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Byron Bay, NSW, Australia
Bar Designer & Consultant

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Tuesday, April 21, 2009

About

When Bar Chef began operating as a business in early 2002, it's primary purpose was to create new and unique beverage/cocktail menus for restaurants and bars and to train the staff of these venues to become proficient in the production of these drinks.

Some of the venues Bar Chef created menus for during this time were:
Dish Restaurant Raw Bar - Byron Bay, Chinatown Restaurant - Byron Bay, The Bower Room - Byron Bay, C-moog Nightclub - Byron Bay, Watergate Restaurant & Lounge - Broadbeach & Port Douglas QLD, Sopranos Restaurant QLD and The Malaya Restaurant - King street wharf Sydney.

The other application of the business at this time was private functions and events and in it's first year of business in 2002, Bar Chef hosted more than 50 private parties. This figure was doubled in the following year of 2003 and events included occassions of all types from birthdays to soire's and weddings. The demand for Bar Chef at private functions was so great at the time that I began inlisting fellow bartenders and cocktail waitresses to help me cope with the work load. Venues like Summer Hills Lodge (North of Byron Bay), who hosted wedding ceremonies and receptions on a regular basis, enlisted Bar Chef as the sole caterer for beverages which provided the business with a regular income for some time.

Since then, Bar Chef has hosted many more functions for parties in Sydney, upper New South Wales and Queensland and has written cocktail menus for top restaurants like Subsolo Restaurant, Sydney Cove Oyster Bar, Pony Restaurant and the new Spice I am in Darlinghurst to name a few.

Today Bar Chef has also added Bar Design to it's list of services and to date has re-designed the bar at Pony Restaurant in the Rocks - Sydney (formerly by renowned heritage architect Michael McCann), aided in the design process of Watergate Lounge - Port Douglas, designed a new bar counter/service area for Macleay Street Bistro - Potts Point, Sydney and recently completed full concept and bar design for Spice I am Restaurant in Darlinghurst, Sydney.

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Harvest

Harvest
Newrybar in the Hills

Cocktail Recipe

Mighty Monk
A Winter cocktail served warm, after a meal. Designed for cold windy nights at the Malaya.

Ingredients
30mls Dom Benedictine Liqueur
15mls Cinnamon infused vodka
120mls Hot milk
5mls Chartreuse
Freshly ground nutmeg
Cinnamon stick for garnish


Method
Add Benedictine, vodka and hot milk to glass, ignite chartreuse on a table spoon over glass, sprinkle with nutmeg and drizzle in slowly. Garnish by placing cinnamon stick/quill in glass.

Glass
Dessert wine glass or thick 'bistro' glass.

Watergate

Watergate
Port Douglas