Hospitality Magazine

APRIL 3, 2024

Martin Place has a new addition to its dining landscape with the launch of Alejandro Saravia’s Morena. The restaurant opens its doors on 15 April, and is the first Sydney location for the Farmer’s Daughters chef. While the Saravia is renowned for his hyper-local approach to cooking, Morena is an homage to his Latin American background, with dishes inspired by the cuisines of Peru, Colombia, Venezuela, Brazil, and Argentina.

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Hospitality Magazine

APRIL 3, 2024

Winemakers and associations across Australia have welcomed the news that China has agreed to lift its restrictive tariffs on Australian wine. Last week the Chinese Ministry of Commerce said that the tariffs, which were imposed in 2020 and devastated a $1.2bn industry for Australian winemakers, would be removed as of Friday, 29 March 2024. Australian Grape & Wine Chief Executive Lee McLean described the move as a very important decision for the Australian wine industry, adding: “It reflects t

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Hospitality Magazine

APRIL 3, 2024

The culinary talent behind famed Nobu restaurants will be visiting his Australian venues across Sydney, Melbourne, and Perth next month. Matsuhisa is set to visit his Nobu restaurants at Crown Sydney, Crown Melbourne, and Crown Perth to work hands-on with chefs on dishes and menu design. “I can’t wait to return to Australia. It is a place very close to my heart and I love visiting my team and local suppliers,” says Matsuhisa. “The Australian dining scene and hospitality industr

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Events Information 189

Hospitality Magazine

MARCH 27, 2024

Flavio Carnevale has expanded his Sydney restaurant portfolio with Martina in Rose Bay. Just like sibling venue Marta in Rushcutters Bay, Martina is showcasing Roman cuisine and offering diners a range of all-day dining options from maritozzi in the morning to pinsa at night. “My vision for Martina is a place where you can pop in at any given time and always find food, coffee, and wine,” says Carnevale.

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Hospitality Magazine

MARCH 27, 2024

Modern Australian-Italian eatery Bar Lettera is slated to open at the Citadines Walker North Sydney hotel in April. Head Chef Ryan Perry is spearheading the culinary offering after time spent across Sydney venues such as The Bridge Room, Momofuku Seiobo, Woodcut, and Longshore. “North Sydney is a brilliant place to do an opening as there’s a real opportunity to elevate the local dining scene,” says Perry. “Bar Lettera is an upmarket offering where we take Italian classics and reinterpret t

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Hospitality Magazine

MARCH 27, 2024

Adrian Filiuta is one of just six Master Sommeliers in the country, and now Sydneysiders can browse an expertly sourced selection spanning more than 1,000 bottles in Hunters Hill. Hunters Hill Wine Room has opened on Alexandra Street, and is the culmination of Filiuta’s extensive career in the hospitality sector. The wine professional spent 11 years at Merivale overseeing the beverage programs of more than 70 venues until his departure in 2022.

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Hospitality Magazine

MARCH 27, 2024

Daniel Rudolph has joined the team at Sydney’s Manta in Woolloomooloo as head chef. Rudolph comes from time spent working at venues such as Level 41 with Dietmar Sawyere and Peter Doyle; Sydney’s Langham Hotel; Berowra Waters Inn; and Paris’ Guy Savoy. Rudolph also owns Sushi Nori in Sydney’s north with his wife and business partner Oksana. “The opportunity to steer the menu and food vision at an independently owned venue as celebrated and as long-lived as Manta, in

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Hospitality Magazine

MARCH 11, 2024

Former MasterChef Australia judge and Made Establishment Co-Founder George Calombaris has been recruited by Public Hospitality to usher iconic Sydney restaurant Alpha into its next chapter. Peter Conistis launched the Greek venue back in 2013, with the chef since exiting the restaurant, which joined Public’s growing portfolio at the end of last year.

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Hospitality Magazine

MARCH 11, 2024

The Cointreau Margarita Challenge is back for 2024 with entries now open to drink specialists across the country until 31 March. This year, drink specialists are invited to look to the uniqueness and essence of their own city to craft their own take on the margarita. Entrants are encouraged to utilise local ingredients; showcase innovative techniques; and present their creations in a way that reflects their city.

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Hospitality Magazine

MARCH 11, 2024

South Australian craft beer brand Pirate Life is expanding to open its fourth venue in South Melbourne on 14 March. It’ll be the brand’s first location in Victoria, with other outposts in Perth and Adelaide plus its flagship venue in Port Adelaide. The South Melbourne venue will offer the Pirate Life beer range on pour alongside limited release products such as the Vanilla Malt Thickshake IPA and the venue-exclusive The Market Street Lager.

