New details on the White Horse pub in Surry Hills
Hospitality Magazine
by Annabelle Cloros
3h ago
One of Sydney’s most anticipated openings is slated to make its debut in April. Craig Hemmings took over the White Horse last year, with the Surry Hills site since undergoing an extensive renovation that has seen the space overhauled to cover a ground-floor restaurant, alfresco garden seating, and upstairs public bar. The restaurant has been fitted out with timber accents and is set to serve a modern Australian menu curated by Jed Gerrard (Wildflower, Wills Domain), who is overseeing the culinary offering at the venue. “Our menus in both the restaurant and public bar are all about welcoming t ..read more
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Grana moves to 7-day trade + launches Pasta Club
Hospitality Magazine
by Annabelle Cloros
3h ago
Hinchliff House’s ground-floor restaurant Grana will soon serve its signature Italian cuisine seven days a week. The Sydney CBD eatery is opening on Sundays for the first time from 10 March, kicking off the new day of trade with Pasta Club. For $99pp, guests are set to enjoy three pasta courses, a side salad, and tiramisu cannoli with matching alcoholic drinks for lunch or dinner. The long lunch can also be enjoyed without drinks for $66pp. But you won’t find these dishes on the a la carte menu, with the culinary team changing the offering each week. All the pastas at Grana are made from loc ..read more
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Everything you need to know about marketing your hospitality business
Hospitality Magazine
by Annabelle Cloros
3h ago
There’s much to think about when running a hospitality venue. Has the roster been done? Did I order the meat from the supplier in time? Has the drinks menu been updated? It’s more than understandable that posting on social media or sending out EDMs often falls by the wayside. But it’s also essential to think about the landscape and how it’s evolving. There are more venues than ever opening now, which means you need to think big-picture beyond running $1 oysters for a week or two-for-one spritzes. You want your venue to go the distance — here are some tips to kickstart your marketing strategy ..read more
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Korean omakase restaurant Matkim joins Sydney Place
Hospitality Magazine
by Amy Northcott
3h ago
Opening last month, Kolture Group’s latest venue Matkim has joined the hospitality line-up at Sydney Place in the Sydney CBD. The 8-seat Korean omakase restaurant is being spearheaded by Kolture Group Executive Chef Jacob Lee who has drawn upon his roots in the Jeolla Province in Korea for the menu. The Matkim offering champions rare Korean imports alongside local produce with a focus on cooking with fire. Some of the dishes on the menu include yukhoe tangtangi (beef tartare with live octopus); abalone sotbap (abalone, abalone liver rice) and Western Australian marron with a crab soybean (doe ..read more
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Liquid & Larder’s The Rover shakes up offering
Hospitality Magazine
by Amy Northcott
3h ago
Liquid & Larder’s The Rover has revealed a wave of new changes to the Surry Hills haunt including a full-venue bistro menu, happy hour deal, and opening times. The Rover will now open Monday through to Saturday from 4pm to 12am and will be the first time the venue is open on a Monday since pre-Covid lockdown. The Rover will also now operate as one whole venue – rather than a downstairs bar and upstairs restaurant – with one bistro menu served throughout. The bistro menu has been curated by Executive Chef Pip Pratt and Head Chef Tommy Tan and features East London-style share plates and the ..read more
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The Maybe Cocktail Festival returns this April
Hospitality Magazine
by Amy Northcott
2d ago
The Maybe Cocktail Festival is back for 2024 hosting a jam-packed program of events across six days from 9-14 April. The festival is set to welcome more than 30 international bartenders across nine of Public Hospitality’s Sydney venues including Maybe Sammy, El Primo Sanchez, Busby’s, Dean & Nancy on 22, and more. There will be 21 events across the program which will see bartenders from some of the world’s much-loved watering holes bring their creations to Aussie shores. Some of the international bars and bartenders set to star include Mexico City’s Handshake Speakeasy; New York’s Dante ..read more
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Hospitality Leaders Forum: Lucas Restaurants
Hospitality Magazine
by Hospitality Team
2d ago
The following series is filled with valuable insights from the country’s leading operators – think Lucas Restaurants, Solotel, House Made Hospitality, and six other groups on everything from milestone moments to the impact of the cost-of-living crisis, what they’re tipping will be big in 2024, and the current staffing landscape. The next op-ed comes from Lucas Restaurants Founder Chris Lucas. It’s been really uplifting to see the city slowly returning to normal after the changes and challenges of the last few years — even tourism is back in a big way. Obviously, the work-from-home option is h ..read more
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Saluministi opens in Melbourne Quarter
Hospitality Magazine
by Annabelle Cloros
2d ago
Paninoteca Saluministi is gearing up to open its third store in Melbourne, choosing Melbourne Quarter as the location of choice. The family-run business headed up by Owners Peter Mastro and Frank Bressi will have its own unique menu charting breakfast, lunch, snacks, and desserts, with its most popular paninis also available. Come 22 February, visitors will be able to get their hands on the signature porchetta panini made with slow-roasted pork, artichoke paste, Pecorino, and rocket as well as the pollo panino with crumbed chicken, Provolone, roasted peppers, chilli, and rocket. All the panin ..read more
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Matt Moran to open two venues in Canberra
Hospitality Magazine
by Amy Northcott
2d ago
Chef and Restauranteur Matt Moran will launch his first businesses in Canberra this autumn with sister venues Compa and &Sando. “Canberra has long had some really exciting restaurants and talent, and it’s a region I have been visiting for many years,” says Moran. “I’ve been looking for opportunities in Canberra, I have worked with many local producers for years, and can’t wait to open these two venues and have even more of a reason to spend time there.” Both eateries will be in partnership with The Fresh Collective and will be located in the Canberra CBD, with Compa hosting up to 116 patr ..read more
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In profile: Manky Sally’s Sam Bray
Hospitality Magazine
by Annabelle Cloros
1w ago
Sam Bray has always been food-driven — his mum was a home ed teacher and his free time was spent in front of the television with his nanna watching Huey and Geoff Jansz. “I was a little fatty as a kid — there were good cooks everywhere,” he says. In high school, Bray decided he wanted to be a chef or a cheesemaker, ultimately choosing the former. “I don’t have the attention span to be a cheesemaker, so I did an apprenticeship after high school and went from there.” The apprenticeship would take him across the country and abroad to one of the world’s most recognisable fine diners, Noma. Now, y ..read more
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