, but with this simplicity, there is an emphasis on its ingredients.
This idea of food and beer pairings underpins the concept for their recent expansion. While they have had a ‘brewery door’ on Wellington St since 2019, when the opportunity came up to take over the two adjoining spaces, Sandery saw an opportunity to fully realise his vision.
The acquisition means PUBLIC (including Oxford House, The Strand Hotel, Lady Hampshire) and The Maybe Group (Maybe Sammy, Maybe Frank, Sammy Junior) will be able to bring venue concepts to life with exceptional food and beverage propositions.
THE 86 CLUB Sunday May 7th, Black Bear Lodge FREE ENTRY | FACEBOOK EVENT ~…
When I’d finish service in the kitchen at Yellow restaurant in Potts Point, a few of the chefs and I would head to Dean’s for a cheeky cocktail and it was always good to see the faces of Justin and Louka Marmot (who co-own the bar together) along with the rest of the crew.
Perhaps one of the best examples of this tableside service is the famed Martini Trolley at The Connaught. A white-gloved bartender preparing a Martini to your specs is the level everyone hopes to achieve, the theatre adding to the beverage and the admiring looks from other diners around the room.