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Marketing 239

Hospitality Magazine

MARCH 11, 2024

Sydney’s Rouse Hill is gearing up to swing open the doors to its first locally owned microdistillery. Hills Distilling Co. welcomes the public from 15 March with its own line of spirits covering gin, vodka, and Australian white malt all made with locally sourced ingredients. The venue is the work of Momento Hospitality which has a pub-centric portfolio including The Governor Hotel, Hillside Hotel, and the soon-to-open Oran Park Hotel.

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Article 147

Hospitality Magazine

MARCH 6, 2024

The group behind Bistro 916, Pellegrino 2000, and Clam Bar have announced a fourth Sydney venue, with the venue becoming the first subterranean space for Dan Pepperell, Michael Clift, and Andy Tyson. It’s also an ultra-convenient addition for the team – Neptune’s Grotto is located underneath Clam Bar on the corner of Young and Bridge Street, with the space accessible through Loftus Lane.

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Hospitality Magazine

MARCH 6, 2024

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 final piece comes from House Made Hospitality Director Justin Newton.

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Hospitality Magazine

MARCH 6, 2024

Businesses across Melbourne are being encouraged to open later following new consumer research commissioned by the City of Melbourne. The research showed strong demand from consumers to shop after usual business hours. The research also revealed more than half of retailers surveyed supported a change to core trading hours to open from 10am to 7pm Sunday to Wednesday, and 10am to 9pm Thursday to Saturday.

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Hospitality Magazine

MARCH 6, 2024

Rene Redzepi and the Noma team have confirmed a second residency at the Ace Hotel Kyoto in Japan. Noma will return from 8 October until 18 December this year for a 10-week run that will showcase autumnal produce. It marks the third trip to Japan for the Copenhagen restaurant, which held sold-out dining experiences in 2015 and 2023, with Chef Rene Redzepi describing last year’s spring stint at Ace as “unforgettable” “Our first stay in Kyoto was one of the most unforgettabl

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Hospitality Magazine

MARCH 6, 2024

The Italian restaurant and bar has opened in Gordon located on Sydney’s North Shore. Former Firedoor and Ormeggio Chef Francesco Iervolino is spearheading the venue which sends a nod to traditional Italian cuisine and woodfire cooking techniques. The Bar Infinita menu features a range of Italian share plates, pastas, antipasti, and also a selection of woodfired steaks utilising the venue’s pizza oven.

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Hospitality Magazine

MARCH 3, 2024

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 Foodservice Suppliers Association Australia CEO Minnie Constan.

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Magazine 130

Hospitality Magazine

FEBRUARY 26, 2024

Purple dreams Lavender lemonade is the latest product from Smirnoff, which has recently debuted the purple-hued beverage. The RTD is made with triple-distilled Smirnoff vodka, lavender, and lemonade, resulting in citrus and floral notes. It has a slightly tart but sweet profile and sits at 4.5 per cent ABV. “We’re leaning into our lavender era … creating a new taste that sparks excitement,” says Marketing Manager Maddy Stockwell.

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Hospitality Magazine

FEBRUARY 26, 2024

Hiring staff is a vital, yet time-consuming task for operators. Writing and posting job descriptions; reading through CVs; and organising trial shifts — a lot goes into finding the next superstar to join your team and bring the best experience to your customers. But there are now a number of new trends on the recruitment front to help streamline hiring processes and ensure the right fit joins the team.

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Hospitality Magazine

FEBRUARY 26, 2024

Aria alumni Andrea Castagnola has been appointed as head chef for Sydney cocktail bar Maybe Sammy. Castagnola’s menu is now running with a range of snacks designed to pair with the venue’s award-winning cocktails. Some of the dishes on Castagnola’s first menu include a beef tartare on a parmesan tartlet with green peppercorn sauce and duck egg mayonnaise; kingfish tartare on a nori cracker with grapefruit and kombu dressing; plus mini lobster rolls.

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Hospitality Magazine

FEBRUARY 26, 2024

WSET (Wine and Spirit Education Trust) has announced the first accredited Australian providers of the level one and level two beer courses. Starting March 2024, five organisations will be able to deliver courses to trade professionals and consumers interested in expanding their knowledge of beer. The first approved organisations include Juice Wine Education and Training Consultants in South Australia, Bacchus Academy and Archive Academy in Victoria, and the Queensland College of Wine Tourism.

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Hospitality Magazine

FEBRUARY 26, 2024

One of Sydney’s oldest wine bars is ushering in its 21st year with a new management team and a luxurious multimillion-dollar fit-out. Brothers Anthony and Julian Izzillo have taken over De Wine Food & Wine on Market Street, with the pair formerly running Wildfire in Circular Quay. The Izzillos wanted to remain true to the roots of De Vine, choosing to stick with the bar’s signature moody interior, preserving the venue’s brick accents and polished floor boards, which remaine

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Hospitality Magazine

FEBRUARY 21, 2024

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.

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Hospitality Magazine

FEBRUARY 21, 2024

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.

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Hospitality Magazine

FEBRUARY 21, 2024

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.

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Hospitality Magazine

FEBRUARY 21, 2024

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.

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Hospitality Magazine

FEBRUARY 21, 2024

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

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Hospitality Magazine

FEBRUARY 7, 2024

Melbourne institution American Doughnut Kitchen has been making treats out of a van at the Queen Victoria Market since 1950. But that’s all about to change with a new store located at Prahran Market. The brand is set to grow in autumn into a shopfront inspired by the van it’s called home for so long. “This expansion has been a long-time coming and is a testament to our family’s commitment to creating moments of delight and connection,” says Belinda Donaghey, managing dire

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Hospitality Magazine

JANUARY 29, 2024

Food and beverage ordering platform Ordermentum has announced a new program that aims to give back to its customers. Ordermentum Rewards is now live, with venues able to earn points for actions such as connecting and paying suppliers. Users also have the option to convert rewards points into Qantas points, and there are more partners set to be announced down the track.

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Hospitality Magazine

JANUARY 29, 2024

North Adelaide’s O’Connell Street has welcomed a new culinary addition with the opening of modern Australian restaurant Odé. Odé is the work of former Jolley’s Boathouse Head Chef and Orana alumni Simon Ming and international, award-winning Sommelier Bhatia Dheeraj. The pair describe Odé’s culinary offering as their take on modern Australian, sending a nod to the country’s global influences.

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Hospitality Magazine

JANUARY 29, 2024

After 40-plus years operating Cafe Perons in Sydney, the Kelly family decided it was time for a fresh start. The Double Bay site is now home to Bartiga, a venue championing South East Asian flavours from Head Chef Faheem Noor’s Malaysian background teamed with local ingredients. “Double Bay has had its ups and downs, but the current atmosphere is the most exciting it’s ever been,” says Co-Owner Charlie Kelly.

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Hospitality Magazine

JANUARY 29, 2024

Trippas White Group has been announced as the exclusive food and beverage partner for the National Gallery of Australia in Canberra. Starting from 28 February, Trippas White Group will take responsibility for the venue’s multiple event spaces including the Gandel Hall area. Trippas White Group will also provide catering services across the venue in the form of breakfasts, communal-style grazing, and food stations.

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Hospitality Magazine

JANUARY 15, 2024

Karen Martini is heading back to her roots for her latest venue, which sees the celebrity chef front the opening of Italian grill Saint George in her hometown St Kilda. The Melbourne restaurant, formerly known as The Saint, is slated to open before the end of summer after undergoing a brief renovation which will see the space split into two spaces: a grill and a tavern. “Opening Saint George is like coming home,” says Martini. “My food is in constant evolution and I’ve be

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Magazine 246

Hospitality Magazine

JANUARY 15, 2024

The Fair Work Ombudsman has commenced legal action against sole trader Muntazir Hussain who operates Night Spark Restaurant in Brunswick East. It is alleged that Mr Hussain underpaid minimum wages, penalty rates for working weekends and evenings, and did not pay accrued but untaken annual leave entitlements at the end of employment for one full-time worker.

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Hospitality Magazine

JANUARY 15, 2024

Sydney’s wine bar landscape continues to grow, and the latest addition is from one of the city’s most prominent restaurateurs. Icebergs’ Maurice Terzini has teamed up with his son Sylvester to open Snack Kitchen on Macleay Street, a casual drinking and dining space that’s what you make it – be it a a drink, a snack, or a whole meal.

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Hospitality Magazine

JANUARY 15, 2024

Chef and Restaurateur Ashley-Maree Kent has opened her second venue Bar Rocco in Brisbane’s Coorparoo. Bar Rocco follows Kent’s first venue Ramona Trattoria which opened in 2022 and is located next door to her latest venture. The Italian restaurant and bar boasts a more casual offering than its sibling venue according to Kent, and is designed for guests to linger longer with share-style plates.

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Hospitality Magazine

DECEMBER 18, 2023

Sydney-based hospitality group House Made has confirmed it will open three new concepts in Surry Hills next year. The venues will launch in the Wunderlich Lane precinct on the corner of Baptist and Cleveland Streets, a newly developed village that will feature a boutique hotel, supermarket, fresh food stores, and a range of food and beverage outlets at its completion.

